Crispy baked chicken wings with skin that crackles like the fried version, no fryer needed. One pantry ingredient does it, plus a timing chart for every oven temp.
- 5 lb chicken wings about 2.3 kg
- 1 Tbsp baking powder 15 ml; NOT baking soda
- 1 Tbsp kosher salt 15 ml
- 2 Tbsp neutral oil or mayonnaise 30 ml
- 2 tsp smoked paprika 10 ml
- 2 Tbsp dry ranch seasoning 30 ml; no salt added
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Heat the oven. Preheat to 425F with a rack in the middle. Line a large baking pan with parchment paper and set it aside.
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Dry the wings. Pat the chicken wings dry with a paper towel. Add them to a bowl or a zip-top bag and toss with the baking powder until they are evenly coated.
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Add the seasonings. Add the dry ranch seasoning, smoked paprika, kosher salt and the oil or mayonnaise. Toss again until every wing is coated.
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Spread them out. Arrange the wings on the pan in one layer with space between them. Do not overcrowd the pan or they will steam instead of crisping. Use a second pan if you need to.
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Bake 30 minutes. Bake at 425F for 30 minutes, then flip each wing over with tongs.
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Finish and check. Bake another 15 to 25 minutes, until the wings are deep golden and the skin is crisp. They are done at 165F in the thickest part. If they are not crisp yet, the pan was crowded or the oven runs cold, so give them a few more minutes.
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Serve. Serve hot, plain or tossed in your favorite sauce.
1. Ranch seasoning: This is written for a no-salt-added blend. If your packet already has salt in it, cut the kosher salt back by about half.
2. Baking powder: Use baking powder, never baking soda. Baking soda tastes soapy and bitter here. An aluminum-free brand keeps any metallic taste off the skin.
3. Wire rack: A rack set inside the pan lets air reach the underside of every wing, so they crisp more evenly. If you do not have one, parchment is fine. Just flip the wings halfway.
4. From frozen: Thaw the wings and pat them dry for the crispest skin. Baking from frozen takes roughly half again as long and the skin stays softer.
5. Storage: Fridge up to 4 days, freezer up to 2 months. Reheat at 400F for 8 to 10 minutes in the oven or air fryer.
6. Metric: Spoon measures are the same in metric. The wings are about 2.3 kg.