Crispy Baked Chicken Wings – Perfectly Crunchy & Flavorful
These crispy baked chicken wings are the ultimate game-day snack or party appetizer! They’re baked to golden perfection using a special method that ensures maximum crispiness—without deep frying. With just a few simple ingredients and no extra oil, you get deliciously crunchy wings every time. Serve them with your favorite dips for an irresistible treat!
Equipment
- Large mixing bowl
- Baking sheet
- Wire rack (for even crisping)
- Parchment paper or aluminum foil
- Tongs
- Measuring spoons
- Paper towels (for drying wings)
Ingredients
- 2 lbs 900g chicken wings (split into flats and drumettes)
- 1 tablespoon baking powder NOT baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika optional, for extra flavor
- ½ teaspoon cayenne pepper optional, for heat
- Your favorite wing sauce or dry seasoning Buffalo, BBQ, lemon pepper, etc.
Instructions
- Step 1: Prep the Wings
- Pat the wings dry with paper towels. The drier the skin, the crispier they’ll get.
- Place wings in a large mixing bowl.
- Step 2: Coat with Seasonings
- In a small bowl, mix baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Sprinkle the mixture over the wings and toss until evenly coated.
- Step 3: Prepare the Baking Sheet
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
- Arrange the wings skin-side up on the rack, ensuring they don’t touch.
- Step 4: Bake the Wings
- Bake for 40–45 minutes, flipping the wings halfway through.
- Wings are done when golden brown and crispy with an internal temperature of at least 165°F (74°C).
- Step 5: Toss with Sauce or Seasoning
- Remove from oven and let rest for 5 minutes.
- Toss with Buffalo sauce, BBQ sauce, honey garlic glaze, or dry rub seasoning.
- Serve hot with ranch, blue cheese dressing, or your favorite dip. Enjoy!
Notes
Why Baking Powder? It raises the pH level of the skin, breaking down proteins and resulting in extra crispiness.
For Extra Crispiness: Let wings air-dry in the fridge for 8 hours before baking.
No Wire Rack? Place wings directly on parchment paper, but flip them twice while baking.
Gluten-Free Option: Use aluminum-free gluten-free baking powder.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes.
For Extra Crispiness: Let wings air-dry in the fridge for 8 hours before baking.
No Wire Rack? Place wings directly on parchment paper, but flip them twice while baking.
Gluten-Free Option: Use aluminum-free gluten-free baking powder.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes.