Learn how to make super crispy chicken wings with only 2 ingredients. These chicken wings are not battered or fried but they are just as crunchy. They can be baked or cooked in the air fryer and are very easy to make.
Whether you’re looking for an easy dinner idea, game-day snack or dish to make for a party, these wings work for any of those occasions. These are my favorite wings to make.
- Chicken Wings
- Baking Powder
Chicken wings: You can use fresh or frozen. I usually use frozen because they already have salt added to them from the salt and water solution they are soaked in so I don’t need to add any additional salt. I also buy the party wings which are already separated into drummettes and wingettes.
Baking Powder: Baking powder is the secret to make these wings extra crispy. The chicken wings are lightly coated in baking powder, which helps to dry out the skin and makes the skin extra crispy.
How to Make Extra Crispy Wings
The wings are first patted dry with a paper towel. They are then coated in baking powder. If you want to add other seasonings, you add it with the baking powder. The wings are then ready to be baked or cooked in the air fryer.
The air fryer version is my preferred method. You only need to cook the wings about 25 minutes and they are done.
If you bake them in the oven, they do take longer (about 1 hour and 20 minutes) and you need to cook them first at a lower temperature and then at a higher temperature, but they also turn out super crunchy.
I love eating these wings just as they are. They are already a little bit salty if you use frozen wings so I don’t think they need anything else. But if you want something more than plain wings, you can easily change up the flavors.
If you have a favorite dry seasoning blend you like to use on chicken, you can go ahead and coat the chicken in them before baking or air frying.
You can also add dry or wet sauces to the wings after they are done cooking. I love making Garlic Parmesan-coated wings and Chinese salt and pepper wings.
If you’re looking for more saucy wings, I’ve also got recipes for Chinese Orange chicken wings and Sriracha buffalo wings.
2 Ingredient Super Crispy Chicken Wings
- 2 lb (907 g) chicken wings
- 1 tbsp (14.5 g) baking powder
- Pat dry the chicken wings with paper towel.
- In a large bowl, add wings and sprinkle baking powder. Toss the wings until they are evenly coated in the baking powder.
- If cooking in the air fryer: Place the wings in a single layer in your air fryer basket, making sure none of them overlap or touch. You may need to cook in two batches if your air fryer is not big enough. If your air fryer basket is not nonstick, coat the bottom with cooking oil spray before adding the wings. Most air fryer baskets I've seen are nonstick, so the oil spray is not necessary. Set your air fryer to 400°F (204°C), and let it preheat. Once it reaches the correct temperature, put the wings in and cook the wings for about 20 minutes, flipping the wings halfway through. After the 20 minutes, flip the wings back one more time and cook about 5 more minutes or until wings reach desired crispiness.
- If cooking in the oven, preheat oven to 250°F (121°C). Line a large baking sheet with foil. Place a cooling wire rack on top and spray surface with cooking oil spray if it's not nonstick. Place wings in a single layer on the cooling rack, making sure none of them touch or overlap. Bake for 30 minutes in the lower section of the oven. Raise oven temperature to 425°F (218°C). Place wings back into the oven, this time in the upper middle section of the oven. Bake wings for about 50 minutes or until they reach desired crispiness.
- If using frozen chicken wings, make sure to defrost fully before using.
- I prefer using frozen wings because they already have salt added to them from the salt and water solution they are soaked in. If you are using fresh wings, you may want to add a little salt to the wings when you add the baking powder.
- I used frozen chicken party wings which are already separated intro drummettes and wingettes. But you can also use whole wings and separate yourself.
- If you want to add other dry seasonings, add them in with the baking powder.
- See post for more flavor ideas.
- You can double or triple them recipe if you need to make a larger amount.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
We hope you give them a try!
Thanks for Quick recipes
I would like to use this in my home cooking recipes.
We hope you love the wings!
I made these on superbowl sunday. They came out fantastic as I followed the directions to the T. I flipped them after the initial 30 minute bake. I had a variety of sauces to go with them. Will definitely make them again.
I’m so glad they turned out well for you! I made them for Superbowl Sunday too
I’m going to try this
Let us know what you think!
So why show them cooking in a frying pan?
Not sure what you are talking about. There is no picture of them in a frying pan.
If you can’t tell what a plate is, you need to worry more about identifying kitchen objects than commenting on good recipes.
Glad you enjoyed them!
EXCELLENT , CRISPY CHICKEN WINGS MY FAVORITE , I LIKED THIS EASY RECIPE OF YOURS , THANKS .
I’m glad you like it!
Wow thank you so much for chicken wings with 2 ingredients. Your know sometimes we don’t need salt. It was so yummy
We’re glad you liked them!
If you wanted to change a baked chicken wing recipe (like this, or any other) into a Buffalo-style, when would you add the buffalo sauce?
You can toss the wings in the sauce after you cook them while they’re still hot and crispy.
I have seen a similar recipe, however, it called for aluminum free baking powder. Do you use regular baking powder? The other recipe said the regular would cause an off putting taste. I really want to try your recipe, so I’m checking with you!
The baking powder I use is aluminum free because that’s generally what I have on hand. A lot of brands of baking powder are aluminum free now. However, I don’t know if you need aluminum free powder for this recipe. I recommend aluminum free in certain recipes when a large amount of baking powder is being used. In this case, I don’t think it should cause a metallic taste, but if you are worried then I would use aluminum free.
I am thinking you can also use this on other types of chicken, legs, thighs?
Yes I think it should work well on other types of chicken parts, but I haven’t tried it.