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Extra Crispy Baked Chicken Wings: The Ultimate No-Fry Recipe

A pile of incredibly crispy, glazed chicken wings coated in a rich, dark sauce, served on a white plate.
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You want restaurant-quality crispy chicken wings without the mess of frying. This easy oven-baked chicken wings recipe uses a simple technique to give you super crispy wings that stay juicy inside. They are perfect for game day food or your next party.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons unsalted butter, melted (for tossing after baking)
  • 1/4 cup your favorite wing sauce (e.g., Buffalo, Honey Garlic)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil for easy cleanup, then place a wire cooling rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for achieving crispy chicken wings.
  3. In a large bowl, combine the baking powder, salt, pepper, garlic powder, and cayenne pepper.
  4. Add the dried chicken wings to the bowl and toss them thoroughly until every piece is evenly coated with the dry mixture. The baking powder helps draw out moisture and promotes browning.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; this allows air to circulate for maximum crispiness.
  6. Bake for 25 minutes. Flip the wings over.
  7. Continue baking for another 20 to 25 minutes, or until the skin is golden brown and very crispy.
  8. Remove the wings from the oven. Place them in a clean, large bowl.
  9. Drizzle the melted butter over the hot wings and toss gently.
  10. Add your chosen wing sauce (Buffalo, Honey Garlic, etc.) and toss again until the wings are fully coated.
  11. Serve your homemade chicken wings immediately with celery sticks and blue cheese dressing for the best game day food experience.

Notes

  • For the absolute best results, place the wings in the refrigerator uncovered for at least one hour after drying and before coating. This further dries the skin.
  • If you prefer a dry rub finish, skip steps 6 through 10 and toss the hot wings with an extra tablespoon of seasoning blend instead of sauce.
  • If you are using an air fryer, cook at 380 degrees Fahrenheit for 20 minutes, shaking the basket halfway through.

Nutrition

Find it online: https://kingscook.com/crispy-baked-chicken-wings-easy-recipe/