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Crispy Baked Chicken Wings

vxda

Discover a classic in every bite – juicy chicken wings with an incredibly crispy skin, without unnecessary additives and flavor compromises.

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Crispy Baked Chicken Wings
Prep time 1h
Cook time 1h : 15 min
Servings
🍳
Difficulty Medium
Category Meat dishes

Ingredients

  • 1200 g chicken wing
  • 1 ½ tsp baking powder
  • 1 ½ tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • ½ tsp granulated onion
  • 1 tsp smoked paprika
  • ¼ tsp cayenne

Instructions

  1. 1

    The key to exceptional crispiness is to thoroughly dry the chicken wings with paper towels. Then, separate the wings from the drumettes at the joint. Remember, the better the meat is dried, the better the final result.

  2. 2

    Arrange the dried wings on a wire rack, leaving them uncovered, and place in the refrigerator for at least 4 hours, or preferably overnight. This will dry the skin even more, which will significantly affect the texture after baking.

  3. 3

    In a large bowl, combine baking powder, salt, pepper, dried garlic, onion, paprika, and a pinch of cayenne pepper. Add the wings to the mixture, carefully coating each one so that the spices evenly cover the entire surface.

  4. 4

    Preheat the convection oven to 120°C. Line a baking sheet with aluminum foil and place a wire rack on top, pre-sprayed with oil. Place the wings on the rack skin-side up, keeping space between them so they don't touch.

  5. 5

    Bake the wings for 30 minutes at 120°C. This step is crucial because it allows the fat under the skin to render, which is the secret to crispiness without frying.

  6. 6

    Increase the oven temperature to 220°C (convection) and continue baking for another 40-45 minutes, flipping the wings about halfway through. The skin should be intensely golden and noticeably crispy.

  7. 7

    After removing from the oven, let the wings rest on the rack for 5 minutes before serving. During this time, the skin will harden further.

Notes

Secrets to Crispiness

BAKING POWDER
It changes the pH of the skin, which speeds up the browning process and increases crispiness. It is essential to use baking powder, not baking soda.

TWO TEMPERATURE STAGES
The low temperature in the first stage melts the fat under the skin – without this process, the skin will become rubbery instead of crispy. The high temperature in the second stage is responsible for the final crispiness.

RACK, NOT PAN
It is crucial to ensure air circulation from all sides of the wings. Baking on a pan causes the wings to cook in their own fat from the bottom.

SERVING
They go perfectly with ranch dressing or garlic aioli, providing an alternative to sweet sauces.