There’s nothing quite like a platter of Crispy Baked Chicken Wings to get the party started! These wings deliver that irresistible crunch you usually only find at your favorite wing joint—except here, you get to skip the deep fryer and keep things simple in your own kitchen. With just a handful of pantry staples and a clever baking method, every bite is bursting with flavor and golden, crackly texture. Whether you’re prepping for game day or a casual night in, you’ll soon see why this is my go-to recipe whenever the craving for the perfect crispy chicken wing strikes!
Ingredients You’ll Need
Part of the magic of Crispy Baked Chicken Wings is just how little you need to make something truly unforgettable. Every ingredient plays a key role in achieving that signature crunch, savory depth, and gorgeous color, so round up these heroes and let’s make some wings!
- 2 pounds chicken wings (split and tips removed): The obvious star—look for plump, fresh wings for best texture.
- 1 tablespoon baking powder (aluminum-free): This secret ingredient is crucial for getting that shatteringly crispy skin.
- 1 teaspoon kosher salt: Enhances all the natural flavors and helps wick away extra moisture.
- 1/2 teaspoon black pepper: Adds a gentle heat and earthiness for balance.
- 1/2 teaspoon garlic powder: Gives your wings a savory, aromatic kick without overpowering.
- 1/2 teaspoon smoked paprika: Brings smoky, vibrant color and a subtle depth of flavor.
- 1/4 teaspoon cayenne pepper (optional): Perfect if you like things with a little more heat—totally adjustable.
- Cooking spray or vegetable oil for greasing: Keeps the wings from sticking and helps them brown up beautifully.
How to Make Crispy Baked Chicken Wings
Step 1: Prep Your Oven and Pan
Start by cranking your oven up to 425°F (220°C)—this high heat is essential for achieving super crispy results. Line your largest baking sheet with foil to save on cleanup, then set a wire rack on top. A quick spray or brush with oil will keep the wings from sticking and allow the hot air to circulate all around for even crunch.
Step 2: Dry the Wings Thoroughly
This one little step makes a huge difference! Use paper towels to pat each wing as dry as possible. Moisture is the enemy of crispiness, so don’t skimp here. Drier wings mean maximum crunch once they hit the heat.
Step 3: Season Generously
Toss the dried wings in a large bowl with baking powder, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne if you’re feeling spicy. The baking powder is the magic element that bubbles up during baking and makes the skin extra crispy. Toss until the wings are evenly coated, so every bite sings with flavor.
Step 4: Arrange and Bake
Line up the wings on your prepared rack in a single layer, making sure there’s a little space between each one to help the air circulate. Put them into the oven and bake for 20 minutes. Then, flip each wing over and continue baking for another 20-25 minutes, or until they’re golden brown, irresistibly crisp, and the kitchen smells like pure comfort.
Step 5: Rest and Serve
Take the baking sheet out and give the wings a few minutes to rest—this helps the skin set and keeps the juices inside each wing. Pile them high on a platter and serve as they are, or dress them up in your favorite sauce for a flavorful twist.
How to Serve Crispy Baked Chicken Wings
Garnishes
Add the finishing touches with a sprinkle of sliced green onions, a dash of extra smoked paprika, or even a handful of chopped fresh parsley. A squeeze of lemon over the platter brightens things up in the best way. Classic celery sticks and a side of ranch or blue cheese dressing are always a hit.
Side Dishes
Pair your Crispy Baked Chicken Wings with roasted potatoes, sweet potato fries, or a crisp, refreshing coleslaw. If you’re going for a classic pub-style spread, some nachos and a pitcher of chilled drinks really seal the deal. These wings also work beautifully with a simple green salad if you want something lighter.
Creative Ways to Present
For parties, serve the wings on a big wooden board with bowls of different sauces—think buffalo, honey mustard, and garlic parmesan. Want to impress? Thread them onto skewers for an easy-to-grab appetizer, or create a “build your own wing bar” and let everyone customize their own with sauces and toppings.
Make Ahead and Storage
Storing Leftovers
If you somehow have any leftovers, pop them into an airtight container and refrigerate for up to 3 days. The wings will still be flavorful, and you can crisp them back up when you’re ready for round two.
Freezing
Crispy Baked Chicken Wings freeze very nicely! Let them cool completely, then arrange in a single layer on a baking sheet to freeze until solid. Once frozen, transfer to a freezer bag and stash them for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
To get that original crunch back, reheat the wings on a rack in a 400°F oven for about 10-12 minutes. Avoid the microwave if possible, as it’ll soften the skin and undo all your hard work!
FAQs
How do I make my Crispy Baked Chicken Wings extra crunchy?
The key is in the drying—pat your wings as dry as possible, then make sure to use aluminum-free baking powder. Baking them on a wire rack also helps ensure the heat hits all sides for the ultimate crispy texture.
Do I have to use baking powder for this recipe?
Yes, the baking powder reacts with the chicken skin in the oven to create tiny bubbles, which is what gives these Crispy Baked Chicken Wings their signature crackle. Don’t worry, you won’t taste it!
Can I make these wings ahead of time for a party?
Absolutely! You can bake the wings a few hours ahead, let them cool, and then re-crisp them in a hot oven for about 8-10 minutes just before guests arrive. They’ll taste freshly made!
What sauces go best with Crispy Baked Chicken Wings?
Classic buffalo, sweet chili, barbecue, honey garlic, or even a buttery garlic parmesan all work beautifully. Serve an assortment so everyone can find something they love.
Are these wings really healthier than fried wings?
Yes! Baking uses far less oil than deep frying, which means less fat and fewer calories—but you still get that delightful crunch and juicy chicken.
Final Thoughts
Once you try these Crispy Baked Chicken Wings, you’ll understand why they’re such a staple at my house. They’re impossibly crunchy, deeply flavorful, and couldn’t be easier to make. Grab your favorite dipping sauce and invite a few friends over—it’s wing time!
Print
Crispy Baked Chicken Wings Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Crispy Baked Chicken Wings are a delicious and healthier alternative to traditional fried wings. Coated in a flavorful mix of spices and baking powder, they come out of the oven perfectly crispy and golden brown. Enjoy them plain or toss them in your favorite sauce for a tasty snack or meal.
Ingredients
Chicken Wings:
- 2 pounds chicken wings (split and tips removed)
Seasoning:
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Greasing:
- cooking spray or vegetable oil for greasing
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top, greasing it lightly with cooking spray or oil.
- Prepare the Wings: Pat the chicken wings dry with paper towels. In a bowl, toss wings with baking powder, salt, pepper, garlic powder, smoked paprika, and cayenne if using.
- Bake the Wings: Arrange wings on the prepared rack in a single layer. Bake for 20 minutes, flip, and bake for an additional 20-25 minutes until crispy.
- Serve: Let the wings rest for a few minutes before serving. Enjoy plain or toss with sauce.
Notes
- For extra crispiness, ensure wings are thoroughly dried before seasoning.
- Pair with ranch or blue cheese dressing and celery sticks for a classic wing platter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5-6 wings
- Calories: 310
- Sugar: 0g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 110mg
