Learn how to make crispy baked chicken wings! These wings come out of the oven hot and crispy and stay crispy for hours. Plus you only need three ingredients to make them.
Today I’m sharing a method for producing the crispy 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.
With this method you can make wings that are crispy on the outside and juicy on the inside. They are perfect – you won’t want to make them any other way.
- Chicken wings
- Baking powder
How to Make Crispy Chicken Wings
Wings are pat dry with paper towels to remove moisture, 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.
I like to line the baking sheet with aluminum foil to make clean-up easy.
Then the wings are baked at a high temperature to brown and crisp the skin. The end result is some fantastically crispy baked wings.
Sauces, Dips, and Seasoning Ideas
These wings are perfect as is or glazed with a sauce or served with a dip. Here are some ideas:
- Toss them in buffalo sauce, teriyaki sauce, or BBQ sauce.
- Dip them in ranch, hot sauce, blue cheese dressing, or honey garlic sauce.
You can also season the baked wings with seasonings and spices like salt, pepper, garlic powder, Cajun seasoning, lemon pepper, paprika, or another spice rub you like.
This chicken wings recipe is 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!
More Chicken Recipes
Crispiest Baked Chicken Wings
- 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!
- 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.
- 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.
- 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).
- 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.
- 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.
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.