Baked Chicken Wings

Ingredients

• 2 lb chicken wings (Separated into drumettes and flats; patted dry)
• 1 tbsp baking powder (Use baking powder, not baking soda, to help crisp the skin)
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp kosher salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground, or to taste)
• 0.5 cup hot sauce (Optional, for tossing after baking)
• 2 tbsp unsalted butter (Melted; optional for the sauce)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil and place a wire rack on top so hot air can circulate around the wings.

2. 2

   Pat the chicken wings thoroughly dry with paper towels. Removing surface moisture helps the skin become crisp rather than steamed.

3. 3

   Place the wings in a large bowl. Add the baking powder, garlic powder, paprika, kosher salt, and black pepper, then toss until every piece is evenly coated.

4. 4

   Arrange the wings skin-side up in a single layer on the wire rack, leaving a little space between pieces. Do not stack them.

5. 5

   Bake for 25 minutes, then turn the wings with tongs so they brown evenly.

6. 6

   Continue baking for 15 to 20 minutes, until the skin is deeply golden and crisp and the thickest parts reach at least 165°F (74°C) internally.

7. 7

   If using the sauce, melt the butter in a small saucepan over low heat. Add the hot sauce and stir until combined and warm.

8. 8

   Transfer the baked wings to a large bowl. Pour over the warm sauce, if using, and toss until coated. Serve immediately while crisp.

Notes

The supplied Instagram description only asks viewers to comment for the recipe; the only captured comment says “Sent! Hope you enjoy” and contains no recipe. Ingredients, quantities, and steps above are therefore an inferred generic preparation, not an extraction of the creator's actual recipe.

Nutrition per serving

• main
• family dinner
• baked
• chicken
• high-protein
• gluten-free
• dairy-free without optional butter
• American