Baked Chicken Wings Recipe

Hey there, fellow flavor enthusiast! Let me tell you about the most epic crispy baked chicken wings that are about to become your new go-to snack. Trust me, once you’ve tasted these perfectly seasoned, crunchy wings, you’ll wonder why you ever settled for anything less. Let’s get our culinary adventure started!

I adore making baked chicken wings. They are a healthier alternative to frying, and they pack in the flavor.

I coat the wings in baking powder, garlic powder, smoked paprika, and a drizzle of olive oil. Then I bake them to a crisp finish that delivers a punch of deliciousness in every bite.

Wings are a favorite around here. They’re easy to eat and to make a big batch of, and they always please a crowd.

Ingredients

“`html

• Chicken Wings: High in protein, versatile, and crowd-pleasing.
• Baking Powder: Promotes crispiness, essential for texture.
• Olive Oil: Healthy fat that aids in crisping and flavor.
• Smoked Paprika: Adds smoky depth, enhances savory flavor.
• Garlic Powder: Infuses aromatic, earthy taste.
• Favorite Wing Sauce: Customize with tangy or spicy flavors.
• Fresh Parsley: Offers freshness and a hint of color.

“`

Ingredient Quantities

“`html

• 2 pounds chicken wings, trimmed and separated
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Your choice of favorite wing sauce for coating
• Optional: fresh parsley for garnish

“`

How to Make this

1. Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to preheat. Take a large baking sheet, line it with aluminum foil, and put it in the oven. Place a large baking rack atop the sheet and spray it with non-stick cooking spray.

2. Wipe the chicken wings with paper towels to remove extra moisture, which helps them crisp and turn golden brown during baking. Drying with paper towels also helps the seasonings stick better.

3. Combine in a large mixing bowl:
— baking powder
— salt
— black pepper
— garlic powder
— onion powder
— smoked paprika

4. In a bowl, combine the seasonings and the chicken wings. Toss the wings with the seasonings until they are evenly coated.

5. Olive oil. Over the seasoned wings, drizzle. Yet again, gentle tossing to assure an even coat. (Wings taste better with oil.)

6. Set up the wings on the prepared baking rack in a single layer, ensuring they do not make contact with each other. If there’s no touching, there’s no problem with airflow, which means no problem with crispiness.

7. In the preheated oven, bake the wings for 20 minutes. Take them out, turn each wing over, and put them back in the oven.

8. Bake for 20-25 more minutes, or until the wings are cooked all the way through and golden brown. They should be 165°F (74°C) or higher in the meat when you check with a thermometer.

9. Take the wings out of the oven and let them rest for a few minutes. Then toss them in your choice of sauce until they are well coated.

10. Move the wings that are dressed in sauce to a serving platter and add freshly chopped parsley as a garnish, if you like. These wings are meant to be served right away, while they are still hot, and you will enjoy them. Trust me. They are baked chicken wings with a nice crunch and a ton of flavor.

Equipment Needed

1. Oven
2. Large baking sheet
3. Aluminum foil
4. Cooking spray
5. Large baking rack
6. Paper towels
7. Large mixing bowl
8. Measuring spoons
9. Small bowl (for mixing seasonings)
10. Tongs (for turning wings)
11. Meat thermometer
12. Serving platter

FAQ

• Q: Can I use frozen chicken wings for this recipe?A: Yes, however, be certain to defrost them thoroughly and dry them well before using them to guarantee that they bake uniformly and become crisp.
• Q: What purpose does the baking powder serve in the recipe?A: When baked, wings have a crispened skin that is similar to fried wings, thanks to baking powder.
• Q: Can I substitute another spice if I don’t have smoked paprika?A: Yes, you can use normal paprika or a mix of chili powder if you prefer a bit more heat.
• Q: How do I ensure my chicken wings are crispy?A: Make certain the wings are dry before you coat them with the seasoning, and use a wire rack for baking to allow the air to circulate.
• Q: What temperature should I bake the wings at?Preheat the oven to 425°F (220°C) for excellent results that yield wings that are crispy.
• Q: Can I use a different type of oil instead of olive oil?A: Yes, you may use any neutral oil like canola or soybean oil if you prefer.

Baked Chicken Wings Recipe Substitutions and Variations

Use 1 tablespoon of cornstarch to achieve the same crispy texture, in case you do not have baking powder.
1 teaspoon salt: substitute with 1 teaspoon of soy sauce for added umami and salty flavor.
1 teaspoon smoked paprika; substitute with 1 teaspoon of chili powder for a bit of smoky heat.
1 tablespoon olive oil; substitute with 1 tablespoon of melted butter for a richer flavor. 2 tablespoons marinated artichoke hearts; substitute with 2 tablespoons of diced sun-dried tomatoes for a different flavor. 1 ounce fresh mozzarella cheese (part skim, if possible); substitute with 1 ounce of fresh ricotta cheese for a creamier texture.
The wing sauce that you favor for coating: replace with hot sauce or barbecue sauce for a flavor profile that is altogether different.

Pro Tips

1. Baking Powder Technique Ensure you use aluminum-free baking powder to avoid any unwanted metallic taste. The baking powder helps create an extra crispy skin by raising the pH level on the surface of the wings, which enhances browning.

2. Air-Dry for Crispiness After coating the wings in the seasoning and baking powder mix, let them air-dry on a wire rack in the refrigerator for at least an hour before baking. This will help draw out more moisture, leading to even crispier wings.

3. Even Cooking Arrange the wings on the baking rack so that the thicker parts face the oven’s hottest spots (usually towards the back). This will help them cook more uniformly.

4. Double Baking for Extra Crunch Consider baking the wings at a lower temperature (about 250°F / 120°C) for the first 30 minutes to render out the fat, then increase the temperature to 425°F (220°C) to crisp them up.

5. Sauce Selection and Timing When choosing your sauce, opt for something with a bit of acidity or heat to balance the richness of the wings. Toss the wings in the sauce while they are still hot for better absorption and flavor adherence. If you prefer a sticky glaze, briefly return the sauced wings to the oven for a few more minutes before serving.