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The Ultimate Crispy Baked Chicken Wings (No Fry Required)

A pile of perfectly cooked, crispy, and seasoned chicken wings stacked high on a white plate.
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You can achieve restaurant-quality crispy baked chicken wings right in your oven. This simple technique uses a dry rub and high heat to give you golden, crunchy skin and juicy meat without any deep frying. These are perfect for game day or your next party.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free for best results)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons melted butter (for tossing after baking)
  • Your favorite wing sauce (e.g., Buffalo, Honey BBQ)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top of the foil. This setup allows air to circulate around the wings, which is key for crispiness.
  2. Pat the chicken wings completely dry using paper towels. Removing surface moisture is the most important step for crispy skin.
  3. In a large bowl, combine the baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. This is your dry rub.
  4. Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the dry rub mixture. The baking powder helps raise the pH level of the skin, promoting browning and crisping.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; give them space for air flow.
  6. Bake for 25 minutes.
  7. Flip each wing over carefully. Return the pan to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  8. Remove the wings from the oven. Place them in a clean, large bowl. Drizzle with the melted butter and toss gently to coat.
  9. If you are using a sauce, add your desired amount of sauce (like Buffalo or Honey BBQ) to the bowl and toss until the wings are fully coated.
  10. Serve immediately with celery sticks and blue cheese dressing for the best experience.

Notes

  • The secret to truly crispy baked chicken wings is using baking powder in the dry rub. Do not skip this ingredient if you want that ‘fried’ texture.
  • For extra crispiness, you can briefly place the wings under the broiler for 1 to 2 minutes at the very end, watching them closely to prevent burning.
  • If you prefer a dry rub wing, skip step 6 and 7, and simply serve the wings immediately after they come out of the oven.

Nutrition

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