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Get Truly Crispy Baked Chicken Wings Without Deep Frying

A pile of golden brown, glossy crispy baked chicken wings, with one wing broken open showing the white meat inside.
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Follow this simple oven baking method using baking powder to achieve shatteringly crispy baked chicken wings that are juicy inside. This is the secret to ultimate crunch without the messy deep frying.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Optional: Your favorite sauce for tossing after baking (e.g., Buffalo sauce)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easier cleanup, then place a wire cooling rack on top of the baking sheet. This setup allows air to circulate around the wings for maximum crispiness.
  2. Pat the chicken wings completely dry using paper towels. Removing surface moisture is key to getting that perfect crunch.
  3. In a medium bowl, combine the baking powder, salt, garlic powder, onion powder, paprika, and black pepper. Mix the dry ingredients well.
  4. Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the spice and baking powder mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each wing. Do not overcrowd the rack.
  6. Bake for 20 minutes.
  7. Flip each wing over. Return the pan to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  8. Remove the wings from the oven. If you are using sauce, place the hot wings in a clean bowl and toss immediately with your desired sauce until coated.
  9. Serve your extra crispy baked chicken wings right away with dipping sauces.

Notes

  • Baking powder is the secret ingredient; it helps dry out the skin and promotes browning, giving you that deep-fried texture without the oil.
  • For the absolute crispiest results, you can switch the oven to the broil setting for the last 1 to 2 minutes, watching carefully to prevent burning.
  • If you prefer a dry rub finish instead of sauce, toss the hot wings with extra spices immediately after removing them from the oven.

Nutrition

Find it online: https://spoonfulsnap.com/crispy-baked-chicken-wings/