Baked Crispy Chicken Wings are my go-to when I want that irresistible crunch without dealing with hot oil or deep frying. These wings come out golden, crispy, and packed with flavor straight from the oven. I love how simple they are to prepare, yet they still deliver that classic wing experience that everyone loves.
Why You’ll Love This Recipe
I like this recipe because it gives me ultra-crispy wings using just the oven. There’s no frying mess, no splattering oil, and cleanup is easy. The skin gets perfectly crisp while the meat stays juicy and tender. They’re great for game days, family dinners, or anytime I’m craving a savory, satisfying snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken wings, split into flats and drumettes
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Baking powder
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Salt
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Black pepper
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Garlic powder
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Paprika
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Optional: onion powder or cayenne pepper
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Optional: wing sauce, buffalo sauce, or BBQ sauce for tossing
Directions
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I start by patting the chicken wings very dry with paper towels—this step is key for crispiness.
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I place the wings in a large bowl and toss them with baking powder, salt, pepper, garlic powder, and paprika until evenly coated.
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I arrange the wings on a wire rack set over a baking sheet, making sure they aren’t touching.
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I bake them in a preheated oven at 425°F (220°C) for 40–45 minutes, flipping halfway through.
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Once they’re golden brown and crispy, I remove them from the oven.
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If I want saucy wings, I toss them in my favorite sauce right before serving. Otherwise, I serve them plain and crispy.
Servings and timing
This recipe serves about 4 people and takes roughly 50 minutes total, including prep and baking time. It’s mostly hands-off once the wings go into the oven.
Variations
Sometimes I toss the wings in buffalo sauce, honey garlic, or spicy chili sauce after baking. I’ve also seasoned them with lemon pepper, Cajun seasoning, or smoked paprika for different flavor profiles. For extra crispiness, I turn on the broiler for the last 2–3 minutes and keep a close eye on them.
Storage/reheating
I store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 400°F (200°C) for about 10–12 minutes until hot and crispy again. I avoid the microwave since it softens the skin.
FAQs
Why use baking powder on chicken wings?
Baking powder helps draw moisture out of the skin, which allows it to crisp up beautifully in the oven.
Can I make these wings ahead of time?
Yes, I bake them ahead and reheat them in the oven just before serving. They crisp back up really well.
Do I need to flip the wings?
I flip them halfway through so they brown evenly on both sides and get crisp all over.
Can I use frozen wings?
I prefer thawed wings for best results. Frozen wings release too much moisture and won’t crisp as well unless fully thawed and dried.
What dipping sauces go best with these wings?
I love serving them with ranch, blue cheese, honey mustard, or extra buffalo sauce on the side.
Conclusion
Baked Crispy Chicken Wings are one of my favorite easy recipes when I want something crunchy, flavorful, and crowd-pleasing. I love how they come out just as crispy as fried wings, but with way less effort and mess. Whether I’m serving them for a party or a casual dinner, these wings always disappear fast.
