Crispy Baked Chicken Wings

• portions: 8 (appetizer)
• temps actif: 10 minutes
• temps total: 1 hour 10 minutes

Ingrédients

4 lb chicken wings, skin-on (halved at joints, wingtips discarded)

2 tbsp baking powder (aluminum free)

1 tsp paprika

1 tsp garlic powder

¾ tsp salt

½ tsp ground black pepper

Instructions

Place an oven rack in the upper-middle position, and preheat the oven to 425 F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with oil or non-stick spray if you’d like.

Use paper towels and pat the wings basically completely dry, then place them in a large bowl.

Combine the powders and sprinkle the seasoning over the wings, tossing to evenly coat.

Arrange the chicken wings in a single layer on the wire rack, skin side up.

Bake the wings in the oven, turning every 20 minutes or so, until the wings are crispy and well browned. This takes about 1 hour, but can vary depending on the size of the wings.

Remove from the oven and let the wings cool for 5 minutes, then coat with the sauce of your choosing. Enjoy!

Notes

Fairly simple, hands off recipe to get chicken wings with crispy skin without frying. A light dusting of baking powder is used to aid in making the wings crispier. This is a no-breading method, so it’s also gluten free. Great for making wings with minimal cleanup.