Crispy Oven Baked Chicken Wings

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

A plate of oven baked chicken wings with dipping sauce and celery on a dark plate.

Why You’ll Love These

As you know, I don’t like to fry food 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.

You will only need four ingredients! Plus, a sauce of your choice.

These are great for parties. Here are some other party recipes you may like oven sliders, firecracker chicken meatballs, smoked shotgun shells, and sausage pretzel bites.

Why Baking Powder

Baking powder is a mixture of sodium bicarbonate, cream of tartar, and cornstarch. When you mix the baking powder with salt and toss it with the chicken wings, it dries out the skin.

The baking powder raises the pH level of the chicken, allowing the peptide bonds in the skin to break down. Achieving a crispy skin!


Some people are sensitive to the flavor of baking powder. Some brands contain sodium aluminum sulfate, which can cause a bitter taste to some people. Try an aluminum-free brand to see if that helps with the bitter taste.

How to Cut Chicken Wings

I like to save time and effort, so I purchase wings that have already been separated into the wingette and drumette. But if you use whole wings, here’s how to cut them.

Bend the wings back at the less fleshy part where the drummette meets the wingette. Use a sharp knife or kitchen shears to cut through the joint.

Bend the wingette and the tip back at the same joint and cut through the joint.

How to Make Crispy Oven Baked Chicken Wings

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

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

Pat the wings dry with paper towels. You want to remove as much moisture as possible.

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.

Chicken 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.

Baked chicken wings tossed with buffalo sauce on a wire rack on a foil lined baking sheet.

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

To ensure that the wings are done, you can use an instant-read thermometer to check the internal temperature. They are done at 165 degrees Fahrenheit.


Some readers say it takes them longer to crisp the wings, so cook to your desired crispiness. Cooking times will vary, and 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, toss them with the buffalo wing sauce, and serve.

No more deep fryer or vegetable oil is needed! Yay! Just bake the chicken wings in the oven.

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.

What to Serve with Chicken Wings

We like celery sticks, carrots sticks, bell pepper slices, or cucumber slices with these crispy baked chicken wings.

You can also serve it with ranch dressing, blue cheese dressing, or honey mustard as a dipping sauce.


  • Purchase wings that already have the wingettes and drumettes separated to save time.
  • Add any spices you like to the baking powder, like garlic powder, onion powder, smoked paprika, cayenne pepper, lemon pepper, black pepper, etc.
  • Use a barbecue rub. Or any pre-mixed seasoning rubs you wish.
  • Line the baking pan for easy cleanup!
  • Be sure to place the chicken wings on a baking rack before cooking. This helps the heat to circulate all the way around the wings.
  • Don’t crowd the rack. Again, so the air can circulate around each wing.
  • They don’t have to be buffalo chicken wings. Choose your favorite sauce, such as BBQ, honey bbq, Asian bbq, sweet chili sauce, etc.


How long do you cook chicken wings?

This oven method for chicken wings will cook for about 1 hour and 20 minutes.

How do you know when chicken wings are done?

They will be crispy and golden brown. To be further assured, check the internal temperature in the thickest part of the meat using a digital thermometer. The temperature should be 165 degrees F.

Can you bake chicken wings instead of frying them?

Of course! This is a healthier, easier, and less messy way of cooking chicken wings. I prefer this method. I don’t like to fry food and I prefer chicken wings without breading.

How to bake crispy chicken wings in the oven?

You toss them in baking powder (NOT baking soda) and seasonings, place them on a wire rack and bake at 425 degrees for 40-50 minutes.


These wings are best served fresh. But if you have leftovers, let the wings cool completely, place them in an airtight container or bag, and refrigerate for up to 4 days. Reheat in a 400-degree F oven until warmed through and sizzling about 15 to 20 minutes.

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A plate of oven baked chicken wings with dipping sauce and celery on a dark plate.

Oven Baked Chicken Wings Recipe

The trick to extra crispy oven-baked chicken wings! No more deep frying.
4.41 from 44 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 315kcal
Author: Leigh Harris


  • 3 lbs chicken wings patted dry
  • 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.
    Oil spray
  • 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.
    3 lbs chicken wings, 1 Tablespoon baking powder, ¾ teaspoon salt
  • After the first 30 minutes, raise the heat to 425°F and bake until brown and crispy, 40-50 minutes.


  • Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.
    12 oz Hot Sauce, 1 Tablespoon Worcestershire sauce, 2 Tablespoons butter
  • 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.
To save time purchase “party style” wings. They will already have the wingettes and drumettes separated.
Pat the wings dry with paper towels before tossing them with baking powder.
Storing – Place any leftover wings in an air-tight container and refrigerate for up to 4 days. Reheat in a 400-degree F oven for about 20 minutes, or until heated through and crispy. I do not recommend microwaving them, the skin will not crisp up again.


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

Share With Your Friends And Family!


  1. Making these for a picnic potluck tomorrow – am I correct in thinking they will be fine chilled?! (assumptions are my baine~)

  2. I usually don’t like oven baked wings but I don’t have a fryer at the moment so I thought I’d give these a try. Adding the baking powder and salt does make them nice and crispy. Thanks for the idea, might not need that mini fryer now.5 stars

  3. Great recipe!!! Followed directions as written with a minor change. After the first 30 minutes and while my oven was heating up to 425, I lightly brushed the wings with olive oil (1/2 tsp per pound) and seasoned with sazon mix, and turned them over. After 25 minutes in hotter oven, Was I turned them one more time and baked for 20 more minutes. Perfect!!!5 stars

  4. 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. 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.

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

  6. 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

  7. 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.

  8. 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. 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.

  9. 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?

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

  11. 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. 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! 😉

    1. 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!

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

  14. 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

  15. 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. Not sure where the lemon juice is coming from, it’s not in the recipe. Toss the dry wings with baking powder and salt, that’s it. Thanks! 🙂

  16. 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

  17. 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

  18. 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

  19. 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.

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