Print

Get Truly Crispy Baked Chicken Wings Without Deep Frying

A close-up pile of golden brown, perfectly seasoned crispy baked chicken wings on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow our simple method to make shatteringly crispy baked chicken wings right in your oven. This technique, using a common pantry item, delivers the crunch you want without the mess of deep frying. It is perfect for game days or a satisfying weeknight meal.

Ingredients

Scale
  • 2 lbs chicken wings, separated into drumettes and flats
  • 1 tablespoon baking powder (this is our secret for ultimate crunch)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Your favorite sauce for tossing (e.g., Buffalo, BBQ)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil for easier cleanup. Place a wire rack on top of the baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for achieving crispy baked chicken wings.
  3. In a large bowl, combine the baking powder, salt, garlic powder, paprika, and black pepper.
  4. Add the dried chicken wings to the bowl and toss them thoroughly until every piece is evenly coated with the seasoning mixture.
  5. Arrange the seasoned wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation. Do not overcrowd the rack.
  6. Bake for 20 minutes.
  7. Flip the wings over. Return them to the oven and bake for another 20 to 25 minutes, or until the skin is golden brown and very crisp.
  8. Remove the wings from the oven. Immediately place them in a clean bowl.
  9. Toss the hot, crispy wings with your desired sauce until they are fully coated.
  10. Serve your extra crispy baked wings right away with celery sticks and dipping sauce.

Notes

  • Using a wire rack allows air to circulate completely around the wings, which helps render the fat and creates that perfect, shatter-crisp skin.
  • For the juiciest inside and crispiest outside, do not skip drying the wings thoroughly before seasoning.
  • If you prefer a saucier wing, toss them in the sauce after the initial bake, then return them to the oven or under the broiler for 2-3 minutes to set the sauce.

Nutrition

Find it online: https://delishdiarist.com/crispy-baked-chicken-wings/