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Achieve Ultra Crispy Baked Chicken Wings Without Frying

A close-up of a pile of perfectly seasoned and crispy baked chicken wings on a white plate.
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You can make shatteringly crisp chicken wings in your oven. This recipe uses simple ingredients and a high-heat baking method to render the fat, giving you juicy meat and perfectly crunchy skin every time you bake.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Optional: Your favorite wing sauce for tossing after baking

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the prepared baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for achieving crispiness.
  3. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and paprika.
  4. Add the dried chicken wings to the bowl. Toss the wings thoroughly until every piece is evenly coated with the dry seasoning mixture.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; this allows air to circulate for maximum crisping.
  6. Bake the wings for 25 minutes.
  7. Carefully flip each wing over. Return the baking sheet to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  8. Remove the wings from the oven. If you are using sauce, immediately toss the hot wings in your desired sauce in a clean bowl.
  9. Serve the crispy baked chicken wings immediately with dipping sauces or vegetables.

Notes

  • Using a wire rack allows air to circulate underneath the wings, which prevents the bottoms from steaming and becoming soggy.
  • Baking powder reacts with the chicken skin during baking, helping to dry it out and create that desirable crunch without deep frying.
  • For extra crispiness, you can broil the wings for the last 1 to 2 minutes, watching them closely to prevent burning.

Nutrition

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