Baked Chicken Wings with Crisp Paprika Skin

Ingredients

• 3 pounds split chicken wings (1360 g)
• 1 tablespoon aluminum-free baking powder
• 2 teaspoons sweet paprika
• 1 1/2 teaspoons fine salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons unsalted butter, melted (28 g)
• 2 tablespoons hot sauce (30 g)
• 2 scallions, thinly sliced (30 g)

Instructions

1. Dry the wings. Heat the oven to 425°F (220°C). Set a wire rack inside a foil-lined rimmed sheet pan. Pat the wings dry with paper towels, opening each joint to reach damp creases. Let them sit.
2. Coat without wet spots. Mix baking powder, paprika, salt, garlic powder, onion powder, black pepper, and cayenne. Sprinkle over the wings in two additions, tossing after each. The skin should look evenly dusty with no thick white.
3. Space on the rack. Arrange wings skin-side up on the rack with at least 1/2 inch between pieces. Turn drumette joints toward the pan edges and keep smaller flats nearer the center. Open spacing allows hot air.
4. Bake and turn. Bake for 20 minutes, then turn every wing with tongs. Return the pan for 15 minutes. Turn the wings skin-side up again, rotating the pan front to back. Continue for 8 to 10.
5. Check the thick joints. Pierce the thickest drumette near, not through, the bone. Juices should run clear and the meat should no longer look translucent at the joint. If smaller flats are ready first, move them to.
6. Glaze lightly. Whisk melted butter with hot sauce. Transfer wings to a wide bowl and drizzle with half the glaze. Toss twice, adding only enough remaining glaze to create a thin glossy coat. Scatter with.

Notes

• Use the visual texture cues in the instructions instead of relying on the timer alone for every stage.
• Refrigerate leftovers for 4 days, and freeze only the suitable components for up to 2 months.
• Measure wet additions carefully because extra liquid changes how the finished filling, sauce, or coating holds.

Nutrition Facts