Crispy Chicken Wings

Chicken wing dipping in ranch

Make the crispiest chicken wings with this one secret ingredient: baking powder.

Baking powder is widely used for its leavening power, giving baked goods volume and lighter textures. However, it is also a magical alkaline agent. When coated on chicken, it raises the pH of the skin, breaking down the proteins and creating a crispier, browner end result. Baking powder also draws out excess moisture; less moisture equals drier skin, further increasing the crispness everyone desires in a wing.

Thank you, Kasim Hardaway, for giving us the power to create these dangerously addictive wings.

Ingredients

Steps

  • Oven directions

  • 1

    Preheat the oven to 425°F. Line a large, rimmed baking sheet with foil, and place a wire baking rack on top. Set aside.

  • 2

    Pat chicken wings completely dry. Toss the wings with baking powder, a pinch each of salt and pepper, garlic powder, parsley, and cayenne.

    Prepping chicken wings in a bowl

  • 3

    Transfer the chicken wings to the prepared baking sheet, arranging them skin-side up and leaving about an inch in between each wing.

  • 4

    Bake at 425°F for 40 minutes (flipping halfway through) until the internal temperature reads 165°F

  • 5

    If you prefer a saucy wing, remove from the oven and toss with wing sauce.

  • 6

    Serve with your favorite dipping sauce.

  • Air fryer directions

  • 1

    Pat chicken wings completely dry. Toss the wings with baking powder, a pinch each of salt and pepper, garlic powder, parsley, and cayenne.

  • 2

    Set the air fryer to 400°F.

  • 3

    Working in batches, place the wings in the air fryer basket, not allowing them to touch. Air fry for 8 minutes. Remove, toss with wing sauce, and air fry for another 5 minutes.

  • 4

    If you prefer a saucy wing, remove from the air fryer and toss with wing sauce again.

  • 5

    Serve with your favorite dipping sauce.