Baked Chicken Wings (SUPER CRISPY)
Ingredients
3 lbs chicken wings, avoid small wings
2 tbsp baking powder
2 tsp kosher salt
1 1/2 tsp ground white pepper
2 tsp neutral oil
Directions
Pat chicken wings completely dry. Add the wings to a large bowl and add kosher salt, ground white pepper, neutral oil and sifted baking powder over the wings. Mix to evenly coat.
Take a large baking sheet and line it with foil. Place a wire rack on top of the baking sheet and lay the wings on the wire rack with space between each wing so they are not touching each other.
Bake at 450F for 30 minutes (use convection if possible). Flip and bake for another 20-25 minutes until the skin is crispy.
Toss in your favorite sauce or eat plain and enjoy!
Storage and Reheating
You can store leftover Baked Chicken Wings in an airtight container for up to 3-4 days in the refrigerator. You can reheat them in the oven at 450°F for 10-12 minutes until crispy.
Notes
Key Tips!
Use convection setting if your oven allows it – this will promote more air flow in the oven and allow the skin to get extra crispy.
Add the baking powder over the wings in two parts so that they are evenly coated, rather than dumping 2 tbsp in the bowl and hitting only a few wings.
Use ground white pepper – reduces burning on the wings vs black pepper and in my opinion tastes better
Nutrition
CALORIES: 275KCAL
CARBOHYDRATES: 1G
PROTEIN: 23G
FAT: 20G
SATURATED FAT: 5G
MONOUNSATURATED FAT: 8G
TRANS FAT: 0.2G
CHOLESTEROL: 94MG
SODIUM: 1289MG
POTASSIUM: 192MG
FIBER: 0.1G
VITAMIN A: 180IU
VITAMIN C: 1MG
CALCIUM: 252MG
IRON: 2MG