Crispy Baked Chicken Wings Recipe
Achieve perfectly crispy baked chicken wings with this easy recipe. Coated in a light mix of cornstarch and baking powder, these wings bake to golden, crunchy perfection without the mess of frying. Perfect as a snack or party appetizer, these wings can be enjoyed plain or tossed in your favorite sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Wings
- 2–3 pounds chicken wings (drums and flats)
Coating
- 3 tablespoons cornstarch
- 1 tablespoon baking powder (aluminum-free)
- 2 teaspoons seasoning salt (or a mix of salt, black pepper, and/or garlic powder)
Other
- Neutral oil spritz (avocado, vegetable, canola, or olive oil)
Instructions
- Preheat the Oven: Set your oven to 425℉ (218℃) to ensure it reaches the right temperature for baking crispy wings.
- Dry the Wings: Pat the chicken wings thoroughly with paper towels to remove any moisture; this step is crucial for crispiness.
- Prepare Coating Mix: In a large bowl, whisk together cornstarch, aluminum-free baking powder, and seasoning salt until well combined.
- Coat the Wings: Add the dried wings to the bowl and toss or shake until each wing is evenly coated with the dry mixture.
- Arrange on Rack: Line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top. Lightly spray the rack with oil. Arrange the coated wings on the rack, making sure they do not touch each other to allow air circulation. Spritz the wings’ exterior with more oil for additional crispness.
- Bake the Wings: Place the baking sheet in the preheated oven and bake for 35-40 minutes, allowing the wings to cook through and develop a crispy skin.
- Broil for Extra Crisp: If desired, broil the wings for 1-2 minutes at the end of baking, watching closely to prevent burning, to achieve extra crunch.
- Serve: Serve the baked wings plain or toss them in your favorite wing sauce to add flavor before serving.
Notes
- Make sure the wings are completely dry before coating to maximize crispiness.
- Aluminum-free baking powder is recommended to avoid any metallic taste.
- You can customize the seasoning salt by mixing salt, black pepper, and garlic powder to your liking.
- Spritzing the wings with oil helps create a golden, crispy exterior similar to frying but healthier.
- Keep an eye during broiling as wings can burn quickly due to high heat.
- Use a wire rack to allow air circulation around the wings for even crisping.
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Find it online: https://cookwithyana.com/crispy-baked-chicken-wings-recipe/
