Oven Baked Chicken Wings

Crispy 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! Who knew, right? The baking powder mixed with salt dries out the skin leaving it crispy and crunchy. I’m all in!

Crispy Oven Baked Chicken Wings - The trick to extra crispy oven baked wings! No more deep frying.

Just look at these crispy wings!

Crispy Oven Baked Chicken Wings - The trick to extra crispy oven baked wings! No more deep frying.

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

Crispy Oven Baked Chicken Wings - The trick to extra crispy oven baked wings! No more deep frying.

Place them skin-side up on a rack placed on a large baking sheet.  Make clean up easy on yourself by wrapping the baking sheet in foil, then spraying the rack with oil.

Crispy Oven Baked Chicken Wings - The trick to extra crispy oven baked wings! No more deep frying.

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.

Crispy Oven Baked Chicken Wings - The trick to extra crispy oven baked wings! No more deep frying.

Toss them in the wing sauce and serve. If you’re a true fan of chicken wings, you have to check out our other delicious chicken wings recipes at the bottom of the page!

4.88 from 8 votes
Oven Baked Chicken Wings
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins

Crispy Oven Baked Chicken Wings - The trick to extra crispy oven baked wings! No more deep frying.

Course: Main Course
Cuisine: American
Servings: 6
Author: Don't Sweat The Recipe
  • 3 lbs chicken wings
  • 1 Tablespoon baking powder (NOT BAKING SODA / BI-CARB SODA)
  • ¾ teaspoon salt
  • Oil spray
For the sauce:
  • 1 12 oz bottle Louisiana Hot Sauce
  • 1 Tablespoon Worcestershire sauce
  • 1/4 stick butter
  1. Preheat oven to 250°F.
  2. Place a rack onto a large baking sheet and spray with non-stick oil.
  3. 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.
  4. After the first 30 minutes, raise the heat to 425°F and bake until brown and crispy, 40-50 minutes.
  5. For the Sauce:
  6. Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.

  7. Remove the wings from the oven, toss with the sauce to coat and serve.
Recipe Notes

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


Crispy Oven Baked Chicken Wings - The trick to extra crispy oven baked wings! No more deep frying.


Check Out These Other Chicken Wing Recipes!

The Secrets To Amazing Smoked Chicken Wings Every Time

Amazing Smoked Chicken Wings - The Secrets to making amazingly delicious smoked wings with step by step instructions. These will be a smashing success at any kind of get-together. MUST TRY!

Cajun Smoked Wings That Will Blow You Away

Cajun Smoked Wings - These barbecued wings have a spicy Cajun rub meeting up with some sweet Pecan wood smoke, then finished off with an aromatic hot sauce. They are deliciously smokey and spicy with a slight sticky sweet sauce that brings it all together in the most incredible wing you will ever have.


Honey Sriracha Wings




  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.

    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.

    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 bowl

  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!

    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!

    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!

    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.”

    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?

    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.

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