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Ultimate Crispy Baked Chicken Wings Without Frying

A close-up shot of a pile of golden-brown, crispy baked chicken wings stacked on a white plate.
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Make truly crispy chicken wings in your oven using baking powder for a crunchy exterior and a juicy interior. This no-fry method is perfect for game day or appetizers.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Optional: Sauce for tossing (e.g., Buffalo sauce, BBQ sauce)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and paprika. Mix well.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry mixture.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; space them out for air circulation.
  6. Bake for 25 minutes.
  7. Flip each wing over. Return to the oven 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 plan to sauce them, place the hot wings in a clean bowl and toss immediately with your desired sauce.
  9. Serve immediately as a snack or appetizer.

Notes

  • Using a wire rack allows air to circulate completely around the wings, which prevents the bottoms from becoming soggy.
  • Baking powder raises the pH level of the skin, helping it brown faster and render fat for maximum crunch. Do not substitute with baking soda.
  • For extra crispiness, you can broil the wings for the final 1-2 minutes, watching closely to prevent burning.
  • If you prefer a dry rub finish, skip the saucing step and sprinkle with extra seasoning after baking.

Nutrition

Find it online: https://juliameal.com/crispy-baked-chicken-wings/