Crispy Baked Chicken Wings
Oven-baked wings with properly crisp skin thanks to a little baking powder, tossed in buffalo sauce or served plain with lemon.
- Servings
- 4
- Prep
- 10 min
- Cook
- 50 min
- Total
- 1 hr
- Oven
- 425°F220°C
Ingredients
Equipment
- Rimmed baking sheet
- Wire rack
- Foil
Instructions
Heat the oven to 425°F with a rack in the upper-middle position. Line the baking sheet with foil and set the wire rack on top.Heat the oven to 220°C with a rack in the upper-middle position. Line the baking sheet with foil and set the wire rack on top.
Pat the wings very dry with paper towels. Toss them in a large bowl with the baking powder, salt and garlic powder until evenly coated.
Arrange the wings on the rack in one layer without touching. Bake for 25 minutes, flip them and bake until deep golden and crisp, 20–25 minutes more.
Whisk the hot sauce and melted butter in a large bowl. Add the hot wings and toss to coat. Serve right away with celery sticks.
Notes
- Baking powder raises the skin’s pH so it browns and crisps; use aluminum-free if you notice a metallic taste.
- For plain wings, skip the buffalo sauce and squeeze over lemon with a pinch of flaky salt.
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Nutrition estimate
- Calories
- 615
- Protein
- 45 g
- Carbs
- 1 g
- Fat
- 49 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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