Enjoy a batch of crispy and tender Chicken Wings without all the grease!
Forgive the cliché phrase, but chicken wings really are as American as apple pie. They were first made in a bar in Buffalo, New York, and have become a beloved American snack and a staple for practically any occasion, from game days to birthdays. Personally, I make all sorts of chicken wing recipes for my family because they’re delicious, easy, and budget-friendly. And since I feed a family of five, the budget is always on my mind.
Of course, this particular chicken wing recipe is not like the ones you’ll find at Buffalo Wild Wings or your corner bar. These are baked instead of fried. Look, fried chicken is finger-lickin’ good, but you know what’s not good? Grease splattered all over my beautiful kitchen tiles!
This recipe brings you a foolproof method for baking crispy chicken without deep-frying. In fact, they taste deliciously close to my favorite sports bar wings. With the simple trick of baking powder and a wire rack, these wings darn near match any fried version, minus the mess and excess calories! The skin still gets nice and crisp while keeping the meat juicy, and the simple seasoning blend is flavorful enough on its own. Though, if I were you, I’d definitely add a sauce!
Are chicken wings Healthy?
Chicken wings can fit into a healthy diet, depending on how you make them! Baking significantly reduces the fat content, and the baking powder helps you get that crispy skin we all love about fried wings. Granted, since you’re eating the skin, there’ll be more fat when compared to lighter cuts like chicken breasts. Enjoy in moderation!
Why Use Baking Powder?
Baking powder is the not-so-secret ingredient in this recipe and the key to getting ultra-crispy chicken wings without frying. It works by raising the pH of the chicken skin. This helps break down proteins and speeds up the browning process. It creates a beautifully crisp texture as the wings bake. There’s probably more to it than that, but all I know is that it works! However, I do have one word of advice—only use aluminum-free baking powder. The other stuff gives the chicken a metallic taste, which I can tell you from experience is kind of nasty!
How To Make ahead and Store
I like to season the wings and refrigerate them (uncovered) for up to 24 hours before baking. This helps the skin dry even more, which only helps the crispiness! For leftovers, store the wings in an airtight container in your fridge for up to 4 days. Reheat in a 375°F oven to restore their crunch. And an air fryer also works!
Serving Suggestions
Serve these wings with classic sides like Homemade Ranch Dressing or a Blue Cheese Dip for dipping. Add a platter of blanched veggies or even a side of Air-Fryer Potato Skins for a game-day platter. These wings also pair well with heartier apps like Oven-Baked Mozzarella Sticks and Jalapeño Poppers. You can also keep things “light” with this Buffalo Cauliflower Dip, which is creamy without being too decadent.
Ingredients
- 4 pounds chicken wings halved at joints, wingtips discarded
- 2 tablespoons baking powder aluminum-free
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Hot sauce for tossing optional
Instructions
- Preheat your oven to 425°F and adjust the oven rack to the upper-middle position.
- Line a baking sheet with foil, place a wire rack on top, and spray the rack with non-stick cooking spray.
- Pat the chicken wings with paper towels, ensuring they are completely dry for optimal crispiness.
- In a small bowl, mix together the baking powder, salt, black pepper, paprika, and garlic powder. Sprinkle this seasoning mix over the wings and toss to coat evenly.
- Arrange the wings skin-side up in a single layer on the prepared wire rack.
- Bake the wings for 40 minutes, turning them after 20 minutes, until they are crisp and browned.
- Let the wings rest for 5 minutes after baking, then toss them in hot sauce if desired before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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