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Crispy Baked Chicken Wings

Make extra crispy baked chicken wings every time with easy-to-follow tips and trucks! This simple recipe has four ingredients, and the chicken wings bake to crispy perfection. And while wings with a dry rub are delicious, feel free to toss them in your favorite sauce. 

Wings tossed with three different types of sauce.

Why You’ll Love This Recipe

  • I keep this crispy baked chicken wings recipe simple, so they are easily customizable.
  • The wings are broiled and not fried, so there is less of a mess. Plus, the chicken skin is so amazingly crisp your guests won’t believe you didn’t fry them in oil.

Ingredients You’ll Need

  • Chicken Wings: Two pounds of chicken wings will feed my family of four with leftovers, but adjust the recipe to feed a crowd. And make it easy on yourself by buying the chicken wings split into drums and flats; I usually buy uncooked chicken wings at Costco.
  • Baking Powder: Baking powder, not baking soda, is necessary for crispy baked chicken wings.
  • Spices: I keep it simple and only use salt and garlic powder to flavor the dry rub for these wings; this frees you up to use whatever sauce you prefer.

Additions and Substitutions

I use a simple coating for this recipe that combines salt and garlic powder so you can easily pair our oven-baked chicken wings with a sauce of your choice, but feel free to get creative by seasoning the wings with other spices to take the flavor to the next level.

How to Make Crispy Baked Chicken Wings

The full recipe with measurements is in the recipe card below.

Step 1: Pat dry the chicken wings.

Wings pat dried to be baked.

Step 2: Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it.

Combine baking powder, garlic powder, and salt in a small bowl; pour the mixture over the chicken wings and toss.

Wings in a mixing bowl tossed with salt, garlic powder, and baking powder.

Step 3: Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Bake the wings for 20 minutes.

Wings baking in the oven.

Step 4: Flip the wings and bake for 15-30 minutes, depending on the size of the wings. In the last 10 minutes, you can flip the wings often to ensure both sides have a nice golden brown skin.

The wings being flipped halfway through.

Step 5: Allow the wings to cool for 10 minutes, then toss them in a mixing bowl with your preferred sauce.

A baking sheet of cooked crispy wings.

Expert Tips

  • A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper. 
  • Pat dry the wings to achieve a nice, crispy coating.
  • Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
  • Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy. 
  • Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy. 

Wings Sauce Options

Serving Suggestions

Crispy chicken wings are an American classic and a family favorite! They are a versatile dish you can serve as an appetizer for game day and gatherings or throw them together for a weeknight meal with one of these sides for wings.

What to do with the Leftovers

  • Refrigerate: Store leftovers in an airtight container for 3-4 days.
  • Freeze: Let the wings cool completely, then transfer them to a freezer-safe container or bag. Crispy baked chicken wings freeze for 6 months.
  • Reheat: Warm leftovers in the oven for 15 minutes at 350°F (176°C).

Frequently Asked Questions

How do you get crispy skin on wings?

1. Use a wire rack to ensure the air moves freely around the chicken wings to circulate the heat.
Pat dry the wings to achieve a nice, crispy coating.

2. Using baking powder takes crispy to another level, and there is a reason for it. Baking powder is alkaline and breaks down the bonds of the skin, so it becomes golden brown and crispy.

3. Spread the chicken out on the pan. The wings will steam rather than bake if they are too close to one another on the pan.

4. Allow the chicken to rest for 10 minutes so they dry out and release moisture from the skin.

Can I adjust this recipe to feed a crowd?

This recipe feeds my family of four with leftovers, but if you want to make more for an event, game day, or feed a large family, this crispy chicken wing recipe easily scales up. For every pound of chicken wings, use one teaspoon of baking powder and one teaspoon of salt.

Can these be cooked from frozen?

You will need to use thawed chicken wings to make this recipe, and they should be dry! Frozen wings will release water as they cook, causing them to boil and steam rather than roast.

How long to bake chicken wings in the oven?

I found the sweet spot, and I bake the chicken wings for 30-40 minutes at 450°F (232°C) for crispy, fall-off-the-bone chicken wings every time!

More Chicken Recipes:

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Wings tossed with three different types of sauce.

Crispy Baked Chicken Wings

Tressa Jamil
Try our method to achieve extra crispy baked chicken wings every time you make them! It's a simple recipe with just four ingredients.
5 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 385 kcal
Ingredients
  
  • 2 pounds chicken wings
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
Instructions
 
  • Dry the chicken wings using a cloth to remove excess moisture. Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it.
  • Combine baking powder, garlic powder, and salt in a small bowl; pour the mixture over the chicken wings and toss.
  • Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Bake the wings for 20 minutes. Flip the wings and bake for 15-30 minutes, depending on the size of the wings. In the last 10 minutes, you can flip the wings often to ensure both sides have a nice golden brown skin.
  • Allow the wings to cool for 10 minutes, then toss them in a mixing bowl with your preferred sauce.
Notes
Expert Tips:
  • A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper. 
  • Pat dry the wings to achieve a nice, crispy coating.
  • Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
  • Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy. 
  • Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy. 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 5 Wings | Calories: 385 kcal | Protein: 36 g | Fat: 26 g | Sodium: 951 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Tara

Thursday 15th of September 2022

Great recipe, thank you for sharing!

Tressa Jamil

Thursday 15th of September 2022

I am so happy you enjoyed them.