Crispy Baked Chicken Wings

Name: Crispy Baked Chicken Wings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 pounds chicken wings; 2 teaspoons baking powder; 2 teaspoons kosher salt; 1 teaspoon garlic powder

Crispy Baked Chicken Wings – Follow our method to get extra crispy wings every single time! They are easy to prepare and bake to crispy perfection with only four ingredients. The chicken skin is so deliciously crispy that you won’t believe they’re not fried!

That’s only a few of the reasons why these wings are the ultimate party food. Pair it with our chili con carne and chunky salsa with cilantro and avocado for your next get-together or gathering. And while our wings are great on their own, feel free to toss them with your favorite sauce.

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WHAT YOU NEED TO MAKE THIS RECIPE

Chicken Wings: Two pounds of chicken wings will feed my family of four with leftovers, but you can adjust our recipe to feed a crowd. Make it easy on yourself and purchase chicken wings that are split into drums and flats. I usually buy uncooked chicken wings at Costco.
Baking Powder: Baking powder, not baking soda, is a necessary ingredient for crispy baked chicken wings.
Spice: 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, but they taste great on their own.

SUBSTITUTIONS AND VARIATIONS

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 the sauce of your choice, but get creative and include other spices to take the flavor to the next level.

Red Pepper Flakes
Lemon Pepper
Jerk Seasoning
Smoked Paprika
Dried Parsley
Blackening Seasoning

HOW TO MAKE CRISPY BAKED CHICKEN WINGS

Pat dry the chicken wings.

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

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.

The wings being flipped halfway through.

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.

COOKING TIPS

Use a Wire Rack: A wire rack allows air to move freely around the chicken wings, so the heat circulates on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper. Using baking powder takes crispy to another level, and there is a reason for it.
Dry the Wings: Pat dry the wings to achieve a nice, crispy coating.
Don’t Overcrowd: Spread the chicken out on the pan; if you crowd the chicken, it will steam instead of bake.
Baking Powder: Baking powder is alkaline, and when paired with salt, it changes the Ph of the skin, helping it crisp.
Rest the Chicken: Don’t skip resting the chicken after it has finished baking; this allows them to dry out and release moisture from the skin.

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A plate full of dry rubbed crispy wings.

WING SAUCE OPTIONS

Buffalo Sauce
Garlic Parmesan
Honey BBQ
Bleu Cheese
Homemade Ranch
Salt and Vinegar

SERVING SUGGESTIONS

Homemade Ranch Dressing
Carrots and Celery
French Fries
Vinegar Coleslaw
Roasted Potatoes
Jalapeño Poppers
Southern Potato Salad
Air Fryer Sweet Potatoes
Corn Bread
Twice Baked Potatoes
Air Fryer Brussel Sprouts
Southern Mac and Cheese
House Salad
Protein Potato Salad

WHAT TO DO WITH THE LEFTOVERS

FRIDGE – Store leftovers in an air-tight container; they will keep for 3-4 days.
FREEZE – Allow the wings to cool completely, then add them to a freezer-safe container or bag. They will keep for up to 6 months.
REHEAT – Warm leftovers in the oven for 15 minutes at 350° F | 176° C.
REPURPOSE – Debone the leftover wings and use them as a topping for a salad or use them to make a sandwich.

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!

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