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–+ servings

Crispy Baked Chicken Wings

Crispy Baked Chicken Wings Recipe
Oven-baked wings with ultra-crispy skin using baking powder, simple spices, and a wire rack for airflow—no deep fryer needed.
Amanda
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Serving Size 4 servings

Equipment

  • Baking sheet
  • Wire rack
  • Foil or parchment
  • Large mixing bowl
  • Paper towels
  • Tongs
  • Oven
  • Meat thermometer

Ingredients

  • 2 pounds chicken wings, split, tips removed
  • 1 tablespoon baking powder not baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil or neutral oil
  • hot sauce or seasoning mix optional, for tossing after baking

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and set a wire rack on top.
  • Pat wings very dry with paper towels.
  • Mix baking powder, salt, pepper, garlic powder, and paprika in a bowl; toss wings to coat evenly. Drizzle with olive oil and toss again.
  • Arrange wings on rack in a single layer with space between pieces.
  • Bake 20 minutes; flip each wing. Continue baking 20–25 minutes until deep golden and crisp and internal temp reaches 165°F (74°C).
  • Rest 5 minutes. Toss with hot sauce or seasoning if desired and serve.

Notes

Use baking powder (not baking soda) to draw out moisture for crisp skin. Avoid crowding so wings don’t steam. Refrigerate leftovers up to 3 days; reheat at 400°F (204°C) ~10 minutes.

Nutrition

Calories: 520kcal | Protein: 45g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 900mg