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Crispy Baked Chicken Wings with Smoky Garlic Rub

Crackling, bubbly skin and juicy meat from the oven — smoky garlic rub wings with a two-temperature bake.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course: Appetizer
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 3 lbs chicken wings split into drumettes and flats, tips removed
  • 1 tablespoon aluminum-free baking powder ​
  • 1 teaspoon kosher salt ​
  • 1 teaspoon smoked paprika ​
  • 1 teaspoon garlic powder ​
  • 1/2 teaspoon onion powder ​
  • 1/2 teaspoon freshly ground black pepper ​
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 teaspoon brown sugar optional
  • ​ ​ Cooking spray for the rack ​
  • 3 tablespoons unsalted butter melted
  • 2 cloves garlic finely grated
  • 1 tablespoon chopped fresh parsley ​
  • ​ ​ Squeeze of fresh lemon juice ​

Equipment

  • wire rack ​

Method
 

  1. Pat wings very dry. Optionally refrigerate uncovered on a rack 1-8 hours.
  2. Preheat oven to 250°F (120°C). Line a rimmed baking sheet with foil; set a greased wire rack on top.
  3. Whisk baking powder, salt, paprika, garlic powder, onion powder, pepper, cayenne, and brown sugar.
  4. Toss dry wings in the mixture until thinly and evenly coated.
  5. Arrange skin side up on the rack in a single layer.
  6. Bake at 250°F for 30 minutes.
  7. Raise oven to 425°F (220°C); flip wings and bake 15 minutes.
  8. Flip again; bake 15-20 more minutes until deep golden and crisp.
  9. Stir melted butter, grated garlic, parsley, and lemon juice; toss hot wings in it.
  10. Serve immediately with celery, carrots, dip, and lemon wedges.

Notes

Let the oven fully preheat before the high-heat stage.
Nutrition per serving (approx): Calories 415.