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Meal Instructions
Specimen #0207·OVEN·Easy

Oven Crispy Baked Chicken Wings

A 1/2-teaspoon dusting of aluminum-free baking powder is the trick that gives oven wings shatter-crisp skin without a single drop of frying oil.

Cook temp
425°F
Total time
60m
FLIP AT
25m
Serves
4
PULL AT
165°F
Ingredients
2 lbs Split Party Wings — drumettes and flats separated
1 tbsp Aluminum-Free Baking Powder — critical — read the label
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 cup Sauce of Choice — Buffalo, garlic parm, honey soy, dry rub
Equipment
Half Sheet Pan
Wire Cooling Rack
Paper Towels
Large Bowl for Tossing
DirectionsGet to the point
1Pat 2 lbs wings absolutely dry; toss with 1 tbsp aluminum-free baking powder + salt.
2Arrange on a wire rack over a sheet pan; bake 425°F for 25 minutes.
3Flip once, continue 20 minutes until skin is bubbled and deep golden.
4Toss hot in your sauce off the pan — never dress the pan itself.
Dad pro tip

Never rinse the wings before drying. Cold water hydrates the skin and undoes the dry-brine effect the baking powder relies on. Straight from the package to the paper towels is the play.

Kid adjustment

Reserve half the wings before saucing and toss those in 3 tbsp melted butter, 1 tsp honey, and 1/2 tsp garlic powder. The sweet garlic-butter version disappears before the Buffalo does.

Reheat

Reheat single layer on a wire rack at 400°F for 8 minutes. The skin recrisps as the residual fat re-renders. Microwave turns them to rubber — never use it.

BASIS: Tested on 2 lbs split party wings tossed with 1 tbsp aluminum-free baking powder and 1 tsp kosher salt, on a wire rack over a sheet pan at 425°F.320 kcal · 28g protein · 1g carbs · 22g fat
USDA FoodData Central #171466 (chicken wing meat and skin, cooked)
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