✓ Pesach-friendly. Look for a Pesach hechsher on: baking powder, garlic powder, onion powder, paprika. Pesach recipes and menu planner

Meat (Fleishig)

These oven-baked chicken wings come out crispy without a deep fryer, thanks to a simple trick: a light coating of baking powder mixed with salt and spices before they go into the oven.

How the Baking Powder Trick Works

Moisture is the enemy of crispy skin. Pat the wings completely dry, then toss them with baking powder, which raises the skin’s pH and helps it brown and crisp. Use aluminum-free baking powder to avoid a metallic taste. If you have time, let the coated wings sit uncovered in the fridge for an hour or two to dry further. Baking at a lower temperature first renders the fat, and a higher temperature at the end crisps the skin.

Kosher Notes

This is a meat (fleishig) recipe. Serve the wings plain with kosher salt and herbs, or toss them in a kosher-certified sauce like buffalo or teriyaki; check that the sauce doesn’t contain butter or other dairy, as many buffalo sauces do.

Serving and Leftovers

Serve with roasted potatoes, roasted vegetables or a green salad. Leftover wings keep for 3 days and reheat in a 350°F oven for 8 to 10 minutes.

These perfectly crispy kosher chicken wings use a simple baking powder technique to achieve restaurant-quality results right in your oven.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

2 lbs chicken wings split into drumettes and flats
2 teaspoons baking powder aluminum-free preferred
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper freshly ground
2 tablespoons vegetable oil or avocado oil

What I use for this recipe

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Method

Preheat your oven to 250°F. Line a large rimmed baking sheet with parchment paper and place a wire rack on top.
Pat the chicken wings completely dry with paper towels. This step is crucial for crispy skin.
In a large bowl, combine baking powder, kosher salt, garlic powder, onion powder, paprika, and black pepper.
Add the wings to the bowl and toss with the oil until evenly coated. Then sprinkle the seasoning mixture over the wings and toss until all pieces are well coated.
Arrange the wings on the wire rack in a single layer, making sure they don't touch each other.
Bake for 30 minutes at 250°F to render the fat and start the cooking process.
Increase oven temperature to 425°F and continue baking for 15-20 minutes until the skin is golden brown and crispy.
Remove from oven and let rest for 5 minutes before serving. The internal temperature should reach 165°F.

Notes

For extra crispy wings, let them sit uncovered in the refrigerator for 1-2 hours before cooking to dry out the skin further. Wings can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 8-10 minutes. These wings are delicious plain or tossed in your favorite kosher-certified sauce.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 19g 24%

Saturated Fat 5g 25%

Trans Fat 0g

Cholesterol 85mg 28%

Sodium 420mg 18%

Dietary Fiber 0g

Total Sugars 0g

Protein 25g 50%

Easy Crispy Kosher Chicken Wings Recipe

How the Baking Powder Trick Works

Kosher Notes