Hey there, my friend 
. If you love crispy chicken wings but don’t want to deal with all that deep-frying, this recipe is for you. These wings come out golden, crunchy, and packed with flavor—all from baking. No soggy wings here, just crispy goodness with minimal effort.
And the best part? You don’t need fancy ingredients or a deep fryer. Just follow my simple tricks, and you’ll get that perfect crunch every single time.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large mixing bowl
- Baking sheet
- Wire rack (for extra crispiness)
- Parchment paper or aluminum foil
- Tongs
- Measuring spoons
- Small bowl (for seasoning mix)
Important Info
- Servings: 12 wings (about 4 servings)
- Estimated Cost to make this recipe: Around $8, depending on your ingredients
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- Calories per serving: About 250 calories
- Cook method: Baking
- Season: Perfect all year round
- Courses: Appetizer, Main Course, Snack
- Cuisine: American
- Diets: GlutenFreeDiet, LowCalorieDiet
How to Make Crispy Baked Chicken Wings
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 lbs (about 12) chicken wings
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Baking powder | Cornstarch (for similar crispiness) |
| Smoked paprika | Regular paprika or chili powder |
| Olive oil | Melted butter or avocado oil |
| Cayenne pepper | Red pepper flakes or omit for less heat |
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil. Place a wire rack on top. This helps the wings crisp up.
- Dry the wings thoroughly with paper towels. The drier they are, the crispier they get.
- Toss the wings in a large bowl with baking powder, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Make sure they are evenly coated.
- Drizzle the olive oil over the wings and mix again to coat them lightly.
- Arrange the wings on the wire rack, making sure they don’t touch. This allows air to circulate for even crispiness.
- Bake for 20 minutes, then flip the wings and bake for another 25 minutes until they are golden brown and crispy.
- Let them rest for 5 minutes before serving. This keeps them juicy inside while staying crunchy outside.
Helpful Tips
- Pat the wings dry before seasoning. Moisture is the enemy of crispiness.
- Use baking powder, not baking soda. It raises the pH level, making the skin crispier.
- Cook on a wire rack. This allows air to circulate and prevents sogginess.
- Don’t overcrowd the pan. If wings are too close, they’ll steam instead of crisp.
- For extra crispiness, broil for 2-3 minutes at the end. Keep an eye on them to avoid burning.
What to Serve with Crispy Baked Chicken Wings
These wings go great with:
- Dipping sauces like ranch, blue cheese, or honey mustard
- Fresh veggies like celery and carrot sticks
- French fries, sweet potato fries, or onion rings for a full meal
- Coleslaw or a side salad for something lighter
How Do You Serve the Recipe?
I love serving these wings straight from the oven on a big platter with dipping sauces on the side. A serving tray with compartments works well if you want to keep the sauce separate.
Where Do You Serve This Recipe the Most?
This recipe is perfect for:
- Game day parties—crispy wings and sports are a perfect match
- Casual get-togethers—easy to make and always a crowd-pleaser
- Family dinners—serve them with a side of rice or veggies for a complete meal
- Picnics—they stay crispy even after cooling, making them great for on-the-go meals
Storage
Short-Term Storage (Room Temperature)
- These wings are best eaten fresh, but if you need to store them, keep them in an airtight container for up to 2 hours at room temperature.
Refrigeration
- Store leftover wings in an airtight container in the fridge for up to 4 days.
- To reheat, bake at 375°F for 10-15 minutes to bring back the crispiness.
Freezing
- Place cooled wings in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Reheat in the oven at 400°F for 15-20 minutes until crispy again.
Frequently Asked Questions
Can I make these wings without baking powder?
Yes, but they won’t be as crispy. You can use cornstarch instead, but baking powder works best for that crunchy texture.
Can I use frozen wings?
Yes, but thaw them completely and pat them dry before seasoning. Any extra moisture will make them soggy.
Do I need to flip the wings while baking?
Yes. Flipping halfway through helps both sides crisp up evenly.
Can I air-fry these wings instead?
Yes, air-fry at 400°F for 25-30 minutes, flipping halfway through. They’ll still be crispy but with less oven time.
What’s the best dipping sauce for these wings?
Ranch, blue cheese, or buffalo sauce go well with these crispy wings. You can also try BBQ sauce or honey mustard.
