These Crispy Baked Chicken Wings are crispy, juicy, and totally better than takeout. No deep fryer needed—just a hot oven, a simple seasoning, and one small trick that makes the skin crisp up beautifully. Perfect for game day, parties, or a cozy dinner with fries.

Introduction

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If you’ve ever baked wings and ended up with soft skin, Crispy Baked Chicken Wings is here to fix that. This is a fan-favorite method because it’s easy, beginner-friendly, and the wings come out with that crave-worthy crunch.

The standout trick is using a little baking powder and a wire rack. Baking powder helps dry the skin so it crisps, and the rack lets heat circulate all around. Trust me, don’t skip the rack if you have one—it makes a big difference for Crispy Baked Chicken Wings.

Why You’ll Love This Crispy Baked Chicken Wings

Better than restaurant: Crispy skin and juicy inside, straight from your oven.
Easy game day food: Simple prep, mostly hands-off cooking.
No frying needed: All the crunch without the mess.
Customizable sauces: Toss in buffalo, barbecue, or garlic parmesan.
Great for parties: Easy to make a big batch.

Ingredients for Crispy Baked Chicken Wings

Chicken wings (3 lbs): The main star.
Tip: If your wings are whole, separate into flats and drumettes.
Baking powder (1 tbsp): Helps skin crisp up in the oven.
Important: Use baking powder, not baking soda.
Salt (1 1/2 tsp): Brings out flavor.
Black pepper (1 tsp): Gentle warmth.
Garlic powder (1 tsp): Savory boost.
Paprika (1 tsp): Adds color and mild smoky flavor.
Swap: Smoked paprika.
Optional sauce: Buffalo sauce (1/2 cup) or barbecue sauce (1/2 cup).
Optional dip: Ranch-style dip or blue cheese dip.

How to Make Crispy Baked Chicken Wings

Four-panel collage showing drying wings, seasoning with baking powder mix, baking on a wire rack, and tossing baked wings in sauce — Dry, season, bake on a rack until crisp, then toss in your favorite sauce

1. Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and spray lightly with cooking spray.
2. Pat wings very dry with paper towels. This is key for crispy skin.
3. Toss wings with baking powder, salt, pepper, garlic powder, and paprika until evenly coated.
4. Arrange wings in a single layer on the rack, leaving space between them.
5. Bake 20 minutes, then flip wings and bake 20–25 minutes more, until deeply golden and crisp. If they need more color, bake 5 extra minutes.
6. Toss wings in buffalo sauce or barbecue sauce (or serve plain with dips). Serve hot.

Tips for Perfect Crispy Baked Chicken Wings

Dry the wings well: Moisture is the enemy of crisp skin.
Use a wire rack: Airflow crisps both sides.
Don’t overcrowd: Space helps them brown instead of steam.
Bake hot: High heat makes the skin blister and crisp.
Sauce at the end: Saucing early can soften the skin.

Variations & Substitutions

Garlic parmesan: Toss with melted butter, garlic powder, and parmesan-style topping.
Lemon pepper: Season with lemon pepper and extra black pepper.
Spicy dry rub: Add a pinch of cayenne and chili powder.
Extra crispy: Chill seasoned wings uncovered in the fridge for 4–12 hours before baking.
Leftover idea: Chop and add to salads, wraps, or rice bowls.

Storing & Reheating

Store leftover Crispy Baked Chicken Wings in the fridge for up to 4 days.
Reheat in the oven at 400°F for 10–12 minutes, or air fry at 375°F for 5–7 minutes until hot and crisp again.
Freeze for up to 2 months. Reheat from frozen at 400°F until hot, about 18–22 minutes.

Serving Suggestions & Pairings

Serve with celery sticks and ranch-style dip.
Pair with fries, coleslaw, or a simple salad.
Add to a game day spread with dips and sliders.
Great for casual family dinners and parties.

Reader Review: “These wings were actually crispy from the oven! The baking powder trick worked perfectly.”

If you make these Crispy Baked Chicken Wings, leave a rating and comment! Are you team buffalo, barbecue, or dry rub?

Crispy Baked Chicken Wings (Best Ever, Easy, Extra Crispy)

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Author: Donald Anderson
Total Time: 55 minutes
Yield: 4 servings 1x

Print Recipe

Description

These crispy baked chicken wings get super crunchy without frying—perfect for game day with your favorite sauce.

Ingredients

Scale

2 pounds chicken wings, split and tips removed
1 tablespoon baking powder (aluminum-free if possible)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder

Optional sauce (Buffalo)

1/2 cup hot sauce
4 tablespoons unsalted butter, melted

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Instructions

Heat oven to 425°F. Line a sheet pan with foil and set a wire rack on top.
Pat wings very dry. Toss with baking powder, salt, pepper, and garlic powder.
Arrange wings on rack. Bake 40 to 45 minutes, flipping halfway, until deeply golden and crisp.
Toss with sauce (optional) and serve.

Notes

Crispier: Chill uncovered in the fridge 1 hour before baking.
Sauce after: Toss right before serving to keep crisp.
Tools: Sheet pan, rack, tongs.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Baking
Cuisine: American