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Crispy Chicken Wings—No Fryer Required
You've probably heard it a hundred times: the only way to get truly crispy chicken wings is to deep fry them. Well, it's time to challenge that kitchen myth. With one simple trick, you can achieve golden, crackling wings straight from the oven—in just about an hour.
So what's the secret? Baking powder. Not baking soda—baking powder. While the science behind it involves pH levels and moisture evaporation, all you really need to know is this: it works. The result? Wings so crispy, you’ll swear they came out of a deep fryer.
Ingredients:
Chicken wings (thawed)
Salt
Pepper
2-3 tsp Baking powder
Directions:
Preheat oven to 450°.
If you have time, you can put the wings on a wire rack and set in the fridge overnight. If not, just dry them off very well. This is a key step.
In a bowl, add the dry wings and sprinkle the baking powder on, stirring to coat evenly. Only a light coating is needed.
Sprinkle with salt and pepper to taste.
Spray your wire rack with cooking spray then lay the wings on it without touching each other.
Bake for 25 min, flip and bake for another 25 min.
For a little extra crisp, at the 20 min mark, remove the wings from the over and turn the broiler on
Add the wings to a bowl and toss with your favorite wing sauce.
Place the wings back in on the top rack, under the broiler for 3-5 min, flipping 1 time. Watch closely as they will have a tendency to burn.
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