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Crispy baked chicken wings with baking powder

Crispy Baked Chicken Wings with Baking Powder

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken wings split into flats and drumettes
  • 2 tablespoons aluminum-free baking powder NOT baking soda
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 cup buffalo sauce or BBQ sauce optional, for tossing
  • 2 tablespoons butter melted (optional, for buffalo sauce)
  • Ranch or blue cheese dressing for serving
  • Celery and carrot sticks for serving

Method
 

  1. Pat the wings completely dry with paper towels. This is the most important step — wet wings will never crisp. For extra-crispy skin, refrigerate the wings uncovered on a rack for 2 hours or overnight.
  2. Preheat your oven to 425°F (220°C). Set a wire rack inside a large rimmed sheet pan and spray the rack lightly with oil.
  3. In a large bowl, toss the dry wings with the baking powder, salt, pepper, garlic powder, and paprika until evenly coated.
  4. Arrange the wings on the wire rack in a single layer with space between each one. Do not let them touch.
  5. Bake for 40 to 45 minutes, flipping the wings halfway through, until deep golden brown and very crispy.
  6. If using sauce, toss the hot wings in the sauce in a large bowl until evenly coated. For buffalo wings, melt 2 tablespoons of butter into the buffalo sauce first.
  7. Serve immediately with ranch or blue cheese dressing and celery and carrot sticks.

Notes

Use baking powder, NOT baking soda — baking soda tastes metallic.
Pat the wings completely dry — this is the most important step.
The wire rack lets air circulate so the bottoms crisp too.