Crisp skin, tender meat, this is the very BEST Crispy Baked Chicken Wings recipe ever. Tested and perfected for years, these chicken wings are truly crispy oven baked magic. Great for game day or a healthy, satisfying snack!
I think the Super Bowl is right around the corner…is it not? I’m always totally oblivious to what is going on in the world of football until it’s time for the Super Bowl…and then I start sniffing around for food. Because, really, that’s why everyone really watches the game…for the food, right? No? Just me? Well, that and the commercials because there’s always one that makes me laugh for months. Like the baby with the Doritos…that’s good stuff.
And so are the wings but I have a hard time eating without guilt because wings to me….they’re like crack. And I can eat them non-stop. Take me to an “all-you-can-eat” wing joint and I’ll shut the place down. But the one thing I hate about making wings at home is the mess…when you fry them, they spatter everywhere and on everything. And it’s a sticky situation that you have going on for as long as I’m laughing at those commercials….months, I tell you. So, I started baking my wings YEARS ago…before it was a thang. And I was never really satisfied with the results. Because sometimes they’d start out crispy and then…not so much…more like sticky. Which sticky can be very good like these Asian Glazed wings but when you want crispy….you want CRISPY.
So, I took on the daunting task of doing some research and learning a bit of science about the way chicken cooks. And I learned a lot from Serious Eats and Alton Brown, a ton. Like how you need to dry out the wings ahead of time so they don’t turn into a slippery, slimy mess. And how baking powder is the magic ingredient needed to make all those little bubbles and pockets that hang onto the sauce once you toss them. I used baking soda on these Old Bay Wings and they turned out splendidly but the baking powder….that is the reason we now have the Very Best Crispy Baked Chicken Wings Recipe right here in front of us.
The Very Best Crispy Baked Chicken Wings are super easy to make and, virtually, mess-free. You toss all the ingredients in a large zip-top bag or bowl. Then arrange your chicken wings on a baking rack placed over a baking sheet. Transfer to the refrigerator to “dry” for 8 hours…or even better, overnight. Then bake for 1 hour. Crispy, golden wings will magically appear in your oven and you will be forever grateful that I spent years testing and studying to get this right.
The Very Best Crispy Baked Chicken Wings are fantastic on their own, like mini pieces of fried chicken. You can dip them in some blue cheese dressing or your favorite Buffalo wing sauce. Or get creative and turn them into these Honey Habanero Wings or my favorite….Garlic Parmesan Wings!
- 2 tablespoons baking powder
- 1 1/2 tablespoons kosher salt
- 3 1/2 pounds chicken wings
- Add the baking powder and kosher salt to a bowl or zip top bag. Mix to combine.
- Place the wings in the bag or bowl and toss to coat.
- Arrange the wings on a baking rack set over a baking sheet about 1/2 inch apart.
- Transfer to the refrigerator for 8 hours or overnight.
- Preheat oven to 450 degrees.
- Place the baking sheet in the oven and bake for 20 minutes. Flip the wings over and continue to bake for 30 minutes or until crispy and golden brown.
- Serve immediately with blue cheese dressing or toss in wing sauce, if desired.
Total time includes 8 hours of chilling.