Print

Extra Crispy Baked Chicken Wings (No Fry Technique)

A close-up of a pile of golden-brown, crispy chicken wings coated in a shiny glaze, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can achieve shatteringly crisp chicken wings in your oven without deep frying. This recipe uses a simple baking powder technique to render fat and create a crunchy exterior, perfect for game day or a quick dinner.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Optional: 1/4 cup your favorite wing sauce (like Buffalo or Honey Garlic)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil for easier cleanup, then place a wire cooling rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, pepper, and garlic powder.
  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, ensuring there is space between each wing for air circulation. Do not overcrowd the pan.
  6. Bake for 25 minutes.
  7. Flip each wing over. Return the pan to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  8. Remove the wings from the oven. If you are saucing them, place the hot wings immediately into a clean bowl. Drizzle with your sauce and toss to coat.
  9. Serve immediately as a crowd pleaser appetizer or main dish.

Notes

  • For the absolute best results, let the seasoned wings rest uncovered in the refrigerator for at least 4 hours, or overnight, before baking. This dries the skin further.
  • If you prefer a saucy finish, toss the wings in sauce immediately after they come out of the oven while they are still piping hot.
  • This baking powder method works well for achieving that ‘juicy inside, crispy outside’ texture you want for game day chicken wings.

Nutrition

Find it online: https://kitchenican.com/crispy-baked-chicken-wings-no-fry-recipe/