Baked chicken wings
Chicken wings dusted with baking powder and spices and baked until the skin is crisp, with no frying.
- Hands-on
- 12 min
- Total time
66 min, show breakdown
- Prep 10 min
- Cook 50 min
- Clean up 6 min
- Pans
- 1
- Ingredients
- 5
- Cost/serving
- $4.15
Per serving
- Calories
- 462
- Protein
- 42 g
- Fiber
- 1.2 g
- Net carbs
- 2 g
- Fat
- 30 g
High in (% Daily Value per serving): Niacin (B3) 87%, Vitamin B6 64%, Selenium 64%, Vitamin B12 29%, Zinc 27%, Riboflavin (B2) 22%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
700 g chicken wings, whole
Same amount as: 1.55 lb.
1 tsp baking powder (4.6 g)
Same amount as: 5 mL.
1 tsp paprika (2.3 g)
Same amount as: 5 mL.
½ tsp garlic powder (1.6 g)
Same amount as: 2 mL.
- 2 stalks celery (80 g), cut into sticks, to serve
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. One sheet pan holds about 1 kg of wings in one layer. Use two pans for more and swap their shelves halfway.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (395 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 462 | ||
| Total fat | 30 g | 39% | |
| Saturated fat | 8.8 g | 44% | |
| Cholesterol | 259 mg | 86% | |
| Sodium | 604 mg | 26% | |
| Total carbohydrate | 3.1 g | 1% | |
| Dietary fiber | 1.2 g | 4% | |
| Total sugars | 0.7 g | ||
| Net carbs† | 2 g | ||
| Protein | 42 g | 83% | |
| Vitamin D | 0.35 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 2 mg | 11% | |
| Potassium | 517 mg | 11% | |
| Vitamin A | 135 mcg | 15% | |
| Vitamin C | 3 mg | 3% | |
| Vitamin E | 1.1 mg | 8% | |
| Vitamin K | 19 mcg | 16% | |
| Thiamin (B1) | 0.12 mg | 10% | |
| Riboflavin (B2) | 0.28 mg | 22% | |
| Niacin (B3) | 14 mg | 87% | |
| Vitamin B6 | 1.1 mg | 64% | |
| Folate | 26 mcg | 6% | |
| Vitamin B12 | 0.7 mcg | 29% | |
| Magnesium | 47 mg | 11% | |
| Zinc | 2.9 mg | 27% | |
| Selenium | 35 mcg | 64% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 220 °C / 425 °F. Line the sheet pan with baking paper.
Pat the wings very dry with paper towel, top and bottom.
In a large bowl, mix the baking powder, paprika, garlic powder, salt and pepper. Add the wings and toss until every wing has a thin, even dusting.
Done looks like: No white clumps of powder. Every wing looks lightly dusty. Lay the wings on the pan skin side up, with space between them. Bake 25 minutes.
Flip the wings. Bake 20–25 minutes more.
Done looks like: Skin deep golden, blistered and crisp when tapped. The thickest wing reads at least 74 °C / 165 °F. Rest 5 minutes on the pan. Serve with the celery sticks.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Instant-read digital thermometer $10–30
What to look for
- Reads in 5 seconds or less
- Thin probe tip
- Shows °C and °F
Skip: Dial thermometers that take 20+ seconds.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Soapy or metallic taste | Baking soda used instead of baking powder, or too much powder. | Use baking powder, 1 tsp per 700 g of wings, and toss well. |
| Soft, rubbery skin | Wet wings or a crowded pan. | Dry them well and leave space between wings. Bake a few minutes longer if needed. |
| Wings stick and tear | Bare pan. | Line it with baking paper and wait until the first side is crisp before flipping. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook to at least 74 °C / 165 °F next to the bone.