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Crispy Baked Chicken Wings get that fried-wing crunch right in the oven. A light coating of flour and baking powder plus a hot oven is all it takes, with no messy frying. We make them for parties, game day, and family movie nights.
More Easy Chicken Wing Recipes: Crispy Baked Buffalo Wings | Boneless Chicken Wings | Honey Garlic Chicken Wings
Before You Get Started
Crispy wings are delicious, but the messy frying doesn’t thrill me. The good news is that you don’t need it. Crispy oven wings come down to getting rid of moisture before they bake, and these three tips handle it.
- Dry the wings really well — Wet skin steams instead of crisping. Pat every piece dry, or chill them uncovered for a few hours if you have time.
- Use baking powder, not soda — Baking powder helps the skin dry out and crisp up. Baking soda leaves a bitter, soapy taste on the wings.
- Bake on a wire rack — Hot air reaches the bottoms, so the wings crisp all over. No rack? Flip them halfway through instead.
Why Baking Powder Works (and What to Use Instead)
Baking powder is what makes these wings crispy. It raises the pH of the chicken skin, which helps it dry out and brown, so it bakes up crunchy instead of chewy. The flour adds a thin, crisp coating on top.
Baking soda: Don’t swap it in. It’s much stronger than baking powder and gives the wings a bitter, metallic taste.
Cornstarch: You can use it in place of the flour for a slightly lighter, crunchier coating. It also makes the recipe gluten-free. Keep the baking powder, though. Cornstarch alone won’t dry out the skin the same way.
Aluminum-free baking powder: Not necessary. Any regular baking powder works here.
RECIPE OVERVIEW
How to Make Crispy Baked Chicken Wings
See the recipe card below for full, detailed instructions
The steps are simple. Most of the effort goes into drying and coating the wings, and then the oven does its job.
Step 1: Trim and Dry the Wings
Use a mix of flats and drumettes, or just drumettes if that’s your family’s favorite. Frozen wings need to be completely thawed first.
Trim off any loose, excess skin, but leave the rest on. The skin is what gets crispy.
There’s no need to rinse the wings. Rinsing spreads raw chicken juices around the sink and adds water you’d just have to pat off again.
Pat each piece dry with paper towels, including the folds. If you have time, spread the wings on a baking sheet and chill them uncovered in the fridge for a few hours or overnight. The dry air firms up the skin so it crisps even better.
The same method works for bigger pieces too. My Crispy Oven Baked Chicken Drumsticks use a similar coating and just need a little more time in the oven.
2. Coat the Wings
In a large bowl, whisk together the flour, baking powder, chili powder, garlic powder, salt, and pepper. Add the wings and toss until every piece is coated.
Tap off the extra coating. Give each wing a gentle shake or tap against the bowl before it goes on the pan. Too much coating can leave floury patches and a bitter taste from the baking powder.
Serving them plain? Season a little more generously, or sprinkle on a pinch of salt as soon as the wings come out of the oven. Plain wings don’t have sauce to add flavor, so they need a bit more seasoning.
My Chicken Wings Dry Rub is another good option, with brown sugar and smoked paprika for a sweeter, smokier wing.
3. Set Up the Pan
Line a large rimmed baking sheet with foil for easy cleanup. Set an oven-safe wire rack (like a metal cooling rack) inside the baking sheet, then spray the rack with nonstick cooking spray. The rack lifts the wings so hot air can circulate all the way around them.
Arrange the wings on the rack at least an inch apart. If they touch, they steam instead of crisping.
No rack? Spray the foil well and place the wings directly on the pan. They’ll still get crispy. You’ll just need to flip them partway through so both sides brown.
Making a double batch? Use two baking sheets on the upper and lower oven racks. Swap their positions and rotate the pans halfway through so both batches cook evenly.
4. Bake Until Golden and Crispy
Bake at 450°F for 30 to 35 minutes. If you’re using a rack, rotate the pan halfway through. If the wings are directly on the foil, flip them after about 20 minutes.
The wings are done when the skin is deep golden and crisp and the thickest part reads 165°F on an instant-read thermometer. If they’re cooked through but not quite crispy, give them a few more minutes. They’ll also crisp up a little more as they cool.
Prefer the air fryer? My Air Fryer Chicken Wings are ready in about 20 minutes with no preheating the oven.
5. Sauce Them (or Don’t)
These wings have great flavor on their own, so feel free to serve them plain. For classic buffalo wings, make the sauce while the wings bake. Melt the butter and hot sauce together in a small saucepan over low heat, stirring until the sauce starts to bubble.
I usually go with equal parts butter and hot sauce. Taste it and adjust. More hot sauce (or a few dashes of Tabasco) makes it spicier, and more butter makes it milder.
