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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’m always totally oblivious to what is going on in the world of football until it’s time for football season, 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?
I love all the dips and 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 chicken wings at home is the mess, when you’re deep frying them, they spatter everywhere and on everything. So, I started making Oven Baked Chicken Wings recipe years ago and it’s much less mess. 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 Baked Garlic Parmesan Wings but when you want crispy….you want crispy. But this crispy chicken wings recipe are now our favorite party wings.
Ingredients
It all starts with simple ingredients.
- Baking Powder – Better than baking soda, baking powder breaks down the chicken skin and creates air bubbles giving the wings crispy skin when baked. It is my secret ingredient to making crispy wings. Baking soda only aids in browning and can leave a metallic after taste.
- Seasoning – We keep it simple with kosher salt but you can get creative by adding onion powder, garlic powder, smoked paprika or your favorite dry rub.
- Chicken Wings – We buy the pre cut wingettes but whole wings work well in this recipe. If you cut your own wings, discard the wing tips because they will burn in the oven. Save them to make a delicious Homemade Chicken Stock
For the full recipe instructions, see the recipe card below.
How to Make Crispy Baked Chicken Wings
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 pat the wings dry with paper towels and then dry out the chicken 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 Grilled Chicken Wings and they turned out splendidly but the baking powder, that is the reason we now have the Best Crispy Baked Wings right here in front of us.
- Whisk together baking powder and salt, or other seasonings, in a small bowl.
- Place the wings in a bag or large bowl, toss to combine.
- Arrange the wings on a wire rack over a sheet pan in a single layer about 1/2 inch apart.
- Transfer to the refrigerator for 8 hours or overnight.
- Place the rimmed baking sheet in a 450˚F oven and bake the chicken wings for 20 minutes.
- Turn the wings over and bake for an additional 30 minutes or until golden brown and crispy.
- Serve immediately with blue cheese dressing or toss in Buffalo Sauce to coat with a side of celery sticks and carrots sticks.
These are the crispiest Chicken Wings ever and super easy to make and, virtually, mess-free.
How Long to Bake Chicken Wings
Though my recipe calls for about 50 minutes of cooking time to oven bake chicken wings, your oven temperature and time can be adjusted to fit your schedule. You’ll also want to be sure to check your chicken for doneness with an instant read thermometer because some chicken wings are smaller than others.
- To bake Chicken Wings at 350 degrees, cook your wings for 90 minutes or until an instant read thermometer reads 165 degrees.
- To bake Chicken Wings at 400 degrees, cook your wings for 60 minutes or until an instant read thermometer reads 165 degrees.
- To bake Chicken Wings at 425 degrees, bake your wings for 50 minutes or until an instant read thermometer reads 165 degrees.
My preference is to bake chicken wings in high heat. The higher temperature of 425 degrees produces searing heat that helps make the chicken extra crispy!
How to Store Leftovers
Transfer chicken wings to an airtight container and refrigerate for up to 3-4 days.
Reheat in a 425˚F oven for 10 minutes or until crispy and warmed through.
How To Make Chicken Wings In Advance
While you may not want to bake the chicken wings in advance, you can certainly get the process started by coating in the baking soda and placing in the refrigerator to dry out.
You can prep your chicken wings up to 2 days in advance and then bake just before serving for maximum crispiness. If you do bake your chicken wings in advance, you can warm them up in a 425 degree oven for about 20 minutes on a baking sheet lined with aluminum foil until they crisp up again. Toss in your favorite sauce of choice just before serving for the ultimate hot wing and serve with celery sticks.
What To Serve With Chicken Wings
More Easy Chicken Recipes
- Grilled Honey Habanero Chicken Wings
- Baked Buffalo Wings
- Air Fryer Honey Soy Wings
- Oven Baked BBQ Chicken Thighs
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Crispy Baked Chicken Wings Recipe
Equipment
- 1 sheet pan
- 1 wire rack
Ingredients
- 2 tablespoons baking powder
- 1 1/2 tablespoons kosher salt
- 3 1/2 pounds chicken wings
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am wondering how you cover the wings to put them in the fridge?
Hi Pam, I cover them with a tea towel or nothing at all. You don’t want to use anything that can’t breath because you want the skin to dry out so they get crispy in the oven.
You. Interchange baking powder and baking soda during this article/recipe. There is a difference between the two. So which one should we use for crispy wings?
Sorry, I thought I fixed this…..it’s baking powder, not baking soda.
Can you coat and cook without refrigerating over night?
You can but the overnight refrigeration allows the moisture to evaporate which helps make them super crispy.
I’ve also placed wings in oven at like 250 for an hour to dry out then cranked heat up to cook. Cuts fridge time out.
Great tip!
Is it baking soda or baking powder?
Baking powder.
In the “How to Bake” steps you have baking soda. 🙂
Under the “Get the Recipe” section it’s correct.
Thank you!
Can you use frozen wings??
You can, just make sure they’re thawed completely before you start the process.
WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
You are so very welcome!
How long is too long to let them dry? If I prep them the night before in order to bake them for dinner the next night, is that too long?
That’s perfect! That’s exactly what I do.
Yes, super easy but also super salty. Does the salt do something with the baking powder to make them crispy or can I reduce or even eliminate it?
You can definitely reduce if you feel it’s too salty. Thanks for your comment!