How to Make Crispy, Oven-Baked Flourless Chicken Wings That Rival Fried Versions
Choose the Right Chicken Wings: Start with fresh, high-quality chicken wings. You can use whole wings or drumettes, depending on your preference.
Pat Dry the Wings: To ensure crispiness, use paper towels to thoroughly dry the wings. Moisture can prevent them from getting crispy in the oven.
Season Generously: Coat the wings with olive oil, salt, pepper, and any spices you love (paprika, garlic powder, onion powder, and cayenne pepper work well).
Use a Rack: Place the wings on a wire rack set over a baking sheet. This allows air to circulate around the wings, making them crispier.
Preheat the Oven: Set your oven to 425°F (220°C) for a hot, crisp bake. Preheating is essential for getting that golden brown texture.
Bake Until Golden: Bake the wings for 25-30 minutes, flipping them halfway through. They should be golden and crispy when done.
Rest Before Serving: Let the wings rest for 5 minutes after baking to allow the juices to redistribute.
Optional Glaze: If you like, toss the wings in a sauce like buffalo or BBQ right after baking for extra flavor.