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You’ll never need to deep fry chicken wings again after you make these super crispy Baked Chicken Wings! They’re so easy to make – you only need 5 ingredients and it only take 5 minutes to prep before you slide them in the oven! Whether you toss them in your favorite sauce or eat them plain, these Baked Chicken Wings are going to be your new favorite appetizer!
Watch the Baked Chicken Wings Recipe Video Below!
Table of Contents
- Watch the Baked Chicken Wings Recipe Video Below!
- Prefer the Air Fryer?
- What Ingredients do I need for Baked Chicken Wings?
- The Secret to Crispiest Chicken Wings? Baking Powder!
- Baked Chicken Wings Instructions
- Dry the Chicken Wings!
- What Should I Serve with Baked Chicken Wings?
- Homemade Sauces for Baked Chicken Wings
- Expert Tips for Making The BEST Baked Chicken Wings at Home!
- Storage, Reheating, and Make Ahead Tips
- Baked Chicken Wings (SUPER CRISPY) Recipe
I love to deep fry chicken but every time I make these Baked Chicken Wings, I seriously question if I ever need to fry chicken wings again – they’re THAT good! I love how crispy the chicken skin gets (thanks to my secret ingredient – keep reading to learn!) – these Baked Chicken Wings taste just as good tossed in your favorite sauce as they do plain!
Key Tip
Prefer the Air Fryer?
Don’t feel like baking? Prefer Air Fryer Recipes for chicken? Try my most popular recipe on my website, Air Fryer Chicken Wings! If you’re feeling something heartier, try Air Fryer Chicken Tenders, Air Fryer Chicken Thighs, or Air Fryer Chicken Skewers! Want something crispy without deep frying? Try Air Fryer Chicken Katsu!
If you are grilling, you need to try my foolproof Grilled Chicken Wings recipe!
What Ingredients do I need for Baked Chicken Wings?
You only need 5 ingredients to make delicious, crispy Baked Chicken Wings!
- 3 lbs chicken wings – Try to use wings of similar sizes, as this will help ensure your wings bake evenly.
- 2 tbsp baking powder – This is my secret ingredient to the crispiest Baked Chicken Wings! Ensure that the baking powder is aluminum-free (many brands will say this on the label).
- 2 tsp kosher salt
- ½ tsp ground white pepper – I recommend using white pepper over black pepper because I personally find that the finer grind of white pepper works better in the seasoning. You can substitute with black pepper if you prefer.
- 2 tsp neutral oil – My go to neutral oil is avocado oil but you can also use canola or vegetable oil.
Key iNGREDIENT
The Secret to Crispiest Chicken Wings? Baking Powder!
Baking powder is my secret ingredient to the crispiest Baked Chicken Wings! How does this work?
- Baking powder helps break down the proteins in the chicken skin by increasing the pH levels – this makes the skin crispier and more evenly browned when baked.
- It draws moisture to the surface of the chicken skin, where it can evaporate – less moisture = more crisp!
Here are some tips on using baking powder for your Baked Chicken Wings:
- To avoid any metallic favor, I recommend using aluminum free baking powder.
- Do not substitute with baking soda – they are not the same and will not work in the same way!
- Sift the baking powder on to the chicken wings, rather than dumping it in the mixing bowl. Sifting will help prevent clumps and ensure that each wing is evenly coated.
Baked Chicken Wings Instructions
1. Season the Chicken Wings
Pat the chicken wings completely dry. Removing as much moisture as possible from the surface of the wings is important to getting them extra crispy!
Add the dried chicken wings into a large mixing bowl and add kosher salt, ground white pepper, neutral oil and half of the baking powder over the wings. Mix to evenly coat each chicken wing. Once mixed, add the remainder of the baking powder and mix again to evenly coat the wings.
Key Tip
Dry the Chicken Wings!
Dry chicken wings is another key tip to the best Baked Chicken Wings. Make sure to pat dry the chicken wings so they are completely dry.
- Dry chicken wings will result in the seasoning sticking better to the chicken (versus falling off in wet clumps).
- Dry chicken wings will also crisp up better when baked – less moisture = more crisp!
2. Lay the Wings On a Wire Rack
Take a large baking sheet or tray and line it with foil.
On top of the baking sheet or tray place a wire rack – gently lay the seasoned chicken wings on the wire rack. Make sure there is enough space between chicken wing and that none are touching each other. You want enough space between each chicken wing so the heat can circulate in between.
3. Bake the Chicken Wings
Bake at 450°F for 30 minutes (use convection if possible). Remove the wings from the oven and flip them so the bottom side can be exposed to more heat and help crisp up. The fat from the chicken wings will render at the bottom of the pan, so flipping is important for achieving crispy skin all over the wings!
