Super Crispy Baked Chicken Wings
Extra-crispy baked chicken wings with golden, crunchy skin and juicy meat inside. Made in the oven using a simple low-and-high heat method, these wings are easy to prepare and perfect for game day, parties, or a no-fuss weeknight dinner.
Servings 4
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.