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??
Our brand new oven is not working today and I have taken the wings out f the freezer. Can I follow he recipe using the BBQ?
Hi Pat! I’m sorry to say this won’t work on the BBQ, the temperature can’t be controlled enough even if you use indirect heat. I’m sorry to hear your oven isn’t working 🙁 I’d suggest using my Buffalo Wings Sauce recipe and slathering it on the wings and cooking them on the BBQ 🙂 Or even a great BBQ sauce or any other sauce you love!
Help! I made these a few times in the past and they were amazing! I want to make them here at my in-laws but their oven is broken, so it only bakes at two preset temps, 350F and 500F. What do you think about trying these at 350, or should not bother? I know, kind of ridiculous, but they are not bakers and after fixing the oven three times, ave given up and will buy a new one, but not fr a few more months. Thanks in advance!
Hi Wendy! I would try it at 350F with the oven door slightly open (just 1″) then crank it up to 500F! I would LOVE to know if this works, yes it doesn’t sound ridiculous and totally perplexing!!!! 🙂 I hope it works (and I love your enthusiasm!!!) N x
I cannot get enough of these wings!!! They were perfect, I really appreciate you sharing your recipe.
You’re the best Nagi, Thanks!!?
I’m so glad you love these too Kima! Thank you for trying my recipe and coming back to let me know! N x
I use a similar technique to bake on a rub that is a combination of 5-spice and a little chipotle!
Oooh yes! The addition of flavourings is brilliant! 🙂
I have used this technique for a number of years now to make crispy skin pork, using skin on pork belly. Always works.
Woah! I never thought to use it on pork, thanks for the tip Wade! 🙂
I made these over the weekend and the wings were amazing! My husband said they were the best he’s had and better than what he gets in restaurants! The only issue we had was that during the high heat part, there was a lot of smoke. Like we had to air out the house. Any idea what would have caused this? It was definitely what was on the bottom tray but I wouldn’t think fat would burn like that?
Hi Christin! Sorry to hear there was so much smoke, it would be from the fat on the baking tray. Did you use a very large baking tray? All I can think is that if you used a very large tray, the oil would spread thinner and therefore be more prone to heating to the smoke point. I get a little bit of smoke, but not much – and I’ve made this many many many times, in various people’s ovens, not jus mine 🙂 I’m SO THRILLED your husband enjoyed them so much! N x
Dear Nagy, My son loves fried chicken wings but then he suffers from heartburns, So I tried several oven baking recipes that crisp the wings without oil but NOTHING COMPARES TO U, Bravo!!
I’m sorry to hear your son suffers from heartburns but I’m SO GLAD you both enjoy this recipe!!! 🙂
The best! I love the wings. They were delish. It my “go to” recipe for chicken wings. I thought I sent a post back to you last Feb. but, I couldn’t find it. So sorry
Today, I am going to try your chicken crunch tenders.
Thanks!!!!!
Thank you Bonnie! I’m SO GLAD you enjoyed this!! N x
Oh I must try this recipe!!
Thank you Nagi for sharing this!!
I hope you do try it Claire!! You will be BLOWN AWAY!
Is there a way to do this with frozen wings? I am assuming I need to defrost them first?
Hi Cara! I’m sorry this only works with defrosted wings. Frozen wings drop too much water and that affects the crispiness of the skin 🙂
Corn starch works as well. Cheaper as well. I use it all the time. Am GF.
Hi Deb! I used to use cornstarch all the time too, but I swear, absolutely swear, this is SO much crisper!
Hi Nagi! We had your Mexican shredded beef last night ?. All your recipes I have made I would rate 5/5. They are perfect and I look forward to checking your blog each week to see what’s new.
I baked the buffolo wings from your site a few weeks ago and am about to do another 1kg batch.
These really are the crispiest most delicious wings I’ve ever had.
Question: if I wanted to use like drumettes, mini leg bits… How should I change baking soda quantity and time do you think?
Keep up the amazing work!
I’m so glad to hear that Courts! Thanks for letting me know! Even when I make this with drumsticks, I use the same ratios per the recipe i.e. by weight 🙂 N x
Hi Nagi! I haven’t tried this technique yet. Does the meat still come out tender?