Flip and bake for another 20-25 minutes, or until the skin is crispy and golden brown.
4. OPTIONAL – Toss in Your Favorite Sauce!
This is optional but if you prefer a sauced wing, take your Baked Chicken Wings and toss them in your favorite sauce!
If you want to skip this step, you can eat them plain – I personally prefer them this way, as you get to taste the crispy, perfectly salted chicken skin!
What Should I Serve with Baked Chicken Wings?
You’ll need some delicious sides to go with your meal! Make sure to include my Hawaiian Macaroni Salad, super creamy Mashed Potatoes, and classic Baked Mac and Cheese!
For the ultimate multi-tasker, you can roast vegetables at the same time as you bake your Chicken Wings – try my Roasted Brussels Sprouts (or Air Fryer Roasted Brussels Sprouts), Honey Roasted Carrots, Roasted Cauliflower, or Roasted Green Beans with Bacon!
Homemade Sauces for Baked Chicken Wings
I love making as many Sauces and Condiments at home as possible! It allows me to:
- control the quality of my ingredients
- avoid unnecessary additives or preservatives
- I can customize it to my taste (I usually prefer sauces on the less sweet and more spicy side)
Here are some of my favorite sauces you can use with this Baked Chicken Wings recipe:
- Homemade Ranch for dipping
- Barbecue Sauce
- Raising Cane’s Sauce
- Chick-Fil-A Sauce
- Honey Mustard
- Teriyaki Sauce
- Spicy Mayo
PRO TIPS
Expert Tips for Making The BEST Baked Chicken Wings at Home!
- Use similarly sized chicken wings to ensure they cook evenly – using varying sizes may result in over or under cooked Baked Chicken Wings.
- Pat dry the chicken wings before seasoning. Drying the chicken wings helps the seasoning stick better to the chicken skin. Dry chicken wings also crisp up better when cooked!
- Sift the baking powder over the wings to prevent clumps and ensure that each chicken wing is evenly coated.
- If your oven has the convection setting, I highly recommend using it! Using the convection setting will help promote more air flow in the oven, which will allow the skin of your Baked Chicken Wings to get extra crispy!
Storage, Reheating, and Make Ahead Tips
You can store leftover Baked Chicken Wings in an airtight container for up to 3-4 days in the refrigerator. You can reheat them in the oven at 450°F for 10-12 minutes until crispy.
If you tried this Baked Chicken Wings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Baked Chicken Wings (SUPER CRISPY)
Ingredients
- 3 lbs chicken wings, avoid small wings
- 2 tbsp baking powder
- 2 tsp kosher salt
- 1 1/2 tsp ground white pepper
- 2 tsp neutral oil
Instructions
- Pat chicken wings completely dry. Add the wings to a large bowl and add kosher salt, ground white pepper, neutral oil and sifted baking powder over the wings. Mix to evenly coat.
- Take a large baking sheet and line it with foil. Place a wire rack on top of the baking sheet and lay the wings on the wire rack with space between each wing so they are not touching each other.
- Bake at 450F for 30 minutes (use convection if possible). Flip and bake for another 20-25 minutes until the skin is crispy.
- Toss in your favorite sauce or eat plain and enjoy!
Notes
Storage and Reheating
You can store leftover Baked Chicken Wings in an airtight container for up to 3-4 days in the refrigerator. You can reheat them in the oven at 450°F for 10-12 minutes until crispy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were pretty good. 👍 I did get a really good crust on my wings. I think I accidentally over-seasoned mine. They were a bit too salty and hot for me, so l’ll adjust accordingly next time. Also, mine took long than an hour to crisp up.
Some notes for the future:
1. Save yourself some clean up and line your baking tray with aluminum foil. I didn’t and my tray needs some soaking and scrubbing.
2. Spray the baking rack with cooking spray since the wings can stick. Hopefully it will help with future clean up because I just spent 10 minutes cleaning mine. 🥴
3. Oven rack position is important. I had mine in the middle position for the majority of the cooking time. I only really started about to get a really good crust when I moved my oven tray to the upper middle part.
4. If it looks like the wings are mostly cooked and just need more crisping, broil the wings for 2-4 minutes at the end of your cooking time. Keep an eye on them though since they can burn on certain parts (i.e. anything that sticks up).
Thanks Jenica! I’m glad you enjoyed them!
Wonderful recipe! Very crispy, will be making again.
Thank you Ash!
Great easy recipe!
Thank you so much Celine!
Delicious!
Thank you Colleen!