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Extra Crispy Baked Chicken Wings (No Fry Method)

A close-up of several crispy, glazed chicken wings piled high in a white bowl, catching the sunlight.

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Make shatter-crisp chicken wings in your oven without deep frying. This recipe uses a simple baking powder trick for juicy meat and crunchy skin, perfect for game day or parties.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Your favorite sauce for tossing (e.g., Buffalo, BBQ, Honey Garlic)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil for easier cleanup, then place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. Moisture prevents crispiness.
  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. Toss thoroughly until every piece is evenly coated with the dry 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 pan.
  6. Bake for 25 minutes.
  7. Flip the wings over. Return them 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. Immediately transfer them to a clean bowl.
  9. Toss the hot, crispy wings with your desired sauce until coated.
  10. Serve immediately with dipping sauces.

Notes

  • For the crispiest results, do not skip drying the wings thoroughly before seasoning.
  • If you prefer a saucier wing, toss them in sauce after the final bake and return them to the oven under the broiler for 1-2 minutes to set the glaze.
  • This base recipe works well with dry rubs like Lemon Pepper or Garlic Parmesan applied after baking instead of a wet sauce.

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