Crispy Baked Chicken Wings
Oven wings can be just as crisp as fried ones if you know one trick: a little baking powder in the seasoning. It dries out the skin and helps it blister and turn shatteringly crisp. High heat and a wire rack, which lets hot air reach every side, do the rest.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 4
- Level
- Easy
- Per serving
- 415 kcal
Ingredients
For the wings
For the garlic butter
Makes: about 24 pieces, 4 servings
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Method
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Step 1: Split the wings
Cut each wing at the joints into three pieces. Save the tips for stock — they have almost no meat and burn easily.
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Step 2: Dry them thoroughly
Pat the wings as dry as possible with paper towels: moisture is the enemy of crispness. Heat the oven to 220°C (425°F) and set a wire rack over a foil-lined baking sheet.
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Step 3: Season the wings
In a large bowl, mix the baking powder, salt, garlic powder, paprika and pepper. Add the wings and toss until every piece has a thin, even coating.
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Step 4: Bake on a rack
Arrange the wings skin-side up on the rack without touching. Bake for 25 minutes, flip, and bake another 20–25 minutes, until the skin is deep golden and crisp to the touch and the juices run clear when pierced (at least 74°C/165°F next to the bone).
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Step 5: Make garlic butter
A few minutes before the wings are done, melt the butter over low heat, add the garlic and warm for 1 minute without browning. Take off the heat and stir in the parsley.
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Step 6: Toss and serve
Tip the hot wings into a large bowl, pour over the garlic butter and toss quickly. Serve straight away, while they're crisp.
Tips & variations
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Tip
Use baking powder, not baking soda — soda leaves an unpleasant metallic taste.
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Tip
If you have time, leave the seasoned wings uncovered on the rack in the fridge for a few hours for even crispier skin.
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Variation
Instead of garlic butter, toss the wings in 3 tbsp hot sauce whisked with the melted butter for classic Buffalo wings.
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Storage
Keep leftovers in the fridge for up to 3 days and reheat in a 200°C (400°F) oven for 8–10 minutes.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 415 kcal | 1,660 kcal |
| Protein | 34 g | 136 g |
| Fat | 30 g | 120 g |
| Carbohydrates | 2 g | 8 g |
Approximate values calculated from standard ingredient data.
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