Everyone loves Crispy Baked Chicken Wings! Even better when you can make them at home with just a few simple ingredients and tools. We season the wings so they have a spicy kick of their own, so they’re good dry or with a side of buffalo sauce! These wings use no oil or breading, so they’re gluten free and much healthier for you than restaurant style. In under an hour, you have craveworthy crispy chicken wings!
- Split chicken wings (bone-in)
- Pink Himalayan salt
- Onion powder
- Garlic powder
- Cayenne pepper
- Black ground pepper
- Baking powder (the essential ingredient for making these wings crispy!)
For the optional buffalo sauce (we love it to dip):
- Butter, unsalted
- Buffalo sauce of choice (Frank’s Red Hot)
- Serve with: veggies, blue cheese dressing, ranch dressing, hot sauce (optional)
How to Make Crispy Baked Chicken Wings!
Preheat your oven to 425°F. Dry your chicken wings off very well with paper towels to get rid of extra moisture. Mix up your seasoning blend, then coat the wings. We use our hands (with gloves on) to make sure everything is well incorporated. Then, add the baking powder and make sure the wings get well coated with that as well.
Place the wings skin side down on the parchment paper to help crisp up the skin. Cook for 25 minutes, and then flip over, so that both sides of the chicken wings can get nice and crispy for another 25 minutes.
About 5 minutes or so before the wings come out of the oven, heat your butter and hot sauce together in a small saucepan over medium low heat. After combined, put in a dish to use for dipping sauce later.
Now, simply taste, and dunk the Crispy Baked Chicken Wings in sauces, and dig in!
Seasoning: You could truly enjoy Crispy Baked Chicken Wings as is, without sauce. They’re very good plain! Also, feel free to mix it up with your own spice blends. We simply provide a suggestion. We do recommend mixing your dry seasonings prior to adding them to chicken wings. We also love to season these with a cajun dry rub from time to time, with lemon, garlic and parmesan, or even BBQ! Whatever suits your mood.
A quick note about salt— we do like to use pink salt, but it’s saltier than most other versions you might be used to. If you are user kosher salt for instance, it might be a good idea to use about 2 tsp instead of 1 tsp.
The sauce is super simple. Just melt some butter in a pan, then stir in your buffalo sauce. When it’s time to eat, we like to dip our sauce on the side so that our wings don’t get soggy.
The Method: Make sure you dry your chicken wings off well with paper towels to get rid of any extra moisture. It might seem crazy, but baking powder is part of the formula that dries the skin out so that wings get crispy, but the chicken meat stays juicy. Don’t worry, it doesn’t taste like anything, just don’t accidentally use baking soda. Definitely not the same thing! You want to use about 1 tsp of baking powder per pound of wings.
We also recommend using parchment paper, and flipping the wings halfway thru, so that each side of the wing can get contact with the pan. It might get a little greasier this way, but that doesn’t bother us, especially when the result is super crispy wings! The other secret is the high temperature – we bake ours at 425°F, for 45-50 minutes.
Serve With: Serve these with any sides you like. We of course love celery, but with our grocery shopping being limited these days, we ended up just using what we had in the fridge, which was carrots, pickles, and cucumbers, along with ranch dressing and blue cheese dressing!
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Here’s More Recipes Like These Crispy Chicken Wings That You Will Love:
- Healthy Keto Buffalo Chicken Chili
- Keto Brown Sugar Bacon Wrapped Chicken
- Jalapeño Popper Chicken Skillet
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Until Next Time,
Briana & Chamere
Crispy Baked Chicken Wings Recipe
For the wings:
- Preheat your oven to 425°F. Dry your chicken wings off very well with paper towels to get rid of extra moisture.
- Mix up your seasoning blend, then coat the wings. We use our hands (with gloves on) to make sure everything is well incorporated. Then, add the baking powder and make sure the wings get well coated with that as well.
- Place the wings skin side down on the parchment paper to help crisp up the skin. Cook for 25 minutes, and then flip over, so that both sides of the chicken wings can get nice and crispy for another 25 minutes.
- About 5 minutes or so before the wings come out of the oven, heat your butter and hot sauce together in a small saucepan over medium low heat. After combined, put in a dish to use for dipping sauce later.
- Now, simply taste, and dunk the chicken wings in sauces, and dig in!
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.