Crispy Oven-Roasted Chicken Wings
This recipe features chicken wings baked at a high dry heat to achieve a crackling, golden exterior while remaining tender inside. The method involves drying the wings thoroughly, applying gentle seasoning, and baking until the skin transforms into a crisp texture without frying. The final result is a visually appealing, crunchy-on-the-outside, juicy-on-the-inside wing with a satisfying bite.
Equipment
- Baking sheet
- Wire rack
- Kitchen towel or paper towels
Ingredients
- 2 pounds chicken wings preferably separated into flats and drumettes
- 1 tsp baking soda helps boost crispness
- 1 tsp salt for seasoning
- 1/2 tsp black pepper adds flavor
Instructions
- Pat the chicken wings dry thoroughly with a clean kitchen towel or paper towels to remove excess moisture, which is key to achieving crispiness.
- In a large bowl, toss the wings with baking soda, salt, and black pepper, ensuring they are evenly coated. This mixture dries out the skin and enhances crunch.
- Arrange the wings on a wire rack set over a baking sheet so they are not touching each other, which allows hot air to circulate around each piece.
- Preheat your oven to 425°F (220°C) and place the wings inside, baking until the skin is golden brown and crispy, about 35 minutes. Check midway to ensure they don’t over-brown.
- Once baked, remove the wings from the oven and let them rest for a few minutes; this helps the skin set and enhances crunchiness.
- Serve the wings hot, with your favorite sauce or simply enjoy their natural crispy texture. Expect a satisfying snap in every bite with tender meat inside.
