Crispy baked chicken wings prove you do not need a deep fryer to get shatteringly crunchy skin. The secret is a simple trick with baking powder, plus a hot oven and a wire rack, which together draw out moisture and crisp the skin.
This easy baked chicken wings recipe makes juicy meat with extra crispy skin and works with any sauce. Toss them in classic buffalo sauce, or use a dry rub for the best game day appetizer.
Recipe at a Glance
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour |
| Servings | 6 servings (about 20 wings) |
| Category | Appetizer / Game Day |
Why You’ll Love These Crispy Baked Chicken Wings
- Extra crispy skin without deep frying
- Juicy, flavorful meat inside
- Hands-off oven cooking
- Works with any sauce or dry rub
- Perfect for game day, parties, and weeknights
Ingredients You’ll Need
- 3 pounds chicken wings (drumettes and flats), patted very dry
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon black pepper
- Cooking spray, for the rack
- For the buffalo sauce: ½ cup hot sauce, 4 tablespoons melted butter, and 1 teaspoon honey
- Celery sticks, ranch, or blue cheese dressing, for serving
How to Make Crispy Baked Chicken Wings
- Preheat the oven to 425°F (220°C) and set a wire rack on a rimmed baking sheet lined with foil. Spray the rack with cooking spray.
- Pat the wings very dry with paper towels; dry skin is the key to crispiness.
- Toss the wings in a large bowl with the baking powder, salt, garlic powder, paprika, and pepper until evenly coated.
- Arrange the wings in a single layer on the rack with space between them.
- Bake for 25 minutes, flip, and bake for another 20 to 25 minutes until deep golden brown and crisp, and the internal temperature reaches at least 175°F.
- Whisk the hot sauce, butter, and honey together, toss the hot wings in the sauce, and serve right away with celery and dip.
Tips for the Best Extra Crispy Baked Wings
- Use baking powder, not baking soda, and make sure it is aluminum-free to avoid a metallic taste.
- Dry the wings very well before seasoning.
- Use a wire rack so air circulates and the bottoms crisp.
- Do not crowd the pan.
- Toss in sauce right before serving to keep the skin crisp.
Variations to Try: Baked Wing Flavors
- Garlic Parmesan: toss in melted butter, garlic, and grated Parmesan.
- Honey BBQ: brush with BBQ sauce for the last 5 minutes.
- Lemon pepper: toss with melted butter and lemon pepper seasoning.
- Use hot honey for a sweet and spicy finish.
How to Store It
Refrigerate cooked wings in an airtight container for up to 4 days. Reheat in a 400°F oven or air fryer for 8 to 10 minutes to re-crisp. Freeze cooked wings for up to 3 months.
Frequently Asked Questions
Why use baking powder on chicken wings?
Baking powder raises the pH of the skin, helping it brown and crisp as it bakes without frying.
What temperature should chicken wings reach?
Wings are safe at 165°F, but they are more tender and crisp when cooked to 175°F or higher.
Can I make crispy wings in an air fryer?
Yes. Air fry at 400°F for 20 to 25 minutes, flipping halfway.
Why are my baked wings not crispy?
The wings were probably not dried enough, the pan was crowded, or no rack was used.
Crispy Baked Chicken Wings
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 425°F and set a rack on a foil-lined baking sheet.
- Step 2: Pat the wings very dry.
- Tip: Dry skin crisps best.
- Step 3: Toss the wings with the baking powder and seasonings.
- Step 4: Arrange the wings on the rack in a single layer.
- Step 5: Bake 25 minutes, flip, and bake 20 to 25 minutes more until crisp.
- Tip: Wings should reach at least 175°F.
- Step 6: Toss in the buffalo sauce and serve.
- Tip: Toss right before serving.
Notes
Use aluminum-free baking powder.