Ingredients
Equipment
Method
Prep the wings
- Pat the wings very dry with paper towels. Removing excess moisture is key for crispy skin.
Season
- Add onion powder, garlic powder, Tony’s Creole seasoning, smoked paprika, and 1 tablespoon baking powder. Toss until the wings are evenly coated.
Set up the pan
- Line a baking sheet with foil, then place a wire rack on top. Arrange the wings in a single layer on the rack, making sure they’re not touching.
Bake low and slow
- Bake at 250°F for 30 minutes. This step dries out the skin and renders the fat.
Turn up the heat
- Increase the oven temperature to 425°F and bake until the wings are deeply golden and crispy.
Want to make this later?
Notes
Adjusting Cooking Time Based on Wing Quantity
You can use the same method no matter how many wings you’re making — just adjust the high-heat cooking time slightly.| Amount of Wings | 250°F Stage | 425°F Stage |
|---|---|---|
| Small batch (10–14 wings) | 30 minutes | 30–35 minutes |
| Medium batch (20–25 wings) | 30 minutes | 35–40 minutes |
| Large batch (30+ wings) | 30 minutes | 40–45 minutes |
Tip: Trust your eyes more than the clock. The wings should be deeply golden with bubbling, crispy skin.
For extra crunch, broil for 2–3 minutes at the end — just keep a close eye on them.
Tip: Trust your eyes more than the clock. The wings should be deeply golden with bubbling, crispy skin.
For extra crunch, broil for 2–3 minutes at the end — just keep a close eye on them.