These Crispy Oven Baked Chicken Wings are exactly what the name implies. They're made with baking powder plus 4 other ingredients for the most flavorful and crispiest wings. You'll be blown away as to how easy they are to make.
So, this is the deal. I did some research on how to make true crispy baked chicken wings. You know, a recipe that would make you think they were deep fried. This was no easy task; however, to make a long story short I found a recipe that I had to try on my own to see if my baked wings would turn out with that same crispiness, and they did. With that said, I do not take credit for this technique at all. The only element of the recipe I changed was the type of seasonings I used.
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What goes into this recipe
Why this recipe works
- You would think that these baked wings were deep fried. When they're done, tap your finger against a wing and you will hear how crispy they are... no kidding.
- You can use your favorite seasoning blend but make sure you follow the technique and baking powder is a must in order to get that crispiness.
- This recipe is a healthier option to traditional deep fried chicken.
- These wings are perfect for a casual dinner gatherings, or even as a game day recipe.
Okay so let's get into it.
How to make crispy oven baked chicken wings
- Preheat the oven to 250 degrees F.
- Wash wings and pat dry thoroughly with paper towels.
- Place chicken wings in a large bowl or on a baking sheet, add seasoning and mix well until wings are completely coated. Then, toss in baking powder and mix until the wings are completely coated.
- Line a baking sheet with foil and place a baking rack on top. Mist the rack with cooking spray to prevent the wings from sticking.
- Place wings with skin side up (the thickest skin side up) on the baking rack in a single layer. It's okay if they fit fairly close to each other.
- Place wings on the lower rack of the oven for 30 minutes. Then, move wings to the middle rack of the oven and increase the oven temperature to 425 degrees F and bake for 40 to 45 minutes, rotating the baking sheet halfway through the cooking time.
FAQs
Yes, it certainly does. When chicken wings are thoroughly coated with baking powder before baking, allows the skin to become crispy while baking resembling that of fried chicken. There's science behind why baking powder causes this kind of reaction.
It takes 40 to 45 minutes although oven temperatures may vary.
I would highly suggest that you thaw the wings properly first before baking. Once thawed, pat dry the wings thoroughly using paper towels until they are completed dry. Then, proceed with the recipe instructions.
Expert Tips
- Pat dry the chicken wings thoroughly with paper towels.
- Feel free to remove the tip of the wing or leave it intact. If leaving the wing tip intact, pull it back as far as you can until it snaps or becomes dislocated doing this will cause wings to lay flat on the baking rack.
- DO NOT MISTAKEN BAKING SODA for BAKING POWDER.
- Baking powder is a key ingredient in this recipe and should not be omitted this is part of the process of making the skin truly crispy as it absorbs the moisture from the wings.
- Follow the technique closely for increasing the oven temperature from 250 degrees F to 425 degrees F (refer to recipe card for details).
- Use a baking rack for this recipe as this elevate the chicken wings so they are not sitting in the fat that's rendered out during baking.
- Mist the rack with nonstick cooking spray to prevent the the wings from sticking.
Related Recipes
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
This recipe was adapted from Recipe Tin Eats.
📖 Recipe
Crispy Oven Baked Chicken Wings (Baking Powder)
Equipment
- Baking sheet
- baking rack
Ingredients
- 4 lbs chicken wings
- 1-½ tablespoon Cajun seasoning
- 1 tablespoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 5 teaspoon baking powder (aluminum free)
Instructions
- Preheat the oven to 250 degrees F.
- Wash wings and pat dry thoroughly with paper towels. Remove the wing tips or keep them intact. If keeping them intact, pull them back until they snap. This will allow them to lay completely flat on the baking rack.
- Place chicken wings in a large bowl or on a baking sheet, add seasoning and mix well until wings are completely coated. Then, toss in baking powder and mix until the wings are completely coated.
- Line a baking sheet with foil and place a baking rack on top. Mist the rack with cooking spray to prevent the wings from sticking.
- Place wings with skin side up on the baking rack in a single layer. It's okay if they fit fairly close to each other.
- Place wings on the lower rack of the oven for 30 minutes. Then, move wings to the middle rack of the oven and increase the oven temperature to 425 degrees F and bake for 40 to 45 minutes, rotating the baking sheet halfway through the cooking time.
Notes
- Pat dry the chicken wings thoroughly with paper towels.
- Feel free to remove the tip of the wing or leave it intact. If leaving the wing tip intact, pull it back as far as you can until it snaps or becomes dislocated doing this will cause wings to lay flat on the baking rack.
- DO NOT MISTAKEN BAKING SODA for BAKING POWDER.
- Baking powder is a key ingredient in this recipe and should not be omitted this is part of the process of making the skin truly crispy.
- Follow the technique closely for increasing the oven temperature from 250 degrees F to 425 degrees F (refer to recipe card for details).
- Use a baking rack for this recipe as this elevate the chicken wings so they are not sitting in the fat that's rendered out during baking.
- Mist the baking rack with nonstick cooking spray to prevent the the wings from sticking.
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