Crispy Baked Chicken Wings Recipe

Introduction

These crispy baked chicken wings are a perfect snack or appetizer that’s easy to prepare and irresistibly crunchy. With a simple flour and baking powder coating, you get wings that are golden and crisp straight from the oven—no deep-frying needed.

Ingredients

• 1½ pounds chicken wings (split and tips removed, about 18 wings)
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Step 1: Pat the chicken wings dry thoroughly with a paper towel to remove excess moisture.
2. Step 2: Line a baking pan with foil and place a baking rack on top. Spray the rack lightly with cooking spray to prevent sticking.
3. Step 3: In a large bowl, combine the flour, baking powder, seasoned salt, and black pepper. Toss the wings in this mixture until they are evenly coated.
4. Step 4: Arrange the coated wings on the prepared baking rack. Refrigerate uncovered for 30 minutes, or up to 4 hours, to help the coating set.
5. Step 5: Preheat your oven to 425°F (220°C).
6. Step 6: Remove the wings from the refrigerator and toss them with olive oil in a bowl, ensuring all flour spots are moistened. Return the wings to the baking rack.
7. Step 7: Bake the wings for 20 minutes, then flip each wing and bake for an additional 15 minutes. If your wings begin to smoke, replace the foil and continue baking until crisp. For extra crispiness, broil for 1 minute on each side if desired.
8. Step 8: Serve the wings tossed in your favorite sauce or with dips on the side.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the flour mixture.
• Ensure wings are very dry before coating to achieve maximum crispiness.
• Try tossing wings in buffalo sauce, BBQ sauce, or honey garlic for different flavor variations.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking rack in a preheated 375°F (190°C) oven for 10-15 minutes to restore crispness. Avoid microwaving, as it can make the wings soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but be sure to fully thaw and pat the wings dry before coating to ensure they crisp up properly.

Why is baking powder used in the coating?

Baking powder helps draw moisture out of the skin and raises the pH level, resulting in a crispier texture when baked.

Crispy Baked Chicken Wings Recipe

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★★★★★

4.6 from 80 reviews

These crispy baked chicken wings are a healthier alternative to fried wings, delivering all the delicious crunch and flavor by baking with a simple coating of flour, baking powder, and seasonings. The recipe includes a step to refrigerate the wings uncovered to help achieve a crispy skin, and finishing touches can be added with your favorite wing sauce or dips.

• Author: lucas
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 18 wings (4 servings) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Wings

• 1½ pounds chicken wings (split and tips removed, about 18 wings)

Coating

• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper

Additional Ingredients

• 1 tablespoon olive oil

Instructions

1. Pat Dry: Pat wings dry with a paper towel to remove any excess moisture, which helps the coating stick and promotes crispiness.
2. Prepare Baking Setup: Line a pan with foil and place a baking rack on top. Spray the rack with cooking spray to prevent sticking and allow air circulation around the wings for even cooking.
3. Coat Wings: In a bowl, combine flour, baking powder, seasoned salt, and black pepper. Toss the wings in this dry mixture until evenly coated. Place them on the prepared rack and refrigerate uncovered for 30 minutes (or up to 4 hours) to help dry out the skin for extra crispness.
4. Preheat Oven: Set your oven to 425°F (220°C) to ensure it’s hot enough for crispy wings.
5. Add Olive Oil: Remove wings from the refrigerator and toss them with olive oil in a bowl, making sure no spots are left dry with flour. Return the wings to the baking rack.
6. Bake Wings: Bake wings for 20 minutes, then flip each wing and bake an additional 15 minutes. If wings start to smoke, replace the foil with fresh foil. Continue cooking until the wings are crisp. Optionally, broil for 1 minute on each side to further crisp the skin.
7. Serve: Toss wings with your favorite sauce or serve them with dips immediately for best flavor and texture.

Notes

• Refrigerating the wings uncovered is key to drying the skin and getting them crispy.
• If wings smoke during baking, replacing the foil helps prevent burning and smoke buildup.
• Broiling at the end is optional but gives an extra crunch to the wings.
• Use a baking rack to allow air circulation so wings bake evenly without sitting in grease.
• Feel free to customize with your favorite wing sauces such as buffalo, BBQ, or garlic parmesan.

Keywords: crispy baked chicken wings, healthy chicken wings, oven baked wings, easy wing recipe