Perfect Crispy Wings from the Oven

If you want crispy baked wings without frying, baking powder is the trick. Use aluminum free baking powder, not baking soda. It raises the pH of the skin, helps the fat render, and gives you that golden, crackly finish.

For 2 pounds of chicken wings, use 1 to 2 tablespoons of baking powder and 1 teaspoon kosher salt. Add 2 tablespoons total of dry spices, and set aside another tablespoon or so of those spices to toss on after the wings are finished.

If you’re planning to sauce the wings, you can still coat them lightly with just salt and baking powder to get that crispy skin.

To turn dry spices into a sauce, gently warm the spices in a bit of fat like butter or oil for 30 to 60 seconds, just until fragrant. This wakes up the spices and keeps the flavors bold. Finish with a splash of acid like vinegar or lemon and a touch of sweetness if you like, then toss the hot wings right away so the sauce clings and shines.