No false promises here – these crispy oven baked wings are SERIOUSLY crispy! You will be gob smacked how easy they are to make. They honestly taste like they’ve been deep fried, with a thin shatteringly crisp golden skin. You can see how easy these are to make and hear how crispy they really are in this cooking video.
These are so good they can be eaten plain. Or toss them in your favourite sauce, or serve it on the side. I’ve provided a selection of sauces for these crispy baked wings in the recipe below!
Truly crispy oven baked wings
This recipe for how to make Crispy Oven Baked Wings is a discovery by the genius folk over at Cook’s Illustrated. Being the food nerd I am, I really enjoy how Cook’s Illustrated explains the science behind why they do things in a particular way.
And I honestly believe this to be one of their most all time most epic recipes, especially because it’s so insanely EASY!!! And today, I’m sharing the secret with you. Are you ready? 🙂
How to make crispy oven baked wings
Crispy oven baked wings in 3 easy steps:
Pat wings dry with paper towels;
Toss wings in baking powder and salt;
Bake at 120°C/250°F for 30 minutes, then at 220°C/425°F for 40 – 50 minutes until golden brown and crispy.
Yes, that’s it. That’s all there is to it. 🙂
Why this recipe works
In those 3 simple steps are 2 very important things to make these truly crispy oven baked wings:
1. Coat in baking powder – yes, you read that right, baking powder! I won’t go into all the technicalities, but in a nutshell, the baking powder draws moisture to the surface of the skin so it can evaporate, thereby making the skin crispier; and
2. Bake for 30 minutes on low to melt the fat before blasting in a very hot oven to crisp up the skin. There’s a lot of scientific explanations around this and I’ll skip it because I’ll bore you! But basically, the wings are first baked on the lowest shelf in the oven at a very low temperature for 30 minutes which causes the fat under the skin to “melt”, then you move the wings up to the top shelf and crank up the heat which crisps up the skin.
The other tip is ensuring that the wings are dry. If you are organised enough, put the wings on the rack and refrigerate, uncovered, overnight. However, I neither have the fridge space nor am I organised enough, so I just dry them using paper towels (see photo below for how I do this).
When these come out of the oven and you tap the skin with your nail, you can instantly “hear” how crispy the skin is. They even look like they’ve been fried! And in case you are concerned, you don’t taste baking powder at all.
Got questions? See FAQ under the recipe card.
You will notice that the wings are smaller than you are used to. That’s because so much of the fat under the skin melts off the wings – you’ll see it all pooled on the tray. So these have the added benefit of reduced calories too!
You can toss the wings in your sauce of choice or serve the sauce on the side. I’ve also shared classic Buffalo Wings using this same method for crispy oven baked wings. For this recipe, I’ve included a few simple sauces that I like to serve wings with: Honey Garlic Sauce, Honey Mustard Sauce, Ranch Dipping Sauce.
Let’s get stuck into these wings! – Nagi x
PS I’ve now published the Buffalo Wings version! Here it is: Truly Crispy Oven Baked BUFFALO Wings.
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Truly Crispy Oven Baked Chicken Wings
Ingredients
Crispy Wings
- 4 lb / 2 kg chicken wings , cut into wingettes and drumettes (Note 1)
- 5 teaspoons baking powder (NOT BAKING SODA / BI-CARB SODA!!)
- 3/4 teaspoon salt
- Oil spray
Instructions
Crispy Wings
- If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
- Adjust oven racks to upper-middle and lower-middle positions.
- Preheat oven to 250F/120C (all oven types – standard/convection/fan).
- Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
- Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
- Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
- Place wings on the lower middle oven rack and bake for 30 minutes.
- Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 – 50 minutes, rotating the tray halfway through.
- Remove baking tray from the oven and let it stand for 5 minutes.
- Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.
Recipe Notes:
* Honey Garlic Sauce: Mix together 4 tbsp honey, 2 tbsp soy sauce, 2 tsp white vinegar (or sub with any other vinegar except balsamic), 2-3 garlic cloves, minced. Use for dipping OR tossing.
* Honey Mustard Sauce: 1/4 cup Dijon mustard, 1/4 cup mayonnaise 1/4 cup honey
* Ranch Dipping Sauce: Mix 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tbsp milk, 1 tsp lemon juice, 1/4 tsp EACH dried dill, parsley, chives, onion and garlic powder, salt & pepper to taste.
* Spicy Creamy Dipping Sauce: 3/4 cup mayo, 1/2 tso garlic powder, 1/8 tsp paprika, 3-4 tbsp sriracha, salt & pepper
* Pink Sauce: 1/2 cup mayonnaise, 2 tbsp sweet chilli sauce, 2 tbsp ketchup, 2 tsp garlic powder, 1 tbsp sriracha (or other hot sauce) 7. Nutrition: The nutrition is per serving, assuming 8 servings. Note that the calories is HIGHER than it actually is because so much fat is rendered out (melted) and discarded which is not reflected in the nutrition below. I measured the discarded fat once and calculated that it should be 60 calories LESS per serving (around 1/4 cup fat in total was discarded).
