If you're on the hunt for the perfect crispy oven-roasted wings, you've come to the right place. This recipe combines classic flavors with a foolproof technique to ensure your wings come out crispy on the outside and juicy on the inside, without the need for deep frying.
The secret to ultra-crispy wings is a little baking powder. It helps dry out the skin, providing that sought-after crispiness. A bit of salt enhances all those savory flavors, while black pepper adds just a touch of heat. Garlic powder and onion powder are the dynamic duo, bringing depth and a hint of sweetness. Smoked paprika adds a subtle smokiness that's irresistible. Finally, a drizzle of olive oil helps everything adhere and crisps up the wings beautifully.
These wings are fantastic on their own, but if you're looking to elevate the experience, serve them with a side of tangy coleslaw or some crunchy celery sticks. A classic blue cheese or ranch dip on the side would complement the flavors perfectly. For a bit of a kick, consider a drizzle of hot sauce or a squeeze of fresh lime juice just before serving.
First, you'll want to preheat your oven to 425°F (220°C). This high temperature is crucial for crisping up the wings perfectly. Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. This setup allows hot air to circulate around the wings, crisping them up evenly.
In a large bowl, combine the chicken wings with baking powder, salt, pepper, garlic powder, onion powder, smoked paprika, and olive oil. Toss everything together until the wings are well coated. The baking powder might seem unusual, but trust me, it's the secret weapon here.
Arrange the wings on the wire rack in a single layer. Make sure they aren't touching each other, as this ensures they cook evenly and get that nice crisp all around. Pop them in the oven and bake for 20 minutes.
After the initial 20 minutes, take them out and give them a flip. This step is important as it helps both sides get equally crispy. Return them to the oven for another 25-30 minutes. Keep an eye on them in the last few minutes; you'll know they're done when they're crispy and golden brown.
Once they're out, let them rest for about 5 minutes. This brief resting period helps the juices redistribute, making the wings even more tender and flavorful.
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