Description

Crispy, low-and-slow baked chicken wings that are perfect for meal prep. This method ensures restaurant-quality crunch and juicy meat, reheating perfectly for high-protein lunches.

Ingredients

Scale

3 lbs Chicken Wings (drumettes and flats)
1 tbsp Baking Powder (aluminum-free)
1 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
1/2 tsp Black Pepper
1 tbsp Avocado Oil
Buffalo Sauce (Optional)

Instructions

Preheat oven to 250°F (120°C). Pat wings dry with paper towels to remove excess moisture.
Place a wire rack on a rimmed baking sheet. Sprinkle a little baking powder on the rack to prevent sticking.
In a large bowl, combine baking powder, salt, garlic powder, onion powder, paprika, and pepper.
Add wings to the spice mixture and toss until fully coated with a light dusting.
Arrange wings on the rack in a single layer, ensuring they do not touch for proper airflow.
Bake at 250°F for 40 minutes to render fat and cook gently.
Increase oven temperature to 425°F (220°C) and bake for another 20-25 minutes until skin is golden and crispy.
Check that internal temperature reaches 165°F (74°C). Broil for 1-2 minutes if extra crunch is desired.
Let wings rest for 5 minutes to redistribute juices.
Toss in chosen sauce if desired and serve.

Notes

Ensure wings are completely dry before seasoning to maximize crispiness. Do not overcrowd the rack; cook in batches if necessary. For extra crispiness, let seasoned wings sit in the fridge for an hour before baking. Store in airtight glass containers for up to 4 days in the fridge or freeze for up to 3 months. Reheat in oven or air fryer to maintain texture.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 3 wings per serving
Calories: 350
Sodium: 450
Fat: 22
Saturated Fat: 6
Carbohydrates: 2
Protein: 25

Keywords: chicken wings, meal prep, oven baked wings, crispy chicken, high protein, gluten free, keto friendly, easy dinner