Description
These Crispy Oven Baked Chicken Wings use a dry-brine technique to achieve crispy skin and juicy meat without deep-frying.
Ingredients
Scale
- 1.2 kg (2.5 lb) chicken wings
- 1 tbsp (15 g) baking powder
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) smoked paprika
- 1 tbsp (15 ml) neutral oil (canola, vegetable, or light olive)
- Optional: 1 tbsp (15 ml) honey or hot sauce for tossing
Instructions
- Pat the wings dry with paper towels.
- Combine baking powder, kosher salt, black pepper, garlic powder, and smoked paprika in a bowl, then add oil and toss with wings.
- Rest wings on a wire rack in the fridge for 30-60 minutes.
- Preheat oven to 200°C (400°F).
- Arrange wings on the rack with space between them.
- Bake for 30-35 minutes, turning once, until golden.
- Increase heat to 230°C (450°F) and broil for 4-6 minutes.
- Rest wings for 5 minutes before serving.
Notes
Ensure wings are well-dried before cooking for the best crispiness. Avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 wings
- Calories: 560
- Sugar: 2g
- Sodium: 900mg
- Fat: 39g
- Saturated Fat: 11g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 215mg