Description
These crispy chicken wings turn out golden and crunchy every single time whether you bake them in the oven or fry them to perfection. My foolproof method gives you all the flavor of classic deep-fried wings with less mess, perfect for cozy nights or game-day spreads.
Ingredients
2 lbs chicken wings, split into drumettes and flats
1 tbsp baking powder
1 tsp salt
1 tsp garlic powder
½ tsp smoked paprika
½ tsp black pepper
1 tbsp oil (vegetable or olive)
Optional add-ins
2 tbsp honey or hot sauce for glazing
Fresh parsley or thyme for garnish
Lemon wedges for serving
Instructions
- Prep the wings: Pat chicken wings dry with paper towels until very dry.
- Season: In a large bowl, toss wings with baking powder, salt, garlic powder, paprika, pepper, and oil.
- Oven-baked method: Arrange on a wire rack over a baking sheet. Bake at 425 °F (220 °C) for 40–45 minutes, flipping halfway, until golden and crisp.
- Deep-fried method: Heat oil to 350 °F (175 °C). Fry wings in small batches for 8–10 minutes, until golden brown. Drain on paper towels.
- Finish & serve: Toss hot wings in sauce or enjoy plain with lemon and herbs. Serve immediately.
Notes
Dry wings are the key to crispiness moisture keeps them soggy.
Baking powder (not soda) helps the skin blister for that signature crunch.
Reheat leftovers in the oven at 375 °F for 10–15 minutes to restore crispness.
Try tossing with buffalo sauce, honey garlic glaze, or a pomegranate glaze for variety.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer / Main
- Method: Baked or Fried
- Cuisine: American