Perfectly Crisp Baked Chicken Wings

I’ve made plenty of wings in the past, and though they were semi-crisp, I wanted them really crisp. The same sensation you get when deep frying – the crunch that really leaves a lasting impression after every bite you take. That’s the crisp I wanted. And now I’ve got it – in the oven!

Now, a lot of extra steps go into making these chicken wings – but I must say that it’s well worth it. You have to plan ahead, and won’t be able to make them anytime, but for the times when you plan, it really pays off. Essentially the baking soda and baking powder act as an alkaline element and raises the pH level of the chicken wing. This change in pH level weakens the peptide bonds in the protein and allows it to brown (and crisp) better.

If you need help on how to butcher chicken wings, I did a great step-by-step tutorial in my Raspberry Chipotle Chicken Wing post.

The Preparation

• 48 ounces bone-in chicken wings
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon salt
• 1/4 cup butter, melted

The Execution

1. Put all of your chicken wings into a plastic bag and mix together the baking soda, baking powder, and salt.

2. Pour all of the baking powder mixture into the bag with the chicken wings. Shake the bag very well to make sure all of the wings are coated in the mixture.

3. Place all chicken wings on a wire rack and set in the fridge overnight. This helps dry them out and breaks down the peptide bonds in the proteins of the chicken (allowing for more crisp).

4. When you’re ready the next day, position a rack in the top middle position and pre-heat your oven to 450F. Once the oven is heated, place the chicken wings in and bake for 20 minutes.

5. Remove the chicken from the oven and flip the chicken wings. Bake again for 15 minutes or until very crisp.

6. Toss with your favorite wing sauce – butter and cilantro, butter and hot sauce (buffalo sauce), or make something fancier (like garlic parmesan sauce).

This makes a total of 20 servings of Perfectly Crisp Baked Chicken Wings. Each serving comes out to be 193 calories, 13.9g fats, 0.1g net carbs, and 16.4g protein.

Perfectly Crisp Baked Chicken Wings

This makes a total of 20 servings of Perfectly Crisp Baked Chicken Wings. Each serving comes out to be 193 calories, 13.9g fats, 0.1g net carbs, and 16.4g protein.

No ratings yet

Print Recipe Pin Recipe

Prep Time 8 hours hrs 20 minutes mins

Cook Time 35 minutes mins

Total Time 8 hours hrs 55 minutes mins

Servings 20 servings

Calories 193 kcal

Ingredients

  

1x2x3x

• 48 ounce bone-in chicken wings
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon salt
• ¼ cup butter melted

Instructions

 

• Place the chicken wings in a plastic bag. In a small bowl, mix together the baking powder, baking soda, and salt.
• Pour the baking powder mixture into the bag with the chicken wings. Shake the bag very well to ensure that the wings are completely coated in the mixture.
• Place the chicken wings on a wire rack and leave in the fridge overnight. This helps dry them out and breaks down the peptide bonds in the proteins of the chicken to give a crispier end result.
• The next day, place a baking tray with a rack in the upper-middle part of the oven and preheat it to 450F. Once heated, place the chicken wings on the rack and bake for 20 minutes.
• Remove from the oven and flip over. Bake for another 15 minutes or until very crisp.
• Toss with melted butter. Serve and enjoy!

Nutrition

Calories: 193kcalProtein: 16.4gFat: 13.9g

Keyword poultry, simple & easy