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Ingredients
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Chicken & Dry Coating
Marinade / Optional Wet Seasoning
Finishing & Serving
Method
Chicken & Dry Coating
- 1
Prepare and dry the wings
Pat the wings thoroughly dry with paper towels. Removing surface moisture is essential for crisping.
- 2
Combine dry ingredients
In a large bowl, whisk together the baking powder, salt, black pepper, garlic powder and paprika until evenly distributed.
- 3
Coat wings with dry mix
Place the dried wings in the bowl with the dry mixture. Toss well to coat each wing evenly. The baking powder will adhere to any remaining moisture and create a crisp skin when cooked. Arrange wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes to further dry the skin (optional but recommended).
Marinade / Optional Wet Seasoning
- 4
Light wet seasoning (optional)
If using the optional marinade, whisk the oil, soy sauce and hot sauce in a small bowl. Lightly toss the wings in this mixture before adding the dry coating from the previous section. If you chose to dry-brine wings in the refrigerator step, skip this wet seasoning to keep skin dry.
Cooking
- 5
Oven method (recommended for even crisp)
Preheat the oven to 230°C (450°F). Line a baking sheet with foil and place a wire rack on top. Arrange the coated wings in a single layer spaced slightly apart. Bake for 25 minutes, then flip each wing and continue baking for another 12–18 minutes until skin is deep golden and crisp and internal temperature reaches 74°C (165°F). For extra crispness, switch to broil for 2–3 minutes at the end, watching carefully to avoid burning.
- 6
Air-fryer method
Preheat the air fryer to 200°C (400°F). Place wings in a single layer (work in batches if needed). Cook for 20–24 minutes, shaking the basket or turning wings halfway through, until crisp and cooked through.
- 7
Pan-fry / Shallow-fry method
Heat about 5 mm (1/4 inch) of neutral oil in a large skillet over medium-high heat until shimmering (around 175–180°C / 350–360°F). Fry wings in batches for 6–9 minutes per side until deeply golden and cooked through. Drain on paper towels and finish in a preheated 200°C (400°F) oven for 5 minutes if needed to ensure doneness and extra crispness.