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.
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
. (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.
Terrance Chapman says
Fantastic recipe!!!! I just thought I knew how to prepare and cook chicken. I concede to your recipes.
Christine Pittman says
Terrance, I’m so happy you liked them! Thanks for coming back to let me know 🙂
nkristin says
Best recipe for making wings in the oven! They turn out perfect every time!
Christine Pittman says
Thank you so much! I love making these.
L says
Tempted to try this just to mix things us, as I normally always deep fry wings. Will corn starch work as effectively as baking powder?
Christine Pittman says
No, cornstarch will not work the same way. The baking powder is alkaline, which is what changes the ph of the chicken skin allowing it to crisp up more. Cornstarch is typically neutral for ph (neither acidic nor alkaline) and so it won’t have this effect. And just a reminder that the baking powder used here is not meant to act like a breading or coating. It’s a small amount that is just being added and mixed up with the chicken so that it has the ph-changing effect, not to serve as a coating. I think sometimes people see the recipe and think it’s supposed to be like flour or cornstarch or breadcrumbs and then they think it’s not enough baking powder and add more. You do not want to add extra since baking powder has a strong taste and adding more will make your chicken taste like it more strongly.
M Lou Huie says
Can I use a dry rub first for 24 hours for seasoning, then toss with baking powder just before baking. I’m cooking 7 lbs of wings. How do I keep them warm after cooking. Sounds so much better than frying. I’m definitely trying this. THANKS
Christine Pittman says
I haven’t tried it, but I think it’ll work as you outlined. You probably could put the dry rub and baking powder on and then put them on a rack in the fridge uncovered. They’ll dry out more! I haven’t tried this but I know there are recipes out there that dry the powdered wings in the fridge like that instead of doing our first low temp bake.
To keep them warm, don’t sauce them. Leave them on the rack and keep them at 200-250F for up to 45 minutes. Keeping them on the rack stops them from steaming against each other.
They also reheat well. You can use an air fryer at 400F or oven at 450F (on a pan, no rack needed) and cook till heated through, 5-10 minutes.
Nina P. says
This continues to be our favorite wings recipe, year in and year out! I appreciate the photos with instruction and reassurance.
Christine Pittman says
I’m so happy to hear that, Nina! Thank you for coming back to comment.
Tom Gass says
My go to wings recipe. Used to fry them but no more.
Christine Pittman says
Thanks, Tom! This method is definitely easier than frying.
Lynn Marra says
A big hit! Crunchy skin and tender on the inside. A great alternative to deep frying.
Christine Pittman says
I’m so glad you enjoyed, Lynn! I love making these.
JC says
Excellent made many many times. My inside go too wings!
Christine Pittman says
So glad to hear it, JC! Thanks for coming back to comment.
Ford silver says
Great baked wings and no frying mess. Love this crispy wing recipe!
Christine Pittman says
Thank you, Ford. We love this recipe too!
joseph R naber says
thank You Christine. my family& friends raved about how good the wings were.
Christine Pittman says
You’re welcome, Joseph! I’m glad everyone loved them.
SheCooks says
Since receiving radiation treatment to my mouth it is painful to eat anything in the least spicey, so I make these wings and eat them without sauce. Still super good, very tasty and crispy – no sauce needed! Thank you – such an easy way to make wings without having to fry!
Christine Pittman says
You’re welcome! I’m glad this recipe works well for you.
Renee says
Absolute best way to make these!! I love them using this method vs air fryer because I always make a big batch and the fryer is just tedious at times to do several of them. Anyway, my family loves them so much that we now make them weekly. First recipe saved in my phone and only one I keep going back to.
Thank you so much for posting this. I’ve shared your site with several friends so they can make wings as well! 💯❤️
Christine Pittman says
That’s wonderful to hear, Renee! I’m so happy you love them and thank you for sharing the site with friends. 🙂
Steve says
This is my go-to chicken wing recipe.
Easy, tasty and filling. It’s Simple to work with as well.
Thanks!
Christine Pittman says
Steve, I’m so happy you like it. I use this recipe all the time too. Every now and then I’ll try something different and then I’m kicking myself because this one is better. Thanks for leaving a rating and for letting me know you like it!
s says
Great no-nonsense for a basic crispy wing. The low to high oven temp method makes this an easy recipe that doesn’t make your oven a pitiful mess. The wings gently come to the high temp and then just bake away instead of spattering all over. We loved these tossed in some store-bought sauce for a great take-out but made-in dinner.
Christine Pittman says
Thank you so much for coming back to comment, S! Glad you enjoyed.
Vickie says
Great recipe and is definitely our family favorite. I’ve used this recipe for years and is fail proof. So many flavor possibilities since flavors are added (tossed on) after the bake time. Everyone chooses their flavor (or mix thereof) and happy, happy, happy! Do you happen to have directions for using an airfryer instead of the oven method to bake…during those hot summer months…? Thanks! 🙂
Christine Pittman says
I do have an air fryer crispy wings recipe here – https://thecookful.com/air-fryer-crispy-chicken-wings/ Love that you switch up the flavors, Vickie! Thanks for coming back to rate and comment.
Joe Del Pero says
“DELISH!”
Very flavorful and Extra CRISPY just as requested by my family.
Thanks for this easy to prepare and healthier preparation alternative.
Christine Pittman says
I’m glad your family loved it, Joe! Thanks for taking the time to comment.
Susie Dembrow says
These are outstanding! I have made these 3 times and they do not disappoint. Perfect for me as they aren’t made with a flour coating and the baking method is spot on!
Christine Pittman says
Thank you so much, Susie! I appreciate you coming back to let me know. 🙂
James Hogan says
Just made these and they are delicious. No messy oil to clean up.
Christine Pittman says
I’m so glad you enjoyed, James!
Bruce Currie says
I LOVE this recipe ! I have used it many times as it gives me an excellent place from which I can improvise. I have used the original recipe many times with success but, forgive me, I like to try things as well. I have cooked enough (over the decades) to know that I should not deviate too far (especially from the aluminum powder which is the essence of the recipe). I merely like to experiment with the taste (the spice or the sauce) for variety’s sake. Thank you so much for your guidance, Christine.
Sincerely, Bruce
Christine Pittman says
You’re welcome, Bruce! Once you learn the basics, it’s absolutely fun to switch it up and try new things. So glad you’re enjoying different spices with this one.
Brad Ward says
I had a heart attack so I am always looking to bake items rather then deep fry. This is my go to recipe for baked wings. I marinate the wings in Frank’s Buffalo Wing Hot Sauce the day before. I let the baking powder do its work, then use flour to cover the wings. Follow the baking instructions and they come out perfect every time. Thanks for a great recipe.
Christine Pittman says
You’re welcome, Brad! I’m so glad you enjoy this method.