Baked Chicken Wings Recipe

Preheat the oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper and place a wire rack into the pan. Spray the rack with cooking spray.
After separating wings into flats and drumettes, pat them dry very well with paper towels. You want to remove any moisture so they get nice and crispy in the oven.
In a large bowl, whisk together the baking powder and seasonings. Add the dried chicken wings and toss in seasonings until fully coated. Arrange the wings in a single layer on the prepared pan, skin side up.
Bake wings for 30 minutes, then remove from the oven and flip. Continue baking another 25–30 minutes until cooked through and crisp.

My Top Tip: Get the wings as dry as you can. Pat them dry with paper towels very well before you season them. The less moisture there is, the crispier they get in the oven.
Storage: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350ºF for 4–5 minutes until crispy again. I don't recommend microwaving them, because they'll get soggy.
Freezing: Let the wings cool to room temperature, then freeze them on a baking sheet for 1 hour. Then, transfer them to a freezer-safe container. They'll last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven or air fryer at 350ºF until crispy again.

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