This really is the best recipe for baked chicken wings that are actually, really, truly crispy!
While many chicken wings recipes come out juicy, we need them to be amazing with crispy skin too! This method originally appeared years ago in a fave Honey Garlic chicken wings recipe and can be enjoyed with ANY sauce (or no sauce at all, the choice is yours)!
The Best Appetizer for Game Day
Chicken wings are the real MVP, no gathering is complete without them!
When making snacks, I honestly do not love deep frying so I try to avoid it. I do love air fryer wings but often can’t fit enough in the air fryer so I needed a way to get actually crispy baked wings.
These are tender and juicy inside while having a super crispy exterior.
The secret is in the light coating they’re given (and the rest time). Once in the oven, the baking powder crisps the skin and puffs it up from the meat making them extra crunchy!
Ingredients and Variations
CHICKEN WINGS Purchase wings that are already split to make these extra quick. If your wings aren’t split, cut the drums from the flats and discard the tips.
COATING A simple crispy coating and some salt and pepper are all you need for the basic recipe but feel free to mix in other seasonings to the flour coating. We like powdered ranch dressing, taco seasoning, or a simple combo of garlic and cayenne powder for a little heat.
How to Bake Chicken Wings
- Pat wings dry.
- Whisk together flour, baking powder, salt, & pepper (per recipe below). Toss with wings.
- Place on a foil-lined pan & refrigerate for 30 minutes (or up to 4 hours).
- Once wings are chilled & fully coated, toss in olive oil & bake.
Once baked wings can be served as salt & pepper wings or tossed with your favorite sauces from buffalo sauce to homemade bbq sauce.
Tips for the Crispiest Wings
- Pat the wings dry, moisture makes them steam (not crisp).
- Don’t skip the resting period, this allows them to dry out and draws moisture from the skin.
- Toss with olive oil for a little bit of crisp without the deep fry.
- Place on a rack on your baking pan, this allows air to circulate all around the wings.
- Line the pan with foil for easy clean up. If the pan begins to smoke from the drippings, add a new sheet of foil on top of the old foil.
- For an extra-crisp, put the baked wings under the broiler for about 2 minutes until the skins start to become golden brown.
More Game Day Goodies
- The Best Spinach Artichoke Dip
- Crispy Homemade Hot Wings
- Quick and Easy Pizza Bagels – only 4 ingredients
- Grape Jelly Meatballs – a crowd favorite
- Candied Bacon – ready in 30 minutes
- 7 Layer Dip
Did you love these Crispy Oven-Baked Wings? Be sure to leave a comment and a rating below!
Actually Crispy Oven Baked Wings
Ingredients
- 1 ½ pounds chicken wings split and tips removed, about 18 wings
- 1 tablespoon flour
- 1 teaspoon baking powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Pat wings dry with a paper towel.
- Prepare a pan by lining with foil and placing a baking rack on it. Spray the rack with cooking spray.
- Combine flour, baking powder, salt and pepper. Toss with wings and place on prepared pan. Refrigerate 30 minutes (or up to 4 hours) uncovered.
- Preheat oven to 425°F.
- Toss wings with olive oil in a bowl (ensuring there are no dry spots of flour) and return back to the prepared pan.
- Bake wings 20 minutes, flip and bake an additional 15 minutes. If your wings are smoking, remove the foil and add new foil. Cook until crisp and broil 1 minute each side if desired.
- Toss with sauce or serve with dips.
Notes
- Pat the wings dry, moisture makes them steam (not crisp).
- Don't skip the resting period, this allows them to dry out and to draw moisture from the skin.
- Toss with olive oil for a little bit of crisp without the deep fry.
- Place on a rack on your baking pan, this allows air to circulate all around the wings.
- Line the pan with foil for easy clean up. If the pan begins to smoke from the drippings, add a new sheet of foil on top of the old foil.
- For an extra-crisp, put the baked wings under the broiler for about 2 minutes until the skins start to become golden brown.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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tried a lot of different recipes that never came out truly crispy. this one was awesome. this will be my go to from now on.
didn’t care for the texture from the baking powder and flour. Needed more flavor.
Recipe works as stated. Nice crispy skin wings from your oven, juicy inside.
No temperature or baking time included with recipe
To find the temperature and time you need to scroll down towards the bottom to see the recipe or hit “jump to recipe” in the top bar. I hope this helps Sharon!
I will never order out wings again! These are perfectly crispy and not greasy.
Taste was good crispy on the outside good but the chicken was very dry. Why?
If the chicken was dry it likely overcooked. It’s possible your wings were a little smaller or your oven runs higher than mine. You want to cook the wings until the thickest part of the wing is 165°F.
I’ve made these about five times since finding the recipe! these are legitimately the best oven baked chicken wings I’ve ever had. we don’t eat sodium so I omitted the salt and load up on extra spices, changing it up every time, and each time it’s absolutely delicious! the base recipe is incredible and you can work off of it using just about anything. thank you so much!
I make these wings all the time and they are the BEST CRISPY wings. My husband is a plain guy and loves the wings “as is” with just S&P. I love variety, and use all kinds of seasoning blends for my wings. Today I’m using Chinese Five Spice to pair with Jasmine rice and stir fried veggies. I find the longer you let the wings sit in the fridge (I’ve even done overnight) the crispier they become. You only need to use a small amount of oil when you toss the wings.
I hadn’t tried making fried chicken wings in a very long time….years. In fact, now that I’m thinking about it, I’ve never attempted previously. I tried this recipe because I’d bought some chicken wings and I didn’t know how to make them so that the skin wasn’t rubbery. This recipe was easy, quick and DELICIOUS!!!! Loved that they weren’t dripping in oil. Will be making these again!
You have a lot of great recipes. Everyone in my house loves them.
Perfect first time since they were crispy and tender at the same time. Thank you very much for your assistence!
I put a tsp of garlic powder, tsp onion powder, tsp paprika in the flour mixture, turned out brilliantly .
Gotta tell you. I thought this would be awesome. I’ve seen similar recipes that stated how the baking powder would make the wings extra crispy. Even opened a fresh box of baking powder for this. Carefully followed directions. The wings looked great! Smelled wonderful….They were inedible. The baking powder made them extremely bitter!
Check your baking powder (BP). It probably contains sodium aluminum sulfate (or something like that). Some find the aluminum is some BP brands gives it a bitter, metallic taste. Try the recipe with BP that’s aluminum free. Also, it’s possible that you added too much.
is it possible you used baking soda? the bp I buy is usually in a can. I only ask because I almost did the same.
Probably used baking soda or too much baking powder. I use baking powder on every baked wing and they turn out great. I usually do one tsp per lb of wings.
Are you sure you used baking powder and not baking soda? There is a big difference. Baking SODA typically comes in a box as you described and baking powder usually comes in a round tin. Baking soda would have not been tasty on wings.
I am not a fan of the baking powder taste either. Disappointing, especially with the cost of food being so high. There is aluminum free baking powder; however, I found cornstarch works very well.
I personally have never seen baking POWDER come in a box but maybe it does. My baking soda comes in a box. Also as another said you need to use non aluminum baking powder.
Can you use cooking spray instead of olive oil?
That should work just fine.
We had tried other “crispy baked wings” recipes but this one did the trick–the wings were delicious. I only put them in the refrigerator for 30 minutes, so I look forward to trying a slightly longer resting time when we make them again. Seasoned salt is great, as well. Thank you!