Baked chicken wings are easy and delicious with crispy skin on the outside and juicy meat on the inside. Baking wings is easier and healthier than frying them so make some and enjoy with your favorite sauce.
2lbs*whole chicken wings or a mix of drumettes and flats
2tspnon-aluminum baking powder
1 1/2tspgarlic powder
1/2tspfresh cracked black pepper
oilto rub the wire rack
Preheat the oven to 425°, line a baking sheet with aluminum foil to catch the drippings and place a wire rack inside the baking sheet. Rub the wire rack with some oil to prevent sticking.
Blot the wings with a paper towel to remove any excess moisture.
Place wings in a large mixing bowl and toss them with non-aluminum baking powder, salt, pepper, and garlic powder.
Spread chicken wings in one even layer on the wire rack and bake for 20 minutes.
Take the baking sheet out of the oven to turn the wings and close oven door. Flip each wing and bake for additional 15 minutes. (For small wings, bake a few minutes less and for large wings, bake a few minutes more.)
*Feel free to double or triple the recipe. Make sure to still bake the wings in one even layer with a little space in between each wings.