Baked Chicken Wings
Published Jan 28, 2026
Crispy baked chicken wings made in the oven with a baking powder and wire rack method for extra crispy wings, restaurant-style results at home.
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These Oven baked chicken wings are so crispy!
These baked chicken wings have officially ruined restaurant wings for my husband. He took one bite and immediately said they were the best chicken wings he’s ever had, and yes, that includes fried. The secret really comes down to two things: well-seasoned wings and baking powder. That combo is what gets the wings insanely crispy in the oven without frying. Once I figured out this method, I stopped bothering with anything else. I make baked wings whenever we want wings at home without dealing with hot oil or takeout, and they deliver every single time.
Happy Cooking!
– Yumna
Baked Chicken Wings Ingredients
- Chicken wings: I use pre-split flats and drumettes. If you use whole wings, you’ll need to separate them before cooking.
- Baking powder (aluminum-free): Don’t skip this if you want crispy wings; it’s what helps dry out the skin so it bakes up crisp. Also, triple-check that it’s aluminum-free. If it isn’t, the wings can end up with a weird, acrid/metallic taste that totally ruins them.
- Seasonings: You’ll need garlic powder, onion powder, paprika, salt, and pepper. You can use any seasoning you want Lemon pepper, Cajun Seasoning, BBQ Seasoning Recipe, or even Dry Ranch Seasoning.
How to Make Baked Chicken Wings
Baked Chicken Wings Recipe
Ingredients
- Cooking spray
- 2 pounds chicken wings split into flats and drumettes, tips removed
- 2 tablespoons baking powder aluminum-free
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper and place a wire rack into the pan. Spray the rack with cooking spray.
- After separating wings into flats and drumettes, pat them dry very well with paper towels. You want to remove any moisture so they get nice and crispy in the oven.
- In a large bowl, whisk together the baking powder and seasonings. Add the dried chicken wings and toss in seasonings until fully coated. Arrange the wings in a single layer on the prepared pan, skin side up.
- Bake wings for 30 minutes, then remove from the oven and flip. Continue baking another 25–30 minutes until cooked through and crisp.
Notes
- My Top Tip: Get the wings as dry as you can. Pat them dry with paper towels very well before you season them. The less moisture there is, the crispier they get in the oven.
- Storage: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350ºF for 4–5 minutes until crispy again. I don’t recommend microwaving them, because they’ll get soggy.
- Freezing: Let the wings cool to room temperature, then freeze them on a baking sheet for 1 hour. Then, transfer them to a freezer-safe container. They’ll last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven or air fryer at 350ºF until crispy again.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make them extra crispy: After you season the wings, let them rest in the fridge for 30–60 minutes before baking. This will dry them out even more, so they get extra crispy.
- Toss them in sauce: When you take the wings out of the oven, toss them in a mixture of hot sauce and melted butter or store-bought buffalo sauce. Make sure you do it while they’re still hot!
- Or, try the “double sauce” method: When you flip the wings halfway through cooking, toss them in sauce. Then, when they finish cooking, toss them in sauce again.
Recipe Tips
- Coat the wings with your hands. Don’t be afraid to get in there and make sure they’re evenly coated.
- Flip the wings halfway through cooking. This makes sure they get evenly crispy all the way around.
- Finish the wings under the broiler: Switch to the broiler for the last 2–3 minutes of cooking for a deeper browning.
Serving Ideas
- Dips: Homemade Ranch Dip, Whipped Feta Dip, Whipped Cottage Cheese
- With other apps: Sheet Pan Nachos, Soft Pretzels, Mac and Cheese Bites
- With dinner: Air Fryer French Fries, Fresh Garden Salad, Vegan Cornbread
FAQs
Make sure you pat them completely dry before seasoning, and make sure you spread them out on the wire rack in the oven so they’re not touching. If they’re still not crispy enough, increase the heat or turn on the broiler for a few minutes to crisp them up.
