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.
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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.
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
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.
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
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.
PrintCrispy 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.
Adrienne says
These came out FANTASTIC!!
Christine Pittman says
Thank you, Adrienne! So happy you love this recipe too.
Sarah says
The two-step baking process at a lower temperature followed by a higher temperature, combined with the baking powder coating sets these wings apart from other at-home baked wing recipes. Closest I’ve found to crispy skin like at your favorite bar. I make my own sauce out of Frank’s Red Hot wing sauce, butter, and brown sugar and toss after baking. The wings hold well in a crock pot on warm for a party.
Christine Pittman says
Sarah, Thank you for the comment and rating. I’m so happy you like them. And I love the tip about keeping them warm in the crock pot! Is that after saucing them? Do they stay crispy for awhile? I’ve never tried it.
Carla says
I’ve made these many times before, can these be baked earlier in day the out sauce on and reheat
Christine Pittman says
Carla, I’ve made these a day in advance before. Cook them as instructed then cool them on the counter for about 30 minutes. Put them into a sealed container or covered with plastic wrap in the fridge for up to 24 hours. Then, heat the oven to 450F and put them on a baking sheet. Heat through for about 12-15 minutes. Then toss with sauce and serve immediately. If you like this recipe, I’d appreciate it if you’d come back and leave a 5 star rating with a comment. Thank you!
Terry S. says
Made them for the SuperBowl and they were outstanding! Those were from a 6-pack of fresh Perdue wings. I cooked them in my convection toaster oven. Every time I tried before the baking powder/salt method, they came out with gooey skin, no matter how hot or long I cooked them. This made all the difference.
Christine Pittman says
I’m thrilled this worked for you, Terry! Thanks for trusting us with your Superbowl wings. 🙂
Margaret Orr says
My husband refuses to eat any type of baked chicken! I made these and he was not only willing to try them when he saw them, but he had a second helping! Now tonight he requested them for Sunday dinner. Thank so much for this recipe!!!!
Christine Pittman says
You’re welcome, Margaret! Love to hear that it was such a hit. 🙂
Linda H. says
I’ve been using this recipe for a couple of years now and it is the absolute best! I am so thankful to have found this recipe. My only complaint is that we have been ruined for anybody else’s wings. Whenever we go out for wings, we just look at each other and shake our heads. Thank you for this fabulous recipe!
Christine Pittman says
You’re so welcome, Linda! You made my day with your kind words, thank you so much for coming back and commenting.
Moggy says
I have these in the oven right now. I chose to use a dry rub because that’s my preference. I mixed the rub with the baking powder and salt. You didn’t say how to do that, so I hope this works.
Eugene Washington says
Hands down the best wing recipe that I have tried.
Kudos to Mrs. Pittman
Christine Pittman says
Thank you so much, Eugene!
Max Trauma says
My favorite go to for wings…never fails, made dozens upon dozens with this recipe over the years. There’s no other way to do it, really. A+++
Christine Pittman says
I love to hear that, Max! Thanks so much for coming back to comment.
Lisa says
This is a game changer. Best recipe for wings ever. No frying, no breading and are perfect everytime! I love wings, especially for sports watching. Much cheaper to do them at home and though I wouldn’t say wings are healthy, they are certainly healthier than breaded or fried. I used garlic salt, pepper and paprika to flavor because opted not to sauce but any spice combination you like would be delicious. Thank you for this fabulous technique!
Christine Pittman says
You’re welcome, Lisa! Sounds like great seasoning and I’m so happy you enjoyed.
Dawn says
My family and I LOVE LOVE LOVE this recipe. It works so well, never rubbery always crispy. Great for buffalo sauce but also great with salt and pepper!!!
Thank you for sharing!
Christine Pittman says
You’re welcome, Dawn! I love making this recipe too.
Louann says
my friend allison shared this with me like two or three years ago.. Now this is the only way i make wings. We all love them.. So crispy!! No more take out wings for us..
