Why You’ll Love This Recipe
Crispy Baked Chicken Wings are the perfect solution when you want all the crunch of fried wings without the mess or excess oil. This recipe delivers golden, crackly skin and juicy meat using simple techniques and pantry ingredients. I started making wings this way when I wanted a lighter alternative to deep frying, and the results were surprisingly impressive. The oven does all the hard work, and the wings come out crisp on the outside and tender inside every single time.
These wings are ideal for game days, casual gatherings, or easy weeknight dinners. They are versatile, crowd-pleasing, and pair well with a wide range of sauces and seasonings. Once you master this method, you will never feel the need to fry wings again. It is a dependable recipe that produces consistently delicious results with minimal effort.
Crispy Baked Chicken Wings: Oven-Baked Perfection Every Time
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Halal
Description
Crispy Baked Chicken Wings are oven-baked wings with perfectly crisp skin and juicy meat, achieved without deep frying. They’re seasoned simply and ideal as an appetizer or game-day snack.
Ingredients
- 2 lb (900 g) chicken wings, split and tips removed
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 220°C (425°F).
- Pat chicken wings very dry with paper towels.
- In a large bowl, mix baking powder, salt, garlic powder, onion powder, black pepper, and paprika.
- Add wings to the bowl and toss until evenly coated.
- Arrange wings skin-side up on a wire rack set over a baking sheet.
- Bake for 40–45 minutes, flipping halfway, until wings are golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Baking powder helps create extra crispy skin.
- Do not substitute baking soda.
- Serve plain or toss with your favorite sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Wings
Chicken wings are the star of this recipe. Using split wings or whole wings both work well, as long as they are thoroughly dried before baking to achieve maximum crispiness.
Baking Powder
Baking powder is the secret ingredient that helps dry out the skin and create a crisp texture in the oven. It does not affect the flavor when used correctly.
Salt
Salt enhances flavor and helps draw moisture from the skin, contributing to crispness.
Black Pepper
Black pepper adds subtle heat and balances the richness of the chicken.
Garlic Powder
Garlic powder provides savory depth without burning during baking.
Paprika
Paprika adds mild warmth and gives the wings a beautiful golden color.
Directions
Preheat your oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack to prevent sticking. Pat the chicken wings very dry with paper towels, removing as much moisture as possible.
In a large bowl, combine the baking powder, salt, black pepper, garlic powder, and paprika. Add the wings and toss until they are evenly coated. Arrange the wings in a single layer on the wire rack, making sure they are not touching.
Bake for 45 to 50 minutes, flipping the wings halfway through. The wings are done when the skin is golden brown and crispy. Remove from the oven and let them rest for a few minutes before serving plain or tossing with your favorite sauce.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Baking time: 45–50 minutes
Total time: about 1 hour
Storage/reheating
Store leftover wings in an airtight container in the refrigerator for up to three days. Reheat in the oven at 200°C (400°F) until hot and crispy. Avoid microwaving, as it softens the skin.
Variations and Customizations
Crispy baked chicken wings are extremely adaptable. For classic flavors, toss the wings in buffalo sauce or barbecue sauce after baking. I have also tried seasoning them with lemon pepper, which adds brightness and works beautifully with the crispy skin.
If you enjoy spicy wings, add cayenne pepper or chili powder to the seasoning mix. For an Asian-inspired version, brush the wings with soy sauce and honey during the last few minutes of baking.
These wings can also be served plain with dipping sauces on the side, making them ideal for guests with different taste preferences.
Nutrition and Dietary Info
| Nutrient | Amount per serving |
|---|---|
| Calories | 390 |
| Protein (g) | 28 |
| Carbs (g) | 2 |
| Fat (g) | 30 |
| Saturated Fat (g) | 8 |
| Fiber (g) | 0 |
| Sugar (g) | 0 |
| Sodium (mg) | 720 |
Expert Tips & Customizations
Dry the wings thoroughly before seasoning.
Use aluminum-free baking powder for best results.
Bake on a wire rack for even airflow.
Flip halfway for uniform crispness.
FAQs
Why is baking powder used on the wings?
It helps dry out the skin, resulting in crispier wings.
Can I use baking soda instead?
No, baking soda will affect the flavor and is not recommended.
Can I make these wings ahead of time?
They are best served fresh, but can be reheated in the oven.
Do I need to add oil?
No oil is needed, as the wings render their own fat.
Can frozen wings be used?
Yes, but they must be fully thawed and dried before baking.
What sauces pair well with these wings?
Buffalo, barbecue, garlic Parmesan, and honey mustard all work well.
Conclusion
Crispy Baked Chicken Wings prove that you do not need a fryer to achieve incredible texture and flavor. With a simple method and minimal ingredients, this recipe delivers restaurant-quality wings straight from your oven. Whether served plain or tossed in sauce, they are guaranteed to be a hit at any table.
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