I spent weeks tweaking a crispy dry rub of smoked paprika, brown sugar, and garlic powder until it became my Best Chicken Wing Recipe for party wings.
Ingredients
- Chicken wings: high in protein, tasty skin, can be fatty if you eat too many.
- Baking powder: raises skin crispiness, draws moisture out, aluminum free is preferred.
- Kosher salt: boosts flavor, helps dry skin for crispiness, easy to control saltiness.
- Smoked paprika: smoky, slightly sweet, adds color and depth without calories.
- Light brown sugar: gives caramel sweetness and helps browning, balances spicy heat.
- Cornstarch: optional crunch booster, absorbs moisture and makes a crispier crust.
- Neutral oil: helps browning, promotes even heat and crisp skin.
- Lime wedges: bright acid to cut richness, adds fresh tang and zip.
- Garlic powder: savory punch, adds umami and mild health benefits.
Ingredient Quantities
- 3 pounds chicken wings
- 2 tablespoons baking powder, aluminum free
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons smoked paprika
- 1 tablespoon packed light brown sugar
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 tablespoon cornstarch optional
- 1 tablespoon neutral oil such as vegetable or canola
- 2 tablespoons chopped fresh parsley optional for garnish
- Wedges of lime for serving optional
How to Make this
1. Pat 3 pounds chicken wings very dry with paper towels, trim tips if you want, and put them in a large bowl.
2. Make the dry mix: stir together 2 tablespoons baking powder (aluminum free), 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 2 teaspoons smoked paprika, 1 tablespoon packed light brown sugar, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon chili powder; if you want extra crunch add 1 tablespoon cornstarch to the mix.
3. Drizzle 1 tablespoon neutral oil (vegetable or canola) over the wings and toss so they are lightly coated, then sprinkle the dry mix over them and toss again until evenly covered; use your hands, it works best.
4. Arrange wings in a single layer on a wire rack set over a baking sheet; for best crispness refrigerate uncovered for at least 1 hour or up to overnight to dry the skin a bit.
5. Preheat oven to 425°F (220°C). When ready, put the rack of wings in the oven and bake, uncovered, about 40 to 50 minutes total, flipping once halfway through, until skin is deep golden and crisp.
6. If you want extra blistered bits, put the wings under the broiler 1 to 3 minutes at the end but watch them closely so the brown sugar or spices don’t burn.
7. Check doneness by making sure the thickest part of a wing reaches at least 165°F, though many chefs like wings at 175 to 185°F for more tender meat; remove from oven and let rest 3 to 5 minutes.
8. Sprinkle with 2 tablespoons chopped fresh parsley if using, serve with lime wedges if you like a bright squeeze, and enjoy right away while hot and crispy.
Equipment Needed
1. Large mixing bowl, big enough for 3 lbs of wings
2. Paper towels, for patting wings very dry, dont skip this
3. Measuring spoons (including 1 Tbsp) and a small measuring cup for optional cornstarch
4. Small bowl and a whisk or fork to blend the dry mix
5. Wire rack that fits over a rimmed baking sheet to keep the wings elevated
6. Rimmed baking sheet, lined with foil for easier cleanup
7. Tongs, for tossing, flipping and transferring the wings
8. Instant-read meat thermometer and oven mitts to check temp and handle hot pans
FAQ
Best Chicken Wings Recipe Substitutions and Variations
- Baking powder, aluminum free: mix 1/4 tsp baking soda + 1/2 tsp cream of tartar for every 1 tsp baking powder. It gives the same lift and crisp, but don’t use plain baking soda alone or the wings can taste off.
- Kosher salt: swap with fine table salt at about half the volume (1 tbsp kosher ≈ 1 1/2 tsp table salt). If using flaky sea salt, you can use roughly the same volume but taste as you go.
- Smoked paprika: use regular sweet paprika plus 1/4 to 1/2 tsp chipotle powder or a drop of liquid smoke to get that smoky note. Smoked salt can also replace it 1:1 if you want smoke without extra heat.
