These crispy baked chicken wings taste just like the fried version. You will NEVER guess what the secret to getting crispy skin is!
- 5 lb chicken wings
- 1 Tbsp baking powder not baking soda
- 1 Tbsp kosher salt
- 2 Tbsp neutral oil or mayonnaise
- 2 tsp smoked paprika
- 2 Tbsp dry ranch seasoning without salt
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Preheat oven to 425F with a baking rack in the middle. Line a large baking pan with parchment paper (helps with clean up later) and set aside.
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Pat dry chicken wings with a paper towel. Add to a bowl or a ziplock bag (to make cleanup a breeze) and toss together with baking powder until they're coated evenly.
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Then, add the seasonings and oil (or mayo) to help the seasoning stick and toss together again to coat.
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Spread the chicken wings on the prepared baking pan spacing them evenly. Do not overcrowd or they will not crisp up properly. Bake in the preheated to 425F oven for 30 minutes, then use tongs to flip each one up-side-down. Bake for another 15-25 minutes or until evenly golden in color and the skin is crispy. If your wings do not crisp up in this time it means that your oven runs cold or that the pan is overcroweded.
Tip: Depending on the size of the chicken wings the cook time will vary, so keep an eye on them after the 30-minute mark. Chicken is ready when the inside reaches 165°F. Use your instant-read thermometer to check the temperature, if you wish.