Crispy Oven Baked Chicken Wings
Oven-baked chicken wings can be extra crispy just like fried!
Why You’ll Love These
As you know, I don’t like to fry food very often. We have always baked or grilled our chicken wings. I came across this blog post, and it has changed the way we bake them forever.
Toss the wings with BAKING POWDER! Which also makes them gluten-free.
Who knew, right? The baking powder mixed with salt dries out the skin leaving it crispy and crunchy. I’m all in; no more deep-frying! Game day, here we come.
You will only need four ingredients! Plus, a sauce of your choice.
These are great for parties. Here are some other party recipes you may like oven sliders, firecracker chicken meatballs, smoked shotgun shells, and sausage pretzel bites.
Why Baking Powder
Baking powder is a mixture of sodium bicarbonate, cream of tartar, and cornstarch. When you mix the baking powder with salt and toss it with the chicken wings, it dries out the skin.
The baking powder raises the pH level of the chicken, allowing the peptide bonds in the skin to break down. Achieving a crispy skin!
note
Some people are sensitive to the flavor of baking powder. Some brands contain sodium aluminum sulfate, which can cause a bitter taste to some people. Try an aluminum-free brand to see if that helps with the bitter taste.
How to Cut Chicken Wings
I like to save time and effort, so I purchase wings that have already been separated into the wingette and drumette. But if you use whole wings, here’s how to cut them.
Bend the wings back at the less fleshy part where the drummette meets the wingette. Use a sharp knife or kitchen shears to cut through the joint.
Bend the wingette and the tip back at the same joint and cut through the joint.
How to Make Crispy Oven Baked Chicken Wings
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Just look at these crispy wings! Preheat oven to 250°F.
Pat the wings dry with paper towels. You want to remove as much moisture as possible.
This technique is really simple. Toss the dry wings with baking powder and salt.
Place a rack onto a large rimmed baking sheet and spray with non-stick oil. Place the wings in a single layer on the rack.
Make clean up easy on yourself by wrapping the baking sheet in foil, then spraying the rack with oil.
Bake them at a low temp to render the fat for 30 minutes, then crank up the heat and bake for another 40-50 minutes. Golden brown and crispy chicken wings!
To ensure that the wings are done, you can use an instant-read thermometer to check the internal temperature. They are done at 165 degrees Fahrenheit.
note
Some readers say it takes them longer to crisp the wings, so cook to your desired crispiness. Cooking times will vary, and all ovens are not the same.
For the buffalo sauce: Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.
Place the cooked wings in a large bowl, toss them with the buffalo wing sauce, and serve.
No more deep fryer or vegetable oil is needed! Yay! Just bake the chicken wings in the oven.
If you’re a true fan of chicken wings, you have to check out our other delicious chicken wings recipes, like our amazing smoked wings recipe.
What to Serve with Chicken Wings
We like celery sticks, carrots sticks, bell pepper slices, or cucumber slices with these crispy baked chicken wings.
You can also serve it with ranch dressing, blue cheese dressing, or honey mustard as a dipping sauce.
Tips
- Purchase wings that already have the wingettes and drumettes separated to save time.
- Add any spices you like to the baking powder, like garlic powder, onion powder, smoked paprika, cayenne pepper, lemon pepper, black pepper, etc.
- Use a barbecue rub. Or any pre-mixed seasoning rubs you wish.
- Line the baking pan for easy cleanup!
- Be sure to place the chicken wings on a baking rack before cooking. This helps the heat to circulate all the way around the wings.
- Don’t crowd the rack. Again, so the air can circulate around each wing.
- They don’t have to be buffalo chicken wings. Choose your favorite sauce, such as BBQ, honey bbq, Asian bbq, sweet chili sauce, etc.
FAQs
This oven method for chicken wings will cook for about 1 hour and 20 minutes.
They will be crispy and golden brown. To be further assured, check the internal temperature in the thickest part of the meat using a digital thermometer. The temperature should be 165 degrees F.
Of course! This is a healthier, easier, and less messy way of cooking chicken wings. I prefer this method. I don’t like to fry food and I prefer chicken wings without breading.
You toss them in baking powder (NOT baking soda) and seasonings, place them on a wire rack and bake at 425 degrees for 40-50 minutes.
These wings are best served fresh. But if you have leftovers, let the wings cool completely, place them in an airtight container or bag, and refrigerate for up to 4 days. Reheat in a 400-degree F oven until warmed through and sizzling about 15 to 20 minutes.
Oven Baked Chicken Wings Recipe
Ingredients
- 3 lbs chicken wings patted dry
- 1 Tablespoon baking powder (NOT BAKING SODA / BI-CARB SODA)
- ¾ teaspoon salt
- Oil spray
For the sauce:
- 12 oz Hot Sauce (Louisiana)
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons butter
Instructions
- Preheat oven to 250°F.
- Place a rack onto a large baking sheet and spray with non-stick oil.Oil spray
- In a large bowl, toss the wings with the baking powder and salt. Place wings on the rack in a single layer and bake for 30 minutes.3 lbs chicken wings, 1 Tablespoon baking powder, ¾ teaspoon salt
- After the first 30 minutes, raise the heat to 425°F and bake until brown and crispy, 40-50 minutes.
Sauce
- Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.12 oz Hot Sauce, 1 Tablespoon Worcestershire sauce, 2 Tablespoons butter
- Remove the wings from the oven, toss with the sauce to coat and serve.
