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Pork Rind–Crusted Garlic-Paprika Chicken Wings

4 servings · 2.1 g net carbs

2.1g Net carbs 27g Fat 58.4g Protein 498.1 kcal

2.1g Net carbs · 27g Fat · 58.4g Protein · 498.1 kcal

Pork Rind–Crusted Garlic-Paprika Chicken Wings

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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

Baked chicken wings are coated in crushed pork rinds and seasoned with baking powder, salt, and black pepper to build a crisp exterior. Each wing is dipped in beaten egg and pressed into the pork rind crumbs, then arranged on a wire rack so hot air circulates during baking. A spiced butter made from unsalted butter, garlic powder, and paprika is warmed and tossed with the hot wings to add a glossy, savory finish. Finely chopped parsley is sprinkled over the wings, and the coating becomes deeply golden and set after the final turn in the oven.

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Ingredients

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

Equipment

  • wire rack
  • rimmed baking sheet
  • small saucepan

Method

  1. Preheat the oven to 180°C (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 the baking powder, salt, black pepper, most of the garlic powder, and most of the paprika. Reserve the remaining garlic powder and paprika for the butter.
  5. Beat the egg in a separate bowl. Add the 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 garlic powder and 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.
Preheat the oven to 180°C (350°F). Set a wire rack over a rimmed baking sheet.

Tips

Pro tip

  • 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.

Frequently asked questions

Why does the pork rind coating fall off during baking?
The coating falls off when the crumbs were not pressed firmly onto the wing or when excess egg was not allowed to drip off before breading. Pat the wings very dry, press the pork rind crumbs firmly onto each wing so the egg binder makes contact over the whole surface, and space them on the wire rack so hot air can set the crust as it bakes.
Why aren't my wings crispy after baking?
Wings remain soft if the skin started damp, the baking powder wasn't used to help dry and crisp the surface, or the wings were crowded so they steamed. Make sure to pat the wings dry, include the baking powder in the dry mix, and arrange the coated wings with space on the rack so they roast and the coating turns deeply golden after turning.
The spiced butter made the coating soggy—how can I prevent that?
Sogginess happens when too much warm butter pools on the wings before the crust has time to set or when the butter is poured unevenly. Melt and warm the butter only in the final minutes as directed, pour it over the hot wings and toss immediately to glaze rather than saturate, and allow any excess to drain on the rack so the crust stays crisp.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

2.1g Net carbs 2% 31% 67%
Net carbs Fat Protein
2.1 gNet carbs
58.4 gProtein
27 gFat
0.8 gFiber
498.1Calories

Electrolytes

Na1339 mgSodium
K498 mgPotassium
Mg54 mgMagnesium

Minerals

Calcium
168 mg
Iron
2.89 mg
Magnesium
54 mg
Phosphorus
410 mg
Potassium
498 mg
Zinc
3.67 mg
Copper
0.128 mg
Selenium
48.3 µg

Vitamins

Vitamin A
205 µg
Vitamin C
3.9 mg
Vitamin D
0.5 µg
Vitamin E
1.30 mg
Vitamin K
19.5 µg
Thiamin (B1)
0.165 mg
Riboflavin (B2)
0.335 mg
Niacin (B3)
15.22 mg
Pantothenic acid (B5)
—
Vitamin B6
1.131 mg
Folate
20 µg
Vitamin B12
1.04 µg

Other nutrients

Choline
211.2 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

255.5 g per serving

One figure is unavailable. Nothing was estimated in its place.

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Published 11 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.