Dry the chicken wings using a cloth to remove excess moisture. Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it.
Combine baking powder, garlic powder, and salt in a small bowl; pour the mixture over the chicken wings and toss.
Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Bake the wings for 20 minutes. Flip the wings and bake for 15-30 minutes, depending on the size of the wings. In the last 10 minutes, you can flip the wings often to ensure both sides have a nice golden brown skin.
Allow the wings to cool for 10 minutes, then toss them in a mixing bowl with your preferred sauce.
Notes
Expert Tips:
A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
Pat dry the wings to achieve a nice, crispy coating.
Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.