Name: Crispy Chicken Wings (Baked or Air Fryer Recipe) Recipe
Prep time: 10 min
Cook time: PT-491152H57M12S
Total time: PT-491152H57M12S
Cuisine: American
Ingredients: 1 kg (2 lb) chicken wings; 1 tsp baking powder; Salt, to taste; Black pepper, to taste; 1 tsp paprika or garlic powder (optional); Buffalo sauce; BBQ sauce; Honey garlic sauce

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Introduction

Crispy chicken wings are a perfect snack or appetizer that everyone loves. Whether baked in the oven or cooked in an air fryer, these wings achieve a wonderfully crispy skin without deep frying. You can toss them in your favorite sauce or enjoy them plain with dipping sides.

The image shows a white rectangular plate filled with crispy, golden-brown chicken wings arranged in two layers, each wing reddish with a slight shiny sauce coating and small bits of green herbs sprinkled on top. To the side of the wings, there are several fresh green celery sticks aligned neatly. Behind the plate, there is a small white bowl filled with dark brown dipping sauce, and the background features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg (2 lb) chicken wings
1 tsp baking powder
Salt, to taste
Black pepper, to taste
1 tsp paprika or garlic powder (optional)
Buffalo sauce (optional)
BBQ sauce (optional)
Honey garlic sauce (optional)

Instructions

Step 1: Pat the chicken wings completely dry using paper towels. This step is crucial to achieve a crispy texture when baked or air fried.
Step 2: In a large bowl, toss the wings with baking powder, salt, pepper, and paprika or garlic powder if using. The baking powder helps create crispy skin by drawing moisture away from the surface.
Step 3: Arrange the wings in a single layer on a wire rack set over a baking tray to allow air circulation around each wing for even crisping. If using an air fryer, place the wings in the basket in a single layer without overcrowding.
Step 4: For oven baking, preheat the oven to 220°C (425°F) and bake the wings for 40–45 minutes, flipping halfway through to brown both sides evenly.
Step 5: If using an air fryer, cook the wings at 200°C (400°F) for about 25–30 minutes, shaking or flipping halfway through cooking.
Step 6: Once cooked and golden crispy, toss the wings in your choice of buffalo, BBQ, or honey garlic sauce if desired. Alternatively, serve plain with your favorite dipping sauces.
Step 7: Serve the crispy chicken wings immediately for the best texture and flavor.

Tips & Variations

Make sure the wings are completely dry before seasoning to get that perfect crisp.
For extra flavor, marinate the wings in your favorite sauce for 30 minutes before cooking.
Use a wire rack when baking to allow hot air to circulate all around the wings for even crispiness.
Try different seasoning blends like Cajun or lemon pepper for variety.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 180°C (350°F) for 5–10 minutes to restore crispiness. Avoid microwaving as it can make the wings soggy.

How to Serve

The image shows a white rectangular plate filled with two layers of crispy, golden-brown chicken wings, stacked neatly. Each wing is coated with a slightly shiny, reddish-brown sauce with small green onion pieces scattered on top for color. On the right side of the plate, there are two fresh celery sticks, light green and crisp. Behind the plate, there is a small white round bowl filled with dark red dipping sauce with bits of seasoning visible. The entire scene is set on a white marbled surface with a soft background out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh wings instead of frozen?

Yes, fresh wings work well. Just be sure to pat them dry thoroughly before seasoning and cooking to achieve crispiness.

Do I need to add baking powder to get crispy wings?

Baking powder helps draw moisture from the skin, making the wings extra crispy when baked or air fried. It’s a simple trick worth using if you want that perfect crunch.