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 our editor, Christine Pittman, explain briefly about how to make these wings, with some great tips along the way, by clicking the play button below:
- 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.
Notes
This post originally appeared in January 2016 and was revised and republished in February 2017.
My family loved the baked wings. So yummy!
Your recipe was easy to follow (fool proof). Thank you so much.
Shirley C.
West Los Angeles, California
★★★★★
You’re welcome, Shirley! Glad you enjoyed.
Made these for a poker game last and everyone raved about how these were the best wings they ever had. I’ll give some credit to the sauce I made for them, but these wings were sooooooo crispy we almost couldn’t believe they weren’t fried. Thanks for ensuring we use the powder with no aluminum in it. I had tried another recipe before and didn’t know why my wings had tasted so metallic. Not these. Amazing!!! Thanks so much!!
★★★★★
You’re welcome, Ryan! I’m so happy you and your friends loved them.
Best wings ever!
I prefer this method to the air fryer because I can make large batches at once and no guessing on times and having to do extra flipping.I make wings 2-3x a month now because my family just loves them. My favorite is to add in white pepper, smoked paprika, and garlic powder. Delicious with or without a dipping sauce or drenching in hot sauce. I’ve sent this to several friends because it is so good.
★★★★★
That’s fantastic, Renee, thank you for sharing the recipe with friends! It’s great to switch up the seasonings and sauces.
This is the only way I make chicken wings. I’m glad I found this recipe!
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I’m glad too, Kris! I love wings this way.
These turned out great! I was worried about cooking them so long, I thought they would be dry. But they were crispy outside and moist inside. So good.
★★★★★
I’m glad you trusted the process, Shirley! They really are delicious.
Wow. Awesome receipe. Thanks
You’re welcome, Pat! Isn’t it just the best?
I’ve used this recipe many times and it’s never let me down. Lots of compliments from my wife and friends!
★★★★★
That’s fantastic! Thank you for letting me know. 🙂
Made these before but for a large gathering- everyone loved them! I am going to do this with split leg quarters this time. How long would you guess at each temperature?
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Dani, I tested the crispy chicken wing method with skin-on chicken thighs and legs, and it didn’t work as well as it does with wings. I found better, crispier results with thighs and legs by just simply rubbing a little oil or butter and seasoning over the chicken skin and cooking them in a hot oven, 400 or 425 F works well. We also have Air Fryer Chicken Legs you can check out.
I have another question. You mention, “after 30 minutes, leave the wings in the oven but raise the heat to 425°F.” Have you ever tried taking them out of the oven and putting them back in the oven once it reaches 425F? I am thinking about trying it that way to see the difference. Thank you in advance!
I have not, but let us know if there’s a noticeable difference. 🙂
Three words…Awesome. Awesome, Awesome!!!!
★★★★★
Thank you so much, Amy!! 😀
Why isn’t this recipe known universally? I have deep fried them, awesome, but was a little concerned about health and weight. I have baked them, meh. Not nearly as good as fried, and I am a bit of a wing snob. I tried this recipe because it seemed to make sense. Viola!!! Absolutely awesome. All the crisp of fried without frying. Doctors should be getting behind this. Rendered fat, no frying, absolutely perfect.
★★★★★
Thank you, Jim!
The best wings ever.
★★★★★
Thank you, Beverly!
Do I need to flip the wings halfway, though? I’ve read another article about flipping them. Is it necessary?
Because we’re cooking them on a rack, I’ve found that flipping them isn’t necessary. You absolutely could though. Enjoy!
I am under the assumption that the thing changing the ph level is the baking soda. But what if instead of using salt I used a seasoned salt or a dry rub? My family isn’t big fans of saucing. Could I use that instead or does it specifically have to be baking powder and table salt?
Sure, Dave! You can use a seasoned salt or add in a dry rub. Enjoy!
Hi, Dave! We’ve update our dry rub for chicken wings to work perfectly with this method. You may want to check it out. 🙂
You just taught me something new and good. 🙏🙏🙏🙏🙏
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