Ingredients

2.5 lbs chicken wings, avoid small wings
2 tablespoons baking powder
1 teaspoon table salt
1 teaspoon black pepper
3 teaspoons neutral oil

Season the Chicken Wings

Pat the chicken wings thoroughly dry. Ensuring the wings are as dry as possible is key to achieving maximum crispiness.

Place the dried chicken wings into a large mixing bowl. Add table salt, black pepper, neutral oil, and half of the baking powder. Mix well to coat each wing evenly.

Next, add the remaining baking powder and mix again to ensure all wings are uniformly coated.

Key Tip – Dry the Chicken Wings

Dry wings help the seasoning adhere better and prevent it from falling off in wet clumps. They also crisp up better during baking due to reduced surface moisture.

Lay the Wings On a Wire Rack

Prepare a large baking sheet or tray by lining it with foil. Place a wire rack on top and arrange the seasoned chicken wings on the rack. Ensure each wing has space around it so heat can circulate properly and cook the wings evenly.

Bake the Chicken Wings

Preheat your oven to 450°F. Bake the wings for 30 minutes, using the convection setting if available. Remove the wings from the oven and flip them over to ensure even crisping.

Return them to the oven and bake for an additional 20 to 25 minutes, or until the skin is crispy and golden brown.

Optional – Toss in Your Favorite Sauce

If you prefer sauced wings, toss them in your favorite sauce after baking. For unsauced wings, serve them plain to enjoy the crispy, seasoned skin.

Notes

Select similarly sized chicken wings to ensure they cook evenly. Always pat the wings completely dry before seasoning to help the coating stick and crisp up well.

Sifting the baking powder over the wings can prevent clumping and promote even coverage.

Utilize the convection setting on your oven if available to improve airflow and achieve even crispier skin.