I have discovered how to make seriously CRISPY oven baked chicken wings and they are legit! Perfectly crispy, ridiculously easy and unbelievably tasty! Learn the trick that makes them crisp up in the oven with no effort and allows for most of the fat to drip right off. Leaving you feeling less guilty to dip away in my savory garlic butter sauce.
- 2 lb chicken wings (see demonstration, cut into wings and drumettes)
- 1 tbsp baking powder
- 1/5 tsp salt
- Oil spray
Garlic Herb Butter
- 1 stick of unsalted butter
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1 tbsp finely chopped parsley
- 1/4 tsp salt
- Preheat oven to 250 degrees.
- Cover a baking sheet with foil and place a cooling rack on top.
- Spray the rack with pan spray.
- Dry all the wings thoroughly.
- Place baking powder and salt into a ziplock bag and add the wings. Shake the bag up to ensure that the wings are covered in the baking powder and salt mixture.
- Place all the wings skin side up onto the rack. If they are a tight fit it will be fine since they will shrink significantly.
- Place into the oven for 30 minutes.
- After 30 minutes, crank the heat up to 425-degrees and allow the wings to cook for another 40-50 minutes. Rotate the tray halfway through the cooking time to make sure that all the wings are cooking evenly.
- Remove the wings from the oven and allow to cool for 7 minutes.
- Toss in sauce of choice or just eat as is.
Garlic Herb Butter
- Combine all the ingredients in a microwave safe container and melt in 30 second increments until melted.
- If the butter solidifies a bit feel free to reheat in 15 second increments to melt again.
1. Make sure you use BAKING POWDER and not BAKING SODA. Two very different outcomes and flavors.
2. YES these can be reheated. Simply reheat them in an oven before serving at 400 degrees F for about 8-10 min. They will get crispy and delicious once again.
3. This may sound like common sense but the wings must be completely thawed out for this recipe to work. Otherwise all the water will leave the wings soggy.
4. These wings are smaller than usual because so much of the fat has rendered out. Don’t worry, that just means we get to eat more.
5. The original recipe calls for different level placement for the oven racks. I however forgot to change the heights of the racks and I ended up baking them all on the middle shelf and it was still perfection every time.
6. The nutritional information should be used for informational purposes only.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Cuisine: American