No false promises here – these crispy oven baked wings are SERIOUSLY crispy! You will be gob smacked how easy they are to make. They honestly taste like they’ve been deep fried, with a thin shatteringly crisp golden skin. These are so good they can be eaten plain. Or toss them in your favorite sauce.
These crispy baked wings really are simple to make – you will be absolutely amazed! OH and you can hear how crispy they really are!
1. Coat in baking powder – yes, you read that right, baking powder! I won’t go into all the technicalities, but in a nutshell, the baking powder draws moisture to the surface of the skin so it can evaporate, thereby making the skin crispier; and
2. Bake for 30 minutes on low to melt the fat before blasting in a very hot oven to crisp up the skin. There’s a lot of scientific explanations around this and I’ll skip it because I’ll bore you! But basically, the wings are first baked on the lowest shelf in the oven at a very low temperature for 30 minutes which causes the fat under the skin to “melt”, then you move the wings up to the top shelf and crank up the heat which crisps up the skin.
Ensure that the wings are dry. If you are organized enough, put the wings on the rack and refrigerate, uncovered, overnight. However, I neither have the fridge space nor am I organized enough, so I just dry them using paper towels .
Ingredients
4 lb / 2 kg chicken wings , cut into wingettes and drumettes (Note 1)
5 teaspoons baking powder (NOT BAKING SODA)
3/4 teaspoon salt
Oil spray
Instructions
If you are organized enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 250F/120C (all oven types - standard/convection/fan).
Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug.
Place wings on the lower middle oven rack and bake for 30 minutes.
Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 - 50 minutes, rotating the tray halfway through.
Remove baking tray from the oven and let it stand for 5 minutes.
Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.
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