Best Baked White Pepper Chicken Wings Recipes

CRISPY BAKED CHICKEN WINGS + VIDEO

Crispy Baked Chicken Wings + Video image

With this recipe for crispy baked chicken wings, you can make delicious, perfectly crispy and juicy wings, without the mess of frying!

Provided by Kevin Is Cooking

Time 1h30m

Number Of Ingredients 6

Ingredients

4 lbs chicken wings ((See Note 1))
5 tsp baking powder (*** NOT BAKING SODA!)
1 tsp salt
1/2 tsp garlic powder
1/8 tsp white pepper ((optional))
non-stick cooking spray

Steps:

Heat oven to 250°F with racks in upper, mid and lower positions. Line a rimmed baking sheet with aluminum foil.
In a small bowl whisk together the baking powder, kosher salt, garlic powder and white pepper.
Remove any moisture from chicken wings using a paper towel, patting dry all over.
Place chicken wings in a large bowl or zipper lock plastic bag and add the baking powder/spice mixture. Stir to coat or seal bag and shake to coat evenly all over.
Lay the chicken wing pieces in a single layer skin side up on a wire rack sprayed with cooking spray (PAM /Oil) in the prepared baking sheet.
Bake on lower rack for 30 minutes (this slowly renders the fat UNDER the skin). Move wings to upper rack, increasing the temperature to 425°F and bake for 40-45 minutes, rotating sheet pan if necessary for even golden brown crispiness.
Remove from oven and rest 5 minutes. Season with your favorite seasoning salt if you like or serve with sauce of choice.

Nutrition Facts : Calories 550 kcal, Carbohydrate 3 g, Protein 45 g, Fat 39 g, SaturatedFat 11 g, Cholesterol 189 mg, Sodium 620 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY BAKED CHICKEN WINGS

Crispy Baked Chicken Wings image

Provided by Michael Symon : Food Network

Categories appetizer

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
2 pounds chicken wings, separated into drumettes and flats
1 tablespoon baking powder
1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon butcher's grind cracked black pepper
2 tablespoons granulated sugar
1 tablespoon Hungarian paprika
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of celery seeds

Steps:

For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

BAKED CHICKEN WINGS

Baked Chicken Wings image

Easy, crispy, and delicious. I normally serve with a side of rice, chicken gravy, and a vegetable or salad.

Provided by Kristin C

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 1h10m

Yield 2

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10 chicken wings

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 3.9 g, Cholesterol 96.6 mg, Fat 43.1 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 9.1 g, Sodium 122.6 mg, Sugar 0.6 g

CRISPY TURMERIC-AND-PEPPER-SPICED CHICKEN WINGS

Crispy Turmeric-and-Pepper-Spiced Chicken Wings image

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Poultry Chicken Pepper Ginger Garlic Lemon Spice Marinate Marinade Bake Super Bowl Picnic Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free Appetizer

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tsp. black peppercorns
1 tsp. ground turmeric
1 tsp. sugar
3½ tsp. kosher salt
4 lb. chicken wings, patted dry
1 (3") piece ginger, peeled, finely grated
4 garlic cloves, finely grated
2 Tbsp. vegetable oil
Lemon wedges (for serving)
Special Equipment: A spice mill

Steps:

Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
Place baking sheet with chicken wings in a cold oven; preheat oven to 425°F. Bake wings until golden brown and foil is stained with turmeric, 30-35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30-40 minutes.
Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.