Plain Chicken Wings Recipe

Dry the wings

Pat the chicken wings very dry with paper towels. Removing surface moisture helps the skin crisp up. If time allows, place wings uncovered on a wire rack set over a baking sheet and refrigerate for 30–60 minutes to further dry the skin.

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven. Line a rimmed baking sheet with foil and place a wire rack on top; if you don’t have a rack, you can place wings directly on the foil but flip them halfway through cooking.

In a large bowl, combine the kosher salt, black pepper, garlic powder, and baking powder. Stir to evenly distribute. Baking powder is used in a small amount to raise the pH of the skin and help it brown and crisp.

Add the dried wings to the bowl. Toss thoroughly so every wing is evenly coated with the dry seasoning mixture. Ensure there are no wet spots remaining.

Arrange the seasoned wings in a single layer on the wire rack, skin side up, leaving a little space between pieces for air circulation.

Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for another 20–25 minutes, or until the skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part of the drumette reads 165°F (74°C). Total bake time will be about 45–50 minutes depending on wing size and oven.

If you prefer extra-crispy skin, switch the oven to broil for 1–3 minutes at the end, watching closely so the skin does not burn.

Remove wings from oven and let rest on the rack for 3–5 minutes. Brush or drizzle with the neutral oil if you want a little sheen and extra mouthfeel.

Serve hot with lemon wedges on the side to squeeze over the wings if desired. These plain wings are also a great base for tossing in sauces (Buffalo, BBQ) or serving with dipping sauces.