Crispy Baked Chicken Wings with Baking Powder

Name: Crispy Baked Chicken Wings with Baking Powder
Prep time: 15 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 kg chicken wings; 1 tbsp baking powder (aluminium-free); 1 tsp salt; 1 tsp black pepper (freshly ground); 1 tsp garlic powder

70 min 4 servings Easy

All Recipes

Crispy Baked Chicken Wings with Baking Powder

These crispy baked chicken wings use baking powder for extra crunch, offering a healthier alternative to frying.

Prep

15 min

Cook

50 min

Total

70 min

Servings

Difficulty

Easy

Craving crispy chicken wings without the mess of deep frying? Our baked chicken wings are the perfect solution. With a secret ingredient—baking powder—you'll get that desired crunch every time. Baking powder works its magic by raising the pH level in the chicken skin, helping it break down proteins and draw out moisture. This results in a perfectly crispy coating that rivals any fried wing. Plus, baking wings is a healthier option, reducing excess oils and fats.

Ingredients

Servings

For the wings

Instructions

Preheat oven

Preheat your oven to 120°C (250°F). Line a baking sheet with aluminium foil and place a wire rack on top.

Pro tip: The wire rack allows air to circulate under the wings, promoting even crisping.

Prepare chicken wings

Pat the chicken wings dry with paper towels to remove excess moisture.

Pro tip: Dry wings crisp up better in the oven.

Coat wings

In a large bowl, combine baking powder, salt, black pepper, and garlic powder. Toss the wings in the mixture until evenly coated.

Pro tip: Ensure each wing is well coated for maximum crispiness.

Arrange wings

Place the wings on the wire rack in a single layer. Do not overcrowd to ensure even cooking.

Initial bake

Bake in the preheated oven for 30 minutes at 120°C (250°F).

Pro tip: This low heat helps render the fat and dry out the skin.

Increase temperature

Increase oven temperature to 220°C (425°F). Continue baking for 20 minutes or until wings are golden and crispy.

Pro tip: Check that the internal temperature of the wings reaches 74°C (165°F) by probing the thickest part.

Rest and serve

Remove from the oven and let the wings rest for 5 minutes before serving.

Pro tip: Resting allows the juices to redistribute, keeping the meat moist.

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Tips & Tricks

<ul><li>Ensure wings are dry before coating with baking powder for best results.</li><li>Use a wire rack to allow air to circulate and crisp up the wings.</li><li>Low then high heat ensures thorough cooking and crispy skin.</li><li>Do not overcrowd the pan to ensure even cooking.</li></ul>

Serving Suggestions

Serve these crispy baked chicken wings with your favourite dipping sauces like blue cheese or ranch. Pair them with crunchy celery sticks or a fresh salad for a balanced meal. These wings can be made ahead of time and stored in the refrigerator for up to three days. Reheat them in the oven at 190°C (375°F) for 10 minutes to maintain their crispiness.