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
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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??
I’m in the process of making these right now. At the end of the first 30 minutes with the oven on 250, the wings didn’t look any different than when I had first put them in the oven. No fat had melted off them. I moved them to the upper part of the oven and turned it up, so hopefully in the end they will still end up crispy…
Have faith have faith! They do look bland and no different after the first 30 minutes, the magic happens when you crank up the oven! The fat may not have dripped but it will be melted/melting under the skin after the first 30 min 🙂
Can you start out with frozen wings?
Hi Marcia! Unfortunately not, they must be thawed 🙂 Frozen wings leech a lot of water and that makes the skin soggy 🙂
Hello,
Are your wings frozen when they go into the baking powder or completely thawed out?
Most bagged wings are frozen……
Help it’s the Superbowl tomorrow!
Thank you so much for your recipe!
Hi Linda! They absolutely must be thawed! I thought I had that in the instructions, will double check!
Thank you again so very much! Happy Superbowl Day!!!
My teenagers love wings. We typically buy them pre-made wherever the deal is the best. Decided to try making our own and found your recipe online, we will never buy pre-made again, these are crispy and delicious. Can the prepared wings be frozen?
I’m so happy to hear you enjoyed it! Thanks so much for letting me know. I’m not sure about freezing the cooked wings, it’s a good question, I will try it soon. They reheat so well after refrigerating and even when the skin goes soggy, but after freezing them, they will be even wetter so I’m not 100% sure. – N xx
Thanks Nagi for the reply. I will try freezing them, I use a vacuum sealer. I will let you know how they turn out.
I made these wings last night for a Friday Night Happy Hour. Followed exact directions, except I baked them about 10-15 minutes longer. They were absolutely delicious! Crispy, tender and addictive. I tossed the wings in Texas Pete’s Wing Sauce which added just the right amount of heat.
I also made a Blue Cheese dip with celery sticks.
Recipe for Blue Cheese Dip:
4 oz, crumbled Blue Cheese
3/4 cup mayonnaise
1/4 cup sour cream
1tablespoon red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
Salt and pepper
Mix all well, cover and refrigerate for 2 hours.
Thank you for sharing your wonderful recipe! Tried to give 5 stars, but only 4 highlighted.
I’m so happy to hear you enjoyed it Lisa! Thanks so much for letting me know. Happy weekend! – N xx
Nagi,
Your so cute, great smile. Anyway, question on the crispy oven chicken wings. I just need to know if it makes a difference on baking powder. Aluminum free or with? Does it matter? I have made this before. But cannot remember which baking powder
Aww thanks Bonnie! 🙂 Gosh, I didn’t know there were different types of baking powder! I just use the every day one at the supermarkets which I’m guessing is not aluminium free because it sounds like aluminium free baking powder is less common. I don’t know how it would affect the crispiness though, I would be curious to know!
Hi Nagi
Thank you for responding back so soon. I going to make your recipe for super bowl. In the states, yes, it’s in all grocery stores. Aluminum Free baking powder. I use the free one. They are finding out that aluminum is not good in so much of our foods. Anyway. I going to try both and I’ll get back to you. It’s even in toothpaste! Lol. Might be a link to Alzheimer’s. I not a person to preach at all. So anyway, I’ll let you know for sure!
Take Care Nagi
I have a ten lb bag of Kirkland chicken wings which I’ll be cooking for Super Bowl Sunday. Being u make these a lot, can I tell me how many chicken wings are in 4 lbs. I don’t want to over bp them.
Hi Julie! Unfortunately that depends entirely on the size of the wings, sorry I can’t help!
Are there any possible replacements for the baking powder? Possibly corn starch or flour?
Hi Adalia! They don’t work as well – the baking powder is far superior!
Tried and true! Last night I watched an infomercial for an air-fryer and my boyfriend said he’d buy it simply to make chicken wings. I told him it wasn’t needed and that I’d find an alternative to buying the gadget or frying the wings.
The moisture was drawn out to make the wings perfectly crispy, and my boyfriend said some of the best he’s ever had. Woohoo! A new wing recipe, and really easy to make.
We also tried the pink sauce and honey garlic sauce recipes. Delicious!!
Thank you 🙂
I’m so happy to hear you loved it Sheila! Thank you so much for letting me know – N xx
Hi Nagi
I am going to try this today. We have chicken wing Sunday. I was wondering if it would work on other cuts of chicken as well?
Hi Maddie! I added a new FAQ to answer this: In short, yes but need to alter the quantities of baking powder to meat 🙂 Hope you enjoy!
