Crispy Oven-Baked Chicken Wings
Crispy Oven-Baked Chicken Wings
Ingredients
- 2 pounds chicken wings, patted very dry
- 1 tablespoon neutral oil
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons aluminum-free baking powder
Instructions
- 1
Thoroughly pat the raw chicken wings dry with paper towels. This step is crucial for achieving maximum crispiness by removing as much surface moisture as possible.
⏱️ 5 min
- 2
Place the dried wings into a large bowl. Add the neutral oil, kosher salt, white pepper, and 1 tablespoon of the aluminum-free baking powder. Mix these ingredients well until the wings are evenly coated.
⏱️ 3 min
- 3
Add the remaining 1 tablespoon of aluminum-free baking powder to the bowl. Mix again thoroughly to ensure an even and complete coating on all the wings. The baking powder helps to raise the skin and create a crispier texture.
⏱️ 2 min
- 4
Arrange the coated wings in a single layer on a wire rack placed over a baking sheet. For easier cleanup, you may line the baking sheet with aluminum foil. Ensure there is space between each wing for even cooking and optimal air circulation.
⏱️ 5 min
- 5
Preheat your oven to 425°F. Once preheated, place the baking sheet with the wings into the oven and bake for 30 minutes. If your oven has a convection setting, it is highly recommended to use it for this step to enhance crispiness.
⏱️ 30 min•🌡️ 425
- 6
After 30 minutes, carefully remove the baking sheet from the oven. Using tongs, flip each wing to ensure even crisping on all sides. Return the wings to the oven and continue baking for an additional 20 to 25 minutes, or until the skin is super crispy and golden-brown.
⏱️ 25 min•🌡️ 425
- 7
Once done, remove the wings from the oven. Let them rest for a few minutes before serving. They can be tossed in your favorite sauce for added flavor or enjoyed plain.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Oven-Baked Chicken Wings
Ingredients
- 2 pounds chicken wings, patted very dry
- 1 tablespoon neutral oil
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons aluminum-free baking powder
Instructions
- 1
Thoroughly pat the raw chicken wings dry with paper towels. This step is crucial for achieving maximum crispiness by removing as much surface moisture as possible.
⏱️ 5 min - 2
Place the dried wings into a large bowl. Add the neutral oil, kosher salt, white pepper, and 1 tablespoon of the aluminum-free baking powder. Mix these ingredients well until the wings are evenly coated.
⏱️ 3 min - 3
Add the remaining 1 tablespoon of aluminum-free baking powder to the bowl. Mix again thoroughly to ensure an even and complete coating on all the wings. The baking powder helps to raise the skin and create a crispier texture.
⏱️ 2 min - 4
Arrange the coated wings in a single layer on a wire rack placed over a baking sheet. For easier cleanup, you may line the baking sheet with aluminum foil. Ensure there is space between each wing for even cooking and optimal air circulation.
⏱️ 5 min - 5
Preheat your oven to 425°F. Once preheated, place the baking sheet with the wings into the oven and bake for 30 minutes. If your oven has a convection setting, it is highly recommended to use it for this step to enhance crispiness.
⏱️ 30 min•🌡️ 425 - 6
After 30 minutes, carefully remove the baking sheet from the oven. Using tongs, flip each wing to ensure even crisping on all sides. Return the wings to the oven and continue baking for an additional 20 to 25 minutes, or until the skin is super crispy and golden-brown.
⏱️ 25 min•🌡️ 425 - 7
Once done, remove the wings from the oven. Let them rest for a few minutes before serving. They can be tossed in your favorite sauce for added flavor or enjoyed plain.
⏱️ 5 min