Baked Chicken Wings (SUPER CRISPY)

Crispy Baked Chicken Wings cooked in the oven on a wire rack.

4.95 from 56 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

Total Time55

Course: Appetizer, Main Course

Cuisine: American

Servings:

Author: Chris Joe

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

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.

Chicken wings tips:

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!

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!

Cooking Time – The cooking time may vary for the wings depending on their size. We've tested this recipe with different sized wings (with a wing being either a drummette or flat) to get the exact time needed to make them crispy. As always, use a thermometer probe to make sure the internal temp reads at least 165F to ensure doneness.

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

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 375F for 7-8 minutes or until crispy.

Nutrition