OMG! Who doesn’t love crispy chicken wings. Usually they are a deep fried treat but with this recipe you can have them anytime because these crispy baked chicken wings are healthy! You can now have those crisp chicken wings and not feel guilty. They make a perfect meal, snack or appetizer for game day. These can be made in advance like most of my recipes and are so delicious hot or cold. The wings will keep for up to a week refrigerated, but I guarantee they won’t last that long. At least in my house – these babies go fast! Because they are so convenient and good, my boys eat them straight out of the refrigerator.
Dry Rub Spice Mixture
(makes enough for 4 pounds of chicken wings)
- 2 tsp ground black pepper
- 2 tsp dry mustard
- 2 tsp onion powder
- 2 tsp garlic powder
- 6 Tbs smoked paprika
- ½ tsp marjoram
- ½ tsp thyme
- 3 Tbs Himalayan sea salt
Mix all the spices together in a small bowl.
I usually like to make this recipe times 10, so that is always ready for whenever I feel like making these crispy wings. It is also a nice dry rub for grilling chicken or beef. Also you can put this spice blend in a jar for gifting just like my Breakfast Sausage Seasoning.
How To Make Crispy Baked Chicken Wings
- 4 pounds of chicken wings (organic and pasture raised if possible)
- 2 Tablespoons Baking powder
- Dry rub spice Mix
Preheat your oven to 250 degrees F. Make sure you have two oven racks placed accordingly. Place one oven rack in the bottom third of the oven and the other rack in the top third of the oven. You will be using both racks.
Toss your chicken wings and drumettes into a stainless steel mixing bowl along with your baking powder. The baking powder is the “magic” in this recipe that allows you to get oh so crispy skin in the oven without the mess of deep frying. How does it work? What those 2 little tablespoons of baking powder do, is change the pH of the chicken skin and draws the moisture out allowing it to crisp right up! Once your wings are fully coated with baking powder, throw in your tasty dry rub spice mixture and mix well. Can you just smell the tasty goodness!
Put one baking tray on each oven rack. It doesn’t matter which goes on top or bottom. Bake for 25 minutes at the low temperature of 250 degrees F, so that the fat has a chance to render off and crisp up the skin. Flip the wings and rotate the top tray to the bottom and vice versa.
Turn oven temperature up to 425 degrees F. Bake for another 40 minutes. Flip wings. Switch bottom and top baking trays and bake for another 30 – 35 minutes until you reach desired crispness.
Make these on the weekend and enjoy them the rest of the week! Having a party or large get together with friends and family? Crispy baked chicken wings will please the pickiest of eaters and you can make some Dairy free ranch dressing to go along on the side for some extra creamy deliciousness!