These crispy baked chicken wings are an easy recipe that skips the hassle and grease of frying for healthier, extra crispy chicken wings baked in the oven!
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Crispy baked chicken wings are a classic party appetizer that everyone loves. Baking them in the oven means skipping the mess of pan frying like I do in my fried boneless chicken wings!
We always make a plate of these homemade chicken wings on game day with little smokies, jalapeno poppers and pigs in a blanket. It’s one of our favorite Super Bowl snacks!
Why I Love These Crispy Oven Baked Chicken Wings
- Healthier. Not using a deep fryer means less fat and calories. I love this crispy oven method for my baked buffalo wings and teriyaki chicken wings, too.
- Easy. Only 5 minutes prep time are needed when making this easy baked recipe!
The Secret to Extra Crispy Baked Chicken Wings
Since we are not using flour, baking powder is the secret ingredient to help this baked wings recipe not only brown but obtain a nice crisp. Some recipes use cornstarch or flour, but I find that baking powder works best.
- Baking powder helps draw moisture from the surface of the wings, the heat from the oven helps evaporate the moisture and your left with the crispiest chicken wings!
- Do not use baking soda instead of baking powder! It will not work.
- If you are worried about a metallic taste, use an aluminum free baking powder.
How to Bake Chicken Wings in the Oven
Make sure the wing tips are removed and then separated into wings and drums. Then use paper towels to pat the meat until completely dry.
Add baking powder, salt and black pepper in a zip top bag, shake to combine then place wings into the bag and shake until evenly coated. Place wings on wire cooling racks set over an aluminum foil lined rimmed baking sheet.
Bake wings in oven at 425ºF for about 30 to 40 minutes. The crispy skin should be golden brown. Flip halfway through so that both sides cook evenly.
Remove from oven and let wings rest on rack for a few minutes. Toss with your favorite sauces or serve plain with dipping sauces.
Tips for Crispy Baked Chicken Wings
- Dry completely. For the crispiest chicken wings, there shouldn’t be ANY moisture on the skin before seasoning and baking. If the meat is wet, it won’t crisp.
- Bake on a rack. Instead of cooking wings directly on baking sheet, place a rack on top of the sheet then place the wings in a single layer on the rack to distribute heat evenly. Any grease will drip off and help skin achieve a crispy texture.
- Extra seasonings. For a dry rub, use onion powder, paprika (or smoked paprika), garlic powder, cayenne pepper, chili powder or a dry ranch mix.
- Flip halfway. Flip the simple baked chicken wings in oven halfway through to ensure that the exterior is crispy and delicious with juicy meat on the inside.
- Bake a high temperature: The ideal temperature is 425°F. At a higher temperature you are able to achieve crispy perfection without the need to fry them.
Serving Suggestions
When it comes time to serve, slather on your favorite sauce with one of these delicious options.
- BBQ sauce: Buy your favorite BBQ sauce or make homemade BBQ sauce. Once wings are done baking, brush sauce on top.
- Buffalo sauce: For hot wings, purchase Frank’s version from the store or make your own buffalo sauce with hot sauce like my roasted buffalo cauliflower bites.
- Teriyaki sauce: I like to buy Yoshida’s brand or make my own homemade teriyaki sauce. It adds the best sweet and salty flavor!
- Serve with dips like homemade ranch dressing, blue cheese dressing or honey mustard.
Other popular finger foods I like to serve at game day parties include southwest chicken egg rolls, BBQ meatballs and BBQ nachos with velveeta queso.
More Game Day Appetizer Recipes
Crispy Baked Chicken Wings
Video
Ingredients
- 1 ½ pounds chicken wings (about 20 fresh, not frozen)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon pepper
Optional Sauces
For serving: Celery sticks and ranch or blue cheese dressing
Instructions
- Preheat oven to 425ºF. Line a baking sheet with foil and coat with non-stick cooking spray. Place a wire rack on the pan if you'd like them less greasy.
- Pat wings dry. Make sure your wings tips are removed and separate into wings and drums if they are not already. Pat your wings dry with a paper towel. Make sure they are completely dry.
- Coat chicken wings. Place the baking powder, salt and pepper in a zip top bag. Shake until combined. Then place the chicken in a ziptop bag and shake until coated. Place on top of the rack.
- Bake for 30-40 minutes or until nice and crispy, flipping halfway. Let sit a few minutes and then brush on desired sauce.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
FAQs
For crispy baked chicken wings, bake them at 425°F for 30 to 40 minutes, flipping halfway through. Larger wings may need closer to 40 minutes. They’re done when the skin is golden and crisp and the internal temperature reaches 165°F.
A higher oven temperature works best. Baking chicken wings at 425°F helps render the fat and crisp up the skin without drying out the meat. Lower temperatures will cook the wings through, but they won’t get that same crispy texture.
The key is removing excess moisture and using high heat. Pat the wings completely dry before baking and use a wire rack so air can circulate around them. Baking at 425°F and flipping halfway through helps them crisp evenly. If they’re not crispy enough, simply bake a little longer.
Chicken wings are done when the internal temperature reaches 165°F and the skin looks golden and crisp. If you don’t have a thermometer, cut into the thickest part of a wing. The juices should run clear and the meat should no longer be pink.
For best results, I recommend using fresh or fully thawed chicken wings. If you’re starting with frozen wings, let them thaw completely first and pat them very dry before baking. This helps remove excess moisture so the wings can crisp properly in the oven. I don’t recommend baking chicken wings directly from frozen, as they tend to release too much moisture and won’t get as crispy.
Mary Mayberry
Can these be cooked in an Air Fryer??
Sarah @IHeartNaptime
Yes, but air fry time may change depending on the size of your wings. For small wings, it should take about 15 minutes, flipping halfway through. Larger wings may take up to 20-21 minutes.
Lynda
If I make these ahead of time, could I then put them in a crockpot to stay warm?
Sarah @IHeartNaptime
Technically yes, but they won’t be crisp like a chicken wing.
Andie
These are exactly what I am going to make for the big game coming up! I used a sweet honey BBQ sauce on mine and they were to do for.
Abby
Mine turned out so crispy! Put some buffalo sauce on them and they were a huge hit. Simple but so delicious!