Description
If you’ve ever craved chicken wings that are juicy on the inside and truly crispy on the outside without deep frying, this recipe delivers. These Actually Crispy Oven Baked Wings use a clever mix of flour and baking powder to create the ultimate crunch while keeping the meat tender and flavorful. They’re perfect for parties, game nights, or family dinners, and can easily be customized with your favorite sauces or dry rubs.
Ingredients
- 1 ½ pounds chicken wings, split and tips removed (about 18 wings)
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Pat the wings dry thoroughly with paper towels.
- Line a baking sheet with foil and place a wire rack on top. Spray lightly with cooking spray.
- In a bowl, mix flour, baking powder, seasoned salt, and black pepper. Coat the wings in this mixture. Place them on the rack and refrigerate uncovered for 30 minutes to 4 hours.
- Preheat oven to 425°F.
- Toss the wings with olive oil, making sure no floury spots remain. Return them to the rack.
- Bake for 20 minutes, flip, then bake for another 15 minutes. Replace foil if smoking.
- Continue baking until crispy. For extra crunch, broil for 1 minute per side.
- Toss with your favorite wing sauce or serve with dips.
Notes
- Serving: Serve wings hot and fresh from the oven with dipping sauces such as ranch, blue cheese, barbecue, or buffalo sauce. Pair with carrot and celery sticks for a classic presentation.
- Make It a Meal: Serve with French fries, coleslaw, mac and cheese, or onion rings for a full spread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain crispiness, reheat wings in the oven at 375°F for 10–12 minutes. Avoid microwaving as it makes the skin soggy.
- Freezing: You can freeze baked wings for up to 2 months. Reheat directly from frozen at 400°F until warmed through and crispy.