So Crispy Baked Chicken Wings
Extra-crispy oven-baked chicken wings with perfectly crunchy skin — no fryer needed.
For a saucier wing option, try my Garlic Soy Chicken Wings, made with a rich garlic-soy glaze that’s full of flavor.
If you love chicken wings with super crispy skin but don’t want to deal with frying, these baked chicken wings are the answer. They come out golden, crunchy, and full of flavor using a simple oven method that actually works.
The key is baking the wings at a low temperature first, then finishing them at a higher temperature. This helps render the fat and crisp the skin without drying out the meat. No deep fryer, no mess, just crispy wings straight from the oven.
To make them, you’ll start by drying the wings really well. They’re lightly coated with baking powder and salt, then baked low and slow before turning up the heat to get them crispy. Once they’re done, you can serve them plain or toss them in your favorite sauce like buffalo, BBQ, or honey garlic.
Scroll down to the recipe card for exact measurements, full instructions, and tips for getting the crispiest baked chicken wings every time.
Super Crispy Baked Chicken Wings
Ingredients
- 4 lb chicken wings, split
- 2 tbsp baking powder (DO NOT USE BAKING SODA)
- 3/4 tsp salt
- Cooking spray or neutral oil spray
Instructions
- Pat the chicken wings completely dry with paper towels.
- Preheat oven to 250°F. Place oven racks in the upper-middle and lower-middle positions.
- Toss wings with baking powder and salt until evenly coated.
- Arrange wings on a wire rack set over a foil-lined baking sheet.
- Bake on the lower rack for 30 minutes.
- Increase oven temperature to 425°F and move wings to the upper rack.
- Bake for 40–50 minutes, rotating the pan halfway, until wings are crispy and browned.
- Rest for 5 minutes, then serve as is or toss with sauce.
Notes
Pro Tips
- Dry wings = crispy wings. Do not skip drying them well.
- Use baking powder, not baking soda, or the wings will taste off.
- Leave space between wings so they crisp instead of steam.
- For extra crispiness, refrigerate wings uncovered for 1–2 hours before baking.
Notes
- This method works for party wings, game day, or meal prep.
- Wings can be served plain or tossed in buffalo sauce, BBQ sauce, or dry rubs.
- Inspired by the low-and-high temperature oven method popularized by Cook’s Illustrated.
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Tried this tonight for dinner and also made the Buffalo sauce!!! Husband loved them said they were perfect!! Wish I would have taken a picture.. This will def be my go to recipe for wings!!
So glad y’all enjoyed it! Thank you!
OK tonight is the night trying this method with Baking Powder. We love a good crispy Wing. In the oven is a sure fire way to get it done. Will try and report back with a comment.
Thank you so much Denise!
I love crispy chicken wings! This looks like such a fun recipe to make for new year’s – I’ll be saving it for then!
I am sure my Chicken lover family will love this and making a baked version is healthier and saving a lot of time for everyone and yes would love to pair it with the sauce.
I’m definitely trying this procedure for these oven baked wings. They came out so crispy – would never have guessed that they were done in the oven
Reading this post makes me want some chicken! I can’t wait to try your recipe. Looks delicious and juicy.
What a coincidence. My boyfriend and I had ourselves a wing feast tonight, and I used a very similar method! The only difference was I finished them in a 500 degrees oven for 40 minutes. Baking powder is a game changer! Who would have thought?!