Crispy Chicken Wings: A Family Favorite

By Dr. Cindy Tanzar

There’s something undeniably satisfying about a plate of crispy chicken wings. They’re a go-to favorite in many households, and it’s not hard to see why! These wings are wonderfully crispy, flavored with a blend of spices that elevate them to new levels of deliciousness, all without the sugar that often comes with traditional sauces. Perfect for game days, family gatherings, or just because you want a tasty treat at home, this recipe will have you cooking up a batch in no time.

Why You’ll Love These Chicken Wings

This recipe for crispy chicken wings allows you to enjoy all the crunch and flavor without the guilt of added sugars that come from sauces. Instead, we rely on simple spices to bring out the natural flavors of the chicken. The result? Wings that are crispy on the outside and juicy on the inside, making them perfect as a finger food or paired with your favorite dipping sauces.

Servings: Makes 6-8 servings

Ingredients

• 3-3.5 lbs. chicken wings
• 2 Tbsp baking powder
• 3/4 tsp. Pink Himalayan salt
• 1/2 tsp. black pepper
• 1 tsp. paprika
• 1 tsp. garlic powder

Directions

1. Prepare the Wings: Start by removing the chicken wings from their packaging and pat them dry with paper towels. If your wings are not already separated into drumettes and flats, carefully cut them at the joint and place them in a large bowl.
2. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil, then either place parchment paper on top or use a well-greased wire cooling rack on top of the foil. The rack will help the wings crisp up even more! *
3. Season the Wings: In a small bowl, combine the baking powder, Pink Himalayan salt, black pepper, paprika, and garlic powder. Sprinkle this mixture evenly over the chicken wings, tossing them as you go to ensure they are well-coated.
4. Bake the Wings: Arrange the seasoned wings in a single layer on the prepared rack. Bake in the preheated oven for 30 minutes. After the initial baking time, carefully flip the wings over and continue baking for another 30 minutes. Depending on the size of your wings, you may need to bake for an additional 5-minute increments until they achieve the desired crispiness.
5. Serve: Once golden and crispy, remove the wings from the oven and let them stand for about 5 minutes. These wings are fantastic on their own, but if you want to take them to the next level, serve them with a dipping sauce such as Ranch Dressing, Honey Mustard Dressing, or a buffalo sauce made by mixing 4 tablespoons of Kerry Gold butter with 1/2 cup of Frank’s Hot Sauce.

A Note on Chicken Wings:

Some chicken wings come pre-injected with a solution or “broth” by the manufacturer. This can result in excess liquid in your pan during roasting, which may prevent the wings from getting crispy. If you find that your wings are sitting in too much liquid while on parchment paper, simply tilt the pan during the flipping stage to drain some of the liquid to one corner, then absorb excess liquid with paper towels. Be careful while doing this to avoid burns!

Enjoy!

Now that you have this recipe, it’s time to dig in and enjoy the crispy, savory delight that chicken wings have to offer. Perfect for any occasion, these wings will surely become a family favorite that you turn to again and again. Enjoy your crispy chicken wings, and don’t forget to share some with friends and family—if you can!