There’s something about a tray of hot, crispy wings hitting the table that makes everyone’s eyes light up. I’ve made these for everything from game-day gatherings to quiet Friday nights, and they never last long. The best part? They’re baked — no splattering oil, no lingering fryer smell, and a whole lot less cleanup.
I started making baked wings years ago when I got tired of dealing with a deep fryer, and I quickly realized you don’t have to give up that irresistible crunch. With a few tricks, you can get wings that look and taste like they just came out of a fryer… but with less mess and guilt.
Why I Keep These on My Regular Rotation
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They’re lighter. No deep frying means fewer calories and less grease.
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They’re still crispy. The right prep and oven temperature make all the difference.
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They’re low-effort. Once they’re in the oven, you can focus on sauces, sides, or just enjoying your guests.
Plus, they’re endlessly versatile — the same crispy base can handle everything from classic buffalo to sticky honey garlic or smoky BBQ.
The Secrets to Crispy Baked Wings
Over the years, I’ve learned that getting a crispy baked wing comes down to two main things: dry skin and high heat.
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Dry them really well. Moisture is the enemy of crispiness. I use paper towels to blot each wing like I’m trying to press a flower — firmly and with purpose.
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Use baking powder, not baking soda. It changes the pH of the chicken skin, which helps it brown better in the oven.
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Don’t crowd the pan. Space between the wings lets the heat circulate, giving you that all-over crunch.
My Go-To Method
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Dry the wings with paper towels until no surface moisture remains.
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Season with a mix of salt, pepper, garlic powder, paprika, and baking powder. Toss until each wing is coated.
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Arrange on a wire rack over a baking sheet, skin side up.
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Bake at 425°F, turning every 20 minutes until they’re crispy and golden. Depending on the size, this takes 45–60 minutes.
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Rest for 5 minutes before tossing in your chosen sauce so the coating doesn’t lose its crunch.
Sauce Ideas That Never Fail
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Classic Buffalo – Frank’s hot sauce, a little sugar, and water for balance.
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Honey BBQ – Sweet, sticky, and a hit with kids.
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Garlic Parmesan – Melted butter, minced garlic, and a generous snowfall of Parmesan.
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Sweet Chili – A little heat with a sugary glaze.
When I host, I like to serve the wings plain with several sauces on the side so people can mix and match. It keeps them crisp longer too.
Tips and Tricks I’ve Learned
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Let them cool slightly before saucing. This helps keep the crust from softening too fast.
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Flip carefully. Use tongs and turn gently to avoid tearing the skin.
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For extra crunch: After baking, turn the oven to broil for 2–3 minutes — just keep an eye on them so they don’t burn.
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Double the batch: Wings reheat surprisingly well in an air fryer.
Make Ahead Advice
You can season and arrange the wings on a baking sheet earlier in the day, then refrigerate uncovered until you’re ready to bake. The fridge time actually helps dry the skin even more. Just bring them out about 15 minutes before cooking so they don’t go into the oven ice cold.
Serving Ideas
I love these with the classic celery sticks and ranch or blue cheese dip, but they also pair well with:
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A fresh veggie platter and creamy dips for balance.
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Crispy potato wedges for a full comfort-food spread.
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A big salad for a lighter plate.
Storing and Reheating
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Fridge: Store leftover wings in an airtight container for up to 3 days.
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Reheat: Pop them in a 375°F oven or an air fryer for 5–8 minutes to bring back the crunch. Avoid microwaving — it makes them soggy.
Crispy Baked Chicken Wings
Golden, crunchy, and full of flavor—these baked chicken wings deliver all the crispiness you love without the mess of frying. Perfect for game day, parties, or any time you crave a crowd-pleasing snack.
Ingredients
- 4 lbs chicken wings, halved at joints (discard wingtips)
- 2 tablespoons aluminum-free baking powder
- ¾ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Buffalo Sauce (optional):
- 1⅓ cups light brown sugar
- ⅓ cup Frank’s Wings Hot Sauce
- 1 tablespoon water
- Other Sauce Ideas: honey BBQ, ranch, honey garlic, classic BBQ
Instructions
- Prep the Oven & Pan: Place the oven rack in the upper-middle position and preheat to 425°F. Line a baking sheet with foil, place a wire rack on top, and lightly coat the rack with nonstick spray.
- Season the Wings: Pat wings thoroughly dry with paper towels—dry skin is key to crispiness. In a small bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Toss wings in a large bowl with the seasoning mix until evenly coated.
- Bake to Crispy Perfection: Arrange wings skin-side up in a single layer on the rack. Bake, turning every 20 minutes, until the skin is deeply golden and crisp. Depending on wing size, cooking may take 40–60 minutes. Let rest 5 minutes before saucing.
- Make the Buffalo Sauce: In a saucepan over medium heat, stir together brown sugar, hot sauce, and water until the sugar dissolves. Remove from heat and cool slightly before tossing with wings.
- Serve & Enjoy: Coat wings in your sauce of choice and serve immediately while hot and crispy.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 997Total Fat 62gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 35gCholesterol 206mgSodium 1871mgCarbohydrates 66gFiber 2gSugar 40gProtein 45g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I use frozen wings?
Yes, just thaw them completely first and pat dry before seasoning.
Why baking powder and not flour?
Baking powder works better for drawing moisture out of the skin and creating crispiness without a breaded coating.
Can I bake them at a lower temperature?
You can, but you won’t get the same crisp finish. 425°F is the sweet spot.
Do I have to use a wire rack?
It’s best for airflow, but if you don’t have one, line your pan with parchment and flip the wings more often.
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