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Extra Crispy Baked Chicken Wings: The No-Fry Game Day Favorite

A pile of golden brown, crispy chicken wings served on a white plate, ready to eat.
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You want chicken wings that taste fried but are baked perfectly every time. This recipe uses a simple technique to achieve ultra-crispy skin and juicy meat without needing to fry them. These oven baked chicken wings are ideal for parties or quick weeknight dinners.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes)
  • 2 tablespoons baking powder (aluminum-free recommended)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • For Sauce (Optional): 1/2 cup butter, 1/2 cup hot sauce, 1 teaspoon vinegar

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with aluminum foil and place a wire rack on top of the foil. This setup allows air to circulate around the wings for maximum crispiness.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispy baked chicken wings.
  3. In a large bowl, combine the baking powder, salt, pepper, garlic powder, onion powder, and paprika. This dry rub creates the crispy coating.
  4. Add the dried chicken wings to the bowl and toss thoroughly until every wing is evenly coated with the seasoning mixture.
  5. Arrange the seasoned wings in a single layer on the wire rack, ensuring there is space between each wing. Do not overcrowd the rack.
  6. Bake the chicken wings for 20 minutes.
  7. Flip each wing over. Reduce the oven temperature to 400 degrees Fahrenheit and bake for another 20 to 25 minutes, or until the skin is golden brown and very crispy.
  8. If you are using a sauce, whisk together the melted butter, hot sauce, and vinegar in a bowl.
  9. Remove the wings from the oven and immediately toss them in the sauce (if desired) or serve them plain with your favorite dipping sauce.

Notes

  • For the best texture, use aluminum-free baking powder. It helps raise the pH of the skin, leading to better browning and crispiness.
  • Do not skip drying the wings; excess moisture prevents the skin from crisping up.
  • If you want extra sticky honey BBQ wings or garlic parmesan wings, toss the crispy wings in the appropriate sauce immediately after they come out of the oven.
  • For a final crisp, you can broil the wings for the last 1-2 minutes, watching them closely to prevent burning.

Nutrition

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