If you love crispy, flavor-packed chicken wings but don’t love the mess (or guilt) of deep frying, you’re going to adore this recipe. These crispy baked chicken wings come out perfectly golden and crunchy, no fryer needed.
I’ve made these for everything from family game nights to quick Sunday lunches when we needed something satisfying but simple. They’re a kid favorite at my house too. And the best part? You can customize the seasoning to fit whatever flavor mood you’re in.
Let’s check out!
What You’ll Need
Ingredients
- 2 pounds chicken wings, split at joints, tips removed
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon chili powder (optional for a little kick)
- Your favorite sauce for tossing (buffalo, BBQ, honey garlic, or plain)
Pro Tips
- Pat the wings super dry: Moisture is the enemy of crispiness. Use paper towels to really dry them off before seasoning.
- Use baking powder, not baking soda: This little trick changes the game! It helps the skin get that crackly, crispy texture.
- Space them out: Make sure wings aren’t touching on the baking sheet so they roast, not steam.
- Flip halfway through: It’s worth it to turn the wings halfway so both sides get that amazing golden crunch.
- Serve sauces on the side for picky eaters: Some kids love plain wings, while others want them dripping in sauce.
Tools You’ll Need
- Large mixing bowl
- Paper towels
- Baking sheet
- Wire rack (optional but highly recommended)
- Tongs
- Small bowl for tossing in sauce
Substitutions and Variations
- Chicken drumettes or full wings: You can use either, just adjust cooking time if needed.
- Seasonings: Swap in lemon pepper, Cajun, or a simple salt and pepper combo depending on your family’s tastes.
- Sauces: Try teriyaki, sriracha-honey, garlic parmesan, or ranch seasoning for fun twists.
Make Ahead Tips
- You can season the wings up to 12 hours in advance and store them uncovered in the fridge. This actually dries out the skin even more for maximum crispiness when you bake them!
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil for easy cleanup and place a wire rack on top.
- Pat chicken wings dry thoroughly with paper towels.
- In a large bowl, toss wings with baking powder, salt, garlic powder, paprika, black pepper, onion powder, and chili powder until evenly coated.
- Arrange wings in a single layer on the wire rack. Make sure they’re not touching.
- Bake for 40–45 minutes, flipping halfway through, until wings are crispy and golden brown.
- If tossing in sauce, transfer wings to a bowl after baking and toss with your favorite sauce while they’re still hot.
- Serve immediately and enjoy!
Nutritional Breakdown (per 4-5 wings, no sauce)
- Calories: ~250
- Fat: 17g
- Protein: 20g
- Carbs: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 350mg
Note: If you add sauce, adjust for added sugars or sodium.
Ingredient Swaps for Various Diets
- Low Carb/Keto: Stick to dry seasonings and sugar-free sauces.
- Gluten-Free: This recipe is naturally gluten-free. Double-check your baking powder brand to be sure.
- Dairy-Free: Completely dairy-free as written.
Meal Pairing Suggestions
- Veggie sticks and ranch dip for a classic vibe
- Simple coleslaw for a refreshing crunch
- Oven-baked sweet potato fries if you want something heartier
Cooking Time Efficiency Tips
- Use convection bake if your oven has it—it circulates air for even faster crisping.
- Prep a side dish like veggies or salad while the wings are baking to save time.
Leftovers and Storage
- Storage: Store leftover wings in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat at 375°F in the oven for about 5–7 minutes to crisp them back up.
- Freezing: You can freeze cooked wings for up to 2 months. Reheat straight from frozen at 400°F for about 15 minutes.
FAQs
Can I use frozen wings?
Yes, but thaw them completely and dry thoroughly before seasoning to avoid sogginess.
Do I have to use baking powder?
It’s strongly recommended for the crispiest texture, but you can bake them without it. They’ll still taste great, just a little less crunchy.
Can I double this recipe?
Absolutely! Just use two baking sheets and rotate them halfway through for even cooking.
How do I make them spicier for adults?
Add a pinch of cayenne pepper to the seasoning or toss in a spicy sauce after baking.
What sauces go best with these?
Buffalo, BBQ, honey mustard, garlic parmesan, or even just a drizzle of hot honey if you want something sweet and spicy.
Wrap Up
There’s something so satisfying about a big platter of crispy chicken wings fresh out of the oven, especially when you didn’t even have to fry anything. These are perfect for family nights, parties, or even just a cozy night in when you’re craving something fun.
Give these crispy baked wings a try and let me know in the comments how they turned out! Did you go classic buffalo, sweet BBQ, or something totally creative? If you have any questions or need help troubleshooting, drop a comment—I’m happy to help!
