For a straightforward way to get crispy wings without deep frying, this oven-baked method delivers consistent results. With a few pantry staples and the right technique, you’ll get golden, crisp chicken wings using only your oven—no oil splatter or special equipment required.
Why This Recipe Works
- No frying needed: Uses a high-heat oven method with a wire rack for even airflow, eliminating the need for oil.
- Simple ingredients: Just baking powder and basic seasoning—no need for batter, flour, or breading.
- Consistent results: Following a two-temperature bake method ensures even cooking and crisp skin.
- Minimal mess: All baking takes place on a single sheet pan lined with foil or parchment for easy cleanup.
- Customizable base: Wings can be served as-is or tossed in any sauce after baking.
Ingredients
- 2½ pounds chicken wings, separated into flats and drumettes
- 1 tbsp baking powder (aluminum-free)
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper
Equipment Needed
- Large mixing bowl
- Paper towels
- Wire rack
- Rimmed baking sheet
- Aluminum foil or parchment paper
- Measuring spoons
- Tongs or spatula
Instructions
Step 1: Preheat Oven and Set Up Rack
Preheat your oven to 250°F. Line a rimmed baking sheet with foil or parchment paper, then place a wire rack on top. This setup allows air to circulate around the wings, helping the skin dry and crisp. The lower temperature kickstarts the drying process without overcooking. Place the rack in the lower third of the oven while preheating.
Tip: Use a rack with a grid design to prevent wings from falling through or sticking.
Step 2: Dry the Wings Thoroughly
Pat each wing dry with paper towels until the skin feels tacky. Moisture is the enemy of crispiness, so take your time. If your wings are frozen, thaw completely in the fridge and drain off any excess liquid before drying.
Tip: The drier the skin, the better it will crisp in the oven. Let wings sit uncovered in the fridge for 30 minutes to air dry if you have time.
Step 3: Season with Baking Powder and Spices
Place the wings in a large bowl. Sprinkle with baking powder, salt, garlic powder, and black pepper. Toss evenly to coat. The baking powder raises the skin’s pH and helps create a crisp, blistered texture during baking. Make sure every wing is lightly coated and free of clumps.
Tip: Always use aluminum-free baking powder to avoid a metallic aftertaste.
Step 4: Arrange on Rack and Bake Low
Place the wings in a single layer on the prepared wire rack, skin side up. Leave a little space between each piece to allow for airflow. Transfer to the lower third of the oven and bake at 250°F for 30 minutes. This initial low-temperature bake helps render out some fat and begins the drying process.
Step 5: Increase Heat and Bake to Crisp
After 30 minutes, increase the oven temperature to 425°F. Move the baking sheet to the upper-middle oven rack and continue baking for another 40–45 minutes. No need to flip the wings. Bake until the skin is golden brown and crisp, and the internal temperature reaches 165°F or higher. The total time may vary slightly depending on the size of your wings.
Step 6: Rest and Serve
Remove the wings from the oven and let them rest for 5 minutes on the rack. This allows the skin to firm up slightly. Serve plain or toss with your favorite sauce—buffalo, BBQ, honey mustard, or leave them dry for dipping.
Tips and Tricks
Use baking powder, not baking soda
The two look similar but work differently. Baking powder helps crisp the skin; baking soda will make the wings taste bitter and overly browned. Always check the label before using.
Don’t overcrowd the pan
Wings need space to crisp. If the pan is too full, steam will build and prevent browning. Use two sheet pans if needed, rotating halfway through baking.
Skip the oil
Oven-baking at high heat naturally renders fat from the skin. Adding oil can interfere with the crisping process.
Sauce after baking
Tossing the wings in sauce before baking makes the skin soggy. Bake the wings dry, then coat in sauce right before serving for best texture.
Reheat in the oven
To restore crispness, reheat leftover wings at 375°F for 10–15 minutes on a wire rack. Avoid microwaving, which softens the skin.
Recipe Variations
- Buffalo style: Toss hot wings in a mix of ½ cup Frank’s RedHot and 2 tbsp melted butter. Serve with celery and blue cheese dressing.
- Lemon pepper: Mix 1 tbsp melted butter with 1 tsp lemon zest and ½ tsp ground black pepper. Toss wings immediately after baking.
- Garlic parmesan: Combine 2 tbsp melted butter, 1 tsp garlic powder, and 2 tbsp grated parmesan. Coat wings while warm.
- Sweet heat: Mix equal parts honey and sriracha and drizzle over wings just before serving.
- Dry rub: Replace garlic powder with your favorite dry spice blend before baking for a custom flavor profile.
Frequently Asked Questions
Can I use frozen wings?
Yes, but they must be fully thawed and patted dry before baking. Moisture prevents the skin from crisping. Thaw in the refrigerator overnight or use a cold water bath for quicker results.
Why baking powder?
Baking powder helps the skin dry out and crisp by increasing its surface pH. It breaks down peptide bonds in the skin, encouraging browning and that signature crunch without deep frying.
How do I know the wings are fully cooked?
Use a meat thermometer to check that the internal temperature is at least 165°F. Well-cooked wings will also have golden skin that pulls away easily from the bone.
Can I use boneless wings or tenders?
You can, but the texture will differ. Boneless wings (often just chunks of chicken breast) won’t have the skin needed for that crispy finish. Adjust cooking time to avoid drying them out.
Can I bake without a wire rack?
Yes, but the underside of the wings may not crisp as evenly. Flip halfway through baking at 425°F if not using a rack to improve airflow and texture.
Summary
This oven-baked chicken wing method delivers crisp skin and juicy meat without deep frying. Using baking powder and high-heat roasting, you get reliable results with minimal cleanup and simple ingredients.
Easy Crispy Oven Baked Chicken Wings in 30 Minutes
Course: Cooking4
servings15
minutes1
hour15
minutes300
kcalIngredients
2½ pounds chicken wings
1 tbsp baking powder
1 tsp kosher salt
1 tsp garlic powder
½ tsp black pepper
Directions
- Preheat oven to 250°F. Line baking sheet with foil and place wire rack on top.
- Pat wings completely dry with paper towels.
- Toss wings with baking powder, salt, garlic powder, and pepper.
- Arrange on rack and bake at 250°F for 30 minutes.
- Increase oven to 425°F and bake for 40–45 minutes more.
- Let rest for 5 minutes, then serve as-is or toss with 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.
