Spicy Baked Chicken Wings
Chicken wings tossed in a baking powder and spice rub, then baked on a rack until deep golden.
Equipment
- Rimmed Baking Sheet
- Wire rack
- Aluminum foil
Ingredients
Main Ingredients
- 32 oz chicken wings split into flats and drumettes, patted dry
- 1 tsp salt
- 1 tbsp baking powder aluminum free
- 1 tbsp vegetable oil
- 2 tsp paprika
- 1 tsp cayenne pepper adjust for heat
- 1 tsp garlic powder
- 1 tsp chili powder
Instructions
Cooking
- Prep. Pat the wings very dry. Heat the oven to 425 degrees F and set a wire rack on a foil lined baking sheet.
- Season. Toss the wings with the salt, baking powder, oil, paprika, cayenne, garlic powder, and chili powder until evenly coated.
- Arrange. Spread the wings in a single layer on the rack with space between them.
- Bake. Bake 25 minutes, flip, and bake 15 minutes more until deep golden and 165 degrees F in the thickest part.
- Finish. Toss with your favorite sauce right after baking if you like, then rest briefly.
Notes
Substitutions: Use sweet paprika and less cayenne for milder wings.
Tips: Serve with celery sticks and a cool dip, and sauce the wings right before serving to keep the skin crisp.
Storage: Refrigerate up to 4 days and reheat at 400 degrees F for about 5 minutes on a rack.
Nutrition does not include the optional sauce.