For baked chicken wings that are perfectly crispy, you need our three-step method that’s loved by hundreds of thousands of cooks, cooks who come back here over and over again to make them. It’s the best chicken wing recipe ever!
Good news! You don’t have to deep fry wings in order to end up with deliciously crispy chicken. You can easily make trays of wings for game day in the oven with my crispy baked chicken wings recipe. A little bit of baking powder and a two-step baking method gives you delicious wings without a lot of effort.
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 Bake Chicken Wings?
- Why These Baked Wings Are SO Crispy
- Why Use Baking Powder?
- Can You Use Baking Soda Or Cornstarch?
- Time and Temperature for Baked Chicken Wings
- How To Bake Chicken Wings So They’re Extra Crispy
- Seasoning The Wings
- Sauce For Baked Wings
- Even Better Crispy Chicken Wings?
- More Chicken Wing Recipes
- Podcast Episode: Baking Chicken Wings
- Crispy Oven-Baked Chicken Wings Recipe
Video: How To Make Crispy Oven Baked Wings
Here’s a short video showing the three-step baking powder method for making crispy baked chicken wings. You’ll see the three steps in our process: (1) baking powder, (2) low temperature, (3) high temperature.
Why Bake Chicken Wings?
There are several factors that influence how you might choose to cook your wings. Here are the reasons that you might want to bake yours.
- You want a lot of wings. You can fit a lot more wings on a pan in the oven than you can in an air fryer or in a pot for deep frying. This means you can make a lot at once without working in batches!
- You want a hands-off process. Once they are in the oven, you don’t need to move them around or flip, making it super easy.
- You want crispy skin! With my baking method, you get wonderfully crispy chicken skin with very little fuss.
You can see in this How to Cook Chicken Wings post that we compared different ways of cooking chicken wings and baking is best for cooking for a crowd and the best option for crispy skin other than deep fried chicken wings.
Why These Baked Wings Are SO Crispy
These chicken wings are seriously so crispy, you’d think they were deep-fried. There are three reasons why they give you that crunch:
- They use a small amount of baking powder which helps crisp the skin, see more about why this happens below.
- They are baked at a low temperature first to really dry the skin out and to give the baking powder time to start working.
- High heat at the end to finish cooking the wings and to really brown and crisp the skin.
“My son says they’re as good as from his fave wing shop!”
Melody, TheCookful reader
Why Use Baking Powder?
Baking powder 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. But interestingly, when mixed with salt and dusted on chicken, after cooking, the chicken skin is extra crispy. Why does this happen?
It happens because baking powder is alkaline (the opposite of acidic). The addition of the baking powder therefore raises the pH level in the chicken, allowing the peptide bonds in the skin to break down, which in turn lets the skin get more crisp and brown.
You can also use this method with other cuts of chicken, like these amazingly crispy Baked Chicken Drumsticks. And, I’m going to tell you below how adding baking powder to a wet brine mixture can also get your crispy chicken skin.
Use Aluminum-Free Baking Powder
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 that’s one to try. And note that Rumford is not a sponsor of this post or anything like that. We just know for sure that they are an aluminum-free brand.
Can You Use Baking Soda Or Cornstarch?
Baking soda is NOT a good substitute for baking powder. While baking powder does contain baking soda (sodium bicarbonate), baking soda alone is stronger and has a very metallic taste if used without being neutralized with an acid. The cream or tartar found in baking soda is acidic and neutralizes that taste.
In the comments below this recipe, several people have asked if they can use cornstarch instead of baking powder. While people do use cornstarch on their wings to make them crispy, it works in a different way. Baking powder changes the pH of the skin so that the skin itself gets crispier. On the other hand, when you put cornstarch on wings, it’s the cornstarch coating itself that is toasting and crisping.
Therefore, my answer is that you can use cornstarch on wings, but not as a substitute for the baking powder in this recipe – it won’t work the same way and the amounts would not be equivalent.
Time and Temperature for Baked Chicken Wings
We start at the low temperature of 250°F for 30 minutes to dry out the wings.
Then, without removing the wings from the oven, increase the temperature to 425°F and bake for 40-50 minutes more. This cooks the chicken through and browns the wings to crispy perfection. If your wings are smaller than average, you will likely only need to cook them for 30 minutes at this step.
How To Bake Chicken Wings So They’re Extra Crispy
Prep and Season
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. You also can leave the wing tips attached to the flap, but there’s so little meat on there that they aren’t the best to eat.
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. Mix it up, I usually just toss it around or get in there with my hands.
I’ll also say that I am somewhat of a perfectionist and so to get a really even coatingthat is dispersed well on the wings, what I usually do is to put half of the wings into the bowl, sprinkle with half of the salt and baking powder, then add the other half of the wings and sprinkle with remaining salt and powder, and then I mix them with my hands. That just reduces the likelihood that the salt and baking powder will be overly concentrated on some wings.