Nutrition Information:
Originally published in November 2014, updated with fresh new photos and step by step photos!
Frequently asked questions
I don’t have a rack. Does this cause a problem? The skin will still be crispy but the bottom of the wings that is in contact with the tray will be oily. This is because the purpose of the rack is to elevate the wings off the tray and allow the chicken fat to drip down.
One way to get around an oily underside is to take the wings out after around 35 minutes during the high temp cooking. Drain the oil out of the tray then return to the oven to finish crisping/browning. You could also drain the excess oil from the wings on paper towels before serving.
Can I make ahead? These stay crispy for as long as the wings are warm, so around 20 – 30 minutes. After that, the skin starts to wrinkle and soften. However, I was shocked how well they reheat! Just allow the wings to cool (uncovered), then cover and refrigerate. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes at 200C/390F. The skin smooths out and puffs up, just like when they were baked fresh. Other than to you (if you’ve made as many wings as me!) and true hard core Wings experts, the difference in juiciness and crispiness is barely noticeable – my friends never notice when I reheat!
The skin stays crispy for around 10 – 15 minutes after tossing in the sauce, then after that they start to soften but not go soggy, up to around 30 minutes. If you reheat after tossing in sauce, they go soggy.
Please do not toss in baking powder then refrigerate or freeze, this won’t work (makes the wings sweat too much to become crispy).
Can I add seasonings? You sure can! It does marginally reduce the actual skin crispiness but a crust forms from the extra seasonings/spices and adds more crunch. I did a lot of testing around this and I can assure you it works really well!
There was a lot of smoke! Help! A few readers have had this problem and I don’t think it’s from the chicken wings because I’ve made a ridiculous amount of these wings (in my kitchen and others) and never had the problem. The problem may be: a) spillage of chicken fat onto the oven burners when transferring from the lower to the upper shelf or b) there already was fat on the oven burners. I can’t think of anything else. While the smoke point of chicken fat is below that of the high oven temperature used in this recipe, the fat is not in direct contact with the heat because it’s shielded by all the wings and diluted by chicken juices dripping into the fat.
You really don’t need to flip? Really! Even if you don’t use a rack, the underside will get crispy.
Can I make this with other cuts of chicken? Yes BUT the crispiness will only work on the skin. So it works best on wings because they are almost fully enclosed by skin. With drumsticks, thighs and skin on breast, they are not fully encased with skin when raw and the skin shrinks while cooking. But the actual technique works super well! For 1 kg / 2 lb drumsticks or other cut of chicken, using 2 tsp of baking powder and 1/4 tsp salt – less than the recipe for wings because there is less skin surface area.
Life of Dozer
No wings for Dozer – cooked chicken bones are dangerous for dogs! How about a Honey Prawn instead??
Hi can you suggest cook times and temperatures if I wanted to use chicken thighs? I would love to get that crispy skin for dinner!
I make crispy chicken thighs in the oven. Trim your thighs (thawed of course). Leave just enough skin to cover the top of the thigh. Cut all visible fat off. Season the whole thigh with your choice of seasoning. (I use seasoned salt only). Line a cookie sheet with foil and spray the foil very lightly. Put on the middle rack of a 400 degree oven and bake for 45 – 60 minutes, depending on the size of the thighs. I try to buy the smaller thighs, they are done in 45 minutes.
I found your recipe on Pinterest and wanted to basically echo what everyone else has has said – Best.Wings.Ever!!! I did flip them over at one point b/c they didn’t seem to be getting crispy on the bottom. Will be using this recipe for oven wings from now on. Thanks!
That’s so great to hear Roberta! Thank you for letting me know you enjoyed it! N x
Sorry, my comment should have said “my husbands face lit up” – silly auto correct!
BA HA HA!!! I have to confess I was puzzled when I read your message!!!😂
My hair stands face lit up when he thought he was getting fried chicken wings! I did eventually tell him how they were cooked. Great recipe and so easy to make
I made this recipe on Superbowl Sunday, and they were everything you said they would be. They may be the best chicken wings we have ever eaten. This is now my “Go To” recipe. You were absolutely correct when you said that they don’t need any sauce, although I will have hot sauces and cooling sauces on the side for my husband. I have been using an air fryer for my chicken wings, but these are better – no oil necessary, and all the fat melts away. If you are on a low carbohydrate diet, these are the perfect “guilty but not guilty” pleasure. Thank you so much.
I absolutely love hearing that Dr S! N x
I love wings so much I think I could seriously eat this whole recipe myself. The only way around it would be to invite others over to share so I would be too embarrassed to eat them all myself 😂.
I hear you Wendy. That’s my strategy too! 😂
Is the 4lbs before the wing tips have been removed or is it 4lbs of just drumettes and flats? Thanks!
