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Baked Chicken Wings

Baked Chicken Wings
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This Baked Chicken Wings recipe delivers perfectly crispy, golden, and juicy wings without deep frying. Featuring simple ingredients and easy preparation, these wings bake to a crunchy exterior and tender inside, making them ideal for game days, parties, or family dinners. Customize with your favorite sauces or dry rubs for versatile flavors, all while enjoying a healthier, baked alternative to traditional fried wings.

Ingredients

Scale

Main Ingredients

  • 2 pounds chicken wings, split into drumettes and flats
  • 2 teaspoons baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

Optional for Finishing

  • Your favorite wing sauce or dry rub (e.g., buffalo sauce, honey garlic glaze, BBQ rub, lemon pepper)

Instructions

  1. Prepare the Wings: Pat the chicken wings dry thoroughly with paper towels to remove any excess moisture. This is essential to achieve a crispy skin during baking. Place the wings in a large mixing bowl.
  2. Season with Baking Powder and Spices: Evenly sprinkle baking powder over the wings, then add salt, black pepper, garlic powder, and smoked paprika. Toss the wings well to ensure each piece is fully coated. The baking powder will help create a crispy outer texture without drying out the meat.
  3. Arrange on a Wire Rack: Set a wire rack over a baking sheet and place the wings in a single layer with space between pieces. Elevating the wings allows hot air to circulate underneath, preventing sogginess and promoting even cooking.
  4. Bake at High Heat: Preheat your oven to 425°F (220°C). Bake the wings for 40-45 minutes, flipping them halfway through the cooking time. The combination of high heat and baking powder produces a perfectly crispy skin.
  5. Add Your Finishing Touch: Once baked, toss the wings in your preferred wing sauce or dry rub. Serve immediately with optional dipping sauces on the side, or enjoy plain for a simple yet flavorful bite.

Notes

  • Dry the wings thoroughly using paper towels for maximum crispiness.
  • Do not substitute baking powder with baking soda, as it won’t yield the same crispy texture and may cause bitterness.
  • Use a wire rack during baking to allow air circulation and even crisping.
  • Flip the wings halfway through baking for uniform browning on both sides.
  • Let the wings rest for about 5 minutes post-baking for juices to redistribute, enhancing juiciness.

Nutrition

Keywords: baked chicken wings, crispy chicken wings, oven baked wings, healthy chicken wings, game day wings, easy chicken wings, gluten free wings

Find it online: https://marygourmet.com/baked-chicken-wings/