Christine Pittman says
Thank you so much, Louann! Glad you love them enough to skip the takeout. 🙂
Elizabeth Spence says
Looking for years for crispy chicken wings. Gluten Free so I don’t trust take-out. I’m incredibly happy and been telling everyone about this find.
Christine Pittman says
Thank you, Elizabeth! So happy you like them. They’re a big favorite here too!
Cheryl says
Why do you choose to use baking powder instead of cornstarch?
I’m making wings tonight and have used corn starch in the past. I was wondering if you had tried cornstarch before and if so why do you prefer one over the other?
Christine Pittman says
Cheryl, The details are above, but, briefly, baking powder is being used here not as a coating that gets crispy, but to make the skin itself get crispier. When you use cornstarch, you’re actually crisping the cornstarch. Baking powder contains baking soda, which is an alkaline substance. Using it changes the ph of the chicken skin and that helps it to crisp up more. It’s similar to why pretzels are boiled in an alkaline mixture before baking. Cornstarch is more of a neutral ph and doesn’t have this effect. If you give it a try you’ll see that baking powder wings just have crispy skin, whereas cornstarch wings have a light coating on the skin.
Carole says
I’ve made these several times already. They are requested for Super Bowl this year, so easy, no fat to dispose of and little mess to clean. I make several sauces to coat directly from the oven and serve with plenty of napkins.
Christine Pittman says
Thank you for the comment, Carole! I’m really happy you like them. If you get a moment, it would be great if you could come back and give the recipe a 5 star rating as well. Have a great day!
Lynda Callacott says
Can I cook these in my air fryer?
Christine Pittman says
Wings don’t take as long in the air fryer, and I find they can get pretty crispy even without the baking powder. Take a look at this air fryer wings recipe, Lynda.
Becky says
Would it be advantageous to use the convection feature of the oven? If so, would you use 225 degrees and 400 degrees or the higher temps? Thanks.
Christine Pittman says
Becky, I haven’t tested this with a convection oven but I do think it would result in crispier skin more quickly. I would try following the recipe exactly as written, but, after turning the oven up to the higher temperature, check the wings halfway through, and then somewhat regularly. They likely won’t need the full time. You want crispy skin and an internal temperature of 165F. Once you have that, you can take them out. If you try it, come back and let us know how it turned out! I’m excited to find out!
Jane Wrenn says
Love this recipe as much as I love chicken wings. Have used this method at least 10 times and the wings are perfect every time! I am partial to the flats and my fav sauce is honey, butter and Texas Pete!
Christine Pittman says
I’m so glad to hear that, Jane! Thanks so much for sharing.
Drew says
Hi if I’m taking these to a party what’s the best way to re heat them/ finish cooking them at the host’s house? Should I fully cook them at my place and Re- heat them (how so?) ( I’m worried about them drying out) or should I cook part way, refrigerate, then finish cooking at hosts house?
Christine Pittman says
Drew, if your wings on the meatier/thicker side, they’re actually good fully-cooked and then reheated at a high oven temperature like 450°F, just until heated through, about 7-10 minutes.
If the wings are a bit slimmer, then you’ll want to cook them less at your house, to a 165°F internal temp, but you don’t need them to get fully crispy, around 30 minutes at the higher temperature. Then at your friend’s house, you’ll cook them in the oven at 450°F until heated through and crisp, about 10-12 minutes.
Either way, heating for a bit and then using the broiler for a couple of minutes can also help get them crispy again, just watch them carefully because the broiler can burn things quickly. Note that reheated wings will be best tossed in a sauce after heating, as opposed to doing a dry rub. They’re just not quite as crisp, and yes, a tiny bit drier, so they benefit from the sauce.
Stefanie A says
Can I make these wings whole?
Christine Pittman says
Stefanie, yes, you can make them whole and it doesn’t affect the cooking time. They’re just a tiny bit harder to eat.