Oven-Baked Chicken Wings

Ingredients

2 lbs chicken wings, split, tips removed
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon baking powder (this is the secret to crispiness — NOT baking soda)

Instructions

1. Prep the wings
Pat the chicken wings very dry with paper towels.
This is critical for crispy skin.
2. Make the seasoning/marinade
In a large bowl, mix:
Soy sauce
Olive oil
Honey
Brown sugar
Smoked paprika
Garlic powder
Onion powder
Pepper
Salt
3. Add baking powder
Sprinkle the baking powder over the wings and toss to coat evenly.
4. Marinate
Pour the marinade over the wings.
Toss well to coat.
Cover and marinate at least 30 minutes (or up to overnight in the fridge for more flavor).
5. Preheat oven
Preheat oven to 425°F (220°C).
Line a baking sheet with foil and place a wire rack on top.
The rack allows air to circulate and makes wings extra crispy.
6. Arrange wings
Place wings in a single layer on the rack.
Do not overcrowd.
7. Bake
Bake for 45–50 minutes, flipping halfway through.
For extra crispiness, broil for the last 3–5 minutes.
8. Serve
Let rest 5 minutes.
Serve as is or toss in extra sauce.

🔥 Pro Tips for Extra Crisp
The drier the wings before baking, the crispier they get.
Baking powder changes the skin’s pH and helps it crisp like fried wings.
Don’t skip the wire rack.
Don’t use baking soda — it will ruin the taste.