Crispy Oven Baked Chicken Wings

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How to Make Crispy Baked Chicken Wings without Deep Frying

  • Preheat the oven to 425 degrees and take your wings out of the refrigerator

  • Pat the wings dry with a paper bowl to remove as much moisture as possible

  • Prepare the spice mix and toss the wings in it to coat

  • Bake on a parchment-lined baking sheet with a rack for about 25 minutes per side.

The Secret

One of the keys to making Oven Fried Chicken Wings is to use baking powder in the spice mix. Baking Powder (not baking soda) allows the chicken skin to heat and start cooking quicker than the chicken wing meat. This results in tender, juicy meat that has crispy skin.

INGREDIENTS:

  • 1.5 lbs Chicken Wings, sectioned into flats and drums

  • 1/4 tsp Natural Ancient Sea Salt

  • 1/2 tsp Black Pepper

  • 1/2 tsp Smoked Paprika 1/2 tsp Garlic Powder

  • 2 tsp Onion Powder

  • 1 tbsp Baking Powder, you cannot swap baking soda

COOKING:

  1. Preheat the oven to 425 degrees

  2. Remove the chicken wing parts from the refrigerator and pat dry (removing as much moisture as possible helps to have a crispy wing skin)

  3. Mix the sea salt, black pepper, smoked paprika, garlic powder, onion powder and baking powder in a small dish or ramekin

  4. Sprinkle the seasoning mixture on the wings and toss the wings to coat

  5. Place wings on a parchment-paper lined baking sheet or a baking sheet with a cooling rack.

  6. Cook the wings in the oven for 25 minutes per side.

Jennifer Elwell