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Easy chicken wings recipe

Ingredients: 2 lb (900 g) chicken wings, 1–2 tbsp baking powder (aluminum-free), 1–1½ tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika (optional). For sauce: ½–1 cup buffalo sauce or your favorite wing sauce; optional 2 tbsp melted butter. Steps: 1) Heat oven to 425°F (220°C). Line a baking sheet with

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  1. Easy Chicken Wings Recipe (Oven-Baked)

    Ingredients: 2 lb (900 g) chicken wings, 1–2 tbsp baking powder (aluminum-free), 1–1½ tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika (optional). For sauce: ½–1 cup buffalo sauce or your favorite wing sauce; optional 2 tbsp melted butter. Steps: 1) Heat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top (or bake directly on foil for less crisping). 2) Pat wings dry. Toss with baking powder, salt, pepper, and seasonings. 3) Arrange wings in a single layer. Bake 35–45 minutes, flipping once halfway, until deeply browned and crisp. 4) Toss hot wings with sauce (and butter if using). Return to the oven 3–5 minutes to set the glaze. Serve immediately.

  2. Quick Tips for Best Texture

    Dry wings are key: pat them very dry before seasoning. Baking powder helps crisping. If wings are frozen, thaw fully in the fridge and dry well; add 5–10 minutes to bake time. For food safety, ensure the thickest part reaches 165°F (74°C).

  3. Professional-care note (Food safety)

    If you have immune issues, are pregnant, or are cooking for someone at higher risk, be extra careful with cross-contamination and temperature checks. Use a food thermometer and refrigerate leftovers within 2 hours; reheat to 165°F (74°C).

FAQ

Can I make these in an air fryer?

Yes. Cook at 380–400°F (193–204°C) for about 18–25 minutes, shaking halfway, then toss with sauce and cook 2–3 minutes more.

What if I don’t have baking powder?

Use extra salt and seasonings, and bake a bit longer for browning. Crisping may be less than with baking powder.

How long do leftovers keep?

Store in an airtight container in the fridge for 3–4 days, or freeze up to 2–3 months. Reheat until steaming hot (165°F/74°C).

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