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How to Make Truly Crispy Baked Chicken Wings Without Frying

Close-up of several golden brown, seasoned crispy baked chicken wings resting on a wire cooling rack.
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You can achieve shatter-crisp, juicy baked chicken wings right in your oven. Follow this simple method using baking powder for the ultimate crunch, making them a perfect, healthier game-day snack or easy dinner.

Ingredients

Scale
  • 2 lbs chicken wings, separated into drumettes and flats
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 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 easier cleanup. Place a wire rack on top of the baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, garlic powder, paprika, and black pepper. 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 seasoning mixture. The baking powder helps dry out the skin.
  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; give them space for air circulation.
  6. Bake for 20 minutes.
  7. Flip the wings over. Return them 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. If you are using sauce, place the hot wings in a clean bowl and toss them immediately with your desired sauce until coated.
  9. Serve your extra crispy baked chicken wings right away with celery sticks and blue cheese or ranch dressing.

Notes

  • Using a wire rack allows air to circulate completely around the wings, which is the secret to getting that shatter-crisp skin without deep frying.
  • Make sure you use baking powder, not baking soda, as baking powder reacts with the chicken skin to create a crispier texture.
  • If you want extra crispy wings, you can broil them for the last 1-2 minutes after baking, watching carefully to prevent burning.

Nutrition

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