Baked Chicken Wings - Extra Crispy, Like Deep-Fried
Try this Baked Chicken Wings - Extra Crispy, Like Deep-Fried recipe, or contribute your own.
Try this Baked Chicken Wings - Extra Crispy, Like Deep-Fried recipe, or contribute your own.
- 2 pounds chicken wings ((tips removed separated into wingettes and drumettes))
- 1 tbsp baking powder ((whatever you do do not use baking soda))
- 1-2 tsp kosher salt ((plus more to taste))
- favorite buffalo wing sauce for tossing or servin
- or a mix of favorite hot wing sauce and bbq sauce my new favorite
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 dozen wing (454g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 450F
- Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder.
- Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
- Lay the chicken wings on the rack, leaving space between the wings.
- Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
- Bake for 30-40 minutes, until the wings are nicely browned and crisp.
- Serve hot, tossed in Buffalo sauce or with the sauce on the side.
Surface moisture destroys crispness. Pat the raw skin thoroughly with paper towels before applying any coatings, or the exterior will steam rather than brown. Baking powder raises the pH level of the skin. This alkaline environment breaks down peptide bonds more efficiently, accelerating browning and crispness. Ensure you use aluminum-free baking powder to avoid a bitter metallic aftertaste on the finished skin.
Smart Accompaniments
Heavy, fat-laden birds require sharp contrasts on the plate. Acidity cuts through rendered poultry fat cleanly. Raw celery sticks offer a watery crunch that resets the palate between rich bites. Pickled red onions or crisp cucumber rounds dipped in vinegar provide the necessary acid balance. If serving with blue cheese dressing, thin the mixture with a splash of buttermilk to lighten the dairy weight against the spiced meat. Fermented hot sauces demand starchy counterweights like roasted wedges of sweet potato to ground the heat profile.
- Ensure the oven rack sits in the middle position to allow proper convection airflow around the sheet pan.
- Space the pieces at least one inch apart on the wire rack to prevent steam pockets from forming between neighboring wings.
- Monitor the internal temperature closely until it reaches 165 degrees Fahrenheit at the thickest part of the meat.
