Name: Classic Oven-Baked Crispy Chicken Wings Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds chicken wings; 1 tablespoon baking powder (aluminum free); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

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Introduction

Looking for a delicious and crispy snack to celebrate New Year’s Eve? This classic chicken wings recipe delivers perfectly golden, crunchy wings that are simple to make and sure to impress your guests. Ready in just about an hour, they are the perfect finger food for any celebration.

A white plate full of crispy golden-brown chicken wings stacked in a small pile with a few wings resting on top. The wings have a crunchy texture with visible seasoning and a slightly oily shine. The background shows a white marbled surface with soft pink and red flowers blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken wings
1 tablespoon baking powder (aluminum free)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

Step 1: Thoroughly pat the chicken wings dry using paper towels to remove any excess moisture. This step is key to achieving crispy wings when baked.
Step 2: Place the wings in a large bowl and toss them evenly with baking powder, salt, and pepper. Ensure each wing is well coated for optimal crispiness and flavor.
Step 3: Set a wire rack over a baking sheet to allow air circulation beneath the wings. Lay the wings in a single layer on the rack to ensure even cooking on all sides.
Step 4: Preheat your oven to 425°F (220°C). Bake the wings for 25 minutes, then carefully flip them over and continue baking for another 20 to 25 minutes until golden brown and crispy.
Step 5: Let the wings rest for 5 minutes after baking to allow the juices to redistribute. You can toss them in your favorite sauce or serve them plain for a delicious crispy snack.

Tips & Variations

Use aluminum-free baking powder to avoid any metallic taste.
For extra flavor, toss the wings in garlic butter, buffalo sauce, or a honey glaze after baking.
Make sure the wings are completely dry before coating to maximize crispiness.
You can also broil the wings for 1-2 minutes at the end for an even crispier finish—watch closely to prevent burning.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-15 minutes to regain their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A white plate filled with a pile of crispy, golden-brown chicken wings that look crunchy and well-seasoned. The wings have a slightly rough texture with visible spices, and they are stacked closely together in a slightly uneven heap. In the background, there are soft pink flowers adding a gentle color contrast, all placed on a white marbled surface. The photo is bright and clear, showing the inviting texture of the wings up close. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but make sure to fully thaw and pat them dry before coating with baking powder and seasoning to ensure they crisp up properly.

Why is baking powder used in this recipe?

Baking powder helps break down the proteins in the skin and draws out moisture, which results in a crispier texture when baked.