Hi Sherri! The recipe calls for 2 tbsp of baking powder for 4 lb / 2 kg of wings. And you are correct, it will not look like it’s cooking in the first 30 minutes at the low temp, that’s how the baking powder starts to activate to create the super crispy skin when the oven is turned up. Also the fat renders/melts at the low temp which also helps make the skin super crispy. Then when you crank up the oven per the recipe, that’s when the magic happens! 🙂
Nagi, I have a confession. My family & I have been eating your foods for years now.
We’ve never tried your chicken wings.
You are pretty passionate about chicken wings, which is part of why I trusted you right from the beginning. I’m pretty passionate about chicken wings too…..I have a recipe I stick to FAITHFULLY! Tonight, all that changes. Tonight I’m trying this recipe. For better or for worse. I’m so excited!!! <3
JOSIE!!! I am sitting here nervously awaiting your verdict…..
I HAVE A NEW WING RECIPE!! Your wings are bad-ass Nagi! I love them!
Really??? WOO HOO!!!! Crispy crispy!
REALLY!! In fact, I’m looking at the other wing recipes now! These are really delicious & crispy.
It came at the right time too. We were supposed to go out to the local pub for wings on Thursday, but we had to take our daughter to the hospital (she’s ok). We were still craving wings yesterday, so we decided to take the leap.
I don’t want to be all dramatic about this, because it’s wings….not politics or religion. I take my wings seriously though. Garry loves wings & I got sick of going to pubs & knowing I could do better. So, I found a recipe that bakes the wings…but it’s all flour & 90 minutes of the chicken soaking in the flour. I love the result, but not the process. I’m MUCH happier with your recipe & the result is better. Not leaps & bounds better (the recipe I had was pretty great), but distinctly better! The girls are still talking about last night’s wings.
I didn’t try your sauces though, & I’m eager to try them. I stuck with my usual coatings just to see if the family would notice. They did. Yours are better. No debate.
A testimonial like that from such a great cook is the best thing I can hope for any recipe!! Thank you Josie! N xx
Total thumbs up! I make these every chance I get. Cooked them for my BFF’s on NYE and they loved them as well. Definitely a keeper for years to come. No need to fry chicken anymore.
Note to others: you definitely have to be careful with the baking powder. Too much will ruin it.
This could have been a message by me! 😉 N x
I tried this with homemade baking powder and it didn’t turn out so well. Not terrible, but off, and of course it was with 8# of wings.
HI Aaron, sorry to hear that. I don’t know what’s in homemade baking powder so unfortunately I can’t comment on that. 🙂
Made these tonight. Indeed got a crispy skin, but I must’ve used way too much baking powder because it created a texture and taste I don’t love. Next time I’ll try just dusting the skin with a little baking powder/salt mixture.
HI Jennifer! Sorry to hear that 🙁 Yes, measuring the baking powder properly is definitely important!
I made these Truly Crispy Oven Baked Chicken Wings with Honey Garlic Sauce tonight for dinner and we loved them. So crispy and delicious. BUT the Honey Garlic Sauce was the best. I told my husband when we go grocery shopping again I want to get more chicken wings. He said it was a keeper. Yummmm
Thanks so much for the wonderful feedback Jackie! So glad you enjoyed it! PS Try that sauce over salmon – OMG! – N x
These sound really yummy! gonna give this recipe ago thanks for sharing.
Simon
I hope you do Simon! Have to say, this is pretty epic 🙂
Just wanted to clarify something… To whomever wrote this, you think that the Baking powder is working to draw moisture to the surface which then evaporates and creates a crispier crust?
Do your research. Baking powder is used as a PH adjuster in this case, to raise the PH This in turn will promote the maillard, allowing for a more caramelized (crispier) crust. This is not dissimilar to the process of making pretzels using BP to raise the PH to allow for the deep golden brown color and flavor that we associate with pretzels. Basically, this recipe should be called pretzeled wings….
Hi Alex, thanks for your input! Have you tried this recipe? If you have, I don’t think you’d be calling it pretzeled wings. You’d be writing in to tell me how blown away you are by how CRISPY they are thanks to the baking powder! ?
what if you don’t a rack to place the wings can you use a cookie sheet line with foil and spay
Hi Laina! Just line the tray with foil, what you’ll find is that the part of the wings in direct contact with the tray will get oil on them but it’s not the entire underside. Just drain on paper towels. 🙂 Still crispy!
Are the wing as good reheated or best if served right away. Planning super bowl party and oven space is limited
Hi Barbara! Please see note 5 of the recipe for reheating 🙂 They come out SUPER crisp still!