Toss out that deep fryer, just like last year’s jeans. We’ve got the solution to crispy chicken wings without the hassle of deep frying. These ones are baked but use a secret technique to make them extra crisp.
Raise your hand if you like chicken wings. Good. Now keep them up if you enjoy spending time in front of a deep-fryer while oil splatters all over the kitchen. Did I see a few hands go down? Mine sure did.
It’s been branded into our heads that chicken wings need to be deep fried to be crispy. However, after some research (and yummy taste-tests), we are proud to share our findings on how to bake chicken wings that are sooo crispy.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: How To Make Crispy Oven Baked Wings
Why Use Baking Powder?
Were you surprised by the baking powder in that video? Unusual right? Stick with me as I go into the details.
Baking powder, not to be mistaken with baking soda, is a leavening agent usually used in baked goods such as cookies and cakes. It’s a mixture of sodium bicarbonate, cream of tartar and cornstarch. When mixed with salt and coated on chicken it dries out the skin, leaving it crisp and crunchy. Why does this happen? Get ready, science-y stuff ahead! It happens because the addition of the baking powder raises the pH level in the chicken, allowing the peptide bonds in the skin to break down, thus letting the skin get more crisp and brown.
“My son says they’re as good as from his fave wing shop!”
Melody, TheCookful reader
Note that while most of the comments below this post are very positive (people seriously love this method of baking crispy wings) a couple of commenters noted a bitter taste on their wings. I at first thought that they were using baking soda instead of baking powder. Doing so would definitely lead to a terrible taste. However, they claimed that they were really using baking powder for sure. I was stymied until another helpful commenter posted this link showing that some people are sensitive to a flavor that is found in some brands of baking powder.
Baking powder that contains “sodium aluminum sulfate” has a bitter taste to some people. If you notice this flavor, you’ll want to try a different brand of baking powder. The Rumford brand is aluminum-free, so do try that one. I haven’t yet done a taste test comparison using the two different types of baking powder but I will soon and then I will report back with my results here.
You can also use this method with other cuts of chicken, like these amazingly crispy Baked Chicken Drumsticks.
How To Bake Crispy Chicken Wings, Step By Step:
Step #1 Cut Wings and Add Baking Powder
If you have whole wings, you can learn how to cut chicken wings here. (When you cut ten wings, you end up with 30 wing pieces. That’s 10 drumettes, 10 flaps and 10 wing tips. You’ll either discard the wing tips or save them for another use. That leaves 20 wing pieces that you’re using here.
Note: You can leave the wings whole if you prefer and it won’t affect the cooking time. I think they area little more awkward to eat though.
Once they’re all cut up, put them into a big bowl. Sprinkle with 1/2 teaspoon of salt and 1 tablespoon of aluminum-free baking powder (and NOT baking soda!). It doesn’t seem like much but you’re not trying to make a coating for the wings here. You’re trying to change their ph level so that they will crisp up better.
Step #2 Mix to Coat Chicken Wings
Mix it up. Don’t be afraid to use your hands. It’s way easier and one less thing to wash. It’s gobs of fun too! (Hey look! My nails match the bowl! This was unplanned but I like it).
Step #3 Set Up Baking Sheet
Line a baking sheet with aluminum foil to make clean up easier. Then set an oven-safe metal rack onto the baking sheet. Spray the rack with cooking spray to help prevent the chicken from sticking. Place the wings on the rack.
The rack is really helpful for crisping the wings because it allows air to circulate all around the chicken pieces so that they get evenly crisp. It also lets the fat drip away from the chicken, leading to crispy, crispy, crispy skin.
Step #4 Par-Bake Wings at Low Temperature
Place the chicken in a 250°F oven for 30 minutes. This gets some of the fat rendered from under the skin and starts that drying out process. Here’s how they look after 30 minutes. These are not cooked. Do not eat them. Yet.
Step #5 Bake Chicken Wings till Crispy
Leave them in the oven and crank the heat up to 425°F and cook 40-50 minutes more, until golden brown and so crispy. If your wings are smaller, skinnier ones, you will likely only need to cook them for 30 minutes at this step. If they’re crispy on the outside and their internal temperature is 165°F, they’re done.
Step #6 Add Sauce and Eat!
Toss them in a super-amazing sauce. We’ve got one for you…
This easy decadent homemade Buffalo sauce will blow your mind!
And then you’ll need a great dip. I’m partial to ranch. You can grab a bottle at the store, or make your own with fresh herbs like this, or make homemade ranch seasoning with ingredients from your pantry and stir together 1 cup of sour cream with 1 tablespoon of the seasoning. It’s so fresh-tasting and delicious!
Wasn’t that easy? And no pot full of hot oil to dispose of either. So awesome. Scroll down to find the printable version of the above instructions.
Oh, and if you love these, you should try brining your chicken wings first! I brine them in a water, salt, AND baking powder solution and then cook the wings in the same way as this recipe. So good.
More Chicken Wing Recipes
If you want baked wings with a different flavor, try our Zesty Lemon Pepper Chicken Wings!
Podcast Episode: Baking Chicken Wings
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print Crispy Oven-Baked Chicken Wings Recipe
Toss out that deep fryer, just like last year’s jeans. We’ve got the solution to crispy chicken wings without the hassle of deep frying. These ones are baked but use a secret technique to make them extra crisp.
- Prep Time: 5 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 25 minutes
- Yield: 20 wings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
Ingredients
- 10 whole chicken wings, cut into flats and drumettes (here’s how to do it). Discard tips or use for a stock. That leaves you with 20 wing pieces total
- 1 Tbsp. aluminum-free* baking powder (NOT baking soda)
- 1/2 tsp. salt
- Sauce or dry rub
Instructions
- Preheat oven to 250°F.
