Crispy Baked Chicken Wings
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Crispy Baked Chicken Wings
These oven-baked wings come out as crispy as fried, with no deep fryer needed. The secret is baking powder, which raises the skin's pH so it browns and crackles, plus a hot oven and a wire rack for airflow. Bake them dry, then toss in buffalo sauce or serve them plain with ranch. They take about an hour and feed four as a main or a crowd as an appetizer.
Ingredients
- 3 pounds chicken wings, split into flats and drumettes
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup buffalo wing sauce (optional)
- 2 tablespoons unsalted butter, melted (optional)
Directions
- Preheat the oven to 425F. Set a wire rack on a foil-lined baking sheet.
- Pat the wings very dry with paper towels. Drier skin crisps better.
- In a large bowl, toss the wings with the baking powder, salt, garlic powder, and pepper until evenly coated.
- Arrange the wings skin side up in a single layer on the rack, not touching.
- Bake 45 to 50 minutes, until deep golden and crisp, flipping once at the 30-minute mark.
- For buffalo wings, whisk the wing sauce with the melted butter and toss the hot wings to coat. Serve right away.
Tips and variations
- Dry the wings thoroughly before seasoning. Surface moisture is the enemy of crisp skin.
- Use aluminum-free baking powder, not baking soda. Baking soda in this amount leaves a metallic taste.
- A wire rack lets hot air circulate under the wings so both sides crisp evenly.
- Toss the wings in sauce only after they bake, so the skin stays crunchy.
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Common questions
- Why use baking powder on chicken wings
- Baking powder raises the skin's pH and helps it brown and blister, giving oven wings a fried-style crunch without any oil.
- How do I get wings crispy in the oven
- Pat them very dry, coat them in baking powder and salt, and bake at 425F on a wire rack so air reaches all sides.
- Can I make these wings ahead
- Bake them, then reheat in a 400F oven for 10 minutes to bring back the crisp. Toss in sauce only after reheating.
- What sauces go with crispy wings
- Buffalo, barbecue, honey garlic, and lemon pepper all work. Serve with ranch or blue cheese dressing on the side.
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