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??
FYI: baking soda and bi-carb soda are the same thing. Look it up.
Hi Deb! Yep it sure is 🙂 I use both words because some labels have either / or in larger font!!
That’s sweet of you to respond to a snarky comment in such a kind way. Bless you.
Why would you want the fat out of them? That is where the flavor is.
To get the crispy skin in the oven! If there is still tons of fat then the skin is not crispy. But as the fat melts, it bastes the wings so all the flavour is still there, that’s for sure!!
These wings are amazing I will never make anything else. Thank you so much for sharing I’m gonna share this on my blog. ???
Aren’t they the BEST???!!! 🙂 N x
Delicious! Everyone loved them. cooked them exactly like you said to and appreciate the science behind your ingredient selection (baking powder!?) and the temperature variations! Even the sauce was delicious! Easy and wonderful! thank you for sharing!
I’m so glad you enjoyed it Karen! Thanks so much for letting me know 🙂 Happy weekend! N x
Does the oven time need to be adjusted for 1lb of chicken only?
Hi Mason! The 2nd part at the higher temp might only need 30 minutes 🙂 Just go by look and the crispy sound!!
These are amazing – i added some cajun spice into my baking power to give it a hint of spice.
My chicken wings were smaller so needed less time.
You’re instructions are really good, thank you for sharing it!
My husband loved them and said it was even better than KFC. I will be making these again…
I’m so glad you enjoyed this!! Thank you so much for taking the time to come back and let me know 🙂 N x
Hi Nagi, I have two picky eater sons and they LOVE these wings!!! We make them every week! Thank you so very much! Lisa
Thank you so much for letting me know you and your ons enjoyed this Lisa!! I’m SO GLAD you liked it! N x
There’s a tremendous difference between two teaspoons and two tablespoons. I made these strictly according to your recipe and they were unedible…terrible. Maybe you need to modify this recipe! Most people don’t read the comments before they cook. Had I done this, I probably would have not wasted 4 pounds of chicken wings! I will try again another time with the correct measurements.
Hi Jim – if they were inedible, I very much suspect you used baking SODA (i.e. bicarb), not baking powder which is what the recipe calls for!! If you use baking soda, it is awful, terrible, totally inedible!!!
And it is definitely 2 TABLESPOONS of baking powder, not 2 teaspoons. 2 teaspoons is not enough to make them crispy in the oven! 🙂
I wonder if the 2 tablespoons of baking powder was meant to be 2 teaspoons? I tried this and the baking powder taste was really strong and ruined it for me. Next time I’ll either greatly reduce the baking powder or omit it entirely. I’ve made a recipe similar to this that didn’t use baking powder or flour and it came out crisp and delicious from the oven.
Hi Stan, yes it’s supposed to be 2 tablespoons. I’m sorry you could taste it, did you use the full 4 lb of wings called for and shake it well to evenly coat??
These we absolutely wonderful! I am quite honestly, a terrible cook. These were easy, and turned out PERFECTLY. My wings look exactly like yours. That never, ever happens!!!!!!!!!!!!!!
Thank you so much. Not only is my tummy satisfied, but my ego as well.
PS Clearly you aren’t a terrible cook! You made these!!! <3
YAY!!! So glad you loved it too!! 🙂
AMAZING !!! My new favorite wings, so tasty !
I hear you Janet!! I am obsessed with these!
Hi! Just tried this for dinner, they’re amazing! It’s so crisp without taking too much effort, and i love that they’re healthier than the deep fried one. Thanks for sharing the recipe!
So glad you enjoyed this!!! Isn’t it so great that we can indulge in crispy wings with far less calories than deep frying?? 🙂
I didn’t have enough baking powder to try this so I just used cornflour (called cornstarch in America I think) but your trick of cooking at low heat and then at a higher heat really worked even with out the baking powder. Thanks, great recipe.
I don’t think I’ve tried this with cornflour Deborah! (I’m in Oz too 🙂 ) I must give it a go!
Looking for a great recipe for a school reunion this fall that will stay crispy. Want to bake a day ahead, then reheat. How do you think that will work? Still stay crisp? Recommended reheat temp and time?
Hi Monica! There are reheat instructions in the recipe 🙂 Yes it reheats really crispy!
I wondered how to reheat also, but I’m not seeing instructions. Can you repost? Thanks!
Oops, sorry, thought I did! Note 4 🙂
Can I make these ahead of time and still get the same results? Looking for a recipe that I can make ahead and then bring to the office in a crockpot…
Hi Meredith! These can be made ahead but need to be reheated in the oven to make them crispy again. It won’t work in a crockpot, I’m sorry to say 🙁
Love this recipe! I don’t own a rack so I had to put th on parchment paper on a baking sheet but it works like a charm every time! Love the garlic honey sauce OH SO MUCH!
YAY! So glad you loved it J!! 🙂
Nagi – we love this recipe at my house – but even though we have them on a rack the bottom doesn’t crisp up. The wings are awesome on the top and sides but the skin underneath is just soft and white. Any thoughts? Am I doing something wrong?
Hmm. What kind of rack are you using? Is it elevated enough? Mine is elevated about 1″/2.5cm from the tray. The other tip is to bake it until deep golden brown to give the underside more of a chance to crisp up.
Can I use wingettes chicken pieces and do I adjist the cooking time?
Thanks
Hi Monica! You sure can – and no change to cook time!
Genius! I knew there must be a way to avoid rubbery skin on baked wings. You found it! I’ve been making (crispy!!) wings every night this week just to try different seasonings and sauces. This is great!! Thanks so much for sharing. 😀
Thank you so much for your wonderful feedback Holly Ann! I’m so glad you enjoyed it! 🙂 N x
This recipe rocks! I had already tried a different recipe using the baking powder so knew it would produce great results (re: crispiness) – but most call for you to do the baking powder and let them dry overnight or at least multiple hours to dry out before cooking in the oven. I’m just not that organized – this was so much simpler! The sauce was great and simple as well. I did add granulated garlic to the baking powder/salt. Served this with Birdeye Steamfresh Asian Medley and some leftover pasta. Total labor time was about 5 minutes (I don’t include the cooking time since I’m not doing anything). Better yet, total cleanup time was less than 3 minutes. Wonder what the cooking time would be for larger pieces of chicken?
Thank you so much for your wonderful feedback Cynthia! I’m so glad you enjoyed it! For larger pieces, cook at the low temperature for the same time then cook at the higher temperature until crispy. It really doesn’t take much longer – maybe 10 minutes for bone in skin on thigh fillets?? 🙂 N x