Crispy Baked Chicken Wings
These crispy baked chicken wings are perfect as an appetizer or game day snack. Enjoy the crispy wings without the effort or mess of deep frying. They are as guilt-free as chicken wings can be. With one secret (or not so secret) ingredient that helps the skin crisp up as though they were deep fried, but aren’t! What’s this secret ingredient you ask? Well, it’s not really a secret but BAKING POWDER will help the skin on this wings crisp up just like they were deep fried. Dry and toss the wings then bake, convection bake or air fry to perfection. Once they’re baked and crispy toss them in your favorite sauce and enjoy.
I have used my air fryer in this recipe, but they work just as well in a regular oven on bake, or convection bake.
When you think about chicken wings the usual deep fried version and they are delicious. But what if you could have the same crispy wings without the added step of deep frying? These wings are easy to prepare, quick to make and don’t require a deep fryer to get crispy! Thank me later! They are lower in fat and calories than traditional deep fried chicken wings, and who doesn’t love that.
Crispy Baked Chicken Wings
Equipment
- 1 air fryer or oven
Ingredients
- 1.5 lbs chicken wings *drumettes and flats
- 1 Tbsp baking POWDER DO NOT USE BAKING SODA
- 1 tsp Kosher Salt
- 1 Tbsp butter
- ⅓ cup Hot Sauce *optional
Instructions
- Preheat the oven to 450℉ Convection or Airfryer at 425℉
- Pat dry the chicken wings with paper towel
- Place the wings in a ziploc bag and sprinkle with the baking powder and shake to lightly coat the wings.
- Place the wings on a rack or baking sheet sprayed with non stick spray
- Turn oven down to 425℉ place wings in oven (convection) or airfryer (425℉) and bake for 25 minutes until crispy
- While the wings are cooking, make the sauce if using
- Pour the hot sauce into a small saucepan and add the butter. Cook until butter is melted and sauce is heated through
- Once the wings are done, place them in a bowl and salt them, then pour the sauce over and toss to coat. Enjoy
Tips for the best crispy baked chicken wings:
- Start with DRY wings. Blot any excess moisture off of the wings with paper towels. This is essential to ensure a crispy skin.
- Use Baking Powder. Baking powder (not baking soda) will ensure the wings brown nicely and get that crispy exterior without having to over bake them.
- Season the wings. If you are making wings that are not going to be tossed in a sauce, then add the seasonings to the baking powder then toss the wings in the mixture before baking them.
- Turn the wings halfway. If you are using a conventional oven or convection oven then turn the wings halfway through the cook time to ensure all around crispiness. I like to use my air fryer, in that case, no need to turn.
- Depending on the size of wings adjust the cooking time accordingly. These ones took 22 minutes in my airfryer to be perfectly crisp and cooked inside without being dried out.
- Sauce your wings. If you are using a sauce for your wings, have it ready and transfer the wings to a bowl, then add the sauce and toss while the wings are hot.
- Oven Temperature. To ensure you get that crisp a high temperature is needed. 425 degrees F is perfect.
- Prepare your sauce (if using) while the wings are baking so that you can toss them right away and serve them hot. If you are using store bought sauce, warm it up before tossing the wings to keep them from getting cold.
- Add a side. I like to serve my wings with carrots and celery sticks and a cool blue cheese dip. If you want an easy homemade ranch dip then try my recipe here