Crispy Oven-Baked Chicken Wings 🍗🔥
These wings are golden, crispy, and juicy—no frying needed! Toss them in your favorite sauce or enjoy them plain with a side of ranch or blue cheese.
Ingredients (Serves 4)
-
2 lbs (900g) chicken wings, split (tips removed, drumettes & flats separated)
-
1 tbsp baking powder (not baking soda—key for crispiness!)
-
1 tsp salt
-
1 tsp garlic powder
-
1 tsp paprika
-
½ tsp black pepper
-
Cooking spray or oil
Optional Sauce Ideas:
-
Buffalo: ½ cup hot sauce + ¼ cup melted butter
-
Honey Garlic: 3 tbsp honey + 2 tbsp soy sauce + 1 minced garlic clove
-
BBQ: ½ cup BBQ sauce + 1 tbsp apple cider vinegar
Instructions
1. Dry the Wings
-
Pat wings very dry with paper towels (this ensures crispiness).
2. Season & Coat
-
In a bowl, mix baking powder, salt, garlic powder, paprika, and pepper.
-
Toss wings in the mixture until evenly coated.
3. Bake to Perfection
-
Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly grease it.
-
Arrange wings in a single layer on the rack (no touching!).
-
Bake for 25 mins, flip, then bake 20–25 more mins until deep golden and crispy.
4. Sauce (Optional)
-
Toss baked wings in sauce (if using) and return to the oven for 5 mins to set.
Tips for the Crispiest Wings
✔ Baking powder is a must—it reacts with the skin for maximum crunch.
✔ No wire rack? Bake directly on parchment paper (flip halfway).
✔ Extra crispy? Broil for 2–3 mins at the end.
Why You’ll Love These
✅ Healthier than fried but just as crispy.
✅ Customizable—toss in any sauce or keep them dry-rubbed.
✅ Perfect for game day, parties, or meal prep!
Serve with: Celery sticks, carrot sticks, and your favorite dip.
Want extra flavor? Dry brine wings with salt overnight in the fridge before baking. 😋
Need a spicy kick? Add cayenne to the dry rub! 🌶️