Use A Wire Rack
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 or lightly oil it 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 so they’re not sitting in pools of fat, which will also reduce crispiness.
Start at a Low Temp
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.
Finish with High Heat
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 on an instant read thermometer is 165°F, they’re done.
Note that a lot of people’s ovens aren’t calibrated well and usually run a bit lower than is displayed. If your wings are not browned well after 40 minutes, increase the heat to 450°F or even 475°F to get a final bit of browning on them.
In general, I highly recommend getting an oven thermometer that sits in your oven and tells you the actual internal temperature. They’re inexpensive and very useful if you’re trying to perfect your cooking. They sell them at a lot of grocery stores, and you can also get one on Amazon here.
Seasoning The Wings
You can season them before baking, but sometimes some spices burn from the high heat. I therefore prefer to toss them with just the salt and baking powder for baking and then add flavor with a spice blend and/or sauce after.
Having said that, this wing dry rub contains baking powder and great seasonings and works beautifully – these spices don’t burn.
After baking, my favorite is really just adding more salt, pepper, and garlic powder. Use regular fine salt, which is more likely to stick to the wings, not kosher or anything thick here. A bit of tajin seasoning thrown in is always good too! Or try these seasoning blends that are great on wings. And yes, pizza seasoning is one of them and is my kids’ favorite on crispy baked wings!
Sauce For Baked Wings
These wings are so crispy that I find it a shame to add moisture to them and lose any of the crispiness with a sauce, but if you must toss them with a sauce…
This easy decadent homemade Buffalo sauce will blow your mind or grab some BBQ sauce.
And then you’ll need a great dip, like ranch or blue cheese dressing. I prefer ranch dressing. You can grab a bottle at the store, 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!
Even Better Crispy Chicken Wings?
I have to tell you something. So it is absolutely true that the recipe below, the one I’ve been telling you about so far, is the one I’ve been using for over 15 years and is the one that everybody raves about it. I love it and my readers keep coming back and making it over and over. I still stand by it and it is still the same recipe down there that it has always been.
However, recently, I’ve started doing things a little differently at my house. I’ve started brining the wings in a mixture of water, salt, and you guessed it, baking powder. Why?
- The baking powder flavor is undetectable with the brine method.
- The chicken wing meat gets nicely seasoned right though from the salt brine, so much flavor.
- I swear, the skin is even crispier! It even kind of bubbles up in places as though it’s deep fried.
So, if you want to try something new, head over to my new crispy baked brined chicken wing recipe.
More Chicken Wing Recipes
If you haven’t guessed it already, I’m obsessed with chicken wings. Here are all of my chicken wing recipes for you to browse through. If you specifically want to bake wings but with a different flavor, try our Zesty Lemon Pepper Chicken Wings! They are baked with baking powder, salt, and lemon pepper seasoning, and then have fresh lemon zest and cracked pepper added at the end, which is so crazy-good! Or, if I haven’t convinced you that baking is the way to go, here are some other ways to cook your 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
For perfectly crispy baked chicken wings, you need our trusted three-step baking powder method loved by hundreds of thousands of cooks.
- 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 an 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 December 2024.
Ok, I am going to try this tonight, can hardly wait!! Do you think this baking soda method would work with full-size, regular, cut-up oven baked chicken?? I suspect that it would, but I was just wondering if you had tried it.
David, Please make sure that you use baking powder and not baking soda. I tried using chicken pieces once and it didn’t seem to work. However, others in this comment section have tried it and liked it. Definitely don’t try it on breasts. You need to use dark meat. The breasts will dry out if you cook them that long.
Could you give me the amounts of baking powder and salt I’d need to add to 3lbs of frozen wings that I am defrosting?
Alyce, for 3 pounds i would double the amount listed in the recipe.
Hi! I’ve made these several times since Thanksgiving — my family LOVES them… thank you! I’m curious if I can refrigerate them and then reheat them? I’d like to make them to take to a party; but won’t be able to bake that day. Any suggestions? Thanks!
Janene, So happy to hear that you like them. Yes, you can refrigerate and reheat them. They’re not quite as crispy but still good. Cook them and then refrigerate them uncovered for up to 24 hours. Put them on a baking sheet and bake at 450F until heated through and crisp again, around 20 minutes.
perfect! thanks so much!
These are amazing. When I found this recipe, I decided to give it a shot, and I really couldn’t believe how well they turned out. It’s been a little over a month, and my husband has asked me to make these once a week ever since. He just can’t get enough. Looks like we’ll be having wings every week until he gets sick of them. As many different ways as I’ve made wings in the oven, and always thought they were good, this recipe beats everything else, hands down. I’ll never do it differently again.
Christie, I’m delighted that you guys like it so much. Thanks for letting us know!
Very yummy in my family’s tummy.
Awesome!
Perfect. Thanks!
I am going to try your recipe this afternoon. Do you ever turn the wings part way though the cook or no need to?
Paul, no need to.
