Hey there. You are about to make the best chicken wings ever. They are crispy on the outside, juicy on the inside, and full of deliciousness.
I have a little trick that makes these wings extra good. No deep frying needed, and you still get that crispy texture. Let’s get into it.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Large mixing bowl
- Baking sheet or air fryer basket
- Parchment paper or aluminum foil
- Tongs
- Measuring spoons
- Small bowl for seasoning mix
Important Info
- Servings: 12 wings
- Estimated Cost to make this recipe: Around $8, depending on the cost of chicken in your area
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Calories per serving: 90 kcal per wing
- Cook method: Baking or Air Frying
- Season: Perfect all year round
- Courses: Appetizer, Main Course, Snack
- Cuisine: American
- Diets: LowCarbDiet, HighProteinDiet
Ingredients You Need
- 12 chicken wings
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for spice)
- 1 tablespoon oil
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Baking powder | Cornstarch |
| Garlic powder | Fresh minced garlic |
| Paprika | Chili powder |
| Cayenne pepper | Red pepper flakes |
| Oil | Melted butter |
Instructions
- Preheat your oven to 400°F (or set your air fryer to 380°F). Line your baking sheet or air fryer basket with parchment paper.
- Pat the chicken wings dry with a paper towel. This helps them get crispy.
- In a large bowl, mix the baking powder, salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Add the wings to the bowl and toss them until they are well coated with the seasoning mix.
- Drizzle the oil over the wings and toss again.
- Arrange the wings on the baking sheet in a single layer. Do not overcrowd them.
- Bake for 25 minutes, flipping them halfway through. If using an air fryer, cook for 22 minutes, flipping at the 12-minute mark.
- Once done, remove from the oven or air fryer. Let them rest for 5 minutes before serving.
Notes
- Do not skip the baking powder. It helps the skin crisp up.
- Make sure the wings are dry before seasoning. Any moisture will prevent crispiness.
- If using an air fryer, avoid overcrowding so they cook evenly.
- You can toss the wings in your favorite sauce after cooking. Buffalo, honey garlic, or BBQ all work well.
- For extra crispiness, broil the wings for 2-3 minutes at the end of baking.
What to Serve with Chicken Wings
- Ranch or blue cheese dip
- Carrot and celery sticks
- French fries or sweet potato fries
- Coleslaw
- Garlic bread
Frequently Asked Questions
Can I use frozen wings?
Yes, but thaw them completely and pat them dry before seasoning. This ensures they get crispy when cooking.
Can I fry these instead of baking?
Yes, you can deep fry them in oil at 350°F for about 8-10 minutes until golden brown. Drain on paper towels before serving.
Why use baking powder in this recipe?
Baking powder changes the pH of the chicken skin, making it crispier when baked. It’s a great trick for getting that fried texture without deep frying.
Can I make these wings ahead of time?
Yes, you can season the wings and store them in the fridge for up to 24 hours before cooking. This also helps the flavors soak in.
What sauce goes best with these wings?
It depends on your taste. Buffalo sauce is spicy, BBQ sauce is sweet and smoky, and garlic parmesan gives a rich, cheesy flavor.