- Cornstarch (optional): replace with arrowroot or potato starch 1:1 for the same crisp, or use 2 tbsp all purpose flour if that’s what you’ve got, though it will be a bit heavier.
Pro Tips
– Dry the skin longer than you think. Stick the wings, uncovered, on a rack in the fridge for at least an hour and up to overnight. The drier the skin, the crispier it gets, just dont leave them for days.
– Use aluminum free baking powder, not baking soda. It helps the skin blister and crisp without tasting metallic. If you want even crunch add the cornstarch and toss the wings well so the mix coats every bit.
– Give them space and rotate if needed. Single layer on a wire rack is key, dont overcrowd. If your oven has convection lower the temp about 20 to 25 degrees and start checking earlier so they dont overcook.
– Be careful with the broiler and brown sugar. That quick blast gives great blistered bits, but sugar and spices burn fast, so watch every 30 seconds. Aim for an internal temp near 175 to 185 F if you like tender meat, then let them rest a few minutes and finish with a squeeze of lime for brightness.
Best Chicken Wings Recipe
I spent weeks tweaking a crispy dry rub of smoked paprika, brown sugar, and garlic powder until it became my Best Chicken Wing Recipe for party wings.
6
servings
480
kcal
Equipment: 1. Large mixing bowl, big enough for 3 lbs of wings
2. Paper towels, for patting wings very dry, dont skip this
3. Measuring spoons (including 1 Tbsp) and a small measuring cup for optional cornstarch
4. Small bowl and a whisk or fork to blend the dry mix
5. Wire rack that fits over a rimmed baking sheet to keep the wings elevated
6. Rimmed baking sheet, lined with foil for easier cleanup
7. Tongs, for tossing, flipping and transferring the wings
8. Instant-read meat thermometer and oven mitts to check temp and handle hot pans
Ingredients
3 pounds chicken wings
2 tablespoons baking powder, aluminum free
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 teaspoons smoked paprika
1 tablespoon packed light brown sugar
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 tablespoon cornstarch optional
1 tablespoon neutral oil such as vegetable or canola
2 tablespoons chopped fresh parsley optional for garnish
Wedges of lime for serving optional
Directions
- Pat 3 pounds chicken wings very dry with paper towels, trim tips if you want, and put them in a large bowl.
- Make the dry mix: stir together 2 tablespoons baking powder (aluminum free), 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 2 teaspoons smoked paprika, 1 tablespoon packed light brown sugar, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon chili powder; if you want extra crunch add 1 tablespoon cornstarch to the mix.
- Drizzle 1 tablespoon neutral oil (vegetable or canola) over the wings and toss so they are lightly coated, then sprinkle the dry mix over them and toss again until evenly covered; use your hands, it works best.
- Arrange wings in a single layer on a wire rack set over a baking sheet; for best crispness refrigerate uncovered for at least 1 hour or up to overnight to dry the skin a bit.
- Preheat oven to 425°F (220°C). When ready, put the rack of wings in the oven and bake, uncovered, about 40 to 50 minutes total, flipping once halfway through, until skin is deep golden and crisp.
- If you want extra blistered bits, put the wings under the broiler 1 to 3 minutes at the end but watch them closely so the brown sugar or spices don't burn.
- Check doneness by making sure the thickest part of a wing reaches at least 165°F, though many chefs like wings at 175 to 185°F for more tender meat; remove from oven and let rest 3 to 5 minutes.
- Sprinkle with 2 tablespoons chopped fresh parsley if using, serve with lime wedges if you like a bright squeeze, and enjoy right away while hot and crispy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 233g
- Total number of serves: 6
- Calories: 480kcal
- Fat: 36g
- Saturated Fat: 9g
- Trans Fat: 0.1g
- Polyunsaturated: 7g
- Monounsaturated: 17g
- Cholesterol: 150mg
- Sodium: 1300mg
- Potassium: 350mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
- Protein: 30g
- Vitamin A: 300IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 1.2mg
