Super Crispy Chicken Wings

I think I’ve mentioned before how much I love chicken wings. So, in case you weren’t aware, I LOVE chicken wings. Crispy chicken wings (not drumettes mind you, the wings.) So after hitting a few sites, I found the trick in getting them. Baking powder! Note… big flashing note, you cannot substitute baking soda/bicarbonate soda. It has to be baking powder. If you want super crispy chicken wings, it only takes 2 tablespoons for 2 pounds of wings.

I did over bake them a bit – on purpose – as both the hubby and myself like chicken wings that have the blazes cooked out of them. Don’t worry, we don’t do that to our steaks!

Super Crispy Chicken Wings

Super Crispy Chicken Wings


  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds chicken wings


  • Preheat the oven to 400°F
  • Make sure the chicken wings are defrosted and patted dry. I like to put a layer on a paper towel covered plate, then cover with paper towel, another layer of wings, cover with paper towel.
  • Put the chicken wings in a plastic bag, then add the baking powder and salt and pepper. Toss and massage to coat.
  • Foil line a cookie sheet then place a PAM sprayed rack on top.
  • Place the wings on the rack and bake for 25 minutes, remove and flip over. Bake for another 25 minutes.
  • If you like that little bit extra crispy, turn the oven to 425°F and bake for an additional 10 minutes, flipping over after 5 minutes.
If you like this recipe, please share!

Post navigation

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Social media & sharing icons powered by UltimatelySocial