Crispy Baked Chicken Wings: All the Crunch, None of the Fry

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Baked chicken wings that are actually crispy require one technique adjustment: baking powder mixed into the seasoning before they go in the oven. Not baking soda. Baking powder. It raises the pH of the skin and breaks down proteins in a way that produces a crunch nearly identical to deep frying. Once you know this, you stop settling for soft baked wings.

Ingredients

• 3 lbs chicken wings, split into flats and drumettes
• 1 tbsp aluminum-free baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1/2 tsp black pepper

Instructions

Step 1 - Dry the wings thoroughly. Pat every wing with paper towels until the surface is completely dry. For best results, place on a wire rack uncovered in the refrigerator for at least one hour, or overnight. The drier the skin going in, the crispier it comes out. This step cannot be shortcut with heat or airflow.

Step 2 - Season. Mix baking powder, garlic powder, onion powder, paprika, cayenne, salt, and pepper in a large bowl. Add the dry wings and toss until every surface is evenly coated. The wings will look pale and dusty. That is correct.

Step 3 - Rack them. Preheat oven to 425F. Set a wire rack inside a rimmed baking sheet. Arrange wings in a single layer with space between each piece. No stacking, no touching. Crowded wings steam each other and lose all crunch.

Step 4 - Bake. Bake at 425F for 25 minutes. Flip every wing with tongs. Increase temperature to 450F and bake another 20-25 minutes until skin is deeply golden, visibly blistered, and audibly crunchy when tapped with tongs.

Step 5 - Sauce or serve dry. If saucing, toss immediately out of the oven while the surface is still dry and hot. The heat helps the sauce adhere without collapsing the crust immediately. Dry rub wings are ready to eat straight off the rack.

Camille's Notes

The overnight dry brine is the difference between good wings and great wings. Season them the night before, leave them uncovered on the rack in the fridge, and the skin becomes almost paper-thin after baking. Aluminum-free baking powder matters. The aluminum variety adds a metallic aftertaste that is subtle but noticeable, especially on wings eaten without sauce. Get the right product and the technique delivers every time.

Tips for the Best Results

Pat the wings completely dry before seasoning - moisture is the enemy of crispiness. Give them at least an hour in the fridge uncovered after seasoning if you have the time. Don't crowd the pan. Space is what lets hot air circulate and do its job. Pull them when the skin pulls back slightly at the drumette end - that's the tell.

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