If you love crispy chicken wings, then I have a recipe for you! These crispy, baked chicken wings are perfect tossed in my Four Pepper Jelly! Store this jelly in your fridge and have it ready anytime your wing craving gets to be too much!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
You know I’m a sucker for crispy chicken wings rights? Well, I’m a sucker for a lot of food items, because I just love to eat, but I REALLY like chicken wings. There isn’t much I hate more than when I go to a wing joint and I get soggy wings. I don’t like the feel of under-cooked chicken skin in my mouth.
When I order my wings, I always ask for extra crispy chicken wings, but I swear the people in the kitchen just roll their eyes at my special order and take them out 5 minutes early. The wings end up cooked through, but the skin leaves something to be desired.
I have even resorted to asking for all the sauce on the side so I can make sure that they don’t sit in the kitchen window, drowning in sauce, getting soggy, while the server is on a smoke break complaining about my special order and the amount of unsweet tea I am drinking.
It happens! As a previous restaurant server, I know EXACTLY what goes on back there.
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How do I make chicken wings so crispy?
In getting tired of having sub-par wings at over-priced establishments, I make my own. My mother even bought me a 16 inch cast iron skillet that fits on my turkey fryer base so I can fry my own. It really was for fish, but we don’t fry our fish anymore, so it is now the wing pan. I don’t like having to fry my wings to get the crispness that I like, so now I bake them.
It takes a lot longer than frying, but totally worth it. I will have to say that it still takes some time, but with a new trick I learned from my friend Nagi over at Recipe Tin Eats, the genius behind baked crispy chicken wings, I have found a new way to bake them.
What’s different from just putting them on a tray and throwing them in the oven? It’s the coating (gluten-free) and the method in which she uses to bake them. She also has an exclusive e-book with her original wing recipes and quite a few of them are not available on her blog! If you would like to buy her cookbook, click on the link below.
I have followed her recipe, and achieved truly crispy chicken wings! Now what to put on them??? How about that Four Pepper Jelly that I made last week and murdered my crock pot in the process? Sounds good to me!
- 4 lbs chicken wings (about 28 pieces)
- 2 tablespoons baking powder
- 1 cup Four Pepper Jelly
- Pat wings dry with a paper towel or let sit uncovered in the fridge overnight.
- Toss the wings in a bag and add the baking powder.
- Toss to coat the wings.
- Line a baking sheet with foil.
- Place a baking cooling rack over the baking sheet.
- Spray or coat the rack with oil to keep the wings from sticking.
- Place wings skin side down.
- Preheat oven the 250F.
- Bake at for 30 minutes in the lower third of your oven to start rendering fat.
- After the 30 minutes, up the temperature to 425 and bake for 50 minutes.
- I like mine extra crispy so I rotated my wings and baked another 40 minutes.
- Remove and toss in the pepper jelly or your favorite sauce!
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 93mgSodium: 630mgCarbohydrates: 16gFiber: 2gSugar: 0gProtein: 20g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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