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The Secret to Truly Crispy Baked Chicken Wings

A pile of golden brown, crispy baked chicken wings seasoned and served on a white plate.
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You can achieve ultimate crunch with these oven-baked chicken wings without the mess of deep frying. Follow this simple method for juicy insides and shatteringly crisp skin every time.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free is best)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Optional: Your favorite sauce for tossing after baking (e.g., Buffalo, BBQ)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with foil for easy cleanup. Place a wire cooling rack on top of the prepared baking sheet. This setup allows air to circulate completely around the wings, which is key for crispiness.
  2. Pat the chicken wings very dry using paper towels. Removing surface moisture is crucial for achieving that perfect crunch.
  3. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and paprika. Mix the dry ingredients well.
  4. Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the seasoning mixture. The baking powder helps dry out the skin and promotes browning.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the pieces touch each other; give them space for the best results.
  6. Bake for 20 minutes.
  7. Flip each wing over carefully.
  8. Return the wings to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  9. Remove the wings from the oven. If you are using a sauce, place the hot wings immediately into a clean bowl and toss them with your desired amount of sauce until coated.
  10. Serve your extra crispy baked chicken wings immediately with your favorite dipping sauces.

Notes

  • For the crispiest results, do not skip the baking powder; it is the secret ingredient for oven-baked wings.
  • If you want extra crispy skin, you can broil the wings for the last 1-2 minutes, watching them closely to prevent burning.
  • If you are making a large batch, bake the wings in two separate batches to avoid overcrowding the pan, which causes steaming instead of crisping.

Nutrition

Find it online: https://cookerycourier.com/crispy-baked-chicken-wings-recipe/