Hi Tina! It’s after the tips have been removed 🙂
Thank you! We made these and they were AMAZing! I added 1 tsp of pepper and they were so so good.
That’s wonderful to hear Tina! Thanks for letting me know! N x ❤️
Hi Nagi– I purchased your wing book yesterday. I don’t typically eat wings, but my husband challenged me to make wings better than his. Hands down, these wings were a winner!
I followed your instructions precisely for roasting the wings and they came out fabulous!! I did add Berbere to the baking powder – no salt and some pepper. My husband prefers wet wings and super spicy so the sauce was a combination of honey, srirachi, ginger, etc and toped with chopped red serrano chilis, green onions, cilantro and peanuts. I’m anxious to try the other recipes in your wing book with my friends who are not as spicy obsessed as my husband. I did make your Thai grilled chicken a few weeks ago – it was delicious and I love the idea of using that recipe on wings.
Thank you for purchasing my book Cherie! I’m so pleased you enjoyed the wings so much!! N xx
tried these and came out great………i like to de bone the wings first………..really easy once you get the hang of it.
Woah! I’ve never tried deboning my own wings!
These are the BEST WINGS EVER!!! Thank you so much for sharing this!
When doing this with drumsticks I see your note at the bottom (about less salt and baking powder), but does the cook temperature and time stay the same as the wings recipe?
Thanks!
My husband never liked wings until I made them like this! I’ve made them at least a half dozen times and have passed the recipe on to just about everyone who had eaten them! I’m spreading this recipe far & wide!!
That’s terrific to hear Cheryl!! So pleased you enjoyed them! N x
I cannot believe how well this worked!! Made these last night for the playoffs and we were all amazed: they made that crispy sound when you bit into them and they were still moist and delicious. While there are some steps to the cooking process, they are super easy to make (as long as you have a good timer). I am NEVER making wings any other way, thanks so much for posting this recipe!
These wings were incredible. I will not have to buy wings again and whine about all the grease from frying. My guys
enjoyed these and so did I. Thanks so much.
That’s terrific to hear Martha! Thanks for taking the time to let me know – N x
Hi i have a question? So do I toss the hot wings in the honey garlic sauce after it comes out of the oven or do I marinate the wings in the sauce and bake? Thank you
This is one of the very few times that I have followed recipe exactly and they turned out awesome!!!!
Plus mine look just like the photos.
I cannot describe how amazing this recipe is. I’ve used this technique probably 10 times, and it is unbelievably spectacular. I’m doing it again tonight on New Years Eve! Thank you!!
These taste just like fried chicken but even better! I haven’t had fried chicken in ages, and I’m glad I discovered this healthier alternative. Thank you SO much for sharing!
That’s so great to hear Toya! Thanks for letting me know – N x ❤️
Thank-you Nagi for sharing this most impressive and simple recipe that achieves the most amazing crispy chicken wings ever.
I cannot express enough how wonderfully they turned out and will certainly keep this recipe on file forever.
Who’d of thunk that a couple of Tblsp’s of Baking Powder could do such magic????
I also want to thank you for the gorgeous sauce recipe of yours, the one we used was Honey, Dijon and Mayo; OH MY GOSH, what a keeper that is and we will be hopping into the other sauce suggestions at a later date.
I want to wish you a very happy Christmas and hope you and yours keep safe and keep on doing your good thing.
Cheers Nagi.
It’s amazing, isn’t it?? I can’t take credit, it’s all Cooks’ Illustrated! Merry Christmas to you too Sue-anne! N xx
Yes Nagi I am aware of the recipe you shared was from another site, however, if it weren’t for you it would be highly unlikely that we would have found it on-line and we only have you to thank for that.
You are a pretty savvy cookie girl and it’s all about you people that bring these fascinating learning experiences to us, the home cooks that are always looking out for new and interesting ways to make cooking even more intriguing.
What a clever girl you are and thanks again. <3 <3
These are outstanding. Made them for my husband and me last night, and we loved them. I am thinking of making them for our New Year’s party. Any tips on touvling or tripling the recipe?
HI James! That’s a hard one, you basically just need a very large oven! Otherwise, follow the recipe for how to reheat, it reheats crispy very well!
*doubling or tripling. 🙂
Wow, these things are fantastic. We made 2 sauces to go w/ them, but they weren’t really needed. I added in some pepper and garlic powder into the baking powder and salt mix and they came out crispy and beautifully seasoned. Yum!
Terrific to hear Angie!! So glad you enjoyed this, thanks for letting me know! N x ❤️
I wanted to use a dry rub on the chicken wings. Do you think it would work just as well if I folded the baking soda directly into the dry rub?
Hey, Kim! How did those dry rub wings turn out?
Hi Kim! Do the baking powder and salt first, then toss in the rub. 🙂 Just ensure the rub doesn’t have too much salt because otherwise this will be too salty 🙂