Crispy Baked Chicken Wings

If you love crispy, flavorful chicken wings without the mess of frying, these Crispy Baked Chicken Wings are the perfect solution! These wings come out golden brown, crunchy on the outside, and juicy on the inside—all thanks to a simple baking powder trick that helps create the perfect crispy texture.

These wings are super easy to make, require no deep-frying, and can be tossed in your favorite sauces like buffalo, honey garlic, or BBQ. Whether for game day, a party, or just a delicious snack, you’ll never want to fry wings again after trying this method!

Kitchen Equipment Needed

• Baking sheet
• Wire rack (for even crisping)
• Large mixing bowl
• Tongs
• Measuring spoons

Ingredients Overview

• Chicken Wings: Use party wings (drumettes and flats) for best results.
• Baking Powder: The key to crispy skin without frying!
• Garlic Powder, Paprika, and Salt: Adds delicious flavor to the wings before baking.

Ingredients

• 2 lbs chicken wings, patted dry
• 1 tablespoon baking powder (aluminum-free)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon olive oil (optional, for extra crispiness)

Directions

Step 1: Preheat & Prepare the Wings

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with foil and place a wire rack on top. (This allows air circulation for extra crispiness).
3. Pat chicken wings dry with paper towels—removing moisture helps them crisp up.

Step 2: Coat the Wings

1. In a large mixing bowl, combine baking powder, salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper.
2. Toss the wings in the dry mixture until evenly coated.

Step 3: Bake the Wings

1. Arrange the wings skin-side up on the wire rack, leaving space between them.
2. Bake for 45-50 minutes, flipping halfway through, until golden brown and crispy.

Step 4: Toss in Sauce & Serve

1. Let wings cool for 5 minutes, then toss in your favorite sauce (buffalo, BBQ, honey garlic, or lemon pepper).
2. Serve immediately with ranch or blue cheese dressing and celery sticks.

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Nutrition (per serving, ~4 servings)

• Calories: ~280
• Fat: ~18g
• Carbohydrates: ~2g
• Protein: ~25g

Expert Tips

• For Ultimate Crispiness: Let wings air-dry uncovered in the fridge for at least 1 hour before baking.
• Don’t Skip the Baking Powder: It helps break down proteins in the skin for a fried-like crunch.
• For Extra Flavor: Toss wings in seasoning after baking for even more flavor without extra sauce.

FAQs

Can I use frozen wings?
Yes! Thaw completely and pat dry before seasoning and baking.

Why use baking powder?
Baking powder helps create a crispy dry coating on the wings as they bake—no frying needed!

Can I make these in the air fryer?
Yes! Cook at 400°F for 25 minutes, shaking the basket halfway through.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for up to 3 days.
• Reheating: Bake at 375°F for 10 minutes or air-fry at 380°F for 5 minutes to restore crispiness.
• Freezing: Freeze uncooked, seasoned wings for up to 3 months.

Substitutions & Variations

• Spicy Buffalo Wings: Toss in hot sauce + melted butter after baking.
• Garlic Parmesan Wings: Toss in melted butter, garlic, and grated Parmesan.
• Lemon Pepper Wings: Toss in butter, lemon zest, and black pepper after baking.

Crispy Baked Chicken Wings

If you love **crispy, flavorful chicken wings** without the mess of frying, these **Crispy Baked Chicken Wings** are the perfect solution!

Print Recipe Pin Recipe

Equipment

• - Baking sheet
• - Wire rack (for even crisping)
• - Large mixing bowl
• Tongs
• - Measuring spoons

Ingredients

  

• - 2 lbs chicken wings **patted dry**
• - 1 tablespoon baking powder aluminum-free
• - 1 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1 teaspoon garlic powder
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon onion powder
• - 1/2 teaspoon cayenne pepper optional, for heat
• - 1 tablespoon olive oil optional, for extra crispiness

Instructions

 

• #### **Step 1: Preheat & Prepare the Wings**
• Preheat oven to **425°F (220°C)**.
• Line a **baking sheet with foil** and place a **wire rack on top**. (This allows air circulation for extra crispiness).
• **Pat chicken wings dry** with paper towels—removing moisture helps them crisp up.
• #### **Step 2: Coat the Wings**
• In a **large mixing bowl**, combine **baking powder, salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper**.
• Toss the wings in the dry mixture until evenly coated.
• #### **Step 3: Bake the Wings**
• Arrange the wings **skin-side up** on the wire rack, leaving space between them.
• Bake for **45-50 minutes**, flipping halfway through, until **golden brown and crispy**.
• #### **Step 4: Toss in Sauce & Serve**
• Let wings cool for **5 minutes**, then toss in your favorite sauce (buffalo, BBQ, honey garlic, or lemon pepper).
• Serve immediately with **ranch or blue cheese dressing and celery sticks**.