These Crispy Oven Baked Chicken Wings are exactly what the name implies. They're made with baking powder plus 4 other ingredients for the most flavorful and crispiest wings. You'll be blown away as to how easy they are to make.
So, this is the deal. I researched how to make truly crispy baked chicken wings that would make you think they were fried. To make a long story short, I found a recipe that I had to try on my own to see if my baked wings would turn out with that same crispiness, and they did. With that said, I do not take credit for this technique at all. The only element of the recipe I changed was the type of seasonings I used.
If you enjoy oven-baked chicken with crispy skin, you'd love my crispy Southern baked chicken thighs.
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Why Baking Powder Makes Oven-Baked Wings Crispy
Baking powder is the key to getting truly crispy chicken wings in the oven. It works by drawing out excess moisture, which helps the skin dry out as it bakes. Drier skin crisps more easily at high heat, giving you that golden, crunchy texture without deep frying.
When baked properly, this method mimics the crispiness of fried wings using simple pantry ingredients and your oven.
What Goes Into This Recipe
This recipe only requires a few pantry ingredients.
- Baking Powder: Use aluminum-free baking powder. Do not substitute baking soda.
- Chicken Wings: Fresh or fully thawed wings work best. Frozen wings should be completely thawed and dried.
- Cooking Oil Spray: Mist the baking rack to prevent sticking
- Seasoning Blend: Use one of my favorite blends or feel free to use your own.
Why This Recipe Works
- You'd think these baked wings were deep-fried. As a test, when they're done, tap your finger against a wing, and you will hear how crispy they are... no kidding.
- You can use your favorite seasoning blend, but baking powder is a must to get that crispiness.
- This recipe is a healthier option to traditional deep fried chicken.
- These wings are perfect for casual dinner gatherings or even as a game day recipe.
Cree's Tips
- Pat dry the chicken wings thoroughly with paper towels.
- Feel free to remove the tip of the wing or leave it intact. If leaving the wing tip intact, pull it back as far as you can until it snaps or becomes dislocated doing this will cause wings to lay flat on the baking rack.
- DO NOT MISTAKEN BAKING SODA for BAKING POWDER.
- Baking powder is a key ingredient in this recipe and should not be omitted. This is the process for making the skin truly crispy as it absorbs the moisture from the wings.
- Follow the technique closely for increasing the oven temperature from 250 degrees F to 425 degrees F (refer to recipe card for details).
- Use a baking rack for this recipe as this elevate the chicken wings so they are not sitting in the fat that's rendered out during baking.
- Mist the rack with nonstick cooking spray to prevent the the wings from sticking.
How to Make Crispy Oven-Baked Chicken Wings
- Preheat the oven to 250 degrees F.
- Wash wings and pat dry thoroughly with paper towels.
- Place chicken wings in a large bowl or on a baking sheet, add seasoning and mix well until wings are completely coated. Then, toss in baking powder and mix until the wings are completely coated.
- Line a baking sheet with foil and place a baking rack on top. Mist the rack with cooking spray to prevent the wings from sticking.
- Place wings with skin side up (the thickest skin side up) on the baking rack in a single layer. It's okay if they fit fairly close to each other.
- Place wings on the lower rack of the oven. Then, move the wings to the middle rack of the oven and increase the oven temperature to 425 degrees F.
FAQs
Yes, it certainly does. When chicken wings are thoroughly coated with baking powder before baking, allows the skin to become crispy while baking resembling that of fried chicken. There's science behind why baking powder causes this kind of reaction.
It takes 40 to 45 minutes although oven temperatures may vary.
I would highly suggest that you thaw the wings properly first before baking. Once thawed, pat dry the wings thoroughly using paper towels until they are completed dry. Then, proceed with the recipe instructions.
This recipe was adapted from Recipe Tin Eats.
These perfectly crispy oven-baked chicken wings pair perfectly with Southern fried corn, tender collard greens, and skillet cornbread.
📖 Recipe
Crispy Oven Baked Chicken Wings (Baking Powder)
Crispy Oven Baked Chicken Wings (Baking Powder)Equipment
- Baking sheet
- baking rack
Ingredients
- 4 lbs chicken wings
- 1-½ tablespoon Cajun seasoning
- 1 tablespoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 5 teaspoon baking powder (aluminum free)
Instructions
- Preheat the oven to 250 degrees F.
- Wash wings and pat dry thoroughly with paper towels. Remove the wing tips or keep them intact. If keeping them intact, pull them back until they snap. This will allow them to lay completely flat on the baking rack.
- Place chicken wings in a large bowl or on a baking sheet, add seasoning and mix well until wings are completely coated. Then, toss in baking powder and mix until the wings are completely coated.
- Line a baking sheet with foil and place a baking rack on top. Mist the rack with cooking spray to prevent the wings from sticking.
- Place wings with skin side up on the baking rack in a single layer. It's okay if they fit fairly close to each other.
- Place wings on the lower rack of the oven for 30 minutes. Then, move wings to the middle rack of the oven and increase the oven temperature to 425 degrees F and bake for 40 to 45 minutes, rotating the baking sheet halfway through the cooking time.
Notes
- Pat dry the chicken wings thoroughly with paper towels.
- Feel free to remove the tip of the wing or leave it intact. If leaving the wing tip intact, pull it back as far as you can until it snaps or becomes dislocated doing this will cause wings to lay flat on the baking rack.
- DO NOT MISTAKEN BAKING SODA for BAKING POWDER.
- Baking powder is a key ingredient in this recipe and should not be omitted this is part of the process of making the skin truly crispy.
- Follow the technique closely for increasing the oven temperature from 250 degrees F to 425 degrees F (refer to recipe card for details).
- Use a baking rack for this recipe as this elevate the chicken wings so they are not sitting in the fat that's rendered out during baking.
- Mist the baking rack with nonstick cooking spray to prevent the the wings from sticking.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Lenita says
I must admit, when I saw baking powder as the main ingredient, I was a little nervous. But oh my, was this recipe a big hit. I made 6 wings to try out the recipe, and I am very impressed. This is my new wing recipe. It will go into rotation for my weekly meal prep. Thank you for sharing your recipe with us!
Jamie H says
Baking powder who knew! Recipe is great! Thanks for sharing and opening eyes to crispy skin!!!
Cree says
Hi Jamie - You're welcome and thank you so much for leaving a 5-star rating.
sandra isbell says
good recipe... you can also use corn starch if you are out of baking powder...remember to use baking powder and NOT baking soda. cooking right now ....can't wait.
sandra isbell says
easy and it does work. Yum
Cree says
Hey Sandra - thanks so much for trying this recipe, I'm so happy to hear that it was easy and you enjoyed it. This truly makes my day and a huge thank you for leaving a 5-star review. Have a great weekend. ~Cree
Erica Lemon says
These wings turned out perfect… 🥰🥰🥰🥰
Cree says
Hey Erica I'm so happy to hear that. This means so much to me, and I'm beyond grateful that you returned to give a 5-star rating - Thank you.
Yvonne PA says
Sounds great. I will have to try this!