Description
These crispy Baked Chicken Wings are a delicious appetizer perfect for parties or game day. Coated in a flavorful seasoning and baked to perfection, these wings are a healthier alternative to traditional fried wings. Toss them in your favorite sauce for the ultimate crowd-pleaser!
Ingredients
Scale
Chicken Wings:
- 2 pounds chicken wings (drumettes and flats)
Seasoning:
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Others:
- 2 tablespoons olive oil
- Optional: ½ cup buffalo sauce or your favorite wing sauce for tossing
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Prepare the wings: Pat the chicken wings completely dry with paper towels.
- Season the wings: In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika. Add the chicken wings and toss to coat evenly with the seasoning mixture. Drizzle with olive oil and toss again to coat.
- Bake the wings: Arrange the wings in a single layer on the wire rack. Bake for 25 minutes, then flip the wings and bake for another 20–25 minutes, or until golden brown and crispy. For extra crispiness, broil for 2–3 minutes at the end.
- Toss with sauce: If desired, toss the wings in warm buffalo sauce or your favorite wing sauce before serving.
Notes
- To make them extra crispy, be sure to dry the wings thoroughly and don’t overcrowd the pan.
- You can also refrigerate the wings uncovered for a few hours before baking to help dry out the skin.
Nutrition
- Serving Size: 5–6 wings
- Calories: 320
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 95 mg
