Crispiest Baked Chicken Wings

Crispy Baked Chicken Wings
Today I’m sharing a method for producing the crispiest baked chicken wings. With just one extra ingredient, the wings come out golden with skin that stays crispy for hours.

So what’s the secret ingredient? Baking powder. Coating the chicken skin with baking powder raises the pH level, which helps to break down proteins in the skin and brown the skin.
The method was published in Cook’s Country back in 2013, but I only recently came across it.

Wings are dried, then coated in baking powder. They are then placed on a wire rack so that the air circulates underneath the wings as well, and baked at a low temperature to dry out the skin and render off most of the fat.
Then the wings are baked at a high temperature to brown and crisp the skin. The end result are some fantastically crispy baked wings.
These wings are perfect as is or glazed with sauce. They are great as an appetizer for parties, game day food and more. I will definitely be making these again and will have to make more next time. I polished off six wings before I even took a photo!
Crispiest Baked Chicken Wings

Crispiest Baked Chicken Wings

This method produces the crispiest baked chicken wings. With just one little extra ingredient, the wings come out golden brown with skin that stays crispy for hours.


  • 3 lbs chicken wings, defrosted and patted dry with paper towels (I purchased ones already separated into first and second wing sections but you can also use full wings and separate them)
  • 1/2 tsp salt
  • 1 1/2 tbsp baking powder (not baking soda!)


  1. Preheat oven to 250°F. Line a large baking sheet (half sheet pan size works) with foil. Place a cooling wire rack on top and spray surface with cooking oil spray.
  2. In a large bowl, add wings and sprinkle with salt and baking powder. Toss the wings until they are evenly coated in the baking powder and salt.
  3. Place the wings, side by side onto the cooling rack. All the wings should fit in a single layer on baking sheet without touching (but they will be quite close to each other).
  4. Bake for 30 minutes in the lower half of the oven. The wings should look smaller (from the skin being dried out and fat rendered off) but still very pale.
  5. Raise oven temperature to 425°F. Place wings back into the oven, this time in the upper middle section of the oven. Bake wings for about 50 minutes. Wings should be golden brown and when you touch the skin, it should feel crispy. Allow the wings to cool for about 5-10 minutes, which should further settle and crisp the skin even more. Eat wings as is or coat them in your favorite glaze or serve them with your favorite dipping sauce.
Slightly adapted from RecipeTin Eats, originally published on Cook's Country

All images and content are © Kirbie's Cravings.

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8 comments on “Crispiest Baked Chicken Wings”

  1. Very interesting about the baking powder; I would have thought that the baking powder would leave a taste, but I guess not. Plus, it’s a small amount. I’ll have to try this soon!

    • Baking soda would have definitely left a taste, but I think baking powder is neutral enough that it doesn’t. You should definitely try it!

  2. Need to buy some wings now, heh heh. Those wings look fantastic!

  3. Definitely saving this to pinterest! Can’t wait to try!

  4. Thanks so much for this tip. I cannot wait to try it. My honey is a real stickler about crispy wings – and I can be freed from the fryer. You are mahvelous dahling!!

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