Crispy Oven-Baked Chicken Wings

The Best Crispy Chicken Wings Without Frying

There’s something so satisfying about biting into a crispy, juicy chicken wing. Whether you’re making them for a game day snack, a family dinner, or just because you’re craving something delicious, these oven-baked chicken wings will hit the spot. They have all the crunch of fried wings but without the extra oil and mess!

The best part? You don’t need a deep fryer to get that perfect crispiness. With a few simple tricks, like using baking powder and high heat, you can achieve golden-brown, crispy wings straight from your oven. They’re easy to make, require minimal ingredients, and come out perfect every time.

I love making these wings because they’re a no-fuss recipe that works for any occasion. They make a great appetizer for parties, a quick dinner on busy weeknights, or even a fun family meal where everyone can pick their favorite dipping sauces. Plus, they’re budget-friendly, and you probably already have everything you need to make them at home!

About Crispy Oven-Baked Chicken Wings

Chicken wings are a classic favorite, whether at a party, a game night, or just a casual dinner at home. While most people think of deep-fried wings when they hear “crispy chicken wings,” this recipe proves that you don’t need a fryer to get that same satisfying crunch.

Unlike fried wings, these oven-baked wings are lighter but still full of flavor. They use a special baking technique that removes excess moisture, allowing the skin to crisp up beautifully in the oven. Plus, there’s no need to deal with hot oil, messy splatters, or the lingering smell of frying. Just toss them in some seasoning, bake, and enjoy!

Why You’ll Love It

1. Super Crispy Without Frying – Thanks to a little baking powder and high heat, these wings come out golden and crunchy, just like deep-fried ones!
2. Healthier Option – Since they’re baked, you avoid all the extra oil from frying, making them a lighter and guilt-free option.
3. Easy to Make – No fancy equipment or frying skills needed—just season, bake, and enjoy!
4. Perfect for Any Occasion – Whether it’s game night, a party, or a quick dinner, these wings always hit the spot.
5. Customizable Flavors – Toss them in your favorite sauce—buffalo, BBQ, garlic parmesan, or honey mustard—to switch things up!

Ingredients

• Chicken Wings:
  • 2 lbs (about 12-15) chicken wings, split into drumettes and flats
• For Crispiness:
  • 1 tbsp baking powder (aluminum-free)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
• Optional Sauces & Seasonings:
  • ½ cup buffalo sauce
  • ½ cup BBQ sauce
  • 2 tbsp melted butter (for tossing wings in sauce)

Ingredient Notes

• Baking Powder is the Secret! – This is what makes the skin extra crispy in the oven. Just make sure to use aluminum-free baking powder to avoid a bitter taste.
• Pat the Wings Dry – The drier the wings, the crispier they’ll get. Use paper towels to remove excess moisture before seasoning.
• Use a Wire Rack – Placing the wings on a wire rack over a baking sheet helps air circulate, crisping them up evenly.
• Customize the Flavors – You can toss the wings in your favorite sauce or season them with different spices like cayenne, lemon pepper, or smoked paprika for variety!

Kitchen Tools Needed

1. Baking Sheet – A large rimmed baking sheet holds the wings and catches any drippings.
2. Wire Rack – Elevates the wings so air circulates them, helping them crisp up evenly.
3. Mixing Bowl – For tossing the wings with baking powder and seasonings.
4. Tongs – Makes it easy to flip the wings halfway through baking.
5. Parchment Paper or Aluminum Foil – Helps with easy cleanup by lining the baking sheet.
6. Measuring Spoons – Ensures accurate seasoning for the best flavor.

Personal Recommendation

I love using a heavy-duty baking sheet with a nonstick wire rack for the crispiest results. If you don’t have a wire rack, you can place the wings directly on a parchment-lined baking sheet, but they won’t get quite as crispy on the bottom.

Cooking Instructions

Step 1: Prep the Wings (10 Minutes)

1. Preheat your oven to 425°F (218°C). This high heat is key for crispy wings!
2. Pat the wings dry with paper towels. The drier they are, the crispier they’ll get in the oven.
3. Toss with seasonings. In a large bowl, mix the chicken wings with baking powder, salt, pepper, garlic powder, and paprika. Coat them evenly.

Pro Tip: Baking powder helps break down the skin, making it super crispy when baked—don’t skip it!

Step 2: Arrange the Wings (5 Minutes)

4. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
5. Place a wire rack on top of the baking sheet and arrange the wings in a single layer. Make sure they’re not touching so the heat can circulate properly.

No wire rack? No problem! Just flip the wings halfway through baking to crisp both sides.

Step 3: Bake Until Crispy (50-55 Minutes)

6. Bake for 30 minutes on the middle rack. Then, flip each wing and continue baking for another 20-25 minutes until golden brown and crispy.

