Oven Baked Chicken Wings

The Secret to Extra-Crispy Oven Wings

• Dry Them Thoroughly: Moisture is the enemy of crispiness. Pat the chicken wings completely dry with paper towels before seasoning.
• The Baking Powder Trick: Toss the dry wings in a small amount of baking powder (not baking soda) along with your salt and spices. Baking powder raises the pH level of the chicken skin, breaking down peptide bonds and helping the skin crisp up and brown beautifully in the oven.
• Elevate Them: Place the wings in a single layer on a wire rack set inside a rimmed baking sheet. This allows the hot air to circulate underneath so the bottoms don’t get soggy in their own rendered fat.

Simple Step-by-Step Instructions

1. Preheat Your Oven: Set your oven to 400°F (200°C). A slightly higher temperature helps render the fat quickly.
2. Season: In a large bowl, toss 2 to 3 pounds of wings with 1 tablespoon of baking powder (aluminum-free is best to avoid a metallic taste), 1 teaspoon salt, 1/2 teaspoon black pepper, and any spices you like (such as garlic powder, smoked paprika, or onion powder). Skip oil; the wings have plenty of their own fat.
3. Bake: Arrange them on the wire rack and bake for 45 to 50 minutes, flipping halfway through, until the skin is golden brown and deeply crispy.
4. Toss in Sauce: Transfer the hot wings to a bowl and toss them immediately in your favorite sauce—classic Buffalo sauce (hot sauce melted with a bit of butter), honey BBQ, or garlic parmesan.