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The Secret to Truly Crispy Baked Chicken Wings

A close-up of a pile of golden brown, heavily seasoned, and crispy baked chicken wings on a white serving plate.
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Follow this simple oven baking method to achieve ultra crispy baked chicken wings with a juicy interior, skipping the deep frying mess. This recipe delivers the ultimate crunch every time.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Optional: Your favorite sauce for tossing (e.g., Buffalo, BBQ)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with foil for easier cleanup. Place a wire cooling rack on top of the baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a medium bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and paprika. Mix the dry ingredients well.
  4. Place the dried chicken wings into the bowl. Toss them thoroughly until every piece is evenly coated with the seasoning mixture. The baking powder helps draw out moisture and creates a crisp exterior.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; this allows air to circulate for even crisping.
  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 deeply golden brown and very crisp.
  8. Remove the wings from the oven. If you plan to sauce them, place the hot wings in a large bowl and toss immediately with your desired sauce until coated.
  9. Serve your crispy baked chicken wings immediately with dipping sauces.

Notes

  • For extra crispy skin, you can switch the oven setting to broil for the last 1 to 2 minutes, watching closely to prevent burning.
  • Ensure you use aluminum-free baking powder; regular baking powder can sometimes leave a metallic taste.
  • If you are making a large batch, bake the wings on two separate racks or sheets to prevent steaming, which reduces crispiness.

Nutrition

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