Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. If your oven runs hot, lower to 400°F (200°C) to avoid burning.
- Pat the 2 pounds (900g) of chicken wings completely dry with paper towels.
- In a large bowl, mix 1 tablespoon baking powder, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon black pepper, and optional 1 teaspoon brown sugar until well combined.
- Add the dry wings to the bowl and toss with the dry rub until every piece is evenly coated.
- Place the wings in a single layer on the wire rack, making sure they are not touching. Bake for 20 minutes.
- Flip each wing over using tongs and continue baking another 20-25 minutes until golden brown and crispy.
- Check for doneness by looking for deep golden color and crackly skin; internal temperature should be at least 165°F (74°C).
- Let the wings rest on the rack for 5 minutes before serving.
Notes
Pat wings dry thoroughly before applying dry rub to get crispiness. Use baking powder, not baking soda, for the best crunch. Flip wings halfway through baking for even crisping. Rest wings after baking to keep skin crispy and meat juicy. If wings are not crispy enough, broil for 1-2 minutes watching carefully to avoid burning.