Crispy Baked Chicken Wings Recipe

Crispy baked chicken wings really do rival fried ones, but without all that greasy mess or extra oil. Honestly, I love letting the oven do the heavy lifting while the skin gets golden and crunchy.

You can pull off wings that stay juicy inside and crisp outside with just a few basic ingredients and easy steps.

I’ll walk you through getting that perfect texture every time—no deep fryer required. The process is quick, and cleanup? Super easy. Perfect for game nights or just a laid-back dinner.

Once you try baking wings like this, you might wonder why you ever bothered with frying.

These wings go with just about any sauce, from the mildest to the spiciest. I’ll add some tasting notes too, so you can pick what fits your mood.

Crispy Baked Chicken Wings Recipe

I bake these wings until the skin turns golden and crisp—no deep fryer in sight. The method’s simple, and honestly, the results are just as satisfying as anything fried.

The trick is using the right tools, a handful of common ingredients, and baking steps that keep the meat juicy while the outside gets crunchy.

Equipment

I stick to some basic kitchen gear to get the wings crisp. A wire rack over a baking sheet lets air circulate, drying out the skin and crisping it up.

• Baking sheet lined with foil or parchment
• Wire rack that fits over the sheet
• Large mixing bowl
• Paper towels
• Tongs
• Oven set to 425°F (220°C)
• Meat thermometer (optional, but handy)

That rack really does make a difference. It keeps the wings from sitting in their own fat and helps them cook evenly.

Getting enough airflow is honestly the secret to crispy skin.

Ingredients

I like to keep the ingredients simple, but each one counts for flavor and texture. Fresh wings, not frozen, work best because they bake more evenly.

• 2 pounds chicken wings, split at the joint and tips gone
• 1 tablespoon baking powder (not baking soda)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon olive oil or a neutral oil
• Optional: hot sauce or seasoning mix for tossing after baking

I always pat the wings dry with paper towels before seasoning. Getting rid of moisture helps the skin crisp up faster.

I mix the dry ingredients first, then toss the wings to coat them evenly. A bit of oil helps the seasoning stick.

Instructions

I preheat the oven to 425°F (220°C) and get the wings ready while it heats up.

• Pat wings dry, really thoroughly.
• Mix baking powder, salt, pepper, garlic powder, and paprika in a bowl.
• Toss the wings in the mixture until they’re coated.
• Arrange the wings in a single layer on the wire rack.
• Bake for 20 minutes, then flip each wing over.
• Bake another 20–25 minutes until they’re golden brown and crisp.
• Check that the internal temp hits 165°F (74°C).
• Let them rest for 5 minutes before digging in.

I like tossing the wings in sauce after baking if I want extra flavor. If I’m craving even more crunch, I’ll leave them in the oven for a few extra minutes.

Notes

Baking powder—not baking soda—makes the skin crisp by drawing out moisture. I’ve learned that too much baking powder can taste bitter, so I measure it out carefully.

I always leave space between the wings so hot air can move around them. If they’re crowded, they steam instead of crisping up.

Leftovers keep in the fridge for up to three days. I reheat them in a 400°F oven for 10 minutes and the crunch comes right back.

If I want a different vibe, I just swap out the seasonings—sometimes cayenne for heat, or lemon pepper for something tangy.

Tasting Notes

When I pull the wings out, they’re golden and crisp on the outside. That first bite? The skin feels light and crunchy, not greasy at all.

There’s this satisfying crunch—honestly, it’s the sound that tells me they baked up just right.

Beneath the skin, the meat stays juicy and tender. The chicken’s natural flavor comes through, with the seasoning just balancing things out.

A touch of salt really wakes up the richness, and a bit of pepper brings warmth, but doesn’t take over the whole bite.

Eating them straight from the oven, I get that contrast between crisp skin and soft meat—so good. Even after they cool down, they hang on to some of that crunch, which makes leftovers more tempting than they should be.

Sometimes I grab a simple dip just to see if the flavor stands up. These wings go well with ranch, blue cheese, or honestly, even plain, since the baked coating packs enough flavor on its own.

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