Baking Powder Chicken Wings

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Baking powder chicken wings - chicken wing segments cooked using the baking powder method

If you’ve always wanted to know how to get the crispiest baked chicken wings possible, the answer is simple. Baking Powder. Now, you don’t need a lot, but a little goes a long way. You’ll be left with the crispiest chicken wings you’ve ever had from the oven. The best part? These baking powder chicken wings use no oil! In fact, there’s only 3 ingredients.

This recipe is more scientific than most, since we are looking for a chemical reaction between the baking powder and the chicken wings. This is why this method may seem unconventional, but works wonderfully. All you need to do is get a bunch of chicken wings and put them in a bowl.

Then you just put a bit of salt and the appropriate amount of baking powder directly into the bowl. I use 5 grams of baking powder per 15 wing segments. If you don’t segment your own chicken wings then it’s about a half of a teaspoon of baking powder for each whole wing.

putting the baking powder on the chicken wing segments

The baking part is extremely important to get right, as the first step is crucial to making these super crispy baking powder chicken wings. You have to preheat your oven to 120 Celsius, or about 250 Fahrenheit. Then lay each chicken wing or segment on an oven rack. When you place the rack in the oven make sure there is another oven tray beneath it to catch the fat drippings.

After ‘baking’ aka drying out in the oven for a half hour it’s time to crank up the heat. Raise that dial to 220 Celsius, or 425 Fahrenheit and let them really cook for 40 minutes. I cook them using the convection setting on my oven as I find the air blowing around makes them even crispier.

Cooking Tips And Tricks

Each chicken wing has 3 parts; the drumette, the wing, and the tip. Most people don’t eat the tip, but using this method you totally can. It crisps up kind of like a chip. If you prefer not to cook that part though it’s easy enough to leave out. Don’t discard them though since you can add them to other scraps for stock later.

If your chicken is wet make sure to dry it off before adding the salt and baking powder. I just give them a quick pat dry with some paper towels. As the salt works its magic you will see more liquid pool at the bottom of the bowl. This is good.

Make sure the collection tray beneath the rack is larger than the rack. Otherwise the drippings will fall to the bottom of the oven and become really hard to clean. These drippings should be saved and make a great fat for roast potatoes.

baking powder method chicken wings for extra crispy chicken skin

Baking Powder Chicken Wings

The baking powder method for baked chicken wings will give you an extra crispy wing and is the only way you'll ever bake them again.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course, Main Dish, Side Dish, Snack
Cuisine: American
Keyword: Baked Chicken Wings, Baking Powder Chicken Wings
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 10 chicken wings
Cost: $3

Equipment

  • Oven Rack

Ingredients

  • 10 Chicken Wings segmented into tips, 'wing', and drumettes (total 30 pieces).
  • 2 tsp Baking Powder powder, not soda
  • 1 tsp Salt
  • 1 tsp Black Pepper freshly cracked (optional)

Instructions

  • After breaking down your chicken wings, put all the segments into a bowl. Add the baking powder and salt and give everything a good mix with your hands. You don't need the baking powder to coat every piece, but you want it evenly spread around all the pieces.
  • Preheat your oven to 120 Celsius or 250 Fahrenheit. Place the segments onto a baking rack not touching each other.
  • Place the tray into the oven and put another tray beneath it to catch the drippings. Bake for 30 minutes.
  • Raise the heat to 220 Celsius or 425 Fahrenheit and bake for another 40 minutes.
  • Remove the wings, sprinkle with pepper if you want, and serve hot.

Notes

These wings will hold for a week in the fridge, but may lose some of their crispiness because of moisture buildup. 
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Baking Powder Chicken Wings

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Note: Make sure you are using baking powder and not baking soda. Soda will definitely ruin your wings.

Prefer Thighs? Try My Maple Mustard Chicken Thighs With Mushrooms

Roasted Maple syrup and mustard chicken thighs with mushrooms

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