Oven Baked Chicken Wings
👩🍳 Step-by-Step Instructions
Step 1: The Secret to the Crunch 🧼💨
- Dry the Wings: Line a large baking sheet with paper towels. Arrange the chicken wings in a single layer and pat them thoroughly dry on all sides. The drier the skin is before it hits the oven, the crispier it will get!
- Let them air-dry on the counter for about 10 to 15 minutes if you have the extra time.
Step 2: Season & Coat 🧪🎨
- Preheat your oven to 420°F (215°C). Line a large, rimmed baking sheet with aluminum foil for easy cleanup, and place a wire cooling rack directly inside the baking sheet. Spray the wire rack generously with non-stick cooking spray.
- In a small bowl, whisk together the 1 tbsp of baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Place the dried wings into a large zip-top bag or a mixing bowl. Sprinkle the seasoning mix evenly over the wings and toss thoroughly until every single wing is lightly and evenly coated.
Step 3: Arrange for Airflow 📐🌬️
- Place the coated wings onto your prepared wire rack in a single layer.
- Make sure to leave a little bit of space between each wing. Leaving a gap allows the hot oven air to circulate completely around the meat, crisping up the skin on both the top and the bottom!
Step 4: Bake to Golden Perfection! ⏰🔥
- Pop the baking sheet into the middle rack of your preheated oven.
- Bake for 30 minutes, then carefully pull the tray out and use tongs to flip every wing over.
- Return them to the oven and bake for another 15 to 20 minutes, or until the skin is beautifully golden-brown, bubbly, and visibly crispy.
