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The ONLY Crispy Baked Chicken Wings Recipe You Need (No Fry Secret Technique for Ultimate Crunch)

A pile of golden-brown, seasoned, crispy baked chicken wings stacked on a white plate.
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You can achieve shatteringly crispy, juicy oven baked chicken wings without deep frying. This easy recipe uses a simple baking powder trick and high heat to deliver the ultimate crunch for your game day snacks or quick weeknight dinners.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Optional: 2 tablespoons of your favorite sauce (like Buffalo or BBQ) for tossing after baking

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large, rimmed baking sheet with foil for easy cleanup, and place a wire cooling rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is critical for achieving crispiness.
  3. In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and paprika.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry rub mixture. The baking powder helps dry out the skin.
  5. Arrange the coated wings in a single layer on the wire rack set over the baking sheet. Do not let the wings touch each other; this allows air to circulate for maximum crunch.
  6. Bake for 20 minutes at 425 degrees Fahrenheit.
  7. Flip the wings over. Reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius) and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  8. Remove the wings from the oven. If you are using sauce, immediately place the hot wings in a clean bowl and toss them with your chosen sauce until coated.
  9. Serve immediately with your favorite dips for an irresistible, crowd-pleasing dish.

Notes

  • For the absolute crispiest results, ensure your wings are completely dry before seasoning. Moisture prevents crisping.
  • If you want extra crispy wings, after the initial bake, switch your oven to the broil setting for the last 1-2 minutes, watching constantly to prevent burning.
  • This method works well for dry rub baked wings; if you prefer saucy wings, toss them in sauce only after they are fully cooked and crispy.

Nutrition

Find it online: https://cookingbyfelix.com/crispy-baked-chicken-wings-recipe-no-fry/