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Slow-Baked Crispy Chicken Wings

These chicken wings are baked slowly at a gentle temperature to develop a deeply caramelized, crispy exterior while keeping the meat tender and juicy inside. The method emphasizes patience and low heat to coax out smoky, sweet crusts without frying, resulting in visually appealing, crackly wings with rich flavor. Perfect for those seeking layered texture and natural flavor in a no-fuss way.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken wings preferably organic, free-range
  • 1 tablespoon baking powder aluminum-free for crispiness
  • 1 teaspoon coarse sea salt
  • 1 teaspoon black pepper freshly cracked
  • 1 teaspoon smoked paprika optional, for smoky flavor
  • 1 tablespoon neutral oil canola or avocado
  • 1 lemon lemon juice freshly squeezed, optional for brightness

Equipment

  • Wire rack
  • Baking sheet
  • Mixing bowl
  • Tongs
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 220°C (430°F). Place a wire rack inside a baking sheet lined with foil for easy cleanup.
  2. Pat the chicken wings thoroughly dry with paper towels to remove excess moisture, which helps them crisp during baking.
  3. In a large mixing bowl, toss the wings with baking powder, salt, black pepper, and smoked paprika if using. This coating promotes a crispy, caramelized skin.
  4. Arrange the seasoned wings on the wire rack in a single layer, skin-side up, making sure they aren’t crowded to allow air circulation for even crisping.
  5. Bake the wings in the oven for 45 to 50 minutes. After about 30 minutes, rotate the tray to ensure even browning. The skin should turn deep amber and crackly as they crisp up.
  6. Check the wings; they should be deeply golden and crackly, with juices running clear when pierced. If they aren’t crispy enough, turn on the broiler for 2-3 minutes, watching carefully to prevent burning.
  7. Remove the wings from the oven and let them rest on the rack for about 5 minutes. This allows the juices to redistribute and the skin to firm up further.
  8. Once rested, squeeze fresh lemon juice over the wings for a bright, tangy finish, if desired. Toss gently to coat or serve as is for maximum crispness.
  9. Serve immediately to enjoy the full crispy texture and smoky flavor. Pair with your favorite dips or enjoy plain for a satisfying, layered bite.