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Few things are more satisfying than a crispy, juicy chicken wing. We think, when it comes to wings, our recipe takes the cake. Thanks to some simple techniques, every wing comes out golden and crisp. Just like in baked goods, baking powder helps with browning. In this specific case, baking powder effects the pH of the chicken skin, allowing it to brown more quickly.
This means you don’t have to cook your wings to death to get nice crispy skin. Do I have to remove the wing tips? The wing tips will likely get slightly burnt, and obviously don’t contain much meat, but they’ll be totally edible. If you don’t mind a little extra effort, you could even remove the wing tips completely and place them on a separate baking sheet. 8 to 10 minutes early so they don’t burn.