Ingredients (Serves 4)
- 2 lb (900 g) chicken wings, split at the joints and tips removed
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tbsp olive oil (optional)
Optional Buffalo Sauce
- ¼ cup (60 g) melted butter
- ⅓ cup (80 ml) hot sauce
- 1 tsp honey (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the wings dry with paper towels. Dry skin is key to crispiness.
- In a large bowl, combine baking powder, salt, paprika, garlic powder, onion powder, and black pepper.
- Add the wings and toss until evenly coated. Drizzle with olive oil if using.
- Place a wire rack on a baking sheet and arrange the wings in a single layer. If you don’t have a rack, place them directly on a lined baking sheet.
- Bake for 20 minutes, then flip the wings.
- Continue baking for 20–25 minutes more, until golden brown and crispy.
- For extra crispiness, broil for 2–3 minutes at the end, watching carefully.
- If using Buffalo sauce, whisk together the butter, hot sauce, and honey, then toss the hot wings in the sauce.
Serving Suggestions
Serve with:
- Celery sticks
- Carrot sticks
- Blue Cheese Dressing or ranch dressing
Tips for Crispy Wings
- Don’t skip drying the wings thoroughly.
- Baking powder helps the skin crisp up in the oven.
- Avoid overcrowding the pan.
- Use a wire rack if possible so hot air circulates around the wings.
Cooking time: 40–45 minutes
Prep time: 10 minutes
Total time: About 55 minutes including preheating.