Crispy baked chicken wings
Crispy baked chicken wings are the perfect snack or meal when you want something crunchy on the outside and juicy on the inside. These wings get a golden, crispy skin…
Tip: save now, cook later.Crispy baked chicken wings are the perfect snack or meal when you want something crunchy on the outside and juicy on the inside. These wings get a golden, crispy skin from baking, without needing to deep fry, making them a little lighter but still full of flavor. A simple seasoning or your favorite sauce can make them taste just right for any occasion.
I love how easy these wings are to make at home, and they always feel like a treat. One of my favorite tricks is to pat the wings dry before seasoning, which helps them get extra crispy in the oven. I sometimes toss them with a little baking powder too, which really does wonders for that crackly skin everyone loves.
These wings are great for game day, casual dinners, or parties—whenever people want something finger-licking good. I usually serve them with some celery sticks and a cool dip, like ranch or blue cheese, to balance the heat and crispiness. Trust me, once you try baking wings this way, you might not want to go back to frying!
Key Ingredients & Substitutions
Chicken Wings: Using fresh wings separated into flats and drumettes works best. If frozen, thaw fully and pat dry to avoid soggy skin.
Baking Powder: This is the secret to crispiness. Make sure it’s aluminum-free to avoid any metallic taste. If not available, a little cornstarch can help, but baking powder works best.
Spices: Garlic powder, onion powder, smoked paprika, and chili powder add a nice balance of savory and smoky flavor. You can swap smoked paprika with regular paprika or cayenne for more heat.
Salt: Kosher salt is ideal for seasoning evenly, but table salt can work—just use less.
How Do You Get Crispy Wings Without Frying?
The key is drying the wings and using baking powder:
- Pat the wings dry to remove moisture; wet skin won’t crisp up.
- Mix the wings with baking powder and spices. Baking powder helps break down the proteins in skin, creating bubbles that crisp up when baked.
- Bake wings on a wire rack. This allows air to circulate around the wings, so they cook evenly and don’t get soggy on the bottom.
- Flip halfway through baking to ensure both sides get crispy and golden.
Following these steps will give you that perfect crunch without any frying mess or extra oil.
Equipment You’ll Need
- Wire rack and baking sheet – lets air circulate under the wings for even, crispy skin.
- Paper towels – essential for drying wings to help them crisp up in the oven.
- Large mixing bowl – perfect for tossing wings with seasoning and baking powder smoothly.
- Tongs – make flipping the hot wings easy and safe.
- Meat thermometer (optional) – helps ensure the wings are cooked through without drying out.
Flavor Variations & Add-Ins
- Buffalo sauce – toss wings after baking for a classic spicy bite.
- Honey garlic glaze – adds sweet and savory flavor if you want something milder.
- Use smoked paprika and a pinch of cumin for a smoky, slightly warm twist.
- Add chopped fresh herbs like parsley or cilantro just before serving for a fresh finish.
How to Make Crispy Baked Chicken Wings?
Ingredients You’ll Need:
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon chili powder (optional, for mild heat)
- Cooking spray or a little oil for greasing the baking rack
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 45 to 50 minutes of baking time. You’ll spend time seasoning the wings and then letting the oven do the work to get that perfect crispy skin.
Step-by-Step Instructions:
1. Prepare Your Oven and Rack:
Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet and lightly grease it with cooking spray or oil. This setup helps air circulate around the wings for extra crispiness.
2. Dry and Season the Wings:
Pat the chicken wings dry thoroughly using paper towels—this helps the skin crisp up in the oven. In a large mixing bowl, combine the baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and chili powder if you want a little spice. Add the wings and toss well to coat them evenly with the seasoning mixture.
3. Bake the Wings:
Arrange the seasoned wings in a single layer on the prepared wire rack, making sure they’re not crowded. Bake in the preheated oven for 25 minutes. Then flip each wing over and bake for another 20 to 25 minutes until they’re golden brown and crispy.
4. Serve and Garnish:
Remove the wings from the oven and let them rest for a few minutes. Optionally, sprinkle with chopped fresh parsley for some color and fresh flavor. Serve hot with your favorite dipping sauces like ranch, blue cheese, or buffalo sauce.
Can I Use Frozen Chicken Wings?
Yes, you can use frozen wings, but be sure to thaw them completely in the refrigerator before cooking. Pat them very dry to ensure the skin crisps up properly in the oven.
Can I Skip the Baking Powder?
While you can, baking powder is key for crispy skin. If you don’t have it, try a small amount of cornstarch, but results may be less crispy.
How Should I Store Leftover Wings?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
Can I Add Different Flavors or Sauces?
Absolutely! Toss wings in buffalo sauce, honey garlic, BBQ, or any favorite sauce after baking for extra flavor.
