Baked Chicken Wings - Extra Crispy, Like Deep-Fried
A recipe for the best baked chicken wings that are extra crispy on the outside and very tender and most on the inside.
Servings 4 servings
Calories 302kcal
Ingredients
- 2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
- 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
- 1 tsp kosher salt (plus more to taste)
- 1 Tbsp butter (melted)
- 1/3 cup hot wing sauce (e.g. Duff's hot sauce)
Instructions
- Preheat oven to 450F
- Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
- Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
- Lay the chicken wings on the rack, leaving space between the wings.
- Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
- Bake for 30-40 minutes, until the wings are nicely browned and crisp.
- Season with salt. Serve hot, tossed in Buffalo sauce or with the sauce on the side.Tip: Let the wings sit for 5 minutes before tossing in sauce. This will preserve crispy skin.
Notes
While a cooling rack helps with getting the melted chicken drain off the wings, it's a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchement paper. I don't notice much difference, if any.