XXL chicken wings are exactly what they sound like: oversized, meaty wings that give you a serious bite of juicy chicken under ultra-crispy skin. They work because the larger size means the meat stays moist while the exterior gets deeply golden and crunchy, whether you bake, air-fry, or grill them. This recipe uses a simple dry brine and a two-stage cooking method to deliver wings that are crisp on the outside and tender inside, every time.
Ingredients
- 3 lb (1.4 kg) whole chicken wings (about 12–14 wings)
- 1 tbsp (15 g) baking powder (aluminum-free)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) black pepper
- For the glaze (optional): 1/2 cup (120 ml) buffalo sauce or your favorite wing sauce
Instructions
- Pat the wings completely dry with paper towels. If you have time, leave them uncovered in the fridge for 1–2 hours to dry out the skin further (this helps crispiness).
- In a small bowl, mix the baking powder, salt, garlic powder, onion powder, smoked paprika, and black pepper.
- Toss the wings in a large bowl with the spice mixture until every wing is evenly coated. Make sure the baking powder is well distributed—this is what makes the skin blister and crisp.
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
- Arrange the wings on the rack in a single layer, leaving space between each wing so air can circulate.
- Bake for 30 minutes. Then flip the wings and continue baking for another 15–20 minutes, until the skin is deep golden brown and the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- If using a sauce, toss the hot wings in the sauce immediately after baking. Serve right away.
Tips
- Baking powder is key: It raises the skin’s pH and helps it dry out, which leads to extra-crispy results. Make sure it’s aluminum-free to avoid a metallic taste.
- Don’t skip the drying step: The drier the skin before cooking, the crispier the result. Pat the wings thoroughly and, if you have time, refrigerate them uncovered for a few hours.
- Use a meat thermometer: Because these wings are larger than standard ones, the cooking time can vary. Always check that the thickest part of the wing hits 165°F (74°C).
- No wire rack? You can place the wings directly on a foil-lined baking sheet, but flip them halfway and expect slightly less crispy bottoms.
Serving Suggestions
These wings are fantastic on their own with celery sticks and blue cheese or ranch dressing. For a full meal, serve with coleslaw, cornbread, or roasted potatoes. They also make a great appetizer for game day—just double the recipe and keep the cooked wings warm in a low oven (200°F / 95°C) for up to 30 minutes.
Variations
- Buffalo: Toss the baked wings in a mixture of 1/2 cup (120 ml) hot sauce and 3 tbsp (45 g) melted butter.
- Garlic Parmesan: After baking, toss with 2 tbsp (30 g) melted butter, 1/4 cup (25 g) grated Parmesan, and 2 minced garlic cloves.
- Honey BBQ: Brush the wings with your favorite BBQ sauce mixed with 2 tbsp (30 ml) honey during the last 5 minutes of baking.
- Lemon Pepper: Skip the glaze and sprinkle with 1 tbsp (6 g) lemon zest and 1 tsp (2 g) cracked black pepper after baking.
Storage and Reheating
Refrigerate leftover wings in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place them on a baking sheet in a 400°F (200°C) oven for 8–10 minutes, or until heated through to 165°F (74°C). For extra crispiness, you can reheat them in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it makes the skin soggy.
Frequently Asked Questions
Can I use frozen wings? Yes, but thaw them completely in the refrigerator first. Pat them very dry before seasoning—frozen wings release more moisture, which can prevent crisping.
Why are my wings not crispy? The most common reasons are excess moisture, too little baking powder, or overcrowding the pan. Ensure the wings are dry, coat them thoroughly, and give them space on the rack.
Can I make these in an air fryer? Absolutely. Preheat the air fryer to 400°F (200°C) and cook the wings in a single layer for 20–25 minutes, flipping halfway, until they reach 165°F (74°C). You may need to work in batches.
How do I know when they’re done? Use an instant-read thermometer inserted into the thickest part of the wing, avoiding the bone. It should read 165°F (74°C).
Can I skip the baking powder? You can, but the skin will be less crispy. The baking powder is what gives that crackly texture, so it’s worth using if you can.
What if I don’t have a wire rack? You can use a cooling rack if it’s oven-safe, or place the wings directly on a foil-lined sheet. Just flip them halfway and expect slightly softer bottoms.
Related
- Pretzel Con Queso: Soft Pretzels with Cheese Dip
- Street Food Pakoras: Crispy Onion Fritters
- El Churrasco Zaragoza-Style Grilled Beef Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).