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Description
High Protein Crispy Baked BBQ Chicken Wings – a healthier alternative to fried wings, baked to crispy perfection and tossed in tangy BBQ sauce for a flavorful appetizer or snack.
Ingredients
- 3 pounds chicken wings and drumettes, patted very dry
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup your favorite BBQ sauce
Instructions
- Preheat your oven to 450°F (232°C). Line a large baking sheet with foil and place a wire rack on top. Lightly grease the wire rack with cooking spray or a little oil.
- Ensure the chicken wings are thoroughly patted dry with paper towels; this is crucial for crispy skin.
- In a large bowl, toss the dried chicken wings with baking powder, salt, and black pepper until each piece is evenly coated. The baking powder helps to dry out the skin and make it extra crispy.
- Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring there’s space between each wing for air circulation.
- Bake for 20 minutes. Then, flip the wings and continue baking for another 15-20 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Once baked, immediately transfer the hot crispy wings to a clean large bowl.
- Pour your favorite BBQ sauce over the wings and toss gently until all pieces are completely coated.
- Return the sauced wings to the wire rack on the baking sheet. Bake for an additional 5-7 minutes to allow the sauce to caramelize and become sticky.
- Serve the hot, crispy, and saucy BBQ chicken wings immediately. Garnish with fresh parsley or green onions if desired.
Notes
- This recipe yields high-protein wings due to the lean chicken and minimal added fats.
- Pat the wings very dry for maximum crispiness; moisture is the enemy of crunch.
- Use aluminum-free baking powder to avoid any metallic taste.
- Check internal temperature to ensure food safety.
- Customize with your preferred BBQ sauce for varying sweetness or spice levels.