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Golden baked chicken wings with smoky paprika rub on a white platter with yogurt dill dip and celery sticks

Baked Chicken Wings Recipes: Crispy in 45 Minutes

A light dusting of baking powder and a hot 425 F oven give these wings shatter-crisp skin without a fryer, and the smoky spice rub scales easily for a New Year's Eve crowd. A quick Greek yogurt dill dip keeps the platter lighter than the usual ranch.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb chicken wings split into flats and drumettes, patted very dry
  • 1 tbsp baking powder aluminum-free
  • 1 tsp kosher salt
  • 3/4 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/2 cup plain Greek yogurt for the dip
  • 1 tbsp lemon juice for the dip
  • 1 tsp dried dill for the dip
  • 1 pinch salt for the dip
  • 2 stalks celery cut into sticks, for serving

Method
 

  1. Heat the oven to 425 F. Line a rimmed baking sheet with foil and set a wire rack on top.
  2. Pat the wings very dry with paper towels; surface moisture is what keeps the skin from crisping.
  3. In a large bowl, whisk the baking powder, kosher salt, smoked paprika, garlic powder, onion powder and cayenne. Add the wings and toss until evenly coated.
  4. Arrange the wings skin side up on the rack in a single layer, leaving a little space between them.
  5. Bake 40 minutes, turning the pan once halfway through, until the skin is deep golden and a wing reads 175 F at the thickest part.
  6. While the wings bake, stir the Greek yogurt, lemon juice, dried dill and pinch of salt in a small bowl; chill until serving.
  7. Rest the wings 5 minutes, then pile them on a platter with the celery sticks and the yogurt dip.