Grammy's Kitchen · Baked Chicken Wings · Crispy Baked Chicken Wings
One of 61 baked chicken wings recipes we measured
192 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 3% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds chicken wings (split and tips removed, about 18 wings) |
| 8 g | 1 tablespoon all-purpose flour |
| 4 g | 1 teaspoon baking powder |
| 3 g | 1/2 teaspoon seasoned salt |
| 1 g | 1/2 teaspoon black pepper |
| 14 g | 1 tablespoon olive oil |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Once again, an outstanding and simple recipe that didn’t disappoint! Never made chicken wings before because of the deep frying. Was going to do air fryer but didn’t want to do multiple batches. The flavor, crispiness and appearance was spot on. Your times wer” — a cook, 5★
“I make these wings all the time and they are the BEST CRISPY wings. My husband is a plain guy and loves the wings “as is” with just S&P. I love variety, and use all kinds of seasoning blends for my wings. Today I’m using Chinese Five Spice to pair with Jasmine” — a cook, 5★