The all-time best crispy, baked chicken wings recipe!
If your wings are whole, using a sharp knife, find the joint and cut the wing portion from the drumette, remove the wing tip and discard.
Place 2 racks in the center of the oven and preheat the oven to 400°. Have ready two rimmed baking sheets lined with either nonstick aluminum foil or parchment paper. Parchment paper works best.
Add baking powder, salt, pepper, garlic powder, and onion powder to a gallon-sized zip top bag and mix.
Pat the chicken wings dry with a paper towel and add them to the bag. Secure closed and shake until the wings are evenly coated in the baking powder/spice mixture.
Place the wings on the prepared pan and bake for 30 minutes. Remove from the oven, flip each wing and return to the oven to cook for an additional 20 minutes.
Allow to cool slightly, toss in prepared Buffalo sauce (if using), serve, and enjoy!
TIP: In most cases, parchment paper will work best for baking wings. If you used nonstick aluminum foil and your wings are sticking to the pan, allow them to sit for 5 minutes, then try to turn or remove them. The heat from the wing will allow condensation to build underneath, making removal easier.
The Anthony Kitchen