Crispy Baked Chicken Wings

Want wings as crispy as fried ones, without a pot of hot oil? This recipe for crispy baked chicken wings in the oven uses a simple trick: a light coat of baking powder. It helps the skin dry out and turn golden and crackly. The inside stays juicy. Toss them in buffalo sauce, honey garlic or just eat them plain.

Quick Facts

• Prep time: 10 minutes
• Cook time: 70–80 minutes (low, then high heat)
• Total time: about 1 hour 30 minutes
• Servings: 4 (about 24 wing pieces)
• Difficulty: Easy
• Safe temperature: 165°F (74°C); wings are best at 175–185°F (79–85°C)

Ingredients

Wings

• 2½ lb (1.1 kg) chicken wings, split into flats and drumettes
• 1 tablespoon aluminum-free baking powder (not baking soda)
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper

Buffalo Sauce (optional)

• ⅓ cup (80 ml) hot sauce (like Frank's RedHot)
• 3 tablespoons butter, melted
• 1 teaspoon honey (optional)

Important: Use baking powder, not baking soda. Baking soda tastes soapy and bitter. Aluminum-free baking powder avoids a metallic taste.

Step 1: Heat the Oven

Put one rack in the upper-middle position. Heat the oven to 250°F (120°C) for the first stage. Line a baking sheet with foil and set an oven-safe wire rack on top. Spray the rack with oil.

The rack lets hot air reach all sides of the wings so the bottoms get crispy too.

Step 2: Dry the Wings

Pat the wings very dry with paper towels. Water on the skin is the enemy of crispiness. Take your time here.

Step 3: Season

In a large bowl, mix the baking powder, salt, garlic powder, paprika and pepper. Add the wings and toss until each piece has a thin, even coating. No clumps of powder.

Spread the wings on the rack, skin side up, with space between them.

Step 4: Bake Low, Then High

1. Bake at 250°F (120°C) for 30 minutes. This low heat melts the fat under the skin.
2. Without taking the wings out, turn the oven up to 425°F (220°C). Bake 40–50 minutes more, until deep golden and crispy.

You don't need to flip them when using a rack.

Check with a thermometer: the thickest piece should read at least 165°F (74°C). Wings are actually juicier and more tender at 175–185°F because the connective tissue softens.

Step 5: Sauce and Serve

Let the wings rest 5 minutes. Meanwhile, whisk the hot sauce, melted butter and honey in a big bowl.

Toss the wings in the sauce just before serving, so they stay crisp. Serve with celery, carrot sticks and ranch or blue cheese dip.

More Sauce Ideas

• Honey garlic: ¼ cup honey, 2 tbsp soy sauce, 2 cloves garlic, 1 tbsp butter. Simmer 2 minutes.
• Lemon pepper: Toss in 2 tbsp melted butter, zest of 1 lemon and 1 tsp black pepper.
• BBQ: Warm ½ cup of your favorite BBQ sauce.
• Garlic parmesan: 3 tbsp melted butter, 2 cloves grated garlic, ¼ cup parmesan, parsley.

Tips for Extra Crispy Wings

• Dry, dry, dry. For the best results, after seasoning, rest the wings uncovered on the rack in the fridge for 8 hours or overnight.
• Use a rack. Wings on a flat pan sit in their fat and get soggy underneath.
• Don't crowd them. Air needs to move.
• Sauce at the last minute.

Common Problems

Not crispy. Wings were wet, crowded or not baked long enough. Give them more time at 425°F.

Bitter or metallic taste. Too much baking powder, or baking soda was used. Use only 1 tablespoon of aluminum-free baking powder.

Stuck to the rack. Oil the rack well before adding the wings.

Air Fryer Option

Season the same way. Air fry at 400°F (200°C) for 20–24 minutes, shaking the basket every 8 minutes, until crispy and 165°F inside.

Storage

Fridge: Within 2 hours of cooking. Keeps 3–4 days. Store sauce separately if you can.

Reheat: Air fryer at 375°F for 5–6 minutes or oven at 400°F for 10 minutes. Avoid the microwave; it makes the skin soft.

Nutrition Estimate

Per serving (about 6 wing pieces, with buffalo sauce):

• Calories: about 430
• Protein: about 33 g
• Carbohydrates: about 2 g
• Fat: about 32 g

FAQs

Why add baking powder to chicken wings?

It raises the skin's pH, which helps it dry out, brown and get crispy in the oven.

Can I bake wings from frozen?

It's better to thaw them first so they dry and season evenly.

Do I need to flip the wings?

Not when they bake on a wire rack. On a flat pan, flip halfway.

Can I skip the low-temperature step?

Yes. Bake at 425°F for 45–55 minutes. They'll be crispy, just slightly less.

More Recipes to Try

• Vegan Cauliflower Buffalo Wings in the Air Fryer (coming soon)
• Easy Air Fryer Snacks Without Cheese
• Easy Fresh Guacamole (coming soon)
• Browse all recipes

A Final Note

Dry the wings, coat them lightly in baking powder and bake them on a rack, low then high. That's how you get crunchy, juicy wings with no frying at all.