Who knew the words crispy baked chicken wings could actually be spoken in the same sentence! With less than 5 ingredients, some chemistry magic, and no deep frying involved, you're going to be able to whip up crispy wings any night of the week!
Dry chicken wings with paper towels. Place in a large bowl.
Sprinkle 1 teaspoon sea salt, 1 teaspoon baking powder, and ¼ teaspoon black pepper over wings and toss a couple of times to bring the other wings in the bowl up to the top.
Sprinkle remaining 1 teaspoon sea salt, 1 teaspoon baking powder, and ¼ teaspoon black pepper over wings. Toss or mix well with a spoon so all wings are thoroughly coated.
Place a rack in a foil-lined baking sheet.
Lay wings out evenly in a single layer on the rack.
Bake for 30 minutes.
Remove chicken wings from oven and increase oven temperature to 425F/220C. Flip chicken wings over and sprinkle onion powder over pieces.
Bake wings for 20 minutes. Flip wings again and sprinkle more onion powder on top.
Bake wings for another 20 minutes or until done to your desired level of golden brown crispness.
Sprinkle some coarse sea salt over the hot wings when they come out of the oven, if desired.
Serve immediately with your favorite dipping sauce.
If you have the time, refrigerate the chicken wings uncovered for a couple of hours to help them dry out. Otherwise, pat dry really well with paper towels.
Be sure to use baking powder and not baking soda! Baking soda can impart a bad metallic taste to the wings.
Flipping the chicken wings is an optional step.
Sprinkling the onion powder on the wings during baking is optional.
Sprinkle what ever dry seasoning you would like on the wings in place of the onion powder, if desired.
You can skip the step of baking the chicken wings at a lower temperature at the beginning and bake them start to finish at 425F/220C, if you wish, but be sure to watch the progress of the browning. Flip a couple of times for even crisping.