Crispy Baked Chicken Wings at 400°F (No Baking Powder)

Whole wings, salt, garlic powder, 400°F for 45–50 minutes, flipped once. No baking powder, no flour. The skin crisps because the wings are dry, in one layer, and cooked to 180°F instead of 165.

Serves 1. One serving: 6 whole wings (~1.25 lb raw).

Ingredients

• 6 whole chicken wings (~1.25 lb)
• Salt (1 tsp)
• Black pepper (to taste)
• Garlic powder (½ tsp)
• Keto BBQ (2 tbsp) or 1 tbsp melted butter + 1 tbsp hot sauce

Steps

1. Turn the oven on to 400°F. Pat the wings dry with paper towels. Line a pan with foil.
2. Season the wings with salt, garlic powder, and black pepper. Lay them on the pan in one layer, not touching.
3. Put the pan in the 400°F oven for 45–50 minutes. Flip the wings once, at 25 minutes. They're done when the skin is browned and crisp and a thermometer in the thickest part reads 180°F.
4. Toss them in melted butter mixed with hot sauce, or brush them with keto BBQ sauce. Done.

Crispier: set a wire rack on top of the foil and put the wings on it. Air hits every side, so you don't need to flip them.

Keep it juicy (optional, recommended): Dry brine them: the night before, salt the wings and leave them uncovered on a rack in the fridge. Drier skin gets crisp faster, and the meat stays juicy.

Air fryer version

Air fryer, 400°F · 22–26 min

1. Pat the wings completely dry with paper towels. Toss them with the salt and garlic powder.
2. Heat the air fryer to 400°F. Put the wings in the basket in one layer, not touching. If they don't fit, cook two batches; don't pile them.
3. Cook 12 minutes. Shake the basket hard. Cook 10–14 minutes more. They're done when the skin is browned and crisp and a thermometer in the thickest part reads 180°F.
4. Toss them in melted butter mixed with hot sauce, or brush them with keto BBQ sauce. Done.

Per serving

584 calories · 55 g protein · 39 g fat · 0 g net carbs (USDA FoodData Central, for the serving above)

Food safety

USDA's safe minimum for poultry is 165°F. Wings go to 180°F here for the skin, which clears it. Every cut's pull temp and USDA minimum is on our meat temperature chart.