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Extra Crispy Baked Chicken Wings Using Baking Powder (No Fry Method)

A close-up of several golden brown and crispy baked chicken wings piled on a white plate.
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Achieve shatteringly crispy, juicy oven baked chicken wings without deep frying. This easy recipe uses the baking powder trick for restaurant quality wings perfect for game day or quick appetizers.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top of the foil. This setup allows air to circulate, which is key for crunchy oven wings.
  2. Pat the chicken wings completely dry using paper towels. Removing surface moisture is essential for crispy baked chicken wings.
  3. In a large bowl, combine the baking powder, salt, pepper, garlic powder, and paprika.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry rub mixture. The baking powder reacts with the chicken skin during baking to create a crispier texture.
  5. Arrange the seasoned wings in a single layer on the wire rack. Do not let the wings touch each other; space them out for even cooking.
  6. Bake for 20 minutes at 425°F (220°C).
  7. Flip the wings over. Reduce the oven temperature to 400°F (200°C) and bake for another 20 to 25 minutes, or until the wings are golden brown and extremely crispy.
  8. Remove the wings from the oven. If you desire extra crunch, you can briefly broil them for 1-2 minutes, watching closely to prevent burning.
  9. Toss the crispy baked chicken wings immediately in your favorite sauce, such as buffalo or BBQ, or serve them plain with dipping sauces.

Notes

  • For the juiciest baked wings, ensure you use a wire rack so the bottom of the wings does not steam in rendered fat.
  • If you plan to sauce the wings, toss them immediately after they come out of the oven while they are still hot.
  • This method works well for simple seasoned chicken wings or wings destined for a dry rub finish.

Nutrition

Find it online: https://www.unfoldrecipes.com/crispy-baked-chicken-wings-recipe-no-fry/