There’s nothing like crispy chicken wings on game day—and these are baked, not fried. They’re juicy inside, crispy on the outside, and packed with flavor. Plus, no greasy mess. You’ll love how easy they are.
Why I Love This Recipe
This is one of those recipes that’s always a win. I first made it when I ran out of oil and couldn’t deep fry, and honestly, I’ve never looked back. These wings come out of the oven so crispy you’ll swear they were fried. I’ve brought them to parties, made them for Sunday football, and even for weeknight dinner with a side salad.
- You only need a few ingredients
- No deep fryer needed
- Easy to double for a crowd
- Tastes amazing every time
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
What You’ll Need
- 2 pounds chicken wings (split at the joint, tips removed)
- 1 tablespoon baking powder (NOT baking soda)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Nonstick cooking spray (for the rack)
Pro Tips
- Use baking powder, not soda. It’s the key to crispy skin.
- Pat wings dry with paper towels. Moisture = steam = soggy skin.
- Don’t skip the wire rack. It lets air circulate and crisps all sides.
- Space the wings. Crowding traps moisture—give them room.
- Flip halfway. It helps both sides get nice and crispy.
Tools You’ll Need
- Large bowl
- Paper towels
- Wire rack
- Foil-lined baking sheet
- Tongs
- Small mixing bowls
- Oven
Substitutions and Variations
- Wings: Use drumettes or whole wings if that’s what you have.
- Seasoning: Add cayenne for heat, or use lemon pepper for a twist.
- No rack? Flip the wings more often, and drain excess fat halfway through.
Make Ahead Tips
- Season the wings and leave them uncovered in the fridge overnight. This dries the skin even more = ultra crispy results.
Recipe & Instructions
Step 1: Prep the Wings
Pat dry 2 pounds chicken wings (split at the joint, tips removed) with paper towels until completely dry.
Step 2: Season the Wings
In a large bowl, toss the wings with 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, and ½ teaspoon black pepper until evenly coated.
Step 3: Arrange on Rack
Spray a wire rack with nonstick cooking spray and place it on a foil-lined baking sheet. Arrange wings in a single layer, skin side up, with space between each.
Step 4: Bake Low and Slow
Bake the wings at 250°F (120°C) for 30 minutes on the middle rack.
Step 5: Bake High for Crisp
Increase oven to 425°F (220°C) and bake for another 35–45 minutes, until skin is golden brown and crispy, flipping halfway through.
Step 6: Serve Hot
Transfer hot wings to a round serving plate. Serve immediately with your favorite dipping sauce.
Leftovers & Storage
Let the wings cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F for 10–15 minutes to get the crisp back. Avoid microwaving—they’ll go soggy.
Why This Recipe Works (Quick Science)
Baking powder raises the pH of the chicken skin, which breaks down proteins and helps the skin brown and crisp faster in the oven. The two-step cooking method (low heat then high heat) helps render fat slowly, then crisp the skin up at the end. The wire rack keeps the wings elevated so air circulates around each one, avoiding sogginess.
Common Mistakes
- Using baking soda instead of baking powder. It makes wings taste metallic.
- Skipping the rack. It traps moisture and makes the bottoms soggy.
- Not drying the wings first. Any moisture keeps the skin from crisping.
- Crowding the tray. It stops air from flowing and ruins the texture.
What to Serve With
- Celery and carrot sticks
- Ranch or blue cheese dressing
- Baked fries or sweet potato wedges
- Coleslaw
- Mac and cheese
- Cornbread
FAQ
Can I use frozen wings?
Yes, just thaw them completely and pat them very dry before seasoning.
Can I use an air fryer?
Yes! Air fry at 400°F for 25–30 minutes, flipping halfway.
Do I have to use a rack?
It helps a lot, but if you don’t have one, flip the wings every 10 minutes and drain fat halfway through.
Final Thoughts
These crispy baked wings are the MVP of game day. They’re easy, packed with flavor, and you don’t need a fryer to get that crunch. Once you make them, you’ll never want to order takeout wings again. If you give it a try, leave a comment and tell me how yours turned out—or ask anything you’re wondering!