- Line a cookie sheet with aluminum foil. Place a oven-safe rack on top of cookie sheet. Spray rack with cooking spray or lightly oil it.
- In a large bowl, use your hands to toss the flats and drumettes with the baking powder and salt until chicken is evenly coated. But do not add extra baking powder. Just mix them so they all have some.
- Place wings on the prepared rack in single layer. Transfer rack with the cookie sheet under it to oven and cook for 30 minutes. This baking at a low temperature dries the wings out and allows the baking powder to penetrate.
- After 30 minutes, leave the wings in the oven but raise the heat to 425°F. Continue to cook until brown and crispy, 40-50 minutes.**
- Take wings out and let rest 5 minutes. Toss in a delicious sauce like this one and serve.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
This post originally appeared in January 2016 and was revised and republished in January 2024.
Excellent & so easy! Can do two pans at a time if you have two oven-safe racks. This helps for a crowd!
Absolutely, Kate! They tend to get devoured quickly!
Best Ever!
Thank you so much, Wayne! I’m glad you enjoyed.
We use this all the time for football season . We add BBQ Sauce last 10-15 minutes ! We love because they’re baked
Amazing! These are perfect for game day snacking, Belinda.
I have had this recipe bookmarked for years and love this method instead of frying!
I love to hear that, Michelle! Thanks for taking the time to comment and rate the recipe.
EASY, great tasting and wonderful crispness. This is a keeper recipe and easy enough to make on those nights when time is limited! Better than fried wings in our opinion.
I’m so happy you loved them, Kevin! Thanks for commenting.
The best baked wings ever! Goes with any sauce! My go to ❤️
Love to hear that, Debbie! Thank you for commenting.
I swear by this recipe. I’ve done sided by side taste test with multiple people and they allways beat the fried ones. Something about them frying them self in there own render fat really shines through
Love to hear that, Carter! Thanks for sharing your results.
I have tried this recipe 3 times now and the wings turn out perfect. This is our go to recipe for chicken wings. 5 stars!
That’s wonderful to hear, Lynne!
I’ve made your recipe several times and hear raving reviews from the eaters. Lol! Also, love the sauce recipe! No more buying pre-madewings in this house.
Glad to hear that everyone loves it, A!
This is the BEST wing recipe! My family orders Wing Stop all the time, but when I’m home, they prefer these wings! Come out perfect every time! Thank you for this wonderful method of cooking!
Thank you so much, Jennifer! Love to hear that.
THE AUTHENTIC BEST !!!
My mod is to mix with ‘epic dry rub’
recipe , never fry again!
Thanks so much, Shane!
Couldn’t figure out how to reply directly to my own post, but I’m Jean with the Dacor oven…
These came out fantastic! Will be my go to recipe from now on. The batch of wings I bought were already cut into 2 sections, flats were MUCH smaller than the drumettes, so I took them out after 30 minutes (after the initial 250 30) and left the drumettes in for 10 more, and everything was crisp, juicy and tender. Thanks again!
Thanks for following up with that information, Jean! I appreciate it.
This wing recipe never disappoints! Doesn’t matter what sauce is added after or eat by themselves. Made them again for Superbowl LVIII.
Wonderful, Carole! These wings are always a hit!
Easily the best recipe for wings out there. I usually incorporate extra spices with the baking powder and salt (poultry seasoning, Paprika, onion and garlic powder, pepper, etc.) and have not been disappointed.
Mark, I’m so happy that you like them, and thank you for the compliment. I also add seasonings sometimes, but usually I wait until the end. Then I toss half of the cooked wings in a sauce, and season the other half with whatever seasoning blend I’ve chosen.
I was looking for a wings recipe that you didn’t have to flip one or more times during cooking so thanks, will be trying this one later today.
However, I want to give a warning that might affect a few of you. I have a Dacor oven, and it turns on the broiler to get the temp up to heat. I’m thinking that might be TOO much of a heat blast, so I’m planning on removing the wings after the 250 stint and then put them back once the oven reaches 425.
Will let you know tomorrow how they turn out.
Jean, this is great information. Thank you! And yes, please come back and let us know how it went.
Excellent recipe
Thanks, Penny! I’m so happy you liked it 🙂
used this recipe last Superbowl. Using it again this year. These wings are the best Ive ever had. I make a Garlic Parmesan sauce for half and the other half gets the Hot sauce both are coated after that fabulous cook. We serve the wings with my homemade loaded Nachos and cucumbers with a sour cream and dill dip. Thats enough for us. Enjoy Super Bowl Sunday!
Carole, I’m so happy you liked them and are making them again this year! The Garlic Parm sauce sounds amazing! Have a wonderful game day!
Hi Monique, great recipe for sure. I tried this recipe before and instead of putting the baking powder and salt directly onto the wings; I added them to about two cups of flour. I then added various herbs and flavorings; such as garlic powder, onion powder, paprika, etc. Mixed the wings into the flour mix and then baked. I also adjusted the baking times a little different; I went to 250 degrees for about 45 minutes; then raised it to 350 for about 30 minutes and then to 425 for final 15-30 minutes. Of course cooking times will vary; but these guys came out awesome! Have you tried to use the baking powder within a flour mixture before? I’m curious to get your feedback. Thanks! Rich
Rich, how interesting! I’ve never tried mixing the baking powder with flour. My goal from this recipe is crispy skin, not a coating. But now I’m super curious and can’t wait to give it a try. Thanks for a great idea!
Love the podcast and love too cook! I will be trying the oven baked wings this superbowl Sunday.
Thank you so much, Monique! Love to hear from the podcast fans. 🙂
Recipe please
I’ll get it sent to your provided email, Connie. Enjoy!