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Baked Wings


  • 3 pounds chicken wings fully defrosted
  • 2 tsp baking powder
  • 4 tsp kosher salt
  • 2 tbs corn starch


  1. Prepare a sheet pan by lining it with foil and place a baking rack on the pan. This will allow you to move the wings directly from the fridge to the oven when you bake them.
  2. Divide the wings in half and work in two batches. Pat each wing dry using cloth or paper towels and place in a large bowl, big enough for tossing the wings with the seasoning. Add 1 tsp baking powder, 2 tsp kosher salt, and 1 tbs corn starch. Toss thoroughly so each wing is coated and there are no leftover dry ingredients in the bowl. Place the wings on the baking rack making sure that there is space between them. Repeat with the second batch.
  3. Place the sheet pan in the fridge, uncovered, for at least 4 hours or overnight.*
  4. Preheat the oven to 450F and take the wings out of the fridge to take off some of the chill. Once the oven is at temperature, bake them for 20 minutes, flip the wings, and bake for another 20 minutes.
  5. Serve plain or toss immediately in sauce and serve.

Recipe Notes

I had to make a last minute extra batch that only got 4 hours in the fridge before cooking. They were indistinguishable from the batch that hung out overnight.