Enjoy perfectly crispy chicken wings without frying! These oven-baked wings are seasoned and baked to golden perfection for a delicious, healthier alternative to fried wings.
2 pounds chicken wings, tips removed and wings separated into flats and drumettes
1 tablespoon baking powder (aluminum-free)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Preheat your oven to 250°F (120°C).
Line a large baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with cooking spray to prevent sticking.
Pat the chicken wings dry with paper towels to remove excess moisture. This helps achieve crispiness.
In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and smoked paprika.
Add the chicken wings to the bowl and toss thoroughly to coat each wing evenly with the seasoning mixture.
Arrange the wings in a single layer on the wire rack, making sure they are not touching.
Bake the wings at 250°F (120°C) for 30 minutes. This low temperature helps render the fat under the skin.
Increase the oven temperature to 425°F (220°C) and continue baking the wings for an additional 15 minutes, or until the skin is golden brown and crispy.
Remove the wings from the oven and let them rest for 5 minutes before serving.