Description
This Crispy Baked Chicken Wings recipe delivers perfectly golden, crunchy wings made in the oven without deep frying. Coated in a simple blend of olive oil, garlic, onion, smoked paprika, and a touch of baking powder to boost crispiness, these wings bake up juicy on the inside with irresistibly crispy skin. Serve them hot with ranch or blue cheese dressing, and a splash of hot sauce if you like a spicy kick. A healthier alternative to fried wings that still satisfies wing cravings.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings (fresh or thawed)
Seasoning & Coating
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (helps with crispiness)
Dipping Sauces (Optional)
- 1/4 cup ranch dressing or blue cheese dressing
- 1 tablespoon hot sauce (optional, for a spicy dip)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Place a wire rack on top of the baking sheet to allow the wings to crisp up on all sides.
- Prepare the Chicken Wings: Pat the chicken wings dry with paper towels to remove excess moisture. This step is crucial to achieving extra crispy skin when baked.
- Season the Wings: In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and baking powder. Make sure the wings are evenly coated with the seasoning mixture.
- Arrange the Wings: Lay the wings out in a single layer on the wire rack, leaving space between each wing. This spacing ensures even cooking and maximum crispiness.
- Bake the Wings: Bake the wings in the preheated oven for 35-45 minutes, flipping them halfway through cooking. Bake until they turn golden brown and crispy. The internal temperature should reach 165°F (74°C) for safe consumption.
- Serve: Remove the wings from the oven once cooked and crispy. Serve hot with ranch dressing, blue cheese dressing, or your favorite dipping sauce. Add hot sauce if you prefer a spicy flavor.
Notes
- Drying the wings thoroughly is key to achieving that crispy texture.
- Using a wire rack helps heat circulate around the wings, preventing sogginess.
- Baking powder helps break down proteins and creates bubbles in the skin, adding crispness without adding flavor.
- Flip the wings halfway through baking for even crisping on both sides.
- Check the internal temperature with a meat thermometer to ensure safety and juiciness.
- Leftover wings can be reheated in the oven or air fryer to restore crispiness.
