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.

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

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
Keyword: buffalo, chicken wings, crispy, Gluten-Free, oven baked
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 315kcal
Author: Leigh Harris

Ingredients
 

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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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58 Comments

  1. 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. 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

  3. 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

  4. 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. 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! 🙂

  6. 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

  7. 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!

  8. 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!!

    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!

    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! 😉

  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?

    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.

  10. 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.

  11. 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.

  12. 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

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

  14. 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.

  15. 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

  16. 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

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

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