Crispy oven baked hot wings

2 Feb

It’s Super bowl Sunday and I’m in The kitchen making wings! It just occurred to me that I have not shared this recipe with you guys. Please enjoy these crispy wings that my family really loves. The key is to get the wings dry and make sure you cover each one in a layer of baking powder. The baking powder pulls the moisture out of the skin, giving a crisp finish while allowing the meat inside to stay moist and tender. The second trick: use a baking pan with a rack on top that allows the fat from the wings to drip out of the way so your wings don’t get soggy! So good!


1.5-2 lbs of raw wing segments

1 1/2 tbsp baking powder

1/2 tsp salt

1/2 tsp pepper

1 tsp season salt

1/2 tsp garlic powder

1/2 tsp cayenne pepper


  • Preheat oven to 450
  • Use paper towels to thoroughly dry all of your wings
  • Mix baking powder and seasonings together
  • Pluck out any remaining feathers (eww- I know)
  • Put your fried wings in a freezer bag and dump in the baking powder mix
  • Shake the bag around to evenly cover wings in baking powder
  • Spray your pan rack with non stick spray
  • Place wings on the rack without touching.
  • Bake for 30 min and then turn the wings and return to the oven
  • Bake another 30 min to finish
  • Cover wings in your preferred wing sauce (calories not included) I use sweet baby rays buffalo sauce

Serve with light or fat free ranch (calories not included)

4 oz of wings= 210 calories

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