YES YES YES!!! This technique is nuts – the folks over at Cooks Illustrated are genius! The meat inside is basted beautifully with the fat as it melts so it is just as tender. 🙂
That’s cool!! 😀
I BAKED A DOUBLE BATCH TODAY AND I AM SO PLEASED. I AM A SINGLE PERSON AND THIS RECIPE ALLOWS ME TO BAKE ALL THE WINGS I WANT, FREEZE THEM AND TAKE OUT WHAT I WANT. THEY CAN BE DIPPED IN WHATEVER SAUCE I FEEL LIKE AT THE TIME AS IT SUITS MY TASTE – ADD A SALAD AND SUPPER IS SERVED. THANK YOU FOR THIS VERY EASY RECIPE. THEY BROWNED BEAUTIFULLY AND NO BAKING POWDER TASTE.
I’m so glad you loved it Harriett! I am obsessed with these wings, I make them so often!!! N x
Can’t wait to try!
These are THE MOST AMAZING WINGS I HAVE EVER HAD!!!!! And i come from Buffalo where wings were born, at the Anchor Bar (there wings aren’t anything like they were.) I will NEVER eat deep fried wings again. I have forwarded this recipe to all of my friends and family who are die hard buffalo wing foodies. Nagi you are THE BOMB!!! BEST RECIPIE EVER!!! You have ruined it for me to eat them anywhere else but home baked!!! You Rock Nagi and all my friends who are low carb eating, thank you too!!! ami :))
Because i toss these crispy wings in Frank’s hot sauce and butter (Frank’s is high in salt) i don’t add salt when i shake with baking powder. I add garlic powder too. Amazing Nagi, truly amazing!!! ox
Woah! High compliment! 🙂 Thanks Ami, so glad you enjoyed it!! N x
10 STARS OUT OF 5!!!!!!!!!!!
❤️
Hope you do Joanna! 🙂
Hi Nagi I tried your chicken wings with baking powder but we didn’t like the taste ,I definitely used baking powder,I didn’t use the sauce as we don’t always ha
Ve sauce with wings,they were crispy though,maybe it was too much b/powder to a wings ratio on mine.
Loved your fried rice though it was a winner.
Hi Rhonda! I’m sorry you could taste the baking powder, did you definitely use the right amount of wings and baking powder?? If you use too little wings or too much baking powder, yes you will probably be able to taste it 🙁
Thank you for posting this recipe, it’s great! I’ve tried it a few times now. The first time I did find that there was kind of an odd aftertaste that I think came from the baking powder. It might be one of those things some people notice while others don’t. The second time I made them I used 1/2 baking powder and 1/2 cornstarch and that did the trick! Still turned out nice and crispy.
Your sauce was great, and I’ve also made some pretty spot on buffalo wings as well.
Thank you!!
That’s fantastic, I’m so glad you adjusted it to your taste!
I did this without the rack and while are not as calorie conscious they are crispy all the way around!!! I think the key is REALLY dry those suckers before you coat them in the baking powder and deff let them sit in the fridge a few hours!! They are amazing!!!
Yay! So glad you loved it Danielle and that it even worked without a rack! 🙂
Oddly enough i tried it using a rack this evening because friends came over and wanted to try what they saw the other night and wow for some reason the rack made the bottom soggy 🙁 its about an inch above the pan.. i feel like i did it wrong this time or something.. D:
That is so weird! Logically it is the other way round!!! ?
Nice recipe…see my version of oven baked chicken wings
http://www.funloveandcooking.com/how-to-make-chicken-wings-in-oven-with-honey-mustard-sauce-recipe/
That’s fantastic Saheli!!!
Making these for the 3rd time now and they are a hit in my family. I never knew making sings could be so easy. They really do get crispy and taste so good. We love trying different sauces with them. Thanks for the recipe Nagi!
It’s incredible how easy this recipe is, isn’t it Candiss?? I was so thrilled when I discovered this recipe – I’ve never deep fried again!!!