Yesss—baked chicken wings