Crispy chicken wings
This recipe delivers restaurant-quality crispy chicken wings using a simple dry-rub technique that ensures a crunch without the need for deep-frying.
Crispy Baked Garlic Herb Wings
Prep time: 10 minutes
Cook time: 45-50 minutes
Servings: 4
Ingredients
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tbsp baking powder (aluminum-free is best for flavor)
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 tbsp fresh parsley, finely chopped (for garnish)
Instructions
- Dry the chicken: Use paper towels to pat the wings until they are completely dry. Removing surface moisture is the most important step for achieving a crispy skin.
- Coat with dry rub: In a large bowl, whisk together the baking powder, salt, garlic powder, onion powder, paprika, and pepper. Add the wings to the bowl and toss thoroughly until every wing is evenly coated.
- Prepare the baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top. Lightly spray the rack with non-stick cooking oil.
- Arrange the wings: Place the wings on the wire rack in a single layer, ensuring they do not touch. This allows hot air to circulate around the entire wing.
- Bake: Place the tray on the middle rack of the oven. Bake for 45–50 minutes, flipping the wings halfway through the cooking time. The wings are done when the skin is golden brown and visibly crispy.
- Garnish and serve: Remove from the oven and let rest for 5 minutes. Toss with fresh parsley or your favorite buffalo or barbecue sauce if desired, and serve immediately.
