Oven Baked Chicken Wings

Oven-baked chicken wings can be extra crispy just like fried!

As you know, I don’t like to fry foods very often. We have always baked or grilled our chicken wings.  I came across this blog post and it has changed the way we bake them forever.

Toss the wings with BAKING POWDER! Which also makes them gluten-free.

Who knew, right? The baking powder mixed with salt dries out the skin leaving it crispy and crunchy. I’m all in, no more deep-frying! Game day here we come.

Try our popular Strawberry Shortcake!

Crispy Oven Baked Chicken Wings

Crispy Oven Baked Chicken Wings on a round black platter with celery sticks and blue cheese dip

Just look at these crispy wings! Preheat oven to 250°F.

Crispy Oven Baked Chicken Wings - raw wings coated in baking powder and salt in a white bowl

This technique is really simple.  Toss the dry wings with baking powder and salt.

Crispy Oven Baked Chicken Wings - wings on a wire rack on a foil lined baking sheet

Place a rack onto a large rimmed baking sheet and spray with non-stick oil. Place the wings in a single layer on the rack.

Make clean up easy on yourself by wrapping the baking sheet in foil, then spraying the rack with oil.

Crispy Oven Baked Chicken Wings tossed with buffalo sauce on a wire rack on a foil lined baking sheet

Bake them on a low temp to render the fat for 30 minutes then crank up the heat and bake another 40-50 minutes. Golden, crispy, crunchy chicken wings!

Update: Some readers are saying it takes them longer to crisp the wings so cook to your desired crispiness. Cooking times will vary, all ovens are not the same.

For the buffalo sauce: Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.

Crispy Oven Baked Chicken Wings on a round black platter with celery sticks and blue cheese dip

Place the cooked wings in a large bowl and toss them with the buffalo wing sauce and serve with your favorite dipping sauce. Mine is blue cheese!

No more deep fryer or vegetable oil needed! Yay!

If you’re a true fan of chicken wings, you have to check out our other delicious chicken wings recipes like our amazing smoked wings recipe.

Crispy Baked Chicken Wings Recipe

Crispy Oven Baked Chicken Wings - The trick to extra crispy oven baked wings! No more deep frying.
Print Recipe
4.66 from 20 votes

Oven Baked Chicken Wings Recipe

The trick to extra crispy oven-baked chicken wings! No more deep frying.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: buffalo, chicken wings, crispy, Gluten-Free, oven baked
Servings: 6
Calories: 315kcal
Author: DSTR


  • 3 lbs chicken wings
  • 1 Tablespoon baking powder (NOT BAKING SODA / BI-CARB SODA)
  • ¾ teaspoon salt
  • Oil spray

For the sauce:

  • 12 oz Hot Sauce (Louisiana)
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons butter


  • Preheat oven to 250°F.
  • Place a rack onto a large baking sheet and spray with non-stick oil.
  • In a large bowl, toss the wings with the baking powder and salt. Place wings on the rack in a single layer and bake for 30 minutes.
  • After the first 30 minutes, raise the heat to 425°F and bake until brown and crispy, 40-50 minutes.
  • For the Sauce:
  • Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.
  • Remove the wings from the oven, toss with the sauce to coat and serve.


Update: Some readers say it takes a little longer on the last bake to get the wings as crispy as they like. All ovens are different.


Serving: 6g | Calories: 315kcal | Carbohydrates: 2g | Protein: 22g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 1941mg | Potassium: 497mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 43.6mg | Calcium: 109mg | Iron: 1.7mg

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  1. Reply

    I made these wings tonight along with the Honey srihacha wings. Wow wow wow!!! They Were crispy and both sauces were delicious. My family gave them two thumbs up and were discussing what else they could use the honey srihacha sauce for. Try it and be amazed like we were.

  2. Reply

    Oh my goodness these look good! Pinned. Love the trick with the baking powder. Looks like I might be able to enjoy some chicken wings soon – I’m not into frying but I love to bake things like this.5 stars

    1. Reply

      April, I feel the same about frying! You will love these wings.

  3. Reply

    This was my second time of making these wings. The first time I followed the directions exactly and the skin didn’t really crisp up enough until I baked at 425 for 75 minutes and by that time they were very dry. The second time I cooked at 275 for 30 minutes, then 45 at 425 and they were perfect. So pay attention to your oven and you’ll get nice, crispy, juicy wings.5 stars

    1. Reply

      Hey Stacia, does your oven typically cook things faster than recommended cooking time?

  4. Reply

    These were awesome wings. So much im trying to modify the recipe so that I can cook them in bulk for the super bowl4 stars

  5. Reply

    These were wonderful! My new favorite way to fix chicken wings! As someone above posted, however, know your oven. I know mine is a little low, so I cooked at 250 for 35 minutes and had to cook at 425 for 55. Anyway, they were crispy and juicy and cooked perfectly. (Now I want them again…) Thank you for posting this!5 stars

    1. Reply

      I’m so glad you enjoyed the wings! Thank you for dropping by and telling us! 🙂

  6. Reply

    Can the wings be frozen or do I need to thaw them first?

    1. Reply

      The must be thawed. Thanks for coming by, Greg!

  7. Reply

    Made them tonight added some smoked paprika with the baking powder it was WOW!!!

