Quick Crispy Baked Chicken Wings Recipe

My kitchen completely changed when I discovered that Crispy Baked Chicken Wings could rival anything from a sports bar without the mess of hot oil.

There is a specific satisfying sound that happens when you bite into perfectly cooked poultry skin, and for the longest time, I thought that noise only came from a deep fryer.

What Makes This Crispy Baked Chicken Wings Recipe So Special

The secret technique involves a simple pantry staple that changes the pH level of the skin to create incredible texture.

You can easily scale this Crispy Baked Chicken Wings recipe up for a huge crowd on game day without hovering over a stove.

Cleanup becomes a breeze since everything happens on a single sheet pan lined with parchment paper.

If you need another hearty main dish to feed a hungry crowd, my Savory Slow Cooker Beef Brisket Recipe is a guaranteed winner. For a sweet side that balances the savory wings perfectly, try the Quick Candied Yams with Spiced Orange Glaze Recipe next.

Everything You Need for Perfect Crispy Baked Chicken Wings

Here’s what you’ll need to get started:

• Chicken wings: Look for party wings already separated into drumettes and flats, or buy whole wings and separate them yourself.
• Baking powder: Ensure it is aluminum-free to avoid any metallic taste, and remember this is distinct from baking soda.
• Garlic powder: Adds a savory depth that pairs perfectly with the crispy skin.
• Onion powder: Provides a subtle sweetness and aromatic base for the rub.
• Paprika: Gives the wings a beautiful golden-red hue as they bake.
• Fine sea salt: Draws out moisture and enhances the natural chicken flavor.
• Ground black pepper: Adds just the right amount of heat to the dry rub.

My Method for Perfect Crispy Baked Chicken Wings

Let’s get cooking!

1. Preheat your oven to 425 degrees F and set a wire rack inside a large rimmed baking sheet. If you do not have a wire rack, line the baking sheet with parchment paper or aluminum foil for easy cleanup later. Take your chicken wings out of the package and use paper towels to pat them extremely dry on all sides. This drying step is the most critical part of the process because any excess moisture on the surface will create steam and prevent the skin from getting that signature crunch.
2. In a small mixing bowl, combine the baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Stir these dry ingredients together until they are evenly mixed so that every wing gets an equal amount of seasoning. Place the dried chicken wings into a large bowl or a zip-top bag and pour the seasoning mixture over them. Toss the wings vigorously until every piece is thoroughly coated in the white powder mixture.
3. Arrange the seasoned wings in a single layer on the prepared wire rack or baking sheet, leaving a little space between each piece for air to circulate. Do not crowd the pan, as touching wings will steam rather than crisp. Bake in the preheated oven for roughly 45 to 55 minutes, rotating the pan halfway through the cooking time. You will know they are done when the skin is deeply golden brown, audibly crispy when tapped, and the meat pulls away slightly from the bone.

Pro Tips for Crispy Baked Chicken Wings

Drying the chicken skin thoroughly with paper towels is the absolute most important step to ensure the Crispy Baked Chicken Wings do not steam in the oven.

Make sure you use aluminum-free baking powder so you get the crunch without any metallic aftertaste.

Arranging the wings on a wire rack placed over the baking sheet helps air circulate for even browning on all sides of the Crispy Baked Chicken Wings.

Best Ways to Enjoy Crispy Baked Chicken Wings

I usually set out a variety of dipping sauces like ranch or blue cheese to let everyone customize their plate.

Fresh celery sticks and carrot slices provide a cool crunch that balances the rich seasoning on the Crispy Baked Chicken Wings.

Join me on Pinterest for more easy party appetizers and dinner ideas.

Crispy Baked Chicken Wings

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 6 servings
• Diet: Gluten Free

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Description

Achieve the ultimate crunch with this easy oven method that rivals deep-fried favorites. My secret ingredient ensures these crispy baked chicken wings are golden every time.

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Ingredients

• 1 tsp onion powder
• 1 1/2 Tbsp baking powder (aluminum-free)
• 1 tsp garlic powder
• 3 1/2 lbs chicken wings (drumettes and flats)
• 1 tsp paprika
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper

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Instructions

1. Preheat your oven to 425 degrees F and set a wire rack inside a large rimmed baking sheet. If you do not have a wire rack, line the baking sheet with parchment paper or aluminum foil for easy cleanup later. Take your chicken wings out of the package and use paper towels to pat them extremely dry on all sides. This drying step is the most critical part of the process because any excess moisture on the surface will create steam and prevent the skin from getting that signature crunch.
2. In a small mixing bowl, combine the baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Stir these dry ingredients together until they are evenly mixed so that every wing gets an equal amount of seasoning. Place the dried chicken wings into a large bowl or a zip-top bag and pour the seasoning mixture over them. Toss the wings vigorously until every piece is thoroughly coated in the white powder mixture.
3. Arrange the seasoned wings in a single layer on the prepared wire rack or baking sheet, leaving a little space between each piece for air to circulate. Do not crowd the pan, as touching wings will steam rather than crisp. Bake in the preheated oven for roughly 45 to 55 minutes, rotating the pan halfway through the cooking time. You will know they are done when the skin is deeply golden brown, audibly crispy when tapped, and the meat pulls away slightly from the bone.

Notes

Ensure you use baking powder, NOT baking soda. Aluminum-free baking powder prevents any metallic taste.

• Prep Time: 10 min
• Resting Time: 5 min
• Cook Time: 50 min
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4 wings
• Calories: 215
• Sugar: 0.1g
• Sodium: 370mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0.2g
• Carbohydrates: 2g
• Fiber: 0.2g
• Protein: 18g
• Cholesterol: 75mg

Keywords: crispy baked chicken wings, easy chicken wings, oven baked wings, homemade appetizers