Extra Crispy Baked Chicken Wings (No Fry)
Make extra crispy chicken wings in the oven without deep frying. This recipe uses baking powder for a crunchy skin perfect for game day or parties.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
- Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
- In a large bowl, combine the baking powder, salt, pepper, and garlic powder.
- Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the dry mixture.
- Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
- Bake for 20 minutes.
- Flip the wings over. Reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
- Bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
- Remove from the oven and toss immediately with your favorite sauce, such as Buffalo or Honey Garlic, if desired. Serve hot.
Notes
- For the crispiest results, ensure your baking powder is fresh and aluminum-free.
- Do not skip drying the wings thoroughly; excess moisture prevents crisping.
- If you prefer a sauced wing, toss them immediately after they come out of the oven while they are still hot.
Nutrition
- Serving Size: 4 wings
- Calories: 250
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 90 mg