Prep Time: 5 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 15 mins | Servings: 10 chicken wings
I would pick extra crispy chicken wings any day! This method of cooking chicken wings guarantees the crispiest and the best chicken wings. All you need are four simple ingredients. The wings are coated in baking powder and baked until crispy. Before serving, sprinkle with black pepper and serve them hot.
These baking powder, chicken wings are a regular on our menu rotation. My family loves a good chicken for dinner. And I can easily and quickly throw them together, which is great! I tossed these crispy chicken wings with my favorite sauce, such as honey sriracha sauce, and serve them with veggies.
10 Chicken Wings segmented into tips, ‘wing’, and drumettes (total 30 pieces)
2 teaspoons Baking powder, not soda (make sure you use aluminum-free baking powder)
1 teaspoon Black Pepper, freshly cracked (optional)
1/2 teaspoon Salt
How to make Baking Powder, Chicken Wings
Step 1: Break the chicken wings and place all the segments into a bowl. Toss in the baking powder and salt using your hands. At this point, you do not need to coat every piece with the baking powder, but evenly spread it around every piece.
Step 2: Prepare the oven. Preheat it to 120 degrees C or 250 degrees F. Onto a baking rack, place the segments, making sure they are not touching each other.
Step 3: Into the preheated oven, place the tray. To catch the drippings, place another tray beneath. Bake the wings for about 30 minutes.
Step 4: Adjust the oven to 220 degrees C or 425 degrees F and bake for additional 40 minutes.
Step 5: Take the wings out of the oven. If desired, sprinkle the wings with pepper and serve them hot! Enjoy!
You can keep the wings in the fridge for up to a week. Remember that the wings may lose some of their crispiness, but they’ll taste as good!
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