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The Ultimate Crispy Baked Chicken Wings (No Frying Needed)

A close-up of a pile of golden-brown, crispy baked chicken wings served on a white plate.
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Make exceptionally crispy chicken wings in your oven using a simple baking powder technique. These wings stay juicy inside while achieving a satisfying crunch without deep frying.

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
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup Buffalo sauce or BBQ sauce (optional, for tossing after baking)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with foil for easy 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 critical for crispiness.
  3. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and cayenne pepper.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry mixture.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; space them out for air circulation.
  6. Bake for 20 minutes.
  7. Flip each wing over. Reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
  8. Bake for an additional 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  9. Remove the wings from the oven. If you are using sauce, place the hot wings in a clean bowl and toss immediately with your desired sauce until coated.
  10. Serve immediately with dipping sauces.

Notes

  • Use a wire rack set over a baking sheet. This allows air to circulate completely around the wings, preventing the bottoms from steaming and getting soggy.
  • Baking powder reacts with the chicken skin proteins during cooking, helping to dry out the skin and create a crisp texture. Do not skip this ingredient for maximum crunch.
  • For the crispiest results, avoid tossing the wings in sauce until they are fully cooked. If you must sauce them before the final minutes, broil them briefly after saucing to re-crisp the exterior.

Nutrition

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