Pork Rind–Crusted Garlic-Paprika Chicken Wings

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 55 min  ·  total 1 hr 10 min  ·  difficulty hard

Oven-baked chicken wings coated in crushed pork rinds for a grain-free crunch, then tossed in warm garlic-paprika butter. Served hot as a crisp, savory snack or party bite.

Per serving

255.5 g per serving

Ingredients

• 800 g chicken wingsChicken, Wing, meat only, raw
• 80 g pork rindsSnacks, Pork skins, plain
• 8 g baking powderLeavening agents, Baking powder, double-acting, sodium aluminum sulfate
• 6 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black
• 6 g garlic powderSpices, Garlic powder
• 6 g paprikaSpices, Paprika
• 1 each eggEgg, Whole, raw
• 60 g unsalted butterButter, Without salt
• 4 g parsley

Method

1. Preheat the oven to 350°F. Set a wire rack over a rimmed baking sheet.
2. Crush the pork rinds to fine, even crumbs and set aside.
3. Pat the chicken wings dry with paper towels.
4. In a large bowl, combine baking powder, salt, black pepper, 4 g of the garlic powder, and 4 g of the paprika. Reserve the remaining 2 g of garlic powder and 2 g of paprika for the butter.
5. Beat the egg in a separate bowl. Add wings to the spice mixture and toss to coat evenly. Dip each wing in the beaten egg, letting excess drip off, then press into the pork rind crumbs to coat on all sides.
6. Arrange the coated wings on the rack, spacing them so air can circulate.
7. Bake for 30 minutes, then turn each wing. Continue baking 20 to 30 minutes more, until the coating is deeply golden and the wings are cooked through.
8. During the last 5 minutes of baking, melt the unsalted butter in a small saucepan over low heat. Stir in the reserved 2 g garlic powder and 2 g paprika and warm until fragrant, about 1 to 2 minutes.
9. Transfer the hot wings to a large bowl, pour the spiced butter over them, and toss to coat. Finely chop the parsley and sprinkle over the top. Serve immediately.

Tips

• For even crisper skin, leave the seasoned wings uncovered in the refrigerator for 1 to 2 hours before breading and baking.
• Smoked paprika or a pinch of cayenne pepper can replace part of the paprika for a spicier finish.
• Leftover wings reheat well at 350°F for about 10 minutes on a rack to restore crispness.