Oven-baked chicken wings can be just as crispy as fried ones when prepared the right way.
Why You’ll Love These
If you prefer to avoid deep-frying, these oven-baked wings are a game changer. A simple trick—tossing the wings with baking powder—creates extra-crispy skin without breading or frying, and it keeps the recipe gluten-free.
The baking powder helps dry the skin and raise its pH, which allows the proteins to break down and crisp up beautifully. With just four basic ingredients plus your favorite sauce, these wings are easy to make and perfect for parties or game day.
Why Baking Powder
Baking powder is a mix of sodium bicarbonate, an acid (like cream of tartar), and cornstarch. When combined with salt and applied to the wing skin, it helps draw out moisture and encourage browning and crispiness. If you find a metallic or bitter taste, try an aluminum-free baking powder.
How to Cut Chicken Wings
Many stores sell wings already separated into drumettes and wingettes, which saves time. If you buy whole wings, bend at the joints where the drumette meets the wingette and cut through the joint with a sharp knife or kitchen shears. Separate the tip at the next joint if you prefer not to include it.
How to Make Crispy Oven Baked Chicken Wings
Follow these simple steps for reliably crispy wings:
- Preheat the oven to 250°F (120°C).
- Pat wings thoroughly dry with paper towels to remove as much surface moisture as possible.
- Toss the dry wings in a large bowl with baking powder and salt until evenly coated.
- Line a rimmed baking sheet with foil for easier cleanup and set a wire rack on top. Lightly spray the rack with nonstick oil.
- Arrange the wings in a single layer on the rack so air can circulate around each piece—do not crowd them.
- Bake at 250°F for 30 minutes to render fat, then increase the oven temperature to 425°F and continue baking 40–50 minutes, or until the wings are golden brown and crispy. Cooking times can vary by oven and desired crispiness.
- Check doneness with an instant-read thermometer; the internal temperature should reach 165°F (74°C).
Once the wings are cooked, toss them in a warm sauce if desired. For a classic buffalo-style sauce, combine hot sauce, Worcestershire sauce, and butter in a small saucepan and simmer over medium-low for 20 minutes. Toss the cooked wings in the sauce to coat and serve immediately.
What to Serve with Chicken Wings
Serve these wings with fresh vegetable sticks—celery, carrots, bell pepper, or cucumber—and dipping sauces such as ranch, blue cheese, or honey mustard. They also pair well with a variety of wing sauces: BBQ, honey BBQ, Asian-style, sweet chili, or any favorite glaze.
Tips
- Buy “party-style” wings with wingettes and drumettes already separated to save prep time.
- Season the baking powder with additional spices if you like: garlic powder, onion powder, smoked paprika, cayenne, lemon pepper, or black pepper.
- Use a wire rack so hot air circulates and fat drains away—this helps create a crisp crust.
- Wrap the baking sheet in foil for easy cleanup and spray the rack lightly with oil to prevent sticking.
- Don’t crowd the rack; leave space between wings for even crisping.
- Leftovers keep for up to 4 days in the refrigerator in an airtight container. Reheat in a 400°F oven for 15–20 minutes to regain crispiness; avoid microwaving, which makes the skin soggy.
FAQs
This oven method takes about 1 hour and 20 minutes total: 30 minutes at a low temperature to render fat, then 40–50 minutes at high heat to crisp.
Wings should be golden brown and crispy. For safety, check the thickest part with a thermometer—165°F (74°C) is the target internal temperature.
Yes. Baking with the baking-powder technique yields crispy, flavorful wings without the mess and added oil of deep-frying.
Toss wings in baking powder (not baking soda) and seasonings, place on a wire rack, bake at low temperature to render fat, then increase heat to crisp until brown and crunchy.
Cool completely, store in an airtight container in the refrigerator for up to 4 days, and reheat in a hot oven (about 400°F) until sizzling to restore crispness.
Oven Baked Chicken Wings
Ingredients
- 3 lbs chicken wings, patted dry
- 1 Tablespoon baking powder (NOT baking soda)
- ¾ teaspoon salt
- Oil spray
For the sauce:
- 12 oz Louisiana-style hot sauce
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons butter
Instructions
- Preheat oven to 250°F.
- Place a wire rack on a large rimmed baking sheet and spray the rack with nonstick oil. Line the sheet with foil for easier cleanup if desired.
- In a large bowl, toss wings with baking powder and salt until evenly coated. Arrange wings in a single layer on the rack and bake at 250°F for 30 minutes.
- Increase oven temperature to 425°F and bake an additional 40–50 minutes, or until wings are golden and crispy. Cooking times vary—cook to your preferred level of crispiness.
Sauce
- Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.
- Remove wings from the oven, place them in a large bowl, toss with the sauce to coat, and serve immediately.
Notes
Some ovens take longer to reach the desired crispiness—if needed, extend the high-heat bake time a bit. Pat wings dry before seasoning for best results. Leftovers: store in an airtight container in the refrigerator up to 4 days; reheat in a 400°F oven for 15–20 minutes to restore crispness.
Nutrition
Serving: 6 | Calories: 315 kcal | Carbohydrates: 2 g | Protein: 22 g | Fat: 23 g | Saturated Fat: 7 g | Cholesterol: 104 mg | Sodium: 1941 mg