These extra-crispy chicken wings are oven-baked until the skin is golden and crunchy, then served plain or tossed with your favorite sauce. Thoroughly drying the wings and baking them on a rack helps render the fat and crisp the skin without deep-frying.
Ingredients
- 3 lb (1.36 kg) chicken wings, separated into flats and drumettes, tips removed
- 1 tbsp (8 g) aluminum-free baking powder—not baking soda
- 1 tsp (6 g) fine salt
- 1 tsp (2 g) garlic powder
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) smoked paprika
- Cooking oil spray, as needed, for the rack
- ½ cup (120 ml) sauce, such as buffalo sauce or barbecue sauce, optional, for serving
Instructions
- Heat the oven and prepare a rack. Position an oven rack in the upper-middle of the oven and heat to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with cooking spray. The rack lets hot air circulate around the wings while fat drips into the pan.
- Dry and season the wings. Pat the wings very dry with paper towels; moisture on the surface makes crisping harder. If the wings are whole, separate them at the joints and discard or save the tips for stock. In a large bowl, mix the baking powder, salt, garlic powder, pepper, and paprika. Add the wings and toss until each piece has a thin, even coating. Use baking powder, not baking soda: baking soda can leave an unpleasant taste.
- Arrange for airflow. Place the wings on the rack in a single layer with space between pieces. Keep the skin facing up where possible. Avoid crowding; if the wings do not fit with gaps, use a second rack and baking sheet rather than piling them together.
- Bake until browned and cooked through. Bake for 25 minutes, then turn each wing and bake for another 20 minutes. Turn them skin-side up again and bake for 10 minutes more, until the skin is deeply golden and crisp. Ovens and wing sizes vary, so use appearance as a guide, not a substitute for checking doneness. Insert an instant-read thermometer into the thickest part of several wings without touching bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If any piece is below that temperature, continue baking and check again.
- Rest briefly and serve. Let the wings stand on the rack for 3–5 minutes so the surface stays crisp. Serve them plain, or toss with sauce just before eating. For the crispiest result, offer extra sauce on the side instead of coating the whole batch well ahead of serving.
Tips
- Dry them thoroughly. After patting the wings dry, you can refrigerate them uncovered on a tray for several hours, or overnight, before seasoning. This extra drying time can improve the skin, but keep raw poultry refrigerated and separate from ready-to-eat food.
- Measure the baking powder carefully. A light coating helps the skin crisp; too much can leave a chalky or bitter flavor. Aluminum-free baking powder is a good choice, but ordinary baking powder works if that is what you have.
- Use a rack if possible. Without one, line the pan with foil or parchment and turn the wings more often. They can still brown, but the undersides may be less crisp where they sit in rendered fat.
- Keep sauce off until serving. Wet sauces soften crisp skin. If you want sauced wings, toss them immediately before serving, or serve the sauce separately for dipping.
Serving Suggestions
Serve the wings hot with celery and carrot sticks, plus ranch or blue cheese dressing for dipping. They also pair well with coleslaw, potato wedges, corn on the cob, or a simple green salad. Put napkins and a bowl for bones on the table, and set out extra sauce so guests can choose how much to add.
Variations
- Buffalo-style: Toss the baked wings with ½ cup (120 ml) buffalo sauce and 1 tbsp (14 g) melted butter. Serve immediately with celery and a creamy dip.
- Garlic Parmesan: Toss with 2 tbsp (28 g) melted butter, 1 small grated garlic clove, and ¼ cup (25 g) finely grated Parmesan. Add the cheese just before serving so it does not burn in the oven.
- Sweet and smoky: Mix ¼ cup (60 ml) barbecue sauce with 1 tbsp (15 ml) honey and brush or toss with the wings after baking. For a tacky glaze, return them to the oven for 2–3 minutes, watching closely so the sugars do not scorch.
- Spicy dry rub: Add ¼–½ tsp (0.5–1 g) cayenne to the seasoning mix, adjusting to taste. You can also replace smoked paprika with regular paprika for a milder, less smoky flavor.
Storage and Reheating
Refrigerate leftover wings within 2 hours of cooking, in a covered container. They keep for 3–4 days in the refrigerator. For longer storage, freeze them in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator for more even reheating. Do not leave cooked wings at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C).
To restore some crispness, arrange refrigerated wings on a rack over a baking sheet and heat in a 375°F (190°C) oven for about 10–15 minutes, turning once if needed. Check the thickest pieces with a food thermometer: reheated leftovers should reach 165°F (74°C). An air fryer also works; heat in a single layer at 375°F (190°C), checking frequently until hot throughout. Avoid the microwave if crisp skin matters, since it tends to turn the coating soft.
Frequently Asked Questions
Why are my oven-baked wings not crispy?
Common causes are damp skin, crowded baking sheets, or adding sauce too early. Pat the wings dry, leave space between them, and bake on a rack when possible. If they are cooked through but still pale, give them a few extra minutes while watching closely.
Can I make these wings without baking powder?
Yes. They will still cook safely and can brown, but the skin may not become as crisp. Do not substitute baking soda, which is much stronger and can give the wings an off taste.
Do I need to flip the wings?
Flipping helps both sides brown, especially if your oven has uneven heat. The rack improves airflow, but the schedule in this recipe includes turning the wings so the underside does not stay pale.
Can I use frozen wings?
Thaw them completely in the refrigerator before cooking, then dry them very well. Frozen or partly frozen wings release extra moisture and cook unevenly, making it harder to get crisp skin and verify doneness.
Can I prepare the wings ahead?
You can separate and dry the wings up to a day ahead, then keep them uncovered on a rack in the refrigerator. For best results, add the seasoning shortly before baking. Cooked wings can be refrigerated and reheated, though freshly baked wings have the crispest texture.
Can I cook them at a higher temperature to save time?
It is better to use the stated temperature and allow enough time for the fat to render while the wings cook through. A much hotter oven can brown the outside before the inside is done. Always confirm poultry has reached 165°F (74°C) with a thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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