Pro Tip: Every oven is different, so start checking around the 45-minute mark. The wings should be deep golden and have a crunchy exterior.

Step 4: Toss in Sauce (Optional, 5 Minutes)

7. Once baked, remove the wings and let them rest for 5 minutes. This helps the juices settle.
8. Toss the wings in your favorite sauce—buffalo, BBQ, garlic parmesan, or honey mustard. If you like extra crispy wings, serve the sauce on the side for dipping instead!

Now, dig in and enjoy your crispy, oven-baked chicken wings!

Tips and Tricks for Success

• Don’t Skip the Baking Powder! – This is the secret to crispy wings without frying. Just make sure it’s aluminum-free to avoid a bitter taste.
• Dry Wings = Crispy Wings – Patting the wings dry before seasoning removes excess moisture, helping them crisp up beautifully.
• Give Them Space – Crowding the wings on the baking sheet traps steam, making them soggy. Arrange them in a single layer with space in between.
• Bake on a Wire Rack – This allows hot air to circulate all around the wings, ensuring even crispiness. No rack? Flip them halfway through!
• Crank Up the Heat at the End – If your wings aren’t as crispy as you’d like, increase the oven temperature to 450°F (232°C) for the last 5-10 minutes.

Ingredient Substitutions and Variations

• No Baking Powder? – Use cornstarch instead! It also helps create a crispy coating.
• Different Seasonings? – Swap out the garlic powder and paprika for lemon pepper, Cajun seasoning, or a simple salt and pepper mix.
• Want Spicy Wings? – Add a pinch of cayenne pepper or chili powder to the seasoning mix for extra heat.
• Gluten-Free? – These wings are naturally gluten-free! Just double-check your baking powder to be sure.
• Sauce Ideas – Try tossing your wings in teriyaki, honey sriracha, ranch seasoning, or even a dry rub for a twist on classic flavors.

There’s no wrong way to enjoy these crispy oven-baked wings—just customize them to your taste!

Serving Suggestions

• Classic Game Night Combo – Serve with celery sticks, carrot sticks, and ranch or blue cheese dressing for the ultimate game-day snack.
• With a Side of Fries – Pair with crispy French fries or sweet potato fries for a restaurant-style meal at home.
• Wings & Rice – I love serving these wings with garlic butter rice or fried rice for a filling dinner.
• Fresh Salad on the Side – Balance the crispy wings with a light Caesar salad or coleslaw for a refreshing contrast.
• Wing Platter Party – Make a variety of flavors (BBQ, buffalo, garlic parmesan) and serve with different dipping sauces for a fun mix-and-match meal.

Storage and Reheating Instructions

• Storing Leftovers: Place leftover wings in an airtight container and store them in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze cooked wings in a single layer on a baking sheet, then transfer to a freezer bag. They’ll stay good for up to 3 months.
• Reheating in the Oven (Best Method!): Preheat the oven to 375°F (190°C) and bake for 10-15 minutes until heated through and crispy.
• Air Fryer Method: Reheat at 350°F (175°C) for 5-7 minutes for quick and crispy results.
• Microwave (Not Ideal but Works!): Heat in 30-second bursts until warm, but they won’t be as crispy.

Pro Tip: If reheating from frozen, let the wings thaw in the fridge overnight before baking or air frying for best results!

Frequently Asked Questions

Can I use frozen wings?

Yes, but thaw them first! Frozen wings release extra moisture, which prevents them from getting crispy. Let them thaw in the fridge overnight and pat them dry before seasoning.

Do I have to use baking powder?

Baking powder is the secret to crispy skin, but if you don’t have it, you can use cornstarch instead. Just don’t use baking soda—it has a very strong taste!

How do I make these wings extra crispy?

For ultra-crispy wings, bake them at 425°F (218°C) on a wire rack and let them rest for 5 minutes before tossing them in sauce. You can also turn the oven to 450°F (232°C) for the last 5-10 minutes for extra crunch.

Can I make these wings in an air fryer?

Absolutely! Air fry at 400°F (200°C) for 20-25 minutes, flipping halfway through. They’ll cook faster and still turn out crispy.

What sauces go best with these wings?

Buffalo sauce, BBQ sauce, garlic parmesan, honey sriracha, or even just a sprinkle of lemon pepper seasoning! You can also mix melted butter with your favorite hot sauce for a simple but delicious coating.

Can I make them ahead of time?

Yes! Bake them fully, let them cool, and store them in the fridge. When ready to eat, reheat in the oven at 375°F (190°C) for 10-15 minutes to bring back the crispiness.

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I’d love to hear how these crispy oven-baked wings turn out for you! Let me know in the comments—what’s your favorite sauce to toss them in? Happy cooking!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!