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The Ultimate Secret to Truly Crispy Baked Chicken Wings (No Frying Needed)

A pile of golden brown, very crispy baked chicken wings stacked on a white plate.
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Learn the simple technique using baking powder to achieve juicy inside, crispy outside chicken wings entirely in the oven. This method prevents sogginess for perfect game day appetizers.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Cooking spray

Instructions

  1. Pat the chicken wings completely dry using paper towels. Moisture prevents crisping.
  2. In a large bowl, combine the baking powder, salt, pepper, and garlic powder.
  3. Add the dried wings to the bowl and toss until every piece is evenly coated with the dry mixture.
  4. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with foil for easy cleanup, then place a wire cooling rack on top of the baking sheet.
  5. Arrange the coated wings on the wire rack in a single layer, ensuring space between each piece for air circulation.
  6. Bake for 25 minutes.
  7. Flip the wings over. Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) or switch to the broiler setting (watch closely).
  8. Broil or bake for another 10 to 15 minutes, until the skin is deeply golden brown and very crisp.
  9. Remove from the oven. Toss immediately with your favorite sauce, if desired, or serve plain.

Notes

  • Do not skip drying the wings; this is the most important step for crispiness.
  • Use a wire rack to allow hot air to circulate completely around the wings.
  • If you prefer a sauce, toss the wings immediately after they come out of the oven so the residual heat helps the sauce adhere without softening the crisp skin.

Nutrition

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