Baked Chicken Wing Recipe: Crispy, Flavorful & Easy to Make
Craving that perfect combo of crispy skin and juicy meat without the mess of deep-frying? This Baked Chicken Wing Recipe delivers everything you love: crunchy texture, bold flavour, and tender meat all straight from the oven. With minimal prep and maximum flavour, it’s the ultimate go-to for game day, casual dinners, or satisfying snack cravings.
Crispy Baked Chicken Wings Recipe
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat chicken wings dry thoroughly with paper towels.
- In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and oil until evenly coated.
- Arrange wings in a single layer on the rack, skin side up.
- Bake for 45 minutes, turning halfway, until golden brown and crispy.
- Let wings rest 5 minutes before serving.
- Serve as-is or with your favorite dipping sauce.
Notes
- For extra crispiness, refrigerate wings uncovered for 1 hour before baking to dry out the skin.
- Use parchment or foil for easier cleanup.
Why You’ll Love This Baked Chicken Wing Recipe
- Super-crispy without deep frying, thanks to baking powder and a wire rack technique
- Minimal ingredients & prep time, 10 minutes to prep, 45–50 minutes in oven
- Customizable dry rub and sauces, go buffalo, BBQ, or keep it plain with a crispy finish.
- Fits any occasion, perfect for game day, weeknight dinners, or party appetisers.
Substitutes for Ingredients (Baked Chicken Wing Recipe)
| Original Ingredient | Substitute Option |
| Chicken wings | Chicken drumettes or boneless thighs (adjust bake time) |
| Baking powder | Cornstarch (yields slightly different texture) |
| Kosher salt | Sea salt or table salt (reduce by 25%) |
| Garlic powder | Fresh garlic (1–2 cloves minced) or granulated garlic |
| Paprika | Smoked paprika or chilli powder (for a kick) |
| Onion powder | Grated fresh onion (use sparingly) |
| Neutral oil | Olive oil, canola oil, or avocado oil |
Storage & Reheating (Baked Chicken Wing Recipe)
- Store in an airtight container in the fridge for up to 3 days
- Reheat at 375°F (190 °C) for 8–10 minutes to keep skin crisp
Nutrition Table (Per Serving)
| Nutrient | Original Ingredients (Case A) | With Substitutes (Case B) |
| Calories | 315 kcal | 298 kcal |
| Protein | 24 g | 22 g |
| Total Fat | 21 g | 20 g |
| Saturated Fat | 5 g | 4.5 g |
| Carbohydrates | 2 g | 2 g |
| Sugar | 0 g | 0.5 g (from fresh garlic/onion) |
| Fiber | 0 g | 0 g |
| Cholesterol | 90 mg | 82 mg |
| Sodium | 620 mg | 655 mg (sea salt variant) |
✅ Notes:
- Substituting with boneless thighs slightly reduces protein and cholesterol.
- Using fresh garlic or onion introduces trace sugars.
- Sea salt is denser than kosher salt, increasing sodium slightly.
Conclusion
These crispy baked chicken wings recipe are the perfect appetizer or snack for any occasion. They’re easy to make and deliver the crunch you love without the need for deep frying. For a complete meal, consider pairing them with a fresh chicken salad recipe, which offers tender chicken, crisp vegetables, and a creamy dressing to balance the texture and flavor of the wings.
Ready to upgrade your wing game? Give this crispy Crispy Baked Chicken Wing Recipe a try and taste the difference for yourself, no fryer, no fuss, just bold flavour in every bite. Whether you’re hosting game day or craving a weeknight treat, these wings won’t disappoint. Don’t forget
![PICTURE DOWNLODED Egg-Free Hamantaschen Recipe: Perfect for Purim or Any Occasion If you're looking for an egg-free Hamantaschen recipe, you've come to the right place. Whether due to allergies, dietary preferences, or ingredient shortages, this foolproof version delivers classic triangular cookies filled with jam or vegan fillings without requiring an egg. Why You’ll Love This Egg-Free Hamantaschen Recipe Allergy Friendly: Completely egg-free, with dairy-free and gluten-free options. Kid Approved: Easy to roll, shape, and fill—perfect for little hands. Customizable Filling: Jam, chocolate, poppy seed, or nut butters—use your favourite. Holds Shape Beautifully: No spreading or leaking when made correctly. Ideal for Purim: A festive, traditional cookie with a modern, inclusive twist. 🌟 Highlights No eggs or dairy — butter or non-dairy swap works beautifully Simple pantry ingredients — minimal fuss for maximum flavour Fully customizable fillings — jams, poppy seed, nutty spreads, and more Kid-friendly baking — easy assembly, fun shape, ideal for family activity. 