Description

This recipe delivers perfectly crispy baked chicken wings using a simple coating of cornstarch and baking powder, baked to golden perfection in the oven. With minimal oil and no deep frying, these wings offer a healthier yet satisfying alternative to traditional fried wings, ideal for a snack, appetizer, or game day treat.

Ingredients

Scale

Chicken Wings

2–3 pounds chicken wings (drums and flats)

Coating

3 tablespoons cornstarch
1 tablespoon baking powder (aluminum-free)
2 teaspoons seasoning salt (or substitute with salt, black pepper, and/or garlic powder)

Finishing

Neutral oil spritz (avocado, vegetable, canola, or olive oil)

Instructions

Preheat Oven: Preheat your oven to 425℉ to ensure it’s hot enough to crisp up the chicken wings during baking.
Dry the Wings: Thoroughly pat the chicken wings dry with paper towels to remove any moisture; this step is key to achieving a crispy skin.
Prepare Coating Mixture: In a large bowl, whisk together the cornstarch, baking powder, and seasoning salt until well combined, ensuring the wings will have an even coating that aids crispness.
Coat the Wings: Add the dried wings to the bowl and toss or shake until each piece is evenly coated with the dry mixture for uniform crispiness.
Arrange on Rack: Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. Lightly spray the rack with oil to prevent sticking. Arrange the coated wings in a single layer on the rack, making sure the wings do not touch for proper air circulation and even cooking.
Oil the Wings: Spritz the exterior of the wings lightly with your chosen neutral oil to help with browning and crisp texture.
Bake the Wings: Place the baking sheet in the oven and bake the wings for 35-40 minutes until golden brown and crispy. For extra crispiness, turn on the broiler for 1-2 minutes at the end of baking, watching closely to avoid burning.
Serve: Remove the wings from the oven and serve plain or toss them in your favorite wing sauce such as buffalo, barbecue, or honey garlic for added flavor.

Notes

Ensure wings are completely dry before coating to maximize crispness.
Use aluminum-free baking powder to avoid metallic taste.
Cooking times may vary slightly depending on wing size and oven efficiency.
If you don’t have a wire rack, you can place wings directly on foil but flip halfway through baking to crisp evenly.
Broiling must be watched very carefully to prevent burning – only 1-2 minutes is needed.
Seasoning salt can be customized to your taste or substituted with your preferred blend of spices.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: crispy baked chicken wings, healthy chicken wings, oven-baked wings, chicken wing recipe, party appetizers