... Print

The Ultimate Crispy Baked Chicken Wings: No Fry Needed!

A close-up of a pile of golden brown, seasoned crispy baked chicken wings on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! I am sharing my secret for making truly crispy baked chicken wings in your oven. These no-fry wings achieve a crunchy skin and juicy interior, perfect for game day or a quick weeknight dinner.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free is best for crispiness)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Optional: Your favorite wing sauce (e.g., Buffalo, BBQ)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with aluminum foil and place a wire rack on top of the foil. This setup allows air to circulate around the wings for maximum crispiness.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for achieving crispy skin.
  3. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and paprika.
  4. Add the dried chicken wings to the bowl. Toss well until every piece is evenly coated with the dry seasoning mixture.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other.
  6. Bake for 20 minutes at 425 degrees Fahrenheit.
  7. Flip the wings over. Reduce the oven temperature to 400 degrees Fahrenheit and continue baking for another 20 to 25 minutes, or until the skin is deeply golden brown and very crunchy.
  8. Remove the wings from the oven. If you are saucing them, place the hot wings in a clean bowl, drizzle with your desired sauce, and toss to coat. Serve immediately for the best texture.

Notes

  • The baking powder reacts with the chicken skin during baking, helping to dry it out and create that desirable crackling texture without deep frying.
  • For extra crispy baked chicken wings, you can briefly place them under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • If you plan to make these ahead, bake them fully, let them cool, and then reheat them in a 400 degree oven for 10 minutes before saucing.

Nutrition

Find it online: https://carlacooking.com/crispy-baked-chicken-wings/