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Extra Crispy Baked Chicken Wings (No Fry Technique)

A close-up of several crispy, bright red, glazed chicken wings piled on a white plate.
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Learn the simple baking powder trick to achieve shatteringly crisp chicken wings without deep frying. These wings are juicy inside, perfect for game day, parties, or a quick weeknight dinner.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup Buffalo wing sauce (or your favorite sauce like Honey Garlic or Lemon Pepper)
  • 2 tablespoons melted butter (optional, for sauce mixing)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, pepper, and garlic powder.
  4. Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the dry mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation. Do not overcrowd the pan.
  6. Bake for 25 minutes.
  7. Flip the wings over. Reduce the oven temperature to 400°F (200°C) and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  8. While the wings finish baking, prepare your sauce. In a small bowl, whisk together the Buffalo sauce and melted butter (if using).
  9. Remove the crispy wings from the oven and immediately transfer them to a clean, large bowl.
  10. Pour the sauce over the wings and toss gently to coat them completely.
  11. Serve your extra crispy baked chicken wings immediately as a crowd pleaser appetizer or main dish.

Notes

  • Using a wire rack allows air to circulate underneath the wings, which is key to achieving that ‘no-fry’ crispiness.
  • If you prefer Honey Garlic or Lemon Pepper flavor, toss the baked wings in the corresponding sauce or dry rub after they come out of the oven.
  • For the juiciest inside and crispy outside, do not skip drying the wings thoroughly before coating them.

Nutrition

Find it online: https://cookerycourier.com/crispy-baked-chicken-wings-no-fry-recipe/