Name: Oven Baked Chicken Wings (Crispy & Easy) Recipe
Prep time: 10 min
Cook time: PT-493270H20M3S
Total time: PT-493270H20M3S
Cuisine: American
Ingredients: 3 lbs Chicken wings (drums and flats – not whole wings); 1 tbsp Baking powder; 1 tsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 2 tsp Sea salt; 1 tsp Black pepper; 3 tbsp Olive oil

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Introduction

Oven baked chicken wings are a delicious and easy way to enjoy crispy, flavorful wings without the mess of frying. This recipe uses a simple spice mix and baking powder to create perfectly golden, crunchy skin every time.

A white bowl lined with white parchment paper holds a large pile of golden brown, crispy chicken wings seasoned with dark spices and sprinkled with small green herb pieces. To the left side inside the bowl, there is a small round metal container filled with bright red dipping sauce. The chicken wings have a textured, crunchy surface with some darker, crispier spots and soft, juicy-looking meat underneath. The bowl is set on a white marbled surface with the corner of a green bowl partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs Chicken wings (drums and flats, not whole)
3 tbsp Olive oil
1 tbsp Baking powder
1 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
2 tsp Sea salt
1 tsp Black pepper

Instructions

Step 1: Preheat the oven to 425 degrees F (218 degrees C). Position the oven rack in the upper-middle section. Place a wire rack on a rimmed baking sheet and set aside.
Step 2: In a small bowl, whisk together baking powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Step 3: Pat the chicken wings dry on both sides with paper towels to help achieve crispiness. Add the wings to a large bowl and drizzle with olive oil, tossing to coat evenly.
Step 4: Sprinkle the seasoning mixture over the wings and toss again until they are evenly coated with the spice blend.
Step 5: Arrange the wings in a single layer on the wire rack, ensuring they do not touch each other to allow air circulation for crispiness.
Step 6: Bake the wings for 35-40 minutes, flipping them halfway through the cooking time. Bake until the skin is golden and crispy and the internal temperature reaches 165 degrees F (74 degrees C).

Tips & Variations

Drying the wings thoroughly before seasoning helps ensure extra crispy skin.
Try adding cayenne pepper to the spice mix for a spicy kick.
Use a wire rack so the heat circulates around the wings, preventing sogginess.
For buffalo wings, toss the baked wings in hot sauce and melted butter after baking.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place the wings on a baking sheet and warm in a 400 degrees F oven for 10 minutes to restore crispiness.

How to Serve

A white round bowl lined with white parchment paper holds a large pile of well-seasoned, golden-brown fried chicken wings, sprinkled with small chopped green herbs. A small metal cup filled with bright orange-red hot sauce sits near the center of the bowl. At the top left, a woman's hand is picking up one chicken wing and dipping it into the hot sauce. Behind the bowl, there is a white rectangular tray filled with crisp, bright orange carrot sticks on the left and fresh green celery sticks on the right, with a small metal cup of creamy white ranch dressing in the middle. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but make sure to fully thaw and pat them dry before seasoning to achieve the best crispy results.

Why do you use baking powder on the wings?

Baking powder helps break down the proteins in the skin and draws out moisture, which creates a crispier texture when baked.