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Extra Crispy Baked Chicken Wings (No Fry Method)

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Learn the simple technique to get shatteringly crispy, juicy chicken wings right in your oven. This no-fry recipe is perfect for game day or any weeknight dinner.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free recommended for best results)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Optional: Your favorite sauce for tossing (e.g., Buffalo, 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 for maximum crispiness.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for achieving a crispy exterior. Moisture prevents browning and crisping.
  3. In a medium bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and paprika. Mix the dry ingredients well.
  4. Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the baking powder mixture. The baking powder helps raise the skin’s pH, leading to a crispier texture when baked.
  5. Arrange the coated wings in a single layer on the wire rack set over the baking sheet. Do not let the wings touch each other; space them out so air can reach all surfaces.
  6. Bake for 20 minutes at 425°F (220°C).
  7. After 20 minutes, carefully flip each wing. Return the baking sheet to the oven and bake for another 20 to 25 minutes, or until the wings are deep golden brown and very crispy.
  8. Remove the wings from the oven. If you are serving them plain, serve immediately. If you are saucing them, place the hot wings in a large bowl and toss them with your desired sauce until coated.
  9. Serve your perfectly crispy oven baked chicken wings immediately with celery sticks and blue cheese or ranch dressing.

Notes

  • The key to extra crispy wings is using baking powder and ensuring the wings are completely dry before seasoning.
  • For the juiciest interior, do not overcrowd the baking sheet. Use two sheets if necessary.
  • If you want an extra crunchy finish, after tossing with sauce, place the wings back on the rack and broil for 1 to 2 minutes, watching closely to prevent burning.

Nutrition

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