Crispy Baked Salt and Pepper Chicken Wings

Crispy baked chicken wings seasoned with sea salt and freshly ground black pepper. Baking powder is optional for extra crispiness; finish with chopped fresh parsley for garnish.

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Prep Time 5

Cook Time 45

Total Time 50

Servings 4 servings

Equipment

Large baking sheet

Ingredients

2 poundschicken wings
2 tablespoonsolive oil
1 teaspoonblack pepper freshly ground
2 teaspoonsea salt
1 tablespoonbaking powder optional
1 tablespoonparsley fresh, chopped for garnish

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Pat 2 pounds chicken wings dry with paper towels and place them in a large bowl.
Drizzle the wings with 2 tablespoons olive oil and toss until each wing is evenly coated.
Sprinkle 1 teaspoon black pepper and 2 teaspoons sea salt over the wings and toss to distribute evenly.
If using 1 tablespoon baking powder (optional), sprinkle it over the wings now and toss until evenly coated.
Arrange the wings in a single layer on the prepared baking sheet, leaving space between pieces for air circulation.
Bake for 40 to 45 minutes, turning the wings once about halfway through baking for even browning, until the skin is golden and crisp.
Remove the wings from the oven, garnish with 1 tablespoon chopped fresh parsley, and, if desired, sprinkle additional salt and pepper to taste.

Notes

My wings already came pre-cut into wingettes and drumettes, but if they are not, remove the wing tip then cut them vertically through the joint. Discard the wing tip.
If your wings aren’t golden and crispy after 45 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly.
Usesea salt.For the most refined taste, use sea salt. Table salt will work, but it won’t add the same depth in flavor.
Line the baking sheet.Do not forget to line your baking sheet. The skin of the chicken wings will stick to the pan.