These deliciously tender, juicy chicken will definitely give you something to squawk about. While you don’t have to be a pitmaster to whip these up, they do come out looking positively professional if you follow these easy steps. And , we can all agree that there’s something inherently satisfying about licking sloppy fingers after eating a Extra Crispy Baked Chicken Wings.
Serves: 2 Dozen
Total Time: 35 mins
- 2 pounds chicken wings (tips removed, separated into wingettes and drumettes)
- 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
- 1-2 tsp kosher salt (plus more to taste)
- Favorite Buffalo wing sauce for tossing or serving on the side
- Or a mix of favorite hot wing sauce and BBQ sauce, my new favorite
Preheat oven to 450F
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Serve hot, tossed in Buffalo sauce or with the sauce on the side.
While a cooling rack helps with getting the melted chicken drain off the wings, it’s a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchement paper. I don’t notice much difference, if any.