Ingredients:

  • 2.5 lbs (approx. 1.1 kg) chicken wings, drumettes and flats separated
  • 1 tbsp (15 ml) kosher salt
  • 1 tsp (5 ml) baking powder (aluminum-free)
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • 1 tsp (5 ml) smoked paprika
  • 1/2 tsp (2.5 ml) black pepper, freshly ground
  • 1/2 tsp (2.5 ml) cayenne pepper (optional, for heat)
  • 2 tbsp (30 ml) olive oil, or avocado oil
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Pat the chicken wings completely dry with paper towels. This is crucial for crispy skin.
  2. In a large bowl, combine salt, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). Toss the wings in the mixture, ensuring they are evenly coated.
  3. Arrange the wings in a single layer on a wire rack set over a baking sheet. Refrigerate, uncovered, for at least 2 hours, or ideally 4 hours.
  4. Preheat your oven to 425°F (220°C). Place a rack in the center of the oven.
  5. Drizzle the wings with olive oil or avocado oil. Toss to coat evenly.
  6. Bake for 20 minutes.
  7. Flip the wings and rotate the baking sheet.
  8. Continue baking for another 25-35 minutes, or until the wings are golden brown, crispy, and the internal temperature reaches 165°F (74°C) using a meat thermometer.
  9. Remove from the oven and let the wings rest for 5 minutes before serving. Garnish with fresh parsley, if desired.