Crispy Chicken Wings
September 17, 2026 • 0 comments
Pasture-raised wings have a better skin-to-meat ratio and real flavor because the birds actually moved around outside. The secret to shatter-crisp skin without a fryer is a light coat of baking powder and thoroughly dry skin. Sauce them after cooking, never before.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 lb) Chicken Wings
- (1 tsp) Salt
- (1/2 tsp) Pepper
- Sauce of choice
- (1 tbsp) Baking powder
Directions
- Dry: Pat the wings bone-dry; for extra crisp, air-dry uncovered in the fridge 1 hour.
- Coat: Toss with baking powder, salt, and pepper. The baking powder is the crispy-skin trick.
- Roast: Roast at 425°F for 40–45 minutes, flipping halfway, until deep golden.
- Sauce: Toss in sauce only after they're out of the oven.
- Serve: Serve right away.
Notes: Baking powder (not soda) raises the skin's pH so it crisps like a fryer would. Saucing before roasting steams the skin soft. Always toss at the end.
