Hot, crisp, and simple. These baked chicken wings deliver crunch without deep frying. The skin turns perfectly golden while the inside stays moist. This method uses only a few ingredients and basic equipment, making it reliable for quick dinners or casual gatherings.
Why This Recipe Works
- Crispy Without Frying: Baking at high heat achieves a similar crunch without the extra oil.
- Even Cooking: Using a wire rack ensures hot air circulates around the wings for uniform browning.
- Simple Ingredients: Baking powder and salt create the texture, while a few basic spices build flavor.
- Less Cleanup: The baking setup limits mess and avoids grease splatter.
- Flexible for Any Flavor: Once crisped, the wings can be tossed in any sauce or seasoning blend.
Ingredients
- 2 pounds chicken wings, split into flats and drumettes
- 1 tbsp baking powder (not baking soda)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp olive oil (optional)
Optional Sauce:
- ¼ cup hot sauce
- 2 tbsp melted butter
Equipment Needed
- Baking sheet
- Wire rack
- Aluminum foil or parchment paper
- Mixing bowl
- Paper towels
- Tongs
- Meat thermometer
Instructions
Step 1: Prepare the Setup
Heat the oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup, and place a wire rack on top. The rack lifts the wings so heat can circulate evenly. Pat each wing dry with paper towels to remove moisture—this step is essential for crisp skin.
Step 2: Season the Wings
In a large bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Add the wings and toss thoroughly until coated. The baking powder helps the skin dry out while baking, creating a crisp surface. If you prefer, drizzle olive oil over the wings for extra color and crunch.
Step 3: Arrange and Bake
Spread the wings out on the wire rack in a single layer with space between each piece. Overlapping prevents airflow and reduces crisping. Place the baking sheet on the middle rack and bake for 40–45 minutes, flipping once halfway through. The wings should be golden brown and crisp when done. Check for an internal temperature of 165°F (74°C).
Step 4: Broil for Extra Crunch (Optional)
If you like a firmer crust, switch the oven to broil and cook for an additional 2–3 minutes. Watch closely so they don’t burn. Broiling adds final color and texture without drying the meat.
Step 5: Prepare Sauce (Optional)
While the wings finish baking, melt butter in a small saucepan and stir in hot sauce. Once the wings are done, transfer them to a large bowl and toss with the sauce until evenly coated. For a lighter version, serve the sauce on the side.
Step 6: Serve and Enjoy
Serve wings hot, either plain or with your preferred sauce. Popular choices include buffalo, barbecue, garlic butter, or honey mustard. Pair with celery sticks, carrot sticks, and a dipping sauce like ranch or blue cheese.
Step 7: Store and Reheat
Let leftovers cool completely, then refrigerate in an airtight container for up to 3 days. To reheat, place wings on a wire rack and bake at 400°F (200°C) for 8–10 minutes until crisp again. Avoid microwaving; it softens the skin.
Tips and Tricks
Focus on Dryness
Dry skin equals crisp skin. Pat the wings thoroughly before seasoning. Moisture prevents proper browning.
Use Baking Powder Only
Baking powder creates the crisp coating by increasing pH levels. Do not substitute baking soda—it will make the wings taste bitter.
Avoid Overcrowding
Each wing needs air circulation. If necessary, use two trays instead of crowding one.
Flip for Even Browning
Turning the wings halfway ensures both sides cook evenly and stay crisp.
Adjust for Wing Size
Smaller wings cook faster; larger ones may need 50 minutes total. Watch color and texture as your main guide.
Broil for Finish
A few minutes under the broiler adds final crunch and enhances color. Always watch closely to prevent over-browning.
Sauce Separately
For maximum crispness, bake the wings first, then toss or brush them with sauce afterward. Baking sauce on from the start makes the skin soft.
Freeze for Later
Lay cooled wings on a baking sheet and freeze until solid, then transfer to freezer-safe bags. Reheat from frozen at 425°F (220°C) for about 20 minutes.
Recipe Variations
- Classic Buffalo: Toss in hot sauce and melted butter for traditional flavor.
- Garlic Parmesan: Mix butter, minced garlic, and Parmesan cheese, then coat wings after baking.
- Dry Rub: Combine smoked paprika, cumin, onion powder, and pepper for a seasoning-only version.
- Sweet Heat: Drizzle baked wings with a mix of honey and hot sauce for a mild glaze.
- Lemon Pepper: Toss wings in melted butter, lemon zest, and cracked black pepper.
Frequently Asked Questions
Can I bake wings directly on foil without a rack?
You can, but the results won’t be as crisp. The rack lifts the wings so hot air can reach all sides. On foil, the bottoms stay softer.
Can I make this recipe in a convection oven?
Yes. Set the temperature to 400°F (200°C) and reduce baking time to about 35–40 minutes. Convection mode moves air more efficiently, producing an evenly crisp result.
What’s the purpose of baking powder?
Baking powder changes the skin’s pH level, helping it dehydrate faster in the oven. This creates the thin, crisp coating typical of fried wings.
Can I use frozen wings?
Thaw them completely before baking. Baking frozen wings leads to uneven cooking and softer texture. Pat them dry after thawing to remove moisture.
How do I store and reheat without losing crunch?
Cool completely before refrigerating. Reheat in the oven at 400°F (200°C) for 10 minutes to restore crispness. Avoid microwaving—it traps steam and softens the skin.
Summary
These baked crispy chicken wings use a straightforward method with simple ingredients to deliver crunch and flavor without frying. The recipe is reliable, flexible, and ideal for quick meals or casual entertaining.
Homemade Crispy Chicken Wings in the Oven
Course: Cooking4
servings10
minutes45
minutes300
kcalIngredients
2 pounds chicken wings
1 tbsp baking powder
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 tbsp olive oil (optional)
Directions
- Preheat oven to 425°F and line a baking sheet with foil. Place a wire rack on top.
- Pat wings dry, then toss with baking powder, salt, pepper, garlic powder, and paprika.
- Arrange in a single layer on rack.
- Bake 40–45 minutes, flipping halfway through, until golden and crisp.
- Bake 40–45 minutes, flipping halfway through, until golden and crisp.
- Serve plain or toss with your preferred sauce.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
