Name: Baked Crispy Chicken Wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs chicken wings, split and tips removed; 1 tbsp baking powder (aluminum-free); 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; Optional: cayenne pepper or chili powder for heat; Optional: hot sauce or wing sauce for tossing after baking

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I love these Baked Crispy Chicken Wings because they are golden, crunchy, and full of flavor without deep frying. The skin gets perfectly crisp in the oven while the meat stays juicy, making them my go-to snack or party dish.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple and healthier than fried wings, but still just as satisfying. I can season them any way I like—spicy, savory, or tangy—and the oven does all the work. Plus, I don’t have to deal with a greasy mess in the kitchen, which makes me want to make them again and again. Baked Crispy Chicken Wings

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

2 pounds chicken wings, split into drumettes and flats
2 tablespoons baking powder (not baking soda)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
Optional: hot sauce, barbecue sauce, or honey for tossing

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with foil, then place a wire rack on top.
I pat the chicken wings dry with paper towels to remove excess moisture, which helps them get crispy.
I mix the baking powder, salt, black pepper, garlic powder, and paprika in a small bowl.
I toss the wings in the baking powder mixture until evenly coated.
I arrange the wings on the wire rack in a single layer, making sure they don’t touch.
I bake for 40-50 minutes, flipping halfway through, until the wings are golden brown and crispy.
If I want, I toss the wings in my favorite sauce after baking, then serve immediately.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

I like to experiment with different seasonings. For a spicy kick, I add cayenne pepper or chili powder. For a sweet-savory flavor, I toss the wings in honey and sriracha after baking. I also enjoy garlic parmesan wings by mixing melted butter with garlic and parmesan cheese. Baked Crispy Chicken Wings

storage/reheating

I store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet in a 375°F (190°C) oven for 10-15 minutes to crisp them up again. I avoid microwaving because it makes the skin soft.

FAQs

Can I make these wings ahead of time?

I sometimes prep the wings with the seasoning the night before and refrigerate them. I bake them fresh the next day for the best crispiness.

Can I use frozen wings?

I usually thaw frozen wings completely before baking to ensure they cook evenly and get crispy.

Can I make them spicy?

Yes, I add cayenne pepper, chili powder, or toss the baked wings in hot sauce for heat.

Do I have to use a wire rack?

I find the wire rack helps air circulate and makes the wings crispier, but I’ve also baked them directly on foil with good results—just flip them halfway.

Can I bake larger or smaller batches?

Yes, I adjust the baking time slightly if I’m making more wings, and I make sure they’re not crowded on the pan so they stay crispy.

Conclusion

I find these Baked Crispy Chicken Wings to be the perfect balance of crispy and juicy. They’re easy to make, customizable with any flavor, and always a hit whether I’m serving them for a snack, game day, or casual dinner. The best part is enjoying that crunchy skin without the guilt of deep frying.