recipes-to-try

Crispy Oven-Baked Chicken Wings

Ultra-crispy oven-baked chicken wings with crackly skin and juicy meat, achieved without frying. A light coating of baking powder draws moisture from the skin while a hot oven does the rest, producing wings that are deeply crisp, evenly browned, and perfect for tossing in sauce or serving dry-rubbed. Simple, reliable, and endlessly adaptable for Buffalo, garlic-parmesan, or straight-from-the-pan snacking.

Total Time: 65 min

Ingredients

Wings
  • 2 pounds chicken wings, split into drumettes and flats, tips removed
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Optional Finish
  • Buffalo sauce, garlic-parmesan sauce, or dry rub (optional)
Crispy Oven-Baked Chicken Wings

Instructions

  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil or spray the rack.
  2. Pat 2 pounds chicken wings completely dry with paper towels. Removing surface moisture is critical for crisp skin.
  3. In a large bowl, toss the wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated.
  4. Arrange the wings skin-side up on the wire rack, leaving space between each piece for airflow.
  5. Bake at 425°F for 25 minutes, then flip each wing and return to the oven.
  6. Continue baking for another 20–25 minutes, until wings are deeply golden brown, crisp, and internal temperature reaches at least 165°F.
  7. Remove wings from the oven and rest for 5 minutes. Toss with sauce if desired, or serve plain for maximum crunch.

Notes

  • Use aluminum-free baking powder only — baking soda will make the wings taste bitter.
  • For extra-crispy wings, refrigerate uncovered on the rack for 1–8 hours before baking.
  • Sauce wings immediately before serving to preserve crispness.

Tags

chicken wings oven-baked crispy game-day party food