Description
Enjoy these Crispy Baked Chicken Wings, a delicious and healthier alternative to fried wings. Coated with a flavorful blend of spices and baked to perfection on a wire rack, these wings come out incredibly crispy without the need for deep frying. Perfect as a snack, appetizer, or game day treat, served alongside your favorite ranch or blue cheese dressing, with an optional spicy kick from hot sauce.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings (fresh or thawed)
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (helps with crispiness)
Dips (Optional)
- 1/4 cup ranch dressing or blue cheese dressing
- 1 tablespoon hot sauce (optional, for a spicy dip)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Place a wire rack on top of the baking sheet to allow the wings to crisp up on all sides.
- Prepare the Chicken Wings: Pat the chicken wings dry with paper towels to remove excess moisture. This step is crucial to achieve extra crispy skin when baking.
- Season the Wings: In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and baking powder. Ensure each wing is evenly coated with the seasoning mixture.
- Arrange the Wings: Lay the wings out in a single layer on the wire rack, leaving space between each wing. This arrangement promotes even cooking and crispiness.
- Bake the Wings: Bake the wings in the preheated oven for 35 to 45 minutes, flipping them halfway through the cooking time. Bake until wings are golden brown, crispy, and reach an internal temperature of 165°F (74°C).
- Serve: Remove the wings from the oven once crispy and fully cooked. Serve hot with ranch dressing, blue cheese dressing, or your choice of dipping sauce, optionally adding hot sauce for a spicy flavor boost.
Notes
- Patting the wings dry before seasoning is key for crispy skin.
- Baking on a wire rack allows air to circulate around the wings, enhancing crispiness.
- Baking powder is used, not baking soda; do not substitute to avoid off flavors.
- Check internal temperature with a meat thermometer to ensure food safety.
- For extra spice, toss wings with hot sauce after baking or serve hot sauce on the side.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
