Ingredients

  • 2 lbs* whole chicken wings or a mix of drumettes and flats
  • 2 tsp non-aluminum baking powder
  • 1 1/2 tsp garlic powder
  • 1/2 tsp fresh cracked black pepper
  • salt to taste
  • oil to rub the wire rack

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 425°, line a baking sheet with aluminum foil to catch the drippings and place a wire rack inside the baking sheet. Rub the wire rack with some oil to prevent sticking.
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Step 2

  • Blot the wings with a paper towel to remove any excess moisture. 
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Step 3

  • Place wings in a large mixing bowl and toss them with non-aluminum baking powder, salt, pepper, and garlic powder.
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Step 4

  • Spread chicken wings in one even layer on the wire rack and bake for 20 minutes.
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  • Length: 20 minutes

Step 5

  • Take the baking sheet out of the oven to turn the wings and close oven door. Flip each wing and bake for additional 15 minutes. (For small wings, bake a few minutes less and for large wings, bake a few minutes more.)
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  • Length: 15 minutes

Note

Step 1

  • *Feel free to double or triple the recipe. Make sure to still bake the wings in one even layer with a little space in between each wings.
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