Crispy Baked Chicken Wings
Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 4pounds chicken wingsorganic and pastured if possible
  • 2tablespoons baking powder
  • 2 teaspoons black pepper
  • 2teaspoons dry mustard
  • 2teaspoons onion powder
  • 2teaspoons garlic powder
  • 6tablespoons smoked paprika
  • 1/2teaspoon marjoram
  • 1/2 teaspoon dried thyme
  • 3tablespoons Himalayan sea salt
  1. Mix all the spices together in a small bowl for your dry rub mixture.
  2. 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.
  3. Toss your chicken wings and drumettes into a stainless steel mixing bowl along with your baking powder.
  4. Once your wings are fully coated with baking powder, throw in your tasty dry rub spice mixture and mix well
  5. Get out two baking trays and line in aluminum foil. Place your baking racks on top of the trays and arrange all your chicken wings in a single layer on top of the two racks.
  6. 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.
  7. Flip the wings and rotate the top tray to the bottom and vice versa.
  8. Turn oven temperature up to 425 degrees F. Bake for another 40 minutes.
  9. Flip wings. Switch bottom and top baking trays and bake for another 30 – 35 minutes until you reach desired crispness.
Recipe Notes

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.