Description
Achieve shatteringly crispy baked chicken wings without the grease using a baking powder trick and high-heat method. Perfect for meal prep, these high-protein, low-carb wings reheat beautifully and stay crisp all week long.
Ingredients
Scale
- 2–3 lbs chicken wings (whole wings or wingettes)
- 1 tbsp aluminum-free baking powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Optional: Buffalo sauce, BBQ sauce, or honey-garlic glaze for tossing
Instructions
- Separate whole wings at the joint into drumettes and flats, discarding tips.
- Pat wings thoroughly dry with paper towels until they feel sandpaper-dry. For best results, air-dry uncovered in the fridge for 2-4 hours.
- In a large mixing bowl, whisk together baking powder, kosher salt, garlic powder, onion powder, and black pepper.
- Add dried wings to the bowl and toss gently until evenly coated in the seasoning mix.
- Line a rimmed baking sheet with parchment or foil. Place wings in a single layer, ensuring they are not touching.
- Preheat oven to 425°F (220°C). Bake for 40 minutes, flipping halfway through if not using a wire rack.
- Switch oven to broil and broil for 2-3 minutes to crisp the skin further, watching closely to prevent burning.
- Toss with sauce while hot if serving immediately, or keep plain for meal prep to avoid sogginess.
Notes
Ensure you use aluminum-free baking powder to avoid a metallic taste. Do not overcrowd the pan as this causes steaming instead of crisping. For meal prep, store wings plain and add sauce upon reheating to maintain texture. Reheat in an air fryer or oven for best results.
- Prep Time: 22 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 3-4 wings per servin
- Calories: 250
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 2
- Protein: 20
Keywords: baked chicken wings, crispy wings, meal prep, high protein, low carb, gluten-free, healthy lunch, chicken wing recipe