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Crispy Baked Chicken Wings

Restaurant‑style wings with a crunchy skin, baked to perfection using a dry rub and baking powder.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Calories: 350
Ingredients Method Notes

Ingredients
  

Main
  • 2 lbs chicken wings
  • 2 tbsp olive oil or avocado oil
  • 1 tbsp baking powder aluminum‑free
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper optional
  • 2 tbsp butter melted
  • 2 tbsp hot sauce Frank’s or your favorite
  • 1 tbsp honey
  • 1 tbsp fresh parsley chopped, for garnish

Method
 

Steps
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
  2. Pat the wings dry with paper towels to remove excess moisture.
  3. In a small bowl, whisk together olive oil, baking powder, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper.
  4. Toss the wings in the seasoning mixture until evenly coated.
  5. Arrange the wings in a single layer on the wire rack, leaving space between each piece.
  6. Bake for 20 minutes, then flip the wings and bake for an additional 5–7 minutes until the skin is golden and crisp.
  7. While the wings finish, whisk melted butter, hot sauce, and honey in a small bowl.
  8. Brush the glaze over the wings during the last 2 minutes of baking for a glossy finish.
  9. Remove from oven, let rest 5 minutes, then serve with your favorite dip and celery sticks.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat at 400°F (200°C) for 10 minutes to restore crispness.