Crispy Baked Chicken Wings
vxdaDiscover a classic in every bite – juicy chicken wings with an incredibly crispy skin, without unnecessary additives or flavor compromises.
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
- 2 tsp ground sweet paprika
- 1 tsp msg
Instructions
- 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
Spread the dried wings on a wire rack, leaving them uncovered, and place them 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
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
Preheat the convection oven to 120°C. Line a baking sheet with aluminum foil and place a wire rack on top, having sprayed it with oil beforehand. Arrange the wings on the rack skin-side up, keeping them spaced apart so they don't touch.
- 5
Bake the wings for 30 minutes at 120°C. This step is important because it allows the fat under the skin to render, which is the secret to crispiness without frying.
- 6
Increase the oven temperature to 220°C (convection) and continue baking for another 40-45 minutes, turning the wings approximately halfway through. The skin should be intensely golden in color and noticeably crispy.
- 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
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 TRAY
It is crucial to ensure air circulation from all sides of the wings. Baking on a tray causes the wings to steam in their own fat from the bottom.
SERVING
They pair perfectly with ranch dressing or garlic aioli, providing an alternative to sweet sauces.