Crispy Baked Chicken Wings Recipe
You want wings that crackle like a fresh bag of chips without turning your kitchen into a deep-fryer, right? Good—because these Crispy Baked Chicken Wings don’t just deliver crunch, they obliterate sogginess.
We’re talking shatteringly crisp skin, juicy meat, and a method that’s so foolproof you’ll feel like a wing whisperer.
No fancy gear, no splatter burns, just strategy. Bring napkins and an appetite—these are dangerously snackable.
Why This Recipe Never Fails
Baking powder is the secret weapon. It raises the pH on the skin, draws out moisture, and turbocharges browning, which equals blistered, crackly perfection.
High heat finishes the job, rendering fat and locking in juiciness. A wire rack lets hot air circulate, so every side crisps up—no sad, steamed bottoms. And the dry-brine overnight?
That’s how you go from “pretty good” to “whoa, did you buy these?”
Crispy Baked Chicken Wings: Zero-Fry Crunch, All the Glory
Course: Chicken, High-Protein, Snack4
servings15
minutes55
minutes360
kcalEverything You Need for This Recipe
3 pounds chicken wings (party-cut: flats and drumettes; tips removed if present)
1 tablespoon aluminum-free baking powder (not baking soda)
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (or regular paprika)
2 tablespoons neutral oil (avocado, canola, or grapeseed)
Optional sauces: Buffalo (hot sauce + melted butter), honey-garlic, BBQ, lemon-pepper butter
Optional garnish: chopped parsley, chives, or sesame seeds
Easy-to-Follow Instructions
- Prep the pan like a pro: Line a baking sheet with foil for easy cleanup. Set a wire rack on top and lightly oil the rack to prevent sticking.
- Dry the wings thoroughly: Pat wings bone-dry with paper towels. Moisture is the enemy of crisp—don’t rush this step.
- Dry-brine (optional but elite): Toss wings with the salt only, place on the rack, and refrigerate uncovered 8–24 hours. This pulls moisture from the skin and seasons the meat. If skipping, no biggie—move on.
- Preheat the oven: Set to 250ºF (120ºC). Yes, low. We’re rendering fat first. Place an oven rack in the upper-middle position.
- Season like you mean it: In a bowl, whisk baking powder, pepper, garlic powder, onion powder, and smoked paprika. Add the wings, drizzle the oil, and toss until evenly coated. The baking powder should cling, not clump.
- First bake—render and dry: Arrange wings skin-side up on the rack. Bake at 250ºF for 30 minutes. This step slowly dries the skin and melts some fat.
- Crank the heat: Increase oven to 425ºF (220ºC). Bake another 20–25 minutes, flipping once after 10–12 minutes for even browning. Wings are done when deeply golden and crackly.
- Check for perfection: Internal temp should be at least 175ºF for tender, fall-off-the-bone vibes. The skin should audibly crisp when tapped. If not, add 5 more minutes.
- Sauce or not to sauce: Toss immediately in warm sauce for glossy, sticky wings, or leave dry and finish with a sprinkle of salt and a squeeze of lemon. You’re the boss.
- Serve hot: Garnish with herbs or sesame seeds. If you’re doing dips, ranch or blue cheese won’t complain.
How Long Does It Keep?
These wings are best fresh, but leftovers will keep 3–4 days in the fridge in an airtight container.
Recrisp in a 400°F oven or air fryer for 6–8 minutes. Avoid microwaving unless you enjoy rubbery regret. You can freeze cooked wings for up to 2 months; reheat from frozen at 400°F for 15–20 minutes.
Benefits of This Recipe
- Healthier than frying: Far less oil, same crunch.
Your stovetop will thank you.
- Budget-friendly: Wings + pantry spices = win.
- Scalable: Double the batch with two racks—party mode unlocked.
- Customizable: Dry-rub or saucy, spicy or sweet—choose your adventure.
- Consistent texture: The two-stage bake delivers reliable crispiness every time, IMO the best part.
Nutrition Stats
Per serving (approx. 6–8 wings, without sauce):
- Calories: ~360
- Protein: ~28g
- Total Fat: ~24g
- Saturated Fat: ~7g
- Carbohydrates: ~3–4g
- Sugar: ~0g
- Sodium: ~650mg (varies with salt and sauce)
Note: Sauces like BBQ or honey-garlic will add carbs and calories; Buffalo with butter adds fat. Choose accordingly.
What Not to Do
- Don’t use baking soda: It will taste metallic and bitter. You want aluminum-free baking powder.
- Don’t crowd the pan: Wings need space for air circulation.
If they touch, they steam. Steamed wings = sadness.
- Don’t skip drying: Water kills crisp. Pat dry like you mean it.
- Don’t sauce too early: Sauces soften skin.
Toss at the end, right before serving.
- Don’t rely on a bare sheet pan: Use a rack, or flip often and accept slightly less crisp on the underside.
Recipe Variations
- Lemon-Pepper Crunch: Toss finished wings with melted butter, lemon zest, lemon juice, and lots of cracked pepper. Add a pinch of sugar to balance.
- Sweet Heat Sticky: Warm 1/3 cup hot honey with 1 tablespoon soy sauce and 1 teaspoon rice vinegar; toss hot wings to glaze.
- Garlic-Parmesan: Melt 3 tablespoons butter with 3 cloves minced garlic; toss wings and shower with grated Parmesan and parsley.
- Smoky BBQ: Brush with your favorite BBQ sauce in the last 5 minutes of baking, then broil 1–2 minutes for caramelized edges.
- Dry-Rub Hero: Mix 1 tbsp brown sugar, 1 tsp chili powder, 1 tsp paprika, ½ tsp cumin, ½ tsp mustard powder; toss before baking.
- Air Fryer Shortcut: 380°F for 18 minutes, shaking halfway, then 400°F for 4–6 minutes to finish. Works great when you don’t want to heat the kitchen, FYI.
FAQ
Can I use frozen wings?
Yes—thaw completely in the fridge and pat very dry.
Excess moisture nukes crispiness. If you must cook from frozen, expect longer time and less crunch.
What if I don’t have a wire rack?
Use a parchment-lined sheet pan, flip the wings every 10 minutes during the high-heat phase, and extend baking by 5–10 minutes. Not perfect, still fantastic.
Is baking powder safe and tasteless?
Aluminum-free baking powder is tasteless here and safe to eat.
Avoid baking soda and aluminum-containing powders to dodge off flavors.
How do I make them extra spicy?
Add ½–1 teaspoon cayenne to the dry mix and finish with a hot sauce glaze. Serve with cooling dip unless you enjoy chaos.
Can I prep these for a party?
Absolutely. Bake at 250°F for 30 minutes earlier in the day.
Just before serving, hit 425°F for 20–25 minutes to finish and crisp right on time.
Why is my skin still soft?
Common culprits: didn’t dry wings, crowded pan, oven running cool, or sauced too early. Use an oven thermometer and give them a few extra minutes.
Do drumettes and flats cook the same?
They’re close, but drumettes can be a hair thicker. Place larger pieces on the outer edges of the tray and check for color and temp, adjusting by a couple minutes.
Chef’s Final Word
Crispy Baked Chicken Wings aren’t a compromise—they’re an upgrade.
Master the dry skin, the baking powder trick, and the two-stage bake, and you’ll get pro-level crunch without a drop of fryer drama.
Keep your sauces bold, your spacing generous, and your patience intact for those last few golden minutes. Then step back and watch them disappear—fast.
