Crispy Baked Chicken Wings

These Crispy Baked Chicken Wings are golden, crunchy, and packed with flavor—all achieved in the oven without frying. The skin crisps up beautifully while the meat stays juicy, making them perfect for snacking, game days, or crowd-pleasing appetizers.

Why I’ll Love This Recipe

I love how effortlessly these wings turn out crispy and satisfying. A light seasoning blend brings bold flavor, and baking means less mess and no extra oil. They’re perfect on their own or dipped, and I can customize them with any sauce later. Plus, clean-up is easy!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken wings (drums and flats), patted dry

• Baking powder (not baking soda)

• Salt and freshly ground black pepper

• Garlic powder

• Paprika (smoked or sweet)

• Optional: onion powder, cayenne pepper, or dried herbs (thyme, oregano)

Directions

1. Prep and preheat. I preheat the oven to 425 °F (220 °C). I line a baking sheet with foil and place a wire rack on top.

2. Dry the wings. I thoroughly pat each wing dry—this helps achieve crispiness.

3. Season the wings. I toss wings in a bowl with baking powder and seasonings—salt, pepper, garlic powder, paprika, and any optional spices.

4. Arrange on rack. I spread wings out in a single layer on the rack, leaving space between pieces so air can circulate.

5. Bake crisp. I bake for 25 minutes, then flip wings and continue baking another 20–25 minutes, until the skin is golden, crispy, and meat pulls easily from the bone.

6. Optional sauce toss. If I want them saucy, I toss the hot wings in a warmed sauce—like buffalo, BBQ, honey-garlic, or teriyaki—before serving.

7. Serve up. I serve wings hot with dipping sauces (like ranch or blue cheese) and celery or carrot sticks on the side.

Servings and Timing

• Servings: Makes about 4 servings (12–16 wings)

• Prep time: 10 minutes

• Bake time: 45–50 minutes

• Total time: Approximately 1 hour

Variations

• Buffalo-style: Toss wings in melted butter and hot sauce after baking.

• Honey garlic: Mix honey, minced garlic, soy sauce, and a pinch of chili flakes; toss wings in warm sauce.

• Asian-inspired: Toss with hoisin, soy sauce, lime juice, garlic, and sesame seeds.

• Dry-rub heat: Use Cajun, jerk, or ranch seasoning blends for bold spicy flavor.

Storage/Reheating

I store cooled wings in an airtight container in the fridge for up to 3 days. To reheat and re-crisp skin, I bake at 400 °F (200 °C) for about 10 minutes until hot. Microwave works too, but oven gives best texture.

FAQs

1. Why use baking powder, not soda?

Baking powder raises pH and draws moisture out, helping skin crisp—baking soda would make skin metallic and over-brown.

2. Can I air-fry these instead?

Yes! I cook at 400 °F for about 20–25 minutes, flipping halfway. The powder seasoning still works great in air fryers.

3. Can I prep ahead?

Absolutely—I toss wings in seasoning, cover and refrigerate up to a day before baking. I let them come close to room temp before baking.

4. Are these gluten-free?

Yes—the wings and seasoning are gluten-free, but I check labels on sauces and spice blends to be sure.

5. How do I get skin extra-crispy?

I make sure wings are thoroughly dry before seasoning, space them well on the rack, and bake on a rack so air circulates all around.

Conclusion

Crispy Baked Chicken Wings are one of my favorite go-to snacks: crisp, flavorful, and easy to prepare. With minimal oil and cleanup, they’re healthier than fried yet just as satisfying. I hope these wings become a staple for your gatherings and cozy nights in!