Before Baking Chicken Wings Check Your Pantry For Baking Soda

To bake chicken wings without oil and still achieve that crispy, crackly crust, all you need to do is coat them in a mixture of seasoned baking soda prior to cooking.

Baking soda alters the pH level of the chicken skin, making it more alkaline. This higher pH breaks down the peptide bonds in the skin, allowing it to brown and crisp up.

When you toss wings in a mixture of baking soda and salt before baking, the baking soda helps draw moisture away from the skin, ensuring that it becomes crispy rather than soggy.

Pat your chicken wings dry before coating them in a mixture of seasoned baking soda. Seasonings can include salt, garlic powder, smoked paprika, and cayenne pepper.

For best results, arrange the wings on a wire rack over a baking sheet to ensure hot air circulates evenly. Bake them at 400 to 450 degrees F, flipping halfway.

The result is a wing with a beautifully browned, crunchy exterior without the added fat of oil. It doesn't impart any noticeable flavor to the wings, either.