Crispy Baked Chicken Wings without Baking Powder
Baked chicken wings are my go-to when I want crispy, flavorful wings without pulling out a fryer. They’re coated in an easy dry rub that gives you smoky, savory heat, and roast up in the oven with golden, crisp skin and juicy meat inside. This recipe is perfect for game day, weeknight dinners, or anytime you want a healthier wing option that still tastes indulgent.
Servings: 6 servings
Calories: 206.78kcal
Equipment
- 1 Cooling Rack
Ingredients
- 2 pounds chicken wings trimmed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees F. Pat wings dry with a paper towel and add them to a large bowl.2 pounds chicken wings
- Add the spices and olive oil to the bowl with the wings.1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, 1 tablespoon olive oil
- Place a cooling rack on top of a baking sheet and add the wings to the rack.
- Bake for 25-30 minutes, flipping halfway through.
- Remove from the oven, let cool, and enjoy as is or toss with ½ cup buffalo sauce.
Notes
- For crispier skin, add 1 teaspoon baking powder to seasonings.
- If wings look dry before time’s up, spray a tiny bit of oil.
- Adjust the heat by adding more or less cayenne.
- You can broil the last 2 minutes for extra browning, just be careful not to burn the wings.
Nutrition
Serving: 1serving | Calories: 206.78kcal | Carbohydrates: 1.06g | Protein: 15.17g | Fat: 15.46g | Saturated Fat: 4g | Polyunsaturated Fat: 3.06g | Monounsaturated Fat: 6.9g | Trans Fat: 0.16g | Cholesterol: 62.87mg | Sodium: 448.12mg | Potassium: 151.63mg | Fiber: 0.32g | Sugar: 0.12g | Vitamin A: 380.18IU | Vitamin C: 1.84mg | Calcium: 13.54mg | Iron: 0.94mg
