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The Ultimate Extra Crispy Oven Baked Chicken Wings (No Frying Required)

Close-up of several crispy, glazed chicken wings piled high in a white bowl.
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Make incredibly crispy, juicy chicken wings in your oven without deep frying. This recipe uses a simple baking powder trick for perfect game day appetizers or easy weeknight dinners.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter, melted (for sauce)
  • 1/4 cup hot sauce (for Buffalo sauce) OR 1/2 cup grated Parmesan cheese (for Garlic Parmesan sauce) OR 1/4 cup honey and 1 tablespoon hot sauce (for Hot Honey sauce)

Instructions

  1. Preheat your oven to 425 degrees F. Line a large baking sheet with foil and place a wire rack on top. This setup helps air circulate for crispiness.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispy skin.
  3. In a large bowl, toss the dried wings with baking powder, salt, pepper, and garlic powder until evenly coated. The baking powder helps draw out moisture and promotes browning.
  4. Arrange the wings in a single layer on the wire rack, ensuring they do not touch.
  5. Bake for 25 minutes. Flip the wings over.
  6. Continue baking for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  7. While the wings finish baking, prepare your chosen sauce. For Buffalo, whisk melted butter and hot sauce. For Garlic Parmesan, toss hot wings with melted butter and Parmesan. For Hot Honey, toss hot wings with melted butter, honey, and hot sauce.
  8. Remove the wings from the oven. Immediately toss them in your desired sauce in a clean bowl until fully coated.
  9. Serve the chicken wings right away with dipping sauces or celery sticks. This method is a great alternative to heavy frying, similar to what you might find in some meal planning guides focused on lighter options.

Notes

  • For the crispiest results, do not skip drying the wings thoroughly.
  • If you are making a large batch, cook in two separate batches to avoid overcrowding the pan, which causes steaming instead of crisping.
  • If you prefer a sticky glaze, toss the wings in the sauce and return them to the oven under the broiler for 1-2 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://cutcooktaste.com/crispy-chicken-wings-oven-baked-recipe/