Toss the wings in the sauce in a large bowl right before serving so they stay crispy. Honey glazed is one of my favorites too, and my Honey Glazed Chicken Wings show you how to make it.
Try a Different Flavor: Honey Glazed Chicken Wings | Garlic Parmesan Chicken Wings | Lemon Pepper Wings | Baked BBQ Chicken Wings
Set up a wing bar: Bake one big batch plain, then toss portions in two or three different sauces so everyone can pick a favorite. Keep a few plain wings for the kids or anyone who doesn’t like heat.
Find all my favorite wing flavors, from classic buffalo to honey garlic, in my Chicken Wing Recipes collection.
Dips, Dippers, and Serving Tips
Carrot and celery sticks are a must. They’re cool and crunchy, which helps balance out the heat. For dipping, set out ranch or my Blue Cheese Dip. I actually like to mix the two together for a great flavor.
Serve them hot. Wings are crispiest in the first few minutes out of the oven. If they’re done before everyone’s ready to eat, keep them unsauced on the wire rack in a 200°F oven, then toss them in warm sauce right before serving.
Put extra sauce on the side. A small bowl of buffalo sauce for dipping lets spice lovers add more heat without making the whole batch too hot for everyone else.
How many wings to make: Plan on 6 to 8 wings per person for a main dish, or 2 to 4 per person when they’re one of several appetizers.
Rounding Out the Spread
Wings are usually part of a bigger spread at our house, especially on game day.
Build the Game Day Spread: Jalapeño Popper Dip | Roast Beef Sliders | French Bread Pizza | Creamy Hot Corn Dip
Find more easy party snacks to serve alongside wings in my Game Day Recipes collection.
Serving wings for dinner instead? Baked Potato Wedges bake at the same temperature, and my Classic Macaroni Salad has been in our family for more than 50 years. Shredded Carrot Salad is a fun change from carrot sticks.
Storage Tips
Storage, Reheating, and Make-Ahead
Refrigerator: Let the wings cool, then store them in an airtight container for up to 3 to 4 days.
Reheating: Spread the wings on a wire rack over a baking sheet and reheat at 400°F for about 10 minutes, until hot and crisp. The air fryer works well too, at 350°F for 3 to 5 minutes. Skip the microwave, since it makes the skin soft and chewy.
Freezing: Freeze cooled wings without sauce in a freezer bag for up to 3 months. Thaw them in the fridge overnight, then reheat as above and toss in sauce.
- Taking them to a party? Bake the wings at home and keep the sauce separate. Warm the sauce and toss the wings right before serving so they stay crispy. If you can use an oven when you get there, reheat the wings for a few minutes first.
Frequently Asked Questions
Can I bake chicken wings at a lower temperature?
Yes, but 450°F gives you the crispiest skin. At 400°F, plan on about 40 to 45 minutes, and the skin will be slightly less crunchy. At 350°F, the wings cook through before the skin has a chance to crisp, so they tend to come out soft. If your oven runs hot or the coating starts to get too dark, dropping to 425°F is a good middle ground.
Why aren’t my wings crispy?
Moisture is almost always the reason. Wings that weren’t patted dry, wings crowded on the pan, or wings baked directly on the foil without flipping will steam instead of crisping. If they’re cooked through but still soft, bake them a few minutes longer. You can also broil them for 1 to 2 minutes, watching closely so they don’t burn.
Why do my wings taste bitter?
Too much baking powder is usually the cause. Make sure you measured baking powder and not baking soda, since soda is much stronger and leaves a soapy taste. Also, shake off extra coating before the wings go on the pan. Any clumps of coating that don’t cook into the skin can taste bitter after baking.
Can I bake frozen wings?
Thaw them first for the best results. Frozen wings release a lot of water as they bake, so the coating gets gummy and the skin won’t crisp. For a quick thaw, seal the wings in a zip-top bag and submerge it in cold water, changing the water every 30 minutes. Then pat them very dry before coating.
Even More Chicken Wing Recipes
- Salt and Pepper Chicken Wings
- Hot Honey Chicken Wings
- Teriyaki Chicken Wings
- Grilled Chicken Wings
- Slow Cooker Chicken Wings
- Fried Chicken Wings
Crispy Baked Chicken Wings
Ingredients
- 3 pounds chicken wings or drumettes thawed or fresh (about 3 dozen pieces)
- 1/2 cup flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- Nonstick cooking spray
For the buffalo sauce (optional):
- 1/2 cup cayenne hot sauce like Frank's RedHot
- 1/2 cup butter not margarine
For serving (optional):
- Celery and carrot sticks
- Ranch or blue cheese dressing
Instructions
- Dry the wings: Trim any loose excess skin, leaving the rest of the skin on. Pat the wings very dry with paper towels. For extra-crispy wings, arrange them on a baking sheet and chill uncovered in the fridge for a few hours or overnight (optional).
