Crispy Baked Chicken Wings
These Crispy Baked Chicken Wings are golden brown, incredibly crunchy, and packed with flavor—all without the mess of deep frying. By using a special baking method with baking powder and a two-temperature cooking process, these wings turn out perfectly crispy every time. Toss them in your favorite sauce or enjoy them with a simple dry rub. Perfect for game days, parties, or a delicious weeknight treat!
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- 1 Wire rack
- 1 Set of Tongs
- 1 measuring spoons
- 1 Parchment paper or aluminum foil (optional, for easy cleanup)
Ingredients
For the Wings:
- 2 lbs Chicken wings split into drumettes and wingettes
- 1 tbsp Baking powder aluminum-free
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- ½ tsp Cayenne pepper optional, for heat
For Optional Buffalo Sauce:
- ½ cup Hot sauce like Frank’s RedHot
- ¼ cup Unsalted butter melted
- 1 tbsp Honey optional, for a slight sweetness
Instructions
Step 1: Preheat and Prepare the Wings
- Preheat the oven to 250°F (120°C).
- Pat the wings completely dry with paper towels to remove excess moisture. This step is essential for achieving crispiness.
Step 2: Season the Wings
- In a large bowl, mix the baking powder, salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Toss the wings in the seasoning mixture until evenly coated.
Step 3: Arrange on a Rack
- Line a baking sheet with foil or parchment paper and place a wire rack on top.
- Arrange the wings in a single layer on the rack, making sure they don’t touch.
Step 4: Bake at Low Heat First
- Bake the wings at 250°F (120°C) for 30 minutes to render the fat and start the crisping process.
Step 5: Increase Heat for Crispiness
- After 30 minutes, raise the oven temperature to 425°F (220°C).
- Bake for an additional 40–50 minutes, flipping halfway through, until golden brown and crispy.
Step 6: Toss in Sauce & Serve
- If using Buffalo sauce, mix hot sauce, melted butter, and honey in a bowl.
- Toss the crispy wings in the sauce and serve immediately with ranch or blue cheese dressing.
Notes
- For Extra Crispiness: Let the wings sit uncovered in the fridge for at least an hour before baking to help dry the skin even more.
- No Wire Rack? Place wings directly on a parchment-lined baking sheet, but flip them an extra time to ensure even crisping.
- Air Fryer Option: Cook at 380°F (195°C) for 25 minutes, flipping halfway through.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes or in an air fryer at 380°F (195°C) for 5 minutes.