These crispy succulent wings are baked to save calories but there is no sacrifice in terms of crunch and savory flavor! Toss them with your favorite wing sauce or enjoy them naked from the oven!
- 3-4 pounds chicken wings split, tips removed
- 1 Tbsp olive oil
- 2 Tbsp Aluminum Free Baking Powder (don’t substitute baking soda)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika or smoked paprika
- Preheat your oven to 450°F. Line two rimmed baking sheets with foil and insert wire racks. You can cook directly on the foil but with the elevated racks you’ll get more air flow for extra crisp!
- In a large bowl, toss the wings with the olive oil. Mix the baking powder, salt, pepper, garlic and onion powder and paprika in a small bowl and whisk to combine thoroughly. Put wings on the rack or pan and sprinkle with the dry spice mixture.Turn the wings and sprinkle again on the reverse side. Ensure the skin/fatty side of the wings are upward facing before inserting the pans into the oven. Try not to crowd the wings; leave a small space between them so they all have a chance to crisp up!
- Bake the wings for 30 minutes and remove from oven, turn all the wings over and put back in oven for another 25 minutes or so. You’ll want to keep an eye on them and ensure they reach an internal temperature of 170 degrees or more, depending on how well done you like your wings.Toss in your favorite sauce (butter, hot sauce) or store-bought to save time and dig in!