What should i do if i do not have a wire rack
Alyssa, You could try doing them straight on a greased cookie sheet. My only concern is that they might only be crunchy on the tops, not all the way around. You could try flipping them halfway through. I’m not sure if it will work because I haven’t tried it. If you try it, please come back and let us know.
These are okay. Probably good if you don’t have a deep fryer. But, they aren’t remotely close to to the product that comes out of hot oil.
And that’s exactly what I’m personally looking for – deep-fryer results without the deep fryer. I can’t wait to try these. Two simple ingredients. Who knew it could be so easy?
Linda, I hope they worked out for you!
Richard, the general idea is that these are as crispy as you can get without frying. I actually prefer them to their deep fried counterparts but that could be because I don’t typically like a lot of fried foods. If you prefer fried, we have a step-by-step tutorial for frying wings over here https://thecookful.com/fry-chicken-wings/
So, my wings are baking….. but the oven keeps getting duper smokey, did I do something wrong? THANK YOU in advance for the advice.
Erica, Do you have a pan under the rack that the wings are on? If not, the fat from the wings drips down into your oven and makes it smokey. Also, if there is potentially fat in your oven from previous cooking, that can smoke. Finally, you might want to get a stand alone oven thermometer to put on a shelf in your oven and make sure that the temperature you think your oven is at is really the temperature inside. It could be that it is hotter in there than it should be.
Should the wings be thawed out before baking?
Yes.
Hi Erica – Your oven may be smoking if there are food remnants left from previous cooking as Christine mentioned or did you by chance over oil the racks and/or baking sheets ? If you did then there’s a chance some oil pooled and started smoking once the oven became really hot. I can’t really think of any other reason. I’ve been making wings this way for years and I’ve never had an issue with the smoking oven.
Christine, we tried your recipe tonight! Best oven baked wings! I added my spices as well and barely needed any sauce! We will be doing this again! Trying other meats this way as well! Yummy! 10/10 in our book! Thank you soooooo much! We have been looking for a baked crispy wing! Not oil fried! Thank you!
Denise, Thank you! So happy you like it!
I know you’ve had plenty of comments but I just wanted to add my own as well. I made this recipe last month and they turned out so good, my 8-year old said, ‘These are better than Buffalo Wild Wings!’. I tried them three ways; with a dry salt & pepper rub, with Sweet Baby Ray’s, and with a mild (Louisiana Hot Sauce and butter) sauce. We both agreed we liked the dry rub because they were just SO crispy. I posted your link to Facebook and told everyone to make them – my parents made them two days later because they couldn’t stand listening to me any longer and agreed that they were amazing. I’m going to be doing a wing night tomorrow night and am going to try a couple more varieties, but I expect they’ll all be incredible. Thanks again for posting :-).
(side note – I also had a problem with them sticking a bit to my drying rack, so will oil it first)
Cathi, Wow! I love how much you love them. I love them that much too. I keep meaning to try oiling my rack and then forget every time. If you remember, do come back and let us know if it helped with the sticking. Thank you!
I made these a month ago. Came out great as far as taste. However I had a problem with the oven smoking at the 425 degrees. I had to open both doors im the house to let smoke out. Also, mine were done in about 35 minutes. These are great wings but any suggestions with the smoke? I want to do these for a party. Possibly with a lower temp for longer?
Amy, I’m not sure why your oven would smoke. Did you have a solid pan under the rack that the wings were on? Without it, fat drips from the wings onto the oven bottom and that can smoke and burn. Actually, drips from previous cooking can do that as well. Your wings were done early as well. Do you have a stand-alone thermometer in your oven? You can buy them at the grocery store usually and then set it on a rack in your oven. This is to see if the temperature of your oven is accurate. It could be that yours runs high.
I’m going to try this recipe tonight but I have two questions. Can I use the whole chicken wing without cutting it? And if yes, what would be the ratio of seasonings to whole chicken wings?
Also can I add some spices like garlic powder and onion powder to the baking powder/salt mix? or will it burn when I do the second part of the cooking?
Thanks
Karen, Great questions! Yes, you can use the whole wings. Use 10 wings, don’t cut them and use the same amount of baking powder and salt as listed in the recipe. I would hold off on seasonings until after the wings are done. The chance of the seasonings burning is there. Although note that I believe other commenters here have said that they added seasoning at the beginning and it worked.
Is there any reason not to believe this recipe would not also work for chicken thighs? We have done the wings and other than adjusting the seasonins, they turn out great. Thanks
I tried it once and it didn’t work well. However, other commenters have tried it and said that it does work. I’m going to try again soon with both thighs and drumsticks. If you do give it a try, let us know how it turns out. It’s definitely worth a shot. Nothing will go wrong. Mine just didn’t get as crispy as the wings do. They were still tasty!
I tried these with drumsticks and they turned out really well. Thank you. So simple.
Lisa, Was the skin nice and crispy? I get a lot of people asking if they can do this recipe with thighs or drumsticks. It would be great to know. Thanks!