Crispiest Baked Chicken Wings

overhead photo of a pile of 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.
photo of baked chicken wings
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.
overhead photo of raw chicken wings in a bowl
Then the wings are baked at a high temperature to brown and crisp the skin. The end result are some fantastically crispy baked wings.
baked chicken wings on a sheet pan fitted with a baking rack
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!
close-up photo of the Crispiest Baked Chicken Wings

Crispiest Baked Chicken Wings

Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 30 minutes
Course: Appetizer
Cuisine: American
Servings: 6
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.

Ingredients:

  • 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!

Directions:

  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.
Nutrition Facts
Crispiest Baked Chicken Wings
Amount Per Serving (0.17 of recipe)
Calories 289 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2.1g 11%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 1.9g
Cholesterol 129.3mg 43%
Sodium 380.9mg 16%
Total Carbohydrates 1.8g 1%
Dietary Fiber 0.1g 0%
Protein 49.8g 100%
Vitamin A 3%
Vitamin C 5%
Calcium 19%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

20 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!!

  5. I’m going to make these wings this week. I just want to make sure the 425 for 50min is correct. I don’t want to over cook my wings. 

  6. can i use this trick for other pieces of chicken like drumsticks or thighs?

    • I have not tested this with other pieces of chicken. I would imagine it should work though the cooking time may need to be adjusted

  7. Have you tried adding more seasoning like Goya adobo or Tony’s? Just curious if adding more dry seasoning would change end result or not?
    Thanks so much!

    • you can add different seasonings at the end. This recipe is just for the plain chicken wings. Just make sure if you are adding seasonings, to sprinkle them at the end after the wings are done cooking

  8. Thanks for sharing, Kirbie.  We are a big fan of crispy salt and pepper wings.  In this recipe, would I toss the cooked wings in salt and pepper, or add it in with the baking powerder/salt mixture before cooking?

  9. So, do you remove the wings from the oven after the 30min at 250, preheat to 425 and then put them back in? Or just leave them in while the oven gets up to 425? 

    • You remove the wings and put them back in when the oven reaches 425. You also move what section of the oven they go back in as stated in step 5.


  10. I made this recipe twice following instructions to the letter except that the first time I used the convection bake setting of my oven and they were extremely overdone and dry. The second time I did not use the convection setting and I still took them out 10 minutes earlier than indicated. They were good the second time with the shortened cooking time of 40 minutes. 

    • In my experience, oven cooking times needs to be adjusted with convection oven. I have only tested these in a conventional oven

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