Enjoy perfectly crispy chicken wings baked in the oven without frying. These wings are seasoned with a simple dry rub and baked until golden and crunchy, making for a healthier and delicious snack or appetizer.
2 pounds chicken wings, tips removed and wings separated at the joint
1 tablespoon baking powder (aluminum-free)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Preheat the oven to 425°F (220°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 thoroughly with paper towels to remove excess moisture. This step is crucial for achieving crispiness.
In a large bowl, combine the baking powder, kosher salt, garlic powder, onion powder, smoked paprika, and black pepper.
Add the chicken wings to the bowl and toss well to coat all wings evenly with the dry mixture.
Arrange the wings in a single layer on the wire rack, making sure they are not touching each other.
Bake the wings in the preheated oven for 25 minutes. Then, flip each wing over and bake for an additional 20 minutes, or until the wings are golden brown and crispy.
Turn the oven to broil and broil the wings for 2-3 minutes, watching carefully to avoid burning, to further crisp the skin.
Remove the wings from the oven and let them rest for 5 minutes before serving.