I couldn’t stop licking my fingers after tasting these
These extra crispy baked chicken wings are the perfect combination of crispy texture and juicy flavor. Skip the deep fryer and achieve that irresistible crunch with this easy oven-baked method. The secret lies in a simple coating of baking powder and spices, resulting in wings that are golden brown and deliciously crispy. Serve them up as an appetizer, game-day snack, or even a main course. Get ready to enjoy finger-licking goodness without the mess!
Ingredients:
| INGREDIENTS | AMOUNT |
|---|---|
| Chicken wing pieces | 20 (flats and drumettes) |
| Baking powder | 1 tablespoon |
| Paprika | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Salt | ½ teaspoon |
Instructions:
- Preheat the oven to 450°F (232°C).
- Pat the chicken wings dry with paper towels to remove any excess moisture.
- In a bowl, combine the baking powder, paprika, black pepper, and salt. Toss the chicken wings in this mixture, ensuring they are evenly coated.
- Arrange the coated wings on a sprayed wire rack set over an aluminum foil-lined baking sheet. This allows air circulation and helps the wings crisp up.
- Bake the wings for 30 minutes at 450°F (232°C).
- After 30 minutes, flip the wings to ensure even cooking.
- Continue baking for an additional 15-20 minutes, or until the wings are golden brown and crispy.
