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Ultimate Crispy Baked Chicken Wings: Secrets to Non-Soggy Oven Crunch (No Fry!)

A close-up shot of a pile of golden brown, crispy baked chicken wings served on a white plate.
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Learn the simple technique using baking powder to achieve shatteringly crispy skin on chicken wings when baked in the oven. This recipe delivers juicy meat and a crunchy exterior without deep frying, perfect for game day or a quick dinner.

Ingredients

Scale
  • 2 lbs chicken wing sections (flats and drumettes)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil (optional, for tossing after baking)
  • Your favorite sauce (e.g., Buffalo sauce) for tossing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easier cleanup. Place a wire cooling rack on top of the prepared baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and paprika. Mix the dry ingredients well.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every wing is evenly coated with the seasoning and baking powder mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation. Do not overcrowd the rack.
  6. Bake for 25 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 crisp. The internal temperature should reach 165°F (74°C).
  8. Remove the wings from the oven. If you want extra crispiness, switch the oven to broil for 1-2 minutes, watching constantly to prevent burning.
  9. Transfer the hot, crispy wings to a clean bowl. If desired, drizzle lightly with olive oil and toss with your favorite sauce or serve dry with a side of sauce for dipping.

Notes

  • Using a wire rack allows air to circulate underneath the wings, which prevents the bottom from steaming and becoming soggy.
  • Baking powder raises the pH level of the chicken skin, helping it to brown and crisp faster. Do not substitute with baking soda.
  • For the juiciest inside, do not sauce the wings until they are fully cooked and removed from the oven.
  • If you are making Buffalo wings, toss the cooked wings in the sauce, then return them to the oven (or broiler) for 2-3 minutes to set the sauce.

Nutrition

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