Name: Baked Chicken Wings Recipe: Crispy, Juicy, Oven-Perfect
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 –4 lbs chicken wings; 2 tbsp baking powder; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; Sauce of choice

Introduction

Table of Contents

Baked Chicken Wings are the game-day hero: ultra-crispy skin, juicy meat, and all the flavor without the deep fryer mess. A quick dry-brine and high-heat bake give you wings that rival any bar, with your favorite sauce tossed on at the end. Presented piled high on a white ceramic platter with ranch, celery, and carrot sticks, optionally garnished with fresh parsley, these Baked Chicken Wings offer golden crunch and pure crowd-pleasing power that disappears in minutes.

Ingredients

For the Baked Chicken Wings (serves 4–6 / ~24 wings): • 3–4 lbs chicken wings (flats + drumettes, tips removed)
• 2 tbsp baking powder (aluminum-free)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cayenne (optional heat)

For Sauces (choose one or more): • Buffalo: ½ cup Frank’s RedHot + 4 tbsp melted butter
• Honey Garlic: ⅓ cup honey + ¼ cup soy + 3 cloves garlic + 1 tbsp ginger
• BBQ: your favorite sauce
• Lemon Pepper: 4 tbsp melted butter + 2 tbsp lemon pepper seasoning

Serving: • Ranch or blue cheese dressing, celery, carrots

Step-by-Step Process

Dry & prep
Pat wings completely dry with paper towels. This is crucial for crisp skin.
Season
In a large bowl, mix baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Toss wings until evenly coated.
Arrange
Place wings on a wire rack set over a foil-lined baking sheet (skin-side up). Refrigerate uncovered 8–24 hours (dry brine for extra crisp).
Preheat
Preheat oven to 425°F (convection if you have it).
Bake
Bake on middle rack 40–50 minutes, flipping halfway, until deep golden and crispy (internal 185°F for best texture).
Sauce
Toss hot wings in sauce of choice (or serve sauce on the side for crispier skin).
Serve
Pile high and serve immediately.

Tips for Crispiest Baked Chicken Wings

• Baking powder (not soda) + dry brine = restaurant-level crisp
• Wire rack + foil-lined sheet = air circulation + easy cleanup
• Convection mode shaves 10 minutes and increases crispness
• Flip halfway—ensures even browning
• Sauce after baking—keeps skin crisp longer
• Pat dry as your life depends on it—moisture is the enemy

Variations and Customization

• Classic Buffalo: Frank’s + butter + extra hot sauce
• Honey Sriracha: honey + sriracha + lime
• Garlic Parmesan: melted butter + garlic + grated Parm
• Asian Sticky: soy, honey, ginger, sesame
• Dry Rub Only: skip sauce for maximum crunch
• Lemon Herb: lemon zest + fresh herbs

Storage and Serving Tips

• Best fresh—peak crisp within 30 minutes
• Reheat 400°F 8–10 minutes on rack—almost as crispy
• Fridge up to 4 days
• Freeze cooked wings up to 3 months—reheat from frozen
• Quick refresh: 2 minutes under the broiler
• Serve with plenty of napkins and cold drinks

Nutritional Information

Based on 6 servings (plain wings):
• Calories: 420 kcal
• Protein: 36g
• Total Fat: 30g (Saturated 9g)

FAQ

1. Why baking powder?
It raises pH for browner, crispier skin without frying.

2. My wings aren’t crispy—what happened?
You didn’t dry them enough or skipped the rack.

3. Can I use frozen wings?
Thaw completely and pat very dry—extra moisture kills crisp.

4. Convection or regular oven?
Convection = crispier, faster. Regular works fine.

5. How do I keep them warm for a party?
Hold at 200°F in oven on rack up to 30 minutes.

Conclusion

These Baked Chicken Wings are pure oven wizardry—crispy-skinned, juicy, and so flavorful you’ll forget fried wings exist. One tray and suddenly game day feels like a win, weeknight dinner feels like a treat, and everyone’s crowding the kitchen asking, “How did you get them this crispy without frying?” Make them once, and they become your signature “I’ve got appetizers covered” move that earns cheers and empty platters every time.