Crispy Chicken Wings Recipe

Prep wings

Pat the wings thoroughly dry with paper towels. Removing surface moisture is essential for crisping.

Place wings in a large bowl. Add kosher salt, black pepper, lime juice, and lime zest. Toss to coat evenly. Let sit at room temperature for 15–20 minutes to allow the salt and lime to begin seasoning and to dry the skin surface slightly.

Preheat oven to 425°F (220°C) if roasting. If shallow-frying, heat a heavy skillet with 1/2-inch of neutral oil to 350°F (175°C). Line a baking sheet with a wire rack if oven-roasting.

In a small bowl, combine baking powder, cornstarch, garlic powder, onion powder, and smoked paprika. Stir until uniform.

Sprinkle the baking-powder mixture over the wings and toss until each wing has a light, even coating. Let rest 5 minutes to allow coating to adhere and for additional drying.

Oven method (recommended for easiest clean-up)

Arrange wings in a single layer on the wire rack set over the baking sheet, skin side up, leaving space between pieces. Brush or lightly mist the wings with 1½ tablespoons of neutral oil. Roast 20 minutes, then flip each wing and roast another 10–15 minutes until deep golden brown and very crisp (total 30–35 minutes). For extra crispness, broil 1–2 minutes at the end—watch closely to avoid burning.

Skillet shallow-fry method (for extra crunch)

Working in batches, carefully add wings to the hot oil, skin side down. Fry 6–8 minutes per side until deep golden and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack or paper-towel-lined plate to drain briefly.

While the wings are hot, sprinkle with coarse sea salt or flaky salt to taste and squeeze fresh lime wedges over them (adjust amount to preference). Toss gently to coat.

If using, sprinkle chopped cilantro or parsley over the wings for a fresh herbal note. Serve immediately with extra lime wedges on the side.