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.
Check Out This Video On 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.
O.K., enough chatter. Let’s get cooking!
How To Bake Crispy Chicken Wings, Step By Step:
Step #1
Cut up 10 whole chicken wings. (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.
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 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
Place the wings on a cooking rack in a sheet pan. This lets air 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
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
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.
Step #6
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.
Print Crispy Oven-Baked Chicken Wings
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.
Listen to learn how to make this recipe, along with some great tips from Christine:
- 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)
- ½ 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.
- 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 rack in single layer. Transfer rack and cookie sheet 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 February 2017.
So simple and so so crispy. The only thing I would add to the recipe is to spray the rack with oil because the wings stuck really badly. Love this recipe. The sauce I used was a garlic parmesan sauce. Absolutely delicious!!! Thanks!
★★★★★
Thanks for sharing with us, Jill!
Hi, can i still use the baking POWDER on wings that have been marinated? I’ve been making “Silver Spoon Wings” for years, but they take FOREVER to bake and get crispy. As the yearly BIRTHDAY dinner for my sons, I suck it up and bake and turn, and turn the wings until they reach the PERFECT color. I’m hoping that by coating the wings with the baking powder will help, and not interfere with the delicious teriyaki flavor. Any suggestions , for success? Thanks.
Suzanne, I wish it could be that easy, but I don’t think that will work.
Part of the process is really about drying out the wings. This is the Silver Spoon Wings Recipe that I’m looking at https://www.justapinch.com/recipes/appetizer/poultry-appetizer/silver-spoon-angel-wings.html Since for this recipe you’re doing all that continuous basting with sauce, it’s not going to allow the drying to happen.
Here’s what I would try though. Marinate the wings as usual. Then pat them dry and toss them with the baking powder. Go ahead and reduce that sauce and cook it, but don’t use it as a baste. Instead, cook the wings at the low temperature, possibly for longer than instructed in my recipe above, to really dry out that skin. Then increase the heat and cook until crisp. Get that cooked marinade warmed up again. When the wings come out of the oven, toss them in the sauce and serve immediately. Or, you could put them back into the oven just for about 10 minutes to help the sauce really stick to the wings.
If you try it, come back and let us know how they turned out!
I have made this recipe 3 times. Do not overdo the Baking Powder. Stay with measurements.
Great recipe!!
Now how about for a temperature and time for a basket air fryer?
★★★★★
Thank you, Stella! I have a few air fryer wings recipes, here’s the crispy version – https://thecookful.com/air-fryer-crispy-chicken-wings/
Great recipe! Make these wings often, especially for football games, and will never go back to other methods. Who would have thought to toss wings in baking powder to get them oven crispy. I use your recipe exactly as given, thank you Christine Pittman, its a really score!
I’m thrilled this has become a go-to recipe for you, Wanda! Thanks for coming back to leave a comment.
Love. These. Wings!!! Crispy, juicy, and no need for a deep fryer. And easy with little mess. I’ll be making these often!!!
★★★★★
Thanks, Kevin. And yes, less mess is always a wonderful thing!
Hi Christine,
I have made these at least a dozen times and shown others how to. It never fails and one of my all time favs. Thank you for sharing.
Paul
★★★★★
You’re welcome, Paul! Happy to hear you’ve made them again and again.
OMG tastes just like wings at Anchor Bar in Buffalo NY nice and crispy without being dried out
★★★★★
Jeri Lyn, I’ve never had wings at the Anchor Bar, but I’m so happy you like these ones! This recipe always amazing me too since they end up so nice and crispy, but not dry and not greasy. Thank you for your comment and rating!
Love. These wings so crispy
★★★★★
Susan, So happy you like them! Thank you for the rating and review as well. I appreciate it!
Best oven fried wings I ever had thank you for the recipe. I wounded if I smoke them first then add the mixer for the crispy texture then bake at 425 for 30 minutes what do you think
★★★★★
Scott, I’m so happy you like them! As to smoking, I haven’t tried it, but here’s what I think. The baking powder and salt mixture can actually be left on the wings for awhile (like overnight in the fridge). I therefore think that smoking them with the mixture ON could be really great. The smoking time would help to dry the wings out, and give time for the baking soda to do its chemical magic. So, you’d toss them with the baking powder and salt, then you’d smoke them, then you’d finish them off at the higher oven temperature just until crispy. If you give it a try, please come back and let us know how it works out. Now I want to try it too!
Really crispy but 40 minutes at 425 is too much if wings are small. Maybe adjust to 400 or only 30 minutes
★★★★
Thanks for letting us know how it worked for you, Renae!
crispy wings, have our own wing sauce— 2 parts franks hot sauce, 1 part creamy Italian salad dressing, 1 part bbq sauce and always 1-2 cloves crushed garlic, heat enough to blend flavors. most yummy
★★★★★
Thanks for sharing with us, Barry!
Worked out perfectly! They were moist inside and crispy on the outside. Thank you so much for this! 🙂
★★★★★
You’re welcome, Allison. I’m thrilled you loved it!
What a yummy Bake! i love it!
★★★★★
Awesome Recipe Christine!! I love it so much!
Awesome Recipe Christine!!
Thanks, Ken! If you get a chance, could you come back and give it a 5-star rating? Thank you!
These look nothing like the chicken wings we can buy here. Yours are chucnky and seem full of meat – and they’ve been divided! Tr to divide the wings here and you have nothing left.
Look at the piddling litle things we have access to!
https://www.stuff.co.nz/life-style/food-wine/97165103/how-to-eat-fried-chicken-wings-properly
★★★★
This is a fantastic recipe. This is my “go to” for naked wings. Crispy and juicy every time.
★★★★★
Thanks so much, Ryan!
Wings were crispy! However they had an odd flavor which was the baking soda. Even after sauced.
Paula, Yes, some people detect the baking powder flavor. It helps if you use an aluminum-free brand, but even still, there is a small percentage of the population that has a sensitivity to the taste.
Wings tasted like baking soda. Odd flavor. Anyone else? Great crispiness though.
Did you make sure you were using aluminum-free baking powder, Paula? It does seem like some people are very sensitive to the taste, so it’s possible you fall into that category.
Hi, I’m looking at the times to cook these wings. However, the link to making the sauce and then cooking the wings is different. Which one is correct? Thanks
If you’re looking at the fancier Buffalo sauce, that one starts by calling for par-cooked wings which is what the first cook time at the lower temp is doing in this recipe. Sorry if that is confusing, Steve!