Crispy baked chicken wings toss dried wings in a baking-powder-based spice mix, then bake them on a wire rack until crispy, ready in about an hour. Using baking powder in the coating, as the recipe specifies, is a known technique for baked wings - it raises the skin's pH, which helps it brown and crisp in the oven the way frying naturally would.
Crispy Baked Chicken Wings
Ingredients
- 2 lbs chicken wings, split and tips removed
- 1 tbsp baking powder (aluminum-free)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- Optional: buffalo sauce, BBQ sauce, or ranch for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
- Pat chicken wings very dry with paper towels—this helps with crispiness.
- In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, paprika, and onion powder until evenly coated.
- Arrange wings in a single layer on the rack. Bake for 45–50 minutes, flipping halfway, until crispy and golden brown.
- Optional: toss hot wings in your favorite sauce or serve dry with dip on the side.
- Serve immediately and enjoy crispy oven-baked perfection!
Recipe Notes
- • Drying wings thoroughly and using baking powder are key to maximum crispiness.
- • For extra heat, add cayenne or toss with hot sauce before serving.
- • Leftovers? Re-crisp in the oven or air fryer.
Nutrition
- Serving Size
- 5–6 wings
- Calories
- 290
- Sugar
- 0g
- Sodium
- 480mg
- Fat
- 19g
- Saturated Fat
- 5g
- Unsaturated Fat
- 11g
- Trans Fat
- 0g
- Carbohydrates
- 1g
- Fiber
- 0g
- Protein
- 26g
- Cholesterol
- 95mg
Why dry skin and baking powder crisp the wings
- Patting the wings very dry before coating, as the instructions emphasize, removes surface moisture that would otherwise create steam in the oven and prevent crisping.
- Baking on a wire rack rather than directly on the baking sheet lets hot air circulate underneath the wings too, crisping all sides instead of just the top.
How to get crisp wings without frying
- Dry the wings thoroughly and use baking powder, exactly as the recipe's own notes call out as the key steps, since both directly determine how crispy the finished wings are.
- Flip the wings halfway through the 45-50 minute bake, as the instructions specify, for even browning on both sides.
Troubleshooting
The wings aren't crispy.
Make sure they were patted very dry before coating and that a wire rack was used, per the recipe's own notes - both are called out directly as essential to achieving crispness in the oven.
Leftovers lost their crispiness.
Re-crisp them in the oven or air fryer rather than the microwave, exactly as the recipe's own notes suggest.
The baking powder left white patches on the wings.
That is usually too much, or powder that clumped on damp skin. Pat the wings completely dry first and toss with only the amount the recipe calls for, breaking up any lumps so the coating stays even and invisible once baked.
Refrigerate promptly and use within 3 to 4 days. Re-crisp leftovers in the oven or air fryer rather than a microwave, until the chicken reaches 165°F (74°C). This restores much of the exterior, though it will not be exactly as crisp as freshly baked.
Serve with ranch, or tossed in buffalo or BBQ sauce as the recipe's own notes suggest.
Frequently asked questions
Can I use frozen chicken wings for this recipe?
Yes, but thaw them completely first and pat very dry. Frozen wings contain excess moisture that prevents proper crisping, so allow extra drying time.
Why is my baking powder clumping on the wings?
You’re likely using too much. Use just 1 tablespoon per 2 pounds of wings and ensure it’s mixed thoroughly with your dry seasonings first.
How do I get crispy baked chicken wings without baking powder?
Pat wings extremely dry, lightly coat with oil, and bake at a high temperature (425°F) on a wire rack. They won’t be quite as crispy but still delicious.
Can I make these wings ahead of time for a party?
Yes! Bake them fully, cool, then refrigerate. Reheat at 350°F for 15-20 minutes on a wire rack until crispy and hot.
What’s the best way to tell when wings are done?
Wings should reach an internal temperature of 165°F and have golden, crispy skin. The meat will pull easily from the bone when properly cooked.
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