Easy Baked Chicken Wings Times
These crispy oven-baked chicken wings use a simple baking-powder rub and pantry spices for crackly skin and juicy meat—no deep fryer needed.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 lb chicken wings, split, tips removed pat dry very well
- 2 tsp baking powder aluminum-free; not baking soda
- 1 tsp kosher salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 0.25 tsp cayenne pepper optional, for heat
- 1 tbsp olive oil or neutral oil
- 1 tbsp fresh parsley, chopped optional garnish
Instructions
Preparation Steps
- Preheat oven to 425°F. Set a wire rack over a rimmed baking sheet and lightly grease the rack.
- Pat the wings very dry with paper towels. Dry skin is key for crispiness.
- In a small bowl, mix baking powder, salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne.
- Toss wings with olive oil in a large bowl. Sprinkle the seasoning mix over the wings and toss until evenly coated.
- Arrange wings on the prepared rack in a single layer, skin side up, leaving space between pieces.
- Bake for 20 minutes, then flip the wings. Continue baking 20 to 25 minutes more, until golden, crisp, and the thickest pieces reach at least 185°F for fall-off-the-bone texture.
- Rest 5 minutes. Garnish with parsley and serve as-is or toss with your favorite wing sauce.
Notes
For extra-crispy skin, refrigerate the seasoned wings uncovered on the rack for 30 to 60 minutes before baking. If using table salt instead of kosher, reduce slightly. Line the pan with foil for easier cleanup.