Crispy Baked Chicken Wings Recipe – Better Than Fried!
Craving crispy chicken wings without the deep fryer? These baked chicken wings deliver all the crunch and flavor—without the grease. Whether you’re hosting a game day party or just want a quick dinner idea, this recipe gives you crispy, golden wings straight from the oven.
Bonus? They’re super easy to make with simple ingredients and no special tools.
Ingredients for Baked Chicken Wings
You only need a few pantry staples to create these irresistible wings:
- 2 lbs (about 1 kg) chicken wings (drumettes and flats)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- Optional: your favorite wing sauce (buffalo, BBQ, honey garlic, etc.)
How to Make Crispy Baked Chicken Wings
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. This helps air circulate for crispier wings.
Step 2: Dry the Wings Thoroughly
Use paper towels to pat the chicken wings dry. Removing moisture is the key to crisp skin.
Step 3: Toss with Seasoning
In a large bowl, mix wings with baking powder, salt, pepper, garlic powder, and paprika. Make sure each wing is coated evenly.
Step 4: Arrange and Bake
Place wings on the wire rack in a single layer. Bake for 45–50 minutes, flipping halfway through, until golden brown and crispy.
Step 5: Sauce or Serve
Enjoy as-is or toss in your favorite wing sauce just before serving. Serve hot with ranch or blue cheese dressing.
Tips & Variations
- Baking powder is the secret – It helps dry out the skin, creating that crispy texture.
- Spice it your way – Add cayenne for heat or lemon pepper for a zesty twist.
- Make them saucy – Toss baked wings in buffalo, honey mustard, teriyaki, or garlic Parmesan.
- No rack? No problem. Bake directly on foil-lined sheet, flipping for even crispiness.
Frequently Asked Questions
Can I use frozen wings?
Yes, but thaw them completely and pat dry before seasoning to avoid sogginess.
Why use baking powder on wings?
Baking powder (not baking soda) helps break down the skin and draws out moisture, making the wings extra crispy without frying.
Try These Oven-Baked Chicken Wings Tonight!
Once you try these crispy baked chicken wings, you’ll never go back to frying. They’re easy, healthier, and packed with flavor. Perfect for parties, meal prep, or a weeknight treat.
Visit my website for more easy chicken recipes, party appetizers, and baked dinner ideas. Don’t forget to bookmark or share this recipe with your fellow wing lovers!
