Quick Look at these Crispy Baked Chicken Wings with Baking Powder
- Ready In: 40 minutes
- Serves: 6
- Main Ingredients: chicken wings, baking powder, salt and pepper – that’s it!
- Dietary Info: Dairy-Free and Gluten-Free (omit baking powder for Whole30/Paleo)
- Cooking Method: baked on a wire rack to give air flow that helps brown and crisp the skin – no frying!
- Best For: easy weeknight dinner, delicious appetizer, or game day snack
- Versatile: toss in any sauce for serving, like homemade buffalo sauce!
Share and summarize this recipe:
Why You Have To Make These Crispy Wings!
- No frying required – achieve that crispy skin with juicy meat on the inside with out the pot of hot oil.
- Customizable – keep some plain, toss some in tangy buffalo sauce, homemade barbecue sauce, or any other wing sauce!
- Ready-to-eat in only 40 minutes with 4 real, simple ingredients.
- Versatile – serve them up for dinner, as an appetizer, or game day snack!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Wings – make sure they are fully thawed before baking. We used a combination of flat wings and drummies.
- Baking Powder – coating the outside of the wings in baking powder helps get that perfectly crispy skin! Feel free to use regular or aluminum free.
- Salt + Pepper – kept the seasoning simple because we love to toss them in our favorite sauce, but you can use any seasoning you love (like our homemade chicken seasoning)!
How To Make Oven Baked Chicken Wings
Step 1 – Dry chicken wings with paper towel.
Step 2 – Toss chicken wings with baking powder.
Step 3 – Place wings in a single layer on a sheet pan with a wire rack. Season with salt and pepper.
Step 4 – Bake to an internal temperature of 165°F. Option to broil for extra crisp skin.
Erin’s Testing Tips: What We Learned
- Remove Moisture! To achieve a very crispy skin during testing we made sure the chicken wings were VERY dry on all sides. Use paper towel to remove as much moisture as possible.
- Air Flow – Raising the chicken wings on a wire rack helps the air flow around each wing for maximum crispness.
- Finish under broiler – move the pan up to just below the broiler (for 1-3 minutes) to achieve a golden brown color and crisp skin!
Best Ways To Enjoy Oven Baked Chicken Wings
There are so many different ways to serve these juicy chicken wings! Here are a few suggstions:
- Solo: Keep them simple with salt and pepper
- Add Some Spice: toss in homemade buffalo sauce
- Go Sweet/Smoky: coat in homemade bbq sauce
- Serve with ranch dressing, blue cheese dressing, carrot sticks, and/or celery sticks
Oven Baked Chicken Wings FAQs
You can, but the seasoning won’t stick to them and it will be very hard to achieve a crispy skin. For best texture, use chicken wings that are fully thawed and then pat dry as instructed.
No, they do not need to be covered. The hot oven air should circulate the wings to crisp the skin and this can’t happen if they are covered.
To keep as much crispy texture as possible it is best to reheat them in the oven or an air fryer. A microwave can be used but can affect the crispness of the skin.
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Equipment
Ingredients
- 3 pounds chicken wings
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- pinch ground black pepper
Instructions
- Prep: Preheat oven to 425℉ and line a sheet pan with aluminum foil or parchment paper. Place an oven-safe wire rack on top and spray with nonstick cooking spray.
- Season Chicken: Pat 3 pounds chicken wings VERY DRY with paper towels. Put them in a large bowl and toss with 1 tablespoon baking powder. Then, place them in a single layer (not touching) on the prepared wire rack. Season the wings generously with 1½ teaspoons kosher salt and a pinch ground black pepper.
- Bake: Place in the oven, middle rack, and let cook for 30-35 minutes or until fully cooked (internal temperature of 165℉ – use a meat thermometer).
- Optional Broil: Feel free to place the wings under the broiler for 1-3 minutes (watch closely) to get a crisp, golden brown skin on the wings.
- Rest + Serve: Remove from oven and let rest for 5 minutes. Serve seasoned with salt and pepper or toss in your favorite sauce.
Notes
- Serving Suggestion: feel free to toss these oven baked wings in a homemade buffalo sauce or homemade bbq sauce before serving with a traditional dip, like creamy ranch dressing or easy blue cheese dressing.
- Storage: leftover chicken wings can be kept in an airtight container in the fridge for 3-4 days.
Nutrition
Original post published on 1/20/20. Recipe retested with new photos added on 9/11/26.
Mike says
Made this recipe as a last minute football snack and turned out awesome. Thanks for posting!
Meagan says
This has become a staple-super easy and versatile (I’ve made both the buffalo and sesame ginger versions) and takes no time at all!
Erin says
Yay! That is awesome to hear! I know, I use this recipe basically weekly for various things! Thanks for leaving your feedback – I really appreciate it!