# Crispy Baked Chicken Wings

Crispy baked chicken wings give you crackling skin without deep frying. Wings are tossed in baking powder and baked on a rack, first low to render fat and then hot to crisp the skin.

They are easy to scale for a crowd and work with any sauce. This version is tossed in a classic buffalo-style butter and hot sauce.

- Total time: 1 h 5 min (prep 10 min, cook 55 min)
- Serves: 4
- Per serving (estimated): 430 kcal, 35 g protein
- Cuisine: American. Category: Main course. Diet: gluten-free, high-protein, low-carb.

## Ingredients

- 1 kg chicken wings, split into drumettes and flats
- 2 tsp baking powder (not baking soda)
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp butter, melted
- 1/4 cup hot sauce

## Method

1. Heat the oven to 250°F (120°C) and set a wire rack inside a rimmed baking sheet. Line the sheet with foil for easy cleanup.
2. Pat the wings very dry with paper towels, then toss them in a large bowl with baking powder, salt, paprika, garlic powder and pepper until evenly coated.
3. Arrange the wings skin side up on the rack in a single layer with space between them.
4. Bake on the middle rack for 30 minutes to start rendering the fat.
5. Raise the oven to 425°F (220°C). Bake another 25 to 30 minutes, flipping once at the 15 minute mark, until the skin is deep golden and crackling.
6. Check that the thickest wing reads at least 165°F (74°C); wings are best at 185°F (85°C).
7. Whisk the melted butter and hot sauce in a large bowl. Toss the hot wings in the sauce to coat.
8. Serve right away with celery sticks and ranch or blue cheese dressing.

## Why it works

- Drying the wings and adding baking powder gives the skin a better surface to brown and blister.
- The low start renders fat out of the skin, so the later high heat crisps instead of steams.
- A wire rack lets hot air reach the bottom, so the underside crisps too.
- Tossing in sauce while the wings are still hot helps it cling to the skin.

## The science

- **Fat rendering first.** Wing skin is thin but packed with fat. Cooking at 250°F (120°C) melts that fat slowly so it drips off. Less fat left in the skin means it dries and crisps when you turn the oven up, instead of staying greasy.
- **Why airflow matters.** Wings sitting on a pan fry in their own fat on one side and steam on the other. A wire rack lets hot air circulate around each wing, so moisture evaporates evenly and the whole surface dries and browns.

## Tips

- Dry the wings for an hour uncovered in the fridge for even crispier skin.
- Toss the wings in sauce just before serving so the skin stays crisp.
- Use a thermometer; wings are done at 165°F (74°C) but taste best near 185°F (85°C).

## Mistakes to avoid

- Using baking soda instead of baking powder tastes metallic, so check the label.
- Skipping the rack leaves the bottoms pale and soggy, so always elevate the wings.
- Saucing early turns the skin soft, so toss only right before serving.

## Variations and swaps

- Toss in honey and garlic sauce made from 3 tbsp honey, 2 minced garlic cloves and 2 tbsp soy sauce.
- Skip the sauce and toss in lemon pepper and melted butter.
- Brush with barbecue sauce in the last 5 minutes.
- Swap hot sauce for sweet chili sauce for a milder wing.
- Swap butter for olive oil to make the sauce dairy-free.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat on a rack at 400°F (200°C) for 10 to 12 minutes until they reach 165°F (74°C) and the skin recrisps.

## FAQ

**How long do you bake chicken wings at 425°F?**

Wings take about 40 to 50 minutes at 425°F (220°C) if baked hot the whole time. This recipe starts low for 30 minutes and finishes hot for 25 to 30 minutes for crispier skin.

**Do you need baking powder for crispy wings?**

It is not required, but it makes the skin crispier and more blistered. Use aluminum-free baking powder if you notice any metallic taste.

**Should you flip baked chicken wings?**

Yes, flipping once during the hot stage helps both sides brown. If you use a rack and good airflow, one flip is enough.

**Can I make crispy baked wings ahead?**

Yes. Bake them, then cool and refrigerate. Reheat at 400°F (200°C) on a rack until sizzling and 165°F (74°C) inside, then toss in sauce.

**What internal temperature should wings be?**

The safe minimum is 165°F (74°C). Wings have lots of connective tissue, so many cooks prefer them closer to 185°F (85°C).

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Source: https://cookingscientist.com/recipes/crispy-baked-chicken-wings (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846