Name: Crispy Baked Chicken Wings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 2 pounds chicken wings, separated and patted dry; 1 tablespoon baking powder (aluminum-free); 1 teaspoon kosher salt; 1 teaspoon paprika (sweet or smoked); 1 teaspoon garlic powder; ½ teaspoon black pepper; Cooking spray or oil, for greasing the rack; Optional: your favorite wing sauce (Buffalo, BBQ, or honey garlic) for tossing after baking

Craving wings that are crispy, golden, and finger-licking good-without the mess of frying? These Baked Chicken Wings are guaranteed to blow you away. Imagine juicy, flavorful chicken coated in a shatteringly crisp skin you can hear as you bite in. Absolute heaven!

What makes these wings a must-try? They go from fridge to table in under an hour, use simple pantry staples, and come out of the oven with a crunch you won't believe came from baking. Perfect for game day, cozy family nights, or anytime you're hosting a crowd and want to wow them.

This recipe has been a staple in my kitchen for years and never fails to impress. Trust me-once you try these easy, foolproof wings, you'll ditch takeout forever!

Platter of Crispy Baked Chicken Wings with Celery and Ranch

Why You'll Love This Recipe

Supremely crispy without deep frying-thanks to a clever oven technique
Easy, hands-off prep with just a few everyday ingredients
Healthier than traditional fried wings but just as satisfying
Perfectly adaptable: keep them simple or toss in any sauce you love

Key Ingredients for Baked Chicken Wings

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Wings

The star of the show! For the crispiest results, use fresh, party-style chicken wings that are already separated into drumettes and flats. Be sure to dry them very well with paper towels-this step is crucial for getting that crave-worthy, ultra-crisp skin. Both fresh and fully thawed frozen wings work, but avoid baking wings that are even partially frozen or wet.

Baking Powder

Surprisingly, baking powder is the secret weapon for crispy wings. It helps draw moisture from the chicken skin and creates that irresistible crunch in the oven. Use aluminum-free baking powder to avoid any aftertaste. Don't substitute with baking soda-the results won't be the same.

Paprika

Paprika not only adds a warm, subtle smokiness but also helps the wings brown beautifully. Use smoked or sweet paprika based on your flavor preference. You can also toss in a little cayenne for extra heat.

Garlic Powder

Garlic powder gives the wings a savory, robust backbone. Don't skip it! For a punchier garlic flavor, add a pinch of onion powder or swap for a garlic and herb blend.

Salt and Pepper

A generous sprinkle of salt ensures every bite is deeply seasoned. I recommend kosher salt for a clean flavor, but any salt will do in a pinch. Fresh cracked black pepper rounds out the flavor profile.

Instructions for Baked Chicken Wings

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Oven and Rack

Get things started by preheating your oven to 425°F (220°C). Line a large baking sheet with foil for easy cleanup and place a wire rack on top. Lightly grease the rack with oil or cooking spray-this allows air to circulate and crisps the wings from all sides.

Dry and Season the Wings

Pat the chicken wings very dry with paper towels. This is the secret to crispy skin! In a large bowl, toss the wings with baking powder, salt, paprika, garlic powder, and black pepper until evenly coated. This mixture forms the flavorful, crisp crust as they bake.

Arrange the Wings

Arrange the wings in a single layer on the prepared rack, making sure none of them touch. Giving each wing space helps them cook evenly and get extra crispy.

Bake Until Gorgeously Golden

Slide the tray into the oven and bake for 35 to 40 minutes, turning the wings halfway through. You'll know they're ready when they're deep golden, crispy all over, and the skin is crackly to the touch. For extra crisp, broil for 2-3 minutes at the end-just watch closely!

Toss or Sauce (Optional)

Let the wings rest a few minutes, then toss with your favorite sauce or serve them as-is. Ranch or blue cheese dip is always a hit!

Recipe Variations

Give Them Some Heat

Love your wings spicy? Add a teaspoon of cayenne pepper or chili powder to the seasoning mix. For real fire, toss with Buffalo sauce or spicy Korean gochujang glaze after baking.

Gluten-Free Baked Wings

Skip the baking powder and swap in 1 tablespoon cornstarch or potato starch for a gluten-free twist. You'll still get plenty of crunch!

Sticky Honey Garlic Wings

For a sweet-and-savory spin, toss the hot baked wings with a mixture of melted butter, honey, and minced garlic. The sauce caramelizes slightly on the wings for an irresistible sticky finish.

Lemon Pepper Style

Mix 2 teaspoons lemon zest and 1 teaspoon ground pepper into the dry seasoning blend. After baking, squeeze fresh lemon juice over the wings for a bright, zesty flavor.

Serving Suggestions

Pile these crispy baked chicken wings high on a platter and serve with classic sides like celery sticks and carrot spears. Add a bowl of ranch, blue cheese dressing, or your favorite dipping sauce. For a full meal, pair with oven fries, coleslaw, or a light green salad. Sprinkle with sliced green onions or chopped parsley for a pop of color!

Storage and Reheating

Leftover wings keep well in an airtight container in the refrigerator for up to 4 days. To reheat, place wings on a rack over a baking sheet and warm in a 375°F oven for 10-12 minutes until hot and crisp. Avoid microwaving if you want to keep the skin crunchy! You can also freeze the cooked wings for up to 2 months-just reheat from frozen in the oven for best results.

Frequently Asked Questions About Baked Chicken Wings (FAQ)

Q: How do I make my baked chicken wings extra crispy?

A: Make sure the wings are completely dry before seasoning, and don't skip the baking powder-it's key! Baking on a rack allows air to circulate, helping the skin crisp up beautifully.

Q: Can I use frozen chicken wings?

A: Yes, but be sure to thaw them fully and pat them very dry before starting. Excess moisture will prevent crispiness.

Q: What sauces go best with baked chicken wings?

A: Classic options like Buffalo, BBQ, honey garlic, and lemon pepper are all fantastic. Feel free to get creative-wings are a blank canvas for your favorite flavors!

Loved these crispy Baked Chicken Wings? Give them a try for your next get-together or game night! I'd love to hear how they turned out-leave a comment or rating below and let's talk wings!

★★★★★ 4.70 from 182 ratings