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Crispy Baked Chicken Wings Ingredients: 2 lbs chicken wings (split into flats and drumettes) 1 tbsp baking powder (not baking soda) — this helps crispiness 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp paprika (optional for color & flavor) Instructions: Prep the wings: Pat the wings dry very well with paper towels. Moisture is the enemy of crispiness! Coat with baking powder and seasoning: In a large bowl, toss the wings with baking powder, salt, pepper, garlic powder, and paprika until evenly coated. Arrange on a baking rack: Place a wire rack on top of a baking sheet lined with foil or parchment. Arrange the wings in a single layer on the rack, spaced out so air can circulate. Bake: Preheat your oven to 425°F (220°C). Bake the wings for 25 minutes, then flip them over and bake for another 20-25 minutes until golden and crispy. Optional – toss in sauce: You can toss the crispy wings in your favorite sauce (buffalo, BBQ, honey garlic, etc.) or enjoy them plain! Want a sauce recommendation or tips for serving?

Leave a Comment on Crispy Baked Chicken Wings Ingredients: 2 lbs chicken wings (split into flats and drumettes) 1 tbsp baking powder (not baking soda) — this helps crispiness 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp paprika (optional for color & flavor) Instructions: Prep the wings: Pat the wings dry very well with paper towels. Moisture is the enemy of crispiness! Coat with baking powder and seasoning: In a large bowl, toss the wings with baking powder, salt, pepper, garlic powder, and paprika until evenly coated. Arrange on a baking rack: Place a wire rack on top of a baking sheet lined with foil or parchment. Arrange the wings in a single layer on the rack, spaced out so air can circulate. Bake: Preheat your oven to 425°F (220°C). Bake the wings for 25 minutes, then flip them over and bake for another 20-25 minutes until golden and crispy. Optional – toss in sauce: You can toss the crispy wings in your favorite sauce (buffalo, BBQ, honey garlic, etc.) or enjoy them plain! Want a sauce recommendation or tips for serving?