Crispy Baked Chicken Wings

Dry the Wings: Make sure to pat the wings dry with paper towels before seasoning. This helps achieve that crispy texture.
Use Baking Powder: The baking powder is key for crispiness. Make sure it’s aluminum-free for the best results.
Space Them Out: Arrange the wings in a single layer on the baking sheet, leaving space between them. This allows hot air to circulate and promotes even cooking.
Flip Halfway: Flipping the wings halfway through baking ensures they cook evenly and get crispy on both sides.
Broil for Extra Crisp: If you want an extra crispy finish, broil the wings for the last 2-3 minutes of cooking. Just watch them closely to avoid burning.
Experiment with Sauces: After baking, toss the wings in a sauce of your choice to add flavor. You can also serve them with a variety of dipping sauces.
To store your homemade crispy baked chicken wings and keep them fresh, follow these steps:

Cool Completely: Allow the wings to cool to room temperature before storing. This prevents condensation from forming in the storage container.
Use Airtight Containers: Place the cooled wings in an airtight container. You can also use resealable plastic bags, removing as much air as possible.
Refrigerate: Store the wings in the refrigerator if you plan to eat them within 3-4 days.
Freeze for Longer Storage: If you want to keep them longer, you can freeze the wings. Lay them flat in a single layer on a baking sheet to freeze them first, then transfer them to an airtight container or freezer bag. They can last up to 3 months in the freezer.
Reheat Properly: When you’re ready to eat the wings, reheat them in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again.
These steps will help ensure your wings stay delicious for later enjoyment!