Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- Non-stick cooking spray
Instructions
- Start by preheating your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup and place a wire cooling rack on top. Lightly spray the rack with non-stick cooking spray. Use paper towels to pat the chicken wings extremely dry. Removing moisture is the most important step for achieving crispiness. In a small bowl, whisk together the baking powder, salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Place the wings in a large mixing bowl, sprinkle the dry rub over them, and toss until every wing is evenly coated.
- Arrange the seasoned wings on the wire rack in a single layer, ensuring they do not touch each other. Air circulation is key, so do not crowd the pan. Place the baking sheet on the middle rack of the oven. Bake for 45 to 50 minutes, flipping the wings halfway through the cooking time using tongs. The wings are done when the skin is golden brown, blistered, and firm to the touch. The internal temperature should reach at least 165°F, though wings are often more tender when cooked to 175°F or 185°F.
- Remove the wings from the oven and let them rest on the wire rack for about 5 minutes. This brief cooling period allows the skin to firm up even further. Transfer the wings to a large platter. Serve them immediately while they are piping hot. You can enjoy them exactly as they are to appreciate the dry rub, or serve them alongside bowls of cool ranch dressing, blue cheese dip, or fresh celery and carrot sticks for a classic presentation.
- Cook Time: 60 minutes