Game Day Crispy Chicken Wings (Print Page)
Achieve golden, crispy wings perfect for any gathering. Simple baking method for maximum flavor and texture.
# What You Need:
→ Chicken
01 - 3.3 pounds chicken wings, separated into flats and drumettes, tips removed
→ Seasoning
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon black pepper
07 - ½ teaspoon onion powder
08 - ½ teaspoon cayenne pepper (optional)
→ Optional Sauce
09 - ¼ cup hot sauce or buffalo sauce
10 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top. Lightly oil the wire rack to prevent sticking.
02 - Pat the chicken wings very dry with paper towels. This critical step is essential for achieving maximum crispiness during baking.
03 - In a large mixing bowl, combine the baking powder, kosher salt, garlic powder, smoked paprika, black pepper, onion powder, and optional cayenne pepper.
04 - Add the dried chicken wings to the bowl with the seasoning blend. Toss vigorously to ensure all wings are evenly coated.
05 - Arrange the seasoned chicken wings in a single layer on the prepared wire rack. Ensure that no wings are touching, which allows for optimal airflow and crisping.
06 - Bake for 20 minutes, then carefully flip each wing. Continue baking for an additional 25–30 minutes, or until the wings are deeply golden brown and have a crispy texture.
07 - While the wings are baking, if you plan to toss them in sauce, combine the melted butter and hot sauce in a separate large bowl.
08 - Remove the baked wings from the oven. If desired, immediately transfer them to the bowl with the prepared sauce and toss to coat, or serve the sauce on the side for dipping.
# Expert Tips:
01 -
- You won&t believe how incredibly crispy these get without a single drop of oil for frying.
- It&s the ultimate crowd-pleaser that lets you actually enjoy the party instead of being stuck at the stove.
02 -
- Never, ever skip the drying step for the wings; it&s the secret sauce for that perfect crunch.
- Using aluminum-free baking powder is non-negotiable for this recipe; regular baking powder can leave a metallic taste.
03 -
- For the absolute best crisp, let your seasoned wings air-dry in the refrigerator, uncovered, for a few hours before baking; this further dehydrates the skin.
- Don&t overcrowd the baking sheet; giving each wing its space is crucial for air circulation and preventing steaming, which leads to soggy skin.