oven-baked chicken wings

Here’s a solid, crispy oven-baked chicken wings recipe:

Ingredients

• 2 lbs chicken wings (split, tips removed)
• 1 tbsp baking powder (NOT baking soda)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• Optional: cayenne for heat

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat wings very dry with paper towels (key for crispiness).
3. In a bowl, toss wings with baking powder + seasonings until evenly coated.
4. Arrange wings in a single layer on the rack (don’t overcrowd).
5. Bake 45–50 minutes, flipping halfway through, until golden and crispy.

Optional Sauce (Buffalo-style)

• 1/3 cup hot sauce
• 3 tbsp melted butter
• 1 tsp honey (optional)

Toss hot wings in sauce right after baking.

Tips for extra crispiness

• Let wings sit uncovered in the fridge for a few hours before baking (dries the skin).
• Use convection if your oven has it.
• Don’t skip the rack—airflow matters.

If you want, I can give you variations (honey garlic, lemon pepper, BBQ, etc.).