Extra Crispy Oven-Baked Chicken Wings with a Secret Trick
Craving chicken wings that are crispy on the outside, juicy inside, and don’t require deep frying? This recipe has you covered. These oven-baked wings come out so crispy, you won’t believe they’re not fried. And the secret trick? It’s hiding in your pantry.
Let’s get right into it.
Why Oven-Baked Wings?
There are a few good reasons to ditch the fryer:
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Less mess
No oil splatter
Healthier results
Easier cleanup
But the key challenge is getting that crunch without sacrificing flavor. That’s where our secret ingredient comes in.
The Secret Trick: Baking Powder
Yes, baking powder. Not baking soda—baking powder. This pantry staple raises the skin's pH, helping it brown and crisp up beautifully in the oven. It also draws out moisture, which is exactly what you want when chasing that crunch.
Just make sure your baking powder is aluminum-free to avoid any bitter taste.
Ingredients You’ll Need
2 lbs chicken wings (split at the joint, tips removed)
1 tbsp aluminum-free baking powder
1 tsp salt
1 tsp garlic powder
1 tsp smoked paprika
Optional: black pepper, cayenne, or your favorite spice blend
Step-by-Step: Crispy Oven Wings
1. Pat Wings Dry
Moisture is the enemy of crispiness. Use paper towels to thoroughly dry the wings before seasoning.
2. Toss with Baking Powder & Spices
In a large bowl, combine the wings with baking powder, salt, and spices. Mix until every wing is evenly coated.
3. Arrange on a Wire Rack
Place a wire rack on top of a baking sheet lined with foil. This allows air to circulate and fat to drip off. Space out the wings so they’re not touching.
4. Bake Low and Slow First
Start at 250°F (120°C) for 30 minutes. This dries out the skin gently.
5. Crank the Heat
Then raise the oven to 425°F (220°C) and bake for another 40–45 minutes, until golden and crispy. Flip once halfway through for even browning.
Optional: Sauce Them Up
Once they’re crispy, you can toss them in buffalo sauce, honey garlic, BBQ, or keep them dry with a side of ranch or blue cheese dip. Either way, they’re ridiculously good.
Final Tips
Don’t skip the rack—it’s essential for air circulation.
Give the wings space—crowding leads to steaming, not crisping.
Reheat leftovers in the oven to keep that crunch.
In Short
These extra crispy oven-baked chicken wings are easy, flavorful, and made without a drop of frying oil. Thanks to a simple trick—baking powder—you can enjoy restaurant-style wings straight from your oven.
Give it a try. You might never fry wings again.
Enjoy Watching This Video with a Similar Recipe
Source: Cooking with Kiana
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