📋 Ingredients & Substitutes Ingredient (Original) Substitute Option ½ cup butter (or non-dairy) Vegan margarine or coconut oil ½ cup powdered sugar Coconut sugar (pulverised) 2 tsp vanilla extract Almond extract or citrus zest 1½ cups all-purpose flour Gluten-free flour blend ½ tsp baking powder Same or ¼ tsp baking soda + ½ tsp cream of tartar Pinch salt Omit for low sodium 1–2 Tbsp water Non-dairy milk or applesauce 1 tsp vegan egg replacer* 1 flax egg (1 Tbsp flax + 3 Tbsp water) *Egg replacer optional—the dough binds fine with water or milk. Fillings Strawberry, apricot, poppy seed, prune, Nutella, or chocolate sesame paste 🧑🍳 Instructions Preheat oven to 350°F (180°C) and line baking sheets with parchment. Cream butter (or margarine) and sugar until light, and add vanilla. Whisk together flour, baking powder, and salt. Gradually incorporate dry mix into creamed base. Add water or egg replacer as needed until a soft dough forms. Wrap and chill the dough for 30 minutes. Roll out dough to ⅛–¼” thickness on a floured surface. Cut 3” circles and place ~1 tsp filling centre. Pinch three sides to form tight triangles. Bake 12–16 minutes until edges are lightly golden. Cool completely—cookies firm as they cool. Nutritional Plan (Per Cookie – Makes 24) Nutrient Value Notes Calories 90 kcal From flour, fat, and sugar Total Fat 4 g Depends on butter or margarine Saturated Fat 2 g Higher with dairy-based butter Carbs 13 g Primarily from flour & filling Sugar 5 g Varies by filling type Fiber 0.5 g More if using whole wheat flour Protein 1 g Minimal due to egg-free dough Sodium 55 mg From baking powder & butter Cholesterol 0 mg Zero when using vegan butter Based on standard ingredients and 1 tsp jam per cookie. 🔁 Storage & Freezing Store in an airtight container at room temperature, up to 4 days. Freeze baked cookies in a single layer for up to 3 months. Thaw before serving. 💡 Tips for Success Chill the dough to prevent spreading: the dough should hold its shape Use thick fillings only (jam, poppy, Nutella); avoid runny syrups. Pinch firmly to seal edges and prevent leaking. 🎯 Conclusion This egg-free hamantaschen recipe gives you all the tradition and flavour without eggs, perfect for allergic or vegan-friendly baking. Let the kids help pinch the edges and choose the fillings for fun family time. These delicate triangles are festive, joyful, and impossible to resist. 📢 Call to Action Ready to bake these egg-free hamantaschen cookies? Preheat your oven and roll up your sleeves. Purim is sweetest when shared! Snap a pic of your creations and tag us with Egg Free Hamantaschen 🧡 FAQs About Egg-Free Hamantaschen Q1: What can I use instead of eggs in hamantaschen dough? A: Water or non-dairy milk works fine. For extra structure, use 1 Tbsp flaxseed meal mixed with 3 Tbsp water (flax egg) or a commercial egg replacer like Bob’s Red Mill. Q2: My cookies keep opening during baking. Why? A: Make sure to chill your dough before baking and pinch the corners tightly. Using thick fillings also helps prevent spreading or leaking. Q3: Can I make these ahead of time? A: Absolutely! You can make the dough 2–3 days in advance or freeze baked cookies for up to 3 months. Q4: Can I make these gluten-free too? A: Yes! Just substitute with a 1:1 gluten-free flour blend. Look for blends that contain xanthan gum or add ½ tsp for structure. Q5: Are these cookies sweet enough? A: Yes—between the light dough and fruity or chocolate fillings, the sweetness is balanced and not overwhelming. 📄 Recipe Schema (JSON-LD) json CopyEdit { "@context": "https://schema.org/", "@type": "Recipe", "name": "Egg Free Hamantaschen", "image": [ "https://example.com/images/veg-hamantaschen1.jpg", "https://example.com/images/veg-hamantaschen2.jpg" ], "author": {"@type":"Person","name":"Your Name"}, "description": "Vegan, dairy-free and egg-free hamantaschen cookies filled with your favorite jam or nutty filling.", "prepTime": "PT30M", "cookTime": "PT15M", "totalTime": "PT45M", "recipeYield": "24 cookies", "recipeCategory": "Dessert", "recipeCuisine": "Jewish", "keywords": "egg free hamantaschen recipe, vegan hamantaschen, Purim cookies", "recipeIngredient": [ "½ cup vegan butter", "½ cup powdered sugar", "2 tsp vanilla extract", "1½ cups all-purpose flour", "½ tsp baking powder", "Pinch salt", "1–2 Tbsp water", "Fillings: jam, poppy seed, chocolate, etc." ], "recipeInstructions": [ {"@type":"HowToStep","text":"Preheat oven to 350°F and line baking sheets."}, {"@type":"HowToStep","text":"Cream butter and sugar until light; add vanilla."}, {"@type":"HowToStep","text":"Combine flour, baking powder, and salt."}, {"@type":"HowToStep","text":"Add dry ingredients to butter mixture; add water if needed."}, {"@type":"HowToStep","text":"Chill dough 30 minutes."}, {"@type":"HowToStep","text":"Roll out dough, cut circles, top with filling, fold into triangles."}, {"@type":"HowToStep","text":"Bake 12–16 minutes until edges are lightly golden."}, {"@type":"HowToStep","text":"Cool completely before serving or storing."} ], "nutrition": { "@type":"NutritionInformation", "calories": "90 kcal", "fatContent": "4 g", "saturatedFatContent": "2 g", "carbohydrateContent": "13 g", "sugarContent": "5 g", "fiberContent": "0.5 g", "proteinContent": "1 g", "sodiumContent": "55 mg", "cholesterolContent": "0 mg" } } "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "bestRating": "5", "worstRating": "1", "ratingCount": "69" }, Egg-Free Hamantaschen Recipe](https://www.abfitfuel.com/wp-content/uploads/2025/08/Egg-Free-Hamantaschen-Recipe-768x434.webp)
