Crispy Baked Chicken Wings – So Easy! (VIDEO)
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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 5 minutes to prep before you slide them in the oven!
Watch the Baked Chicken Wings Recipe Video!
A Note from CJ
These are the Best Baked Chicken Wings!
Don’t believe me? Even Eater.com declared these the best chicken wings recipe on the internet! I love this method because it only takes 5 minutes of prep before you put them in the oven – it’s so easy, all thanks to my secret ingredient (hint: baking powder!)
If you love wings, try my Air Fryer Chicken Wings, Grilled Chicken Wings, Korean Gochujang Honey Wings, classic Buffalo Wings (or Air Fryer Buffalo Wings)! Don’t forget to pair with my Homemade Ranch, Raising Cane’s Sauce, Popeye’s Blackened Ranch, Chick-Fil-A Sauce, Honey Mustard, or Barbecue Sauce!
WOW — these wings are FREAKIN’ AMAZING! Not only were they insanely crispy (that baking powder trick is genius), but they were so easy to make. Just a few ingredients, minimal prep, and the oven does the work — yet they taste like something you’d get at a top-notch wing spot.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken wings – Try to use wings of similar sizes, as this will help ensure your wings bake evenly. cut into drums and wings.
- baking powder – This is my secret ingredient to the crispiest Baked Chicken Wings! Baking powder does 2 things – 1. it draws moisture (which evaporates) to the surface of the skin, leading to a crispier skin, and 2. it increases the pH levels of the skin by breaking down the proteins, which helps the skin crisp up and brown evenly when baked!
- 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.
- neutral oil – My go to neutral oil is avocado oil but you can also use canola or vegetable oil.
How to make Crispy Baked Chicken Wings
Season And Prep the Chicken Wings – Pat the chicken wings completely dry with paper towels. Add the dried chicken wings into a large mixing bowl and the neutral oil. In a small bowl, mix kosher salt, ground white pepper, and baking powder. Season the wings with half of the seasonings, mix, then add the rest of the seasonings and mix to ensure each wing is evenly coated. Line the wings on a wire rack lined baking sheet ensuring there is space between each wing.
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. Flip and bake for another 20-25 minutes, or until the skin is crispy and golden brown. Eat them dry or toss in your favorite sauce and enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Dry chicken wings is my key tip to the best Baked Chicken Wings. Make sure to pat dry the chicken wings so they are completely dry – this will help the seasoning stick better and the skin will also crisp up more when baked!
If your oven has the convection setting, I highly recommend using it – the convection setting will help promote more air flow in the oven, which will allow the skin of the wings to get extra crispy.
Cooking Time – The cooking time may vary for the wings depending on their size – see notes in recipe card for more details. Use a thermometer probe to make sure the internal temp reads at least 165F to ensure doneness.
Storage and Reheating – Store any leftover chicken wings in an airtight container in the refrigerator for up to 3-4 days. They will soften as they sit in the refrigerator. Reheat them in the 375F for 7-8 minutes or 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, drummettes and flats separated, avoid small wings
- 2 tbsp baking powder
- 2 tsp kosher salt
- 1 1/2 tsp white pepper
- 2 tsp neutral oil
Instructions
- Pat chicken wings completely dry and add the wings to a large bowl. Add the neutral oil to the wings. In a small bowl, mix kosher salt, ground white pepper and baking powder until combined. Pour half of the seasoning over the wings, mix, then add the rest of the seasonings to ensure all wings are evenly coated.
- 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!
Video
Notes
- Use similarly sized chicken wings to ensure they cook evenly – using varying sizes may result in over or under cooked Baked Chicken Wings.
- If you are using frozen wings, I recommend defrosting them first, then patting dry before seasoning. I do not suggest cooking the wings straight from the freezer.
- 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!
- Small wings (12+ wings per pound): Bake for 30 minutes, then flip and bake for an additional 15 mintues
- Medium wings (10 wings per pound): Bake for 30 minutes, then flip and bake for an additional 20 mintues
- Large wings (8 wings per pound): Bake for 30 minutes, then flip and bake for an additional 25 mintues
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Crispy Baked Chicken Wings recipe was originally published in August 2024, and updated in November 2025.
Also the wings turned out amazing! So crispy without needing to fry – love the baking powder trick, genius!
Yay! So glad you loved it!
These tips are so helpful – thank you for including them in all of your recipes!
Thank you so much! I’m so glad you’ve found the recipe tips helpful!
I like it
So easy and delicious!
I’m happy you enjoyed them, Melody!
Very crispy/great texture!! It’s definitely a bit salty, so maybe cut back to 1/1.5 tsp.
Will use the recipe again (minus some salt) for future game days.
Thank you Steph!
I like this recipe. I had made it as a base to sauce up different flavors at a latter time. I kept eating them off the rack as they were cooling, almost didn’t get to the saucing up!
Thank you so much, Michelle! I hope these become your new go to recipe!
⭐️⭐️⭐️⭐️⭐️
WOW — these wings are FREAKIN’ AMAZING! And I don’t say that lightly… I’m a HUGE foodie, so when I tell you this recipe blew me away, you know it’s the real deal. Not only were they insanely crispy (that baking powder trick is genius), but they were so easy to make. Just a few ingredients, minimal prep, and the oven does the work — yet they taste like something you’d get at a top-notch wing spot.
This is officially my new go-to chicken wing recipe! I love that I can eat them plain to enjoy that perfectly salted, crunchy skin, or toss them in sauce when I’m feeling extra. Thank you for sharing such a foolproof, delicious recipe — I’ll be making these on repeat!
I just uppt my rating to 5 stars. I’ve made them twice before and they were great ( I did cut the salt to 1tsp. on the second batch to 1tsp.) I’m going to try making them with chicken thighs tonite.
Delicious!!!! Nice and crispy Gave them a trial run today for my son’s birthday party soooo good can’t wait to make them in bulk lol
Aww so glad to hear that, Jess! Happy birthday to your son – I hope they are a hit!
These turned out fantastic! Thank you for sharing your recipe. I will be using this recipe for now on 🙂
Made these and immediately made more. We reheated some left overs in the over with teriyaki glaze. Amazing.
I’m so glad you loved them, Pati!
I have made these twice and they were great. I was wondering if it could be used for chicken legs and thighs.
Thanks Joel! Anything that could make them 5 stars? You can use the same method for legs and thighs! You may have to adjust the baking time to ensure the internal temperature reaches 165F.