Crispy Baked Chicken Wings (Without Baking Powder)
Learn the five essential secrets to making ultra-crispy baked chicken wings at home—golden, crunchy on the outside, juicy inside, and bursting with flavor. Master every step, from drying your wings to high-heat baking, for restaurant-quality results without frying.
Equipment
- baking sheet
- Wire rack
- mixing bowls
- Tongs
- Oven
- paper towels
Ingredients
- 2 lb chicken wings, separated into drumettes and flats
- 1 tbsp baking powder (optional, for extra crispiness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1/2 cup Buffalo sauce or preferred wing sauce (for tossing)
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
- Pat chicken wings completely dry using paper towels. Moisture prevents crispiness, so ensure wings are very dry before seasoning.
- In a large bowl, toss wings with baking powder (if using), salt, pepper, garlic powder, onion powder, paprika, and olive oil until evenly coated.
- Arrange wings on the wire rack in a single layer, leaving space between each piece for air circulation.
- Bake for 40–45 minutes, flipping halfway through. For extra crispiness, broil for an additional 3–5 minutes at the end.
- Remove wings from oven and let rest for a few minutes. Toss with your preferred sauce just before serving.
Notes
For best results, use fresh, air-chilled chicken wings. Pat them completely dry before seasoning, and bake on a wire rack for optimal airflow. Flip halfway through and finish under the broiler for extra crunch. Toss with sauce only after baking to keep the skin crispy.