Baked Chicken Wings (SUPER CRISPY)

Crispy baked chicken wings resting on a wire rack.

4.97 from 33 votes

Baked Chicken Wings (SUPER CRISPY)

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!

Prep Time5

Cook Time50

Course: Appetizer, Main Course

Cuisine: American

Servings:

Author: Chris Joe

Ingredients

3 lbs chicken wings 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. 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

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!

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! 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.

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!

Use ground white pepper - it's less prone to burning on the wings vs black pepper and in my opinion tastes better

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