This is my go to for wings every time, crispy and so easy without frying. Thanks
Do u think i could use my nuwave oven???? Has anyone tried it and if so times and temps please
Is it ok to add some pepper to the salt and baking powder?
Sure!
If I set them on a double broiler instead of rack do you think they will come out ok? I’ve seemed to have misplaced my cooling rack.
I think that would work just fine.
My oven has different types of bake settings, convection (which cooks things faster), roast, or regular bake. Which setting should I use? Ive never made homemade wings and want to make sure I don’t dry them out.
Hi, Chelsea. We use regular bake for the wings.
Seems like baking powder mixture is not enough for 3 lbs of wings. I tried it not all were covered.
Hi, Sandy. You are not trying to create a breading or coating for the wings. Because that little bit changes the ph of the wings which is what makes them crisp up so well.
Forgive my ignorance but I have a question. When you raise the temp from 250 to 425, do the wings stay in the oven or do you remove the wings until the 425 degrees is reached and returned the wings then?
Yes, you leave them in the entire time. Thanks for the question.
Can you use a mixture of garlic powder, onion powder, maybe a little celery salt mixed with the baking powder to add flavor?
I don’t see why not? Let us know how it turned out. Sorry for the late reply, we were on the road.
This was incredibly interesting. Worked so well. I will be using this approach all the time. Ty
Pardon my ignorance. What does adding baking powder do for the wings?
The baking powder mixed with salt dries out the skin leaving it crispy and crunchy. Thanks for coming by!
Can you make a large batch up and freeze them will they stay crispy
Hi, Rebecca! No, I would not recommend freezing them after they are cooked. They wouldn’t be crispy.
I’ve made these twice and super fussy boyfriend lived them just plain!! Can this process be used on bone in thighs?
Hi JoAnn, I don’t see why not. I personally haven’t tried but I would suggest a longer cooking time and be sure to check the internal temp. Now I’m going to have to give this a go! 😉
Any chance these can be prepared ahead of time and then warmed in the crock pot?
Hi Nikki. I’m not sure they would remain crispy if you warm them in the crock pot. If you try it I suggest placing paper towels draped under the lid to catch any condensation. Happy Holidays!
I have an infrared oven so the first time I made the wings it got smoky in the house then the second as well, I’m assuming instead of 450 I’ll go down to 420 -425… now I’m airing out my house , but the wings do turn out crispy!!
I cooked these today. My husband said these are the best wings he’s had yet. I added a generous sprinkling of smoked paprika to the baking powder and pink Himalayan salt for the final coating. Smoked Paprika helps give a darker crust as well as smoked flavor. (I just learned that last week when following cooking directions to coat my Thanksgiving Turkey with oil, sea salt, and smoked paprika before roasting in the oven). I just baked these 50 minutes at 350, and they were perfect–a darker, crispy brown, which we loved. My husband says to just make these any time. So good! Thank you for this “keeper.”
Joyce, we are so happy you guys enjoyed the recipe!!! We love to hear from our readers, thank you so much for coming by!
I made these wings about a month ago. I have gotten rid of all my other wing recipes. I won’t be needing them anymore! This is the only recipe I will use from here on out! Yum! Crispy on the outside and juicy on the inside. Thanks for sharing!
Aw, thank you so much, Kellie! We LOVE to hear from our readers and are so happy you like the recipe.
I use this recipe all the time. I had my own Cajun seasoning and sauce. Perfect every time!
We are so happy you enjoy the recipe, Michelle! Thank you so much for coming by to tell us.
Wow its looking delicious. I m gone try it… ymmy
Made them tonight added some smoked paprika with the baking powder it was WOW!!!
Can the wings be frozen or do I need to thaw them first?
The must be thawed. Thanks for coming by, Greg!
These were wonderful! My new favorite way to fix chicken wings! As someone above posted, however, know your oven. I know mine is a little low, so I cooked at 250 for 35 minutes and had to cook at 425 for 55. Anyway, they were crispy and juicy and cooked perfectly. (Now I want them again…) Thank you for posting this!
I’m so glad you enjoyed the wings! Thank you for dropping by and telling us! 🙂
How do you mix the lemon juice ,salt and baking powder
Not sure where the lemon juice is coming from, it’s not in the recipe. Toss the dry wings with baking powder and salt, that’s it. Thanks! 🙂
These were awesome wings. So much im trying to modify the recipe so that I can cook them in bulk for the super bowl
This was my second time of making these wings. The first time I followed the directions exactly and the skin didn’t really crisp up enough until I baked at 425 for 75 minutes and by that time they were very dry. The second time I cooked at 275 for 30 minutes, then 45 at 425 and they were perfect. So pay attention to your oven and you’ll get nice, crispy, juicy wings.
Hey Stacia, does your oven typically cook things faster than recommended cooking time?
Oh my goodness these look good! Pinned. Love the trick with the baking powder. Looks like I might be able to enjoy some chicken wings soon – I’m not into frying but I love to bake things like this.
April, I feel the same about frying! You will love these wings.
I made these wings tonight along with the Honey srihacha wings. Wow wow wow!!! They Were crispy and both sauces were delicious. My family gave them two thumbs up and were discussing what else they could use the honey srihacha sauce for. Try it and be amazed like we were.