Discover the secret to irresistibly crispy, flavorful baked chicken wings without any frying. This crispy baked chicken wings recipe delivers golden-brown, crunchy skin with a perfect balance of smoky and savory spices. Whether you’re hosting a game day party or craving a simple weeknight dinner, these wings are a crowd-pleasing, healthier alternative to deep frying.
Using a clever baking powder trick combined with bold seasonings like smoked paprika and garlic powder, this easy recipe guarantees wings that are crispy on the outside and juicy on the inside every time. Serve them up with your favorite dipping sauce for a finger-licking good experience.
Why You’ll Love This Recipe:
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Perfectly crispy wings without frying
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Simple pantry spices for bold flavor
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Easy to prepare and clean up
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Great for parties, game days, or casual dinners
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Optional heat with cayenne pepper for spice lovers
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Baking powder method enhances crispiness
Ingredient Breakdown:
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Chicken Wings: The star of the dish, providing juicy, tender meat with skin perfect for crisping.
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Olive Oil: Helps coat the wings, promoting even browning.
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Baking Powder: The secret ingredient that raises pH, breaking down proteins for crispy skin without drying out the meat.
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Spices (Garlic Powder, Onion Powder, Smoked Paprika, Cayenne, Salt, Pepper): Build a deep, smoky, and slightly spicy flavor profile.
Ingredients:
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2 pounds chicken wings, tips removed and drumettes separated
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon cayenne pepper (optional)
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½ teaspoon baking powder (aluminum-free)
Step-by-Step Instructions:
1. Prep the Oven and Rack
Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top to allow air circulation around the wings.
2. Coat the Wings
In a large bowl, toss the chicken wings with olive oil until evenly coated.
3. Mix the Seasoning
In a small bowl, whisk together garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper (if using), and baking powder.
4. Season the Wings
Sprinkle the spice blend over the wings, then toss well to ensure every wing is thoroughly coated.
5. Arrange on the Rack
Place the wings in a single layer on the wire rack, making sure they don’t touch. This helps maximize airflow for crispiness.
6. Bake Until Crispy
Bake for 40-45 minutes, flipping the wings halfway through cooking. The wings should be golden brown and crisp on the outside.
7. Rest and Serve
Remove from oven and let the wings rest for 5 minutes before serving. Enjoy with your favorite dipping sauces or sides.
Pro Tips:
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Use aluminum-free baking powder to avoid off-flavors.
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Pat wings dry before coating with oil to improve crispiness.
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For extra crunch, extend baking time by 5-10 minutes but watch carefully to avoid burning.
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Flip wings gently halfway to maintain coating.
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Serve immediately for best texture; leftovers can be reheated in an air fryer.
Ingredient Swaps or Variations:
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Substitute chicken drumsticks for larger portions.
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Add smoked chili powder or chipotle powder for a smoky heat twist.
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Use coconut oil instead of olive oil for a different flavor.
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Toss finished wings in buffalo sauce or honey garlic glaze for variety.
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Make it gluten-free by ensuring baking powder and spices are gluten-free.
Serving Suggestions:
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Pair with crunchy celery sticks and blue cheese dressing.
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Serve alongside a fresh garden salad or coleslaw.
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Offer a selection of dipping sauces like ranch, barbecue, or honey mustard.
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Great as an appetizer or part of a casual main course with fries or roasted veggies.
Make Ahead + Storage Tips:
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Prep wings up to 24 hours ahead by seasoning and storing covered in the fridge. Bake fresh when ready.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat in an air fryer or oven at 400°F (200°C) for 5-7 minutes to restore crispiness.
Frequently Asked Questions (FAQ):
Can I use frozen wings?
Yes, thaw completely and pat dry before baking for best results.
Why add baking powder?
Baking powder increases skin pH, helping to crisp and brown the chicken skin.
Can I make these spicy?
Absolutely! Add cayenne or toss wings in hot sauce after baking.
Is this recipe healthy?
Baking reduces fat compared to frying, making it a lighter option without sacrificing crispiness.
What dipping sauces work best?
Ranch, blue cheese, honey mustard, or spicy buffalo sauce are all delicious choices.
Notes:
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Always cook chicken to an internal temperature of 165°F (74°C) for safety.
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For even crispier skin, let wings dry uncovered in the fridge overnight before baking.