  8. Reply

    Wow its looking delicious. I m gone try it… ymmy

  9. Reply

    I use this recipe all the time. I had my own Cajun seasoning and sauce. Perfect every time!5 stars

    1. Reply

      We are so happy you enjoy the recipe, Michelle! Thank you so much for coming by to tell us.

  10. Reply

    I made these wings about a month ago. I have gotten rid of all my other wing recipes. I won’t be needing them anymore! This is the only recipe I will use from here on out! Yum! Crispy on the outside and juicy on the inside. Thanks for sharing!5 stars

    1. Reply

      Aw, thank you so much, Kellie! We LOVE to hear from our readers and are so happy you like the recipe.

  11. Reply

    I cooked these today. My husband said these are the best wings he’s had yet. I added a generous sprinkling of smoked paprika to the baking powder and pink Himalayan salt for the final coating. Smoked Paprika helps give a darker crust as well as smoked flavor. (I just learned that last week when following cooking directions to coat my Thanksgiving Turkey with oil, sea salt, and smoked paprika before roasting in the oven). I just baked these 50 minutes at 350, and they were perfect–a darker, crispy brown, which we loved. My husband says to just make these any time. So good! Thank you for this “keeper.”5 stars

    1. Reply

      Joyce, we are so happy you guys enjoyed the recipe!!! We love to hear from our readers, thank you so much for coming by!

  12. Reply

    I have an infrared oven so the first time I made the wings it got smoky in the house then the second as well, I’m assuming instead of 450 I’ll go down to 420 -425… now I’m airing out my house , but the wings do turn out crispy!!

  13. Reply

    Any chance these can be prepared ahead of time and then warmed in the crock pot?

    1. Reply

      Hi Nikki. I’m not sure they would remain crispy if you warm them in the crock pot. If you try it I suggest placing paper towels draped under the lid to catch any condensation. Happy Holidays!

  14. Reply

    I’ve made these twice and super fussy boyfriend lived them just plain!! Can this process be used on bone in thighs?5 stars

    1. Reply

      Hi JoAnn, I don’t see why not. I personally haven’t tried but I would suggest a longer cooking time and be sure to check the internal temp. Now I’m going to have to give this a go! 😉

  15. Reply

    Can you make a large batch up and freeze them will they stay crispy

    1. Reply

      Hi, Rebecca! No, I would not recommend freezing them after they are cooked. They wouldn’t be crispy.

  16. Reply

    Pardon my ignorance. What does adding baking powder do for the wings?

    1. Reply

      The baking powder mixed with salt dries out the skin leaving it crispy and crunchy. Thanks for coming by!

  17. Reply

    This was incredibly interesting. Worked so well. I will be using this approach all the time. Ty5 stars

  18. Reply

    Can you use a mixture of garlic powder, onion powder, maybe a little celery salt mixed with the baking powder to add flavor?

    1. Reply

      I don’t see why not? Let us know how it turned out. Sorry for the late reply, we were on the road.

  19. Reply

    Forgive my ignorance but I have a question. When you raise the temp from 250 to 425, do the wings stay in the oven or do you remove the wings until the 425 degrees is reached and returned the wings then?

    1. Reply

      Yes, you leave them in the entire time. Thanks for the question.

  20. Reply

    Seems like baking powder mixture is not enough for 3 lbs of wings. I tried it not all were covered.

    1. Reply

      Hi, Sandy. You are not trying to create a breading or coating for the wings. Because that little bit changes the ph of the wings which is what makes them crisp up so well.

  21. Reply

    My oven has different types of bake settings, convection (which cooks things faster), roast, or regular bake. Which setting should I use? Ive never made homemade wings and want to make sure I don’t dry them out.

    1. Reply

      Hi, Chelsea. We use regular bake for the wings.

  22. Reply

    If I set them on a double broiler instead of rack do you think they will come out ok? I’ve seemed to have misplaced my cooling rack.

    1. Reply

      I think that would work just fine.

  23. Reply

    Is it ok to add some pepper to the salt and baking powder?5 stars

  24. Reply

    Do u think i could use my nuwave oven???? Has anyone tried it and if so times and temps please

  25. Reply

    This is my go to for wings every time, crispy and so easy without frying. Thanks

  26. Reply

    These are my official go-to wings for wing night, so thank you for that! 💝

    1. Reply

      You just made my day! Thanks!! 🙂

  27. Reply

    Hello, really want to make these, have read all the great reviews. I have a bag of frozen wings that I got from BJ’s. How can I use this with this delicious recipe

    1. Reply

      Just thaw them and continue with the recipe. I hope you enjoy them!

  28. Reply

    I used sodium free baking powder with a tablespoon of sodium free Frontier Mexican Fiesta spice mix. Delicious!5 stars

  29. Reply

    Three questions:

    1) Does double acting baking powder matter?

    2) Even on a rack, on top of a baking sheet, do you flip them at any time?

    3) Can you continue to bake or even broil after you sauce them?

    1. Reply

      Yes, the baking powder matters! The baking powder mixed with salt dries out the skin leaving it crispy and crunchy. The rack allows the heat to circulate around the wings, which means you don’t need to flip them. Sure, you can place them back on the rack and continue to bake if desired.

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