Crispy Oven Baked Chicken Wings
Equipment
- Half sheet pan and wire cooling rack
Ingredients
- 4 pounds chicken wings half at joints, wing tips discarded
- 3-5 tablespoons baking powder aluminum free (not baking soda)
- ¾ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- Adjust your oven racks to the upper-middle And lower middle positions. Preheat oven to 250°F.
- Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
- Use paper towels to pack the wings dry and place them in a large bowl. It is very important to dry them really well.
- Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
- Arrange the wings, skin side up, in a single layer on prepared wire rack. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
- Place wings on the lower middle oven rack and bake for 30 minutes.
- Move wings up to the upper middle rack and increase the oven temperature to 425°F. Bake for 40 to 50 minutes, rotating the tray halfway through.
- Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.
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