- Prep the pan: Preheat the oven to 450°F. Line a large rimmed baking sheet with foil and set an oven-safe wire rack inside it. Spray the rack with nonstick cooking spray. If you don't have a rack, spray the foil well.
- Coat the wings: In a large bowl, whisk together the flour, baking powder, chili powder, garlic powder, salt, and pepper. Add the wings and toss to coat. Shake off any excess coating.
- Arrange: Place the wings on the rack at least 1 inch apart.
- Bake: Bake for 30 to 35 minutes, rotating the pan halfway through, until the skin is deep golden and crispy and the wings reach 165°F. If baking directly on the foil, flip the wings after about 20 minutes.
- Make the sauce: While the wings bake, add the hot sauce and butter to a small saucepan. Heat on low, stirring until the butter melts and the sauce begins to bubble. Taste and add more hot sauce or a few dashes of Tabasco for more heat, or more butter for a milder sauce.
- Toss and serve: Transfer the wings to a large bowl, pour the sauce over them, and toss to coat. Serve right away with celery and carrot sticks and ranch or blue cheese dressing for dipping.
Notes
- Baking powder, not soda: Baking soda is much stronger and makes the wings taste bitter. Any regular baking powder works. It doesn’t need to be aluminum-free.
- Shake off the excess: Too much coating leaves floury spots and a bitter taste after baking.
- Crispier skin: Chilling the dried wings uncovered for a few hours or overnight dries the skin out even more.
- No wire rack: Bake directly on well-sprayed foil and flip the wings after about 20 minutes.
- Plain wings: Season a little more generously, or sprinkle with salt right out of the oven.
- Sauce ratio: I use equal parts butter and hot sauce. Add more butter for less heat, or more hot sauce for more heat. Keep adjusting until it tastes right to you.
- How many to make: There are about 10 to 12 wing pieces in a pound. Plan on 6 to 8 wings per person as a main, or 2 to 4 per person as an appetizer.
- Doubling: Bake on two sheet pans, swapping their oven positions and rotating them halfway through.
- Storage: Refrigerate in an airtight container for 3 to 4 days. Reheat on a rack at 400°F for about 10 minutes, or in the air fryer at 350°F for 3 to 5 minutes.
- Freezing: Freeze cooled, unsauced wings for up to 3 months. Thaw overnight in the fridge before reheating.
- Make ahead for a party: Bake at home and keep the sauce separate. Toss the wings in warm sauce right before serving so they stay crispy.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
These wings are fantastic! I have tried the ones with just baking powder, and they are good, but the addition of the flour puts it over the top. Another recipe I have uses parchment paper, and I found it works great for these wings. I did have to cook them longer, 25 minutes skin side down, and 20 minutes skin side up, My new go to recipe. Thanks
Great feedback, thanks for stopping by Laura!
What do you mean when you say oven rack? Is it something different then the oven racks that come in the oven? Is it a rack you put on the sheet pan? Help! I’m dying to make these 🤤
Go to recipe for wings!! Nice & crispy.
Awesome comment Wendy! Thanks for stopping by to share.
These were great! Made them just as written, even if I wanted to add more garlic powder. Glad I didn’t. They were a hit as appetizers for the party I brought them to. Got several compliments and it was up against lumpia…
That’s so awesome! Fantastic feedback, thanks for stopping by.
I have been using this recipe for years! It is fantastic. Making them again tonight and experimenting with add a bit of cayenne. Thank you!
You are so welcome Ashley! Fantastic feedback, thanks for stopping by.
My son begged to have these again. They are a family recipe now.
Nice! Thanks for stopping by Courtney.
My wife likes them this way. I’ve used this recipes for years. Thanks!
You are so welcome Jared!
We love this recipe and have made it many times. Today I am making it for a Super Bowl party. Quick question, I plan on cooking the wings at home, should I wait to sauce the wings until I arrive at the party?
Hi Sherry, Sorry I didn’t see your question sooner. You would probably want to wait and sauce your wings just before serving to make sure they stay crispy. I’d love to hear how they turned out!
I want to apologize to my air fryer to cheating. Never again as this was fairly crispy but very bland
Crispy wings every time. Would recommend.
Does the baking powder need to be aluminum free? I have baking powder but it does not specify that it is aluminum free.
No, that is not necessary.
This looks yummy here in Australia we use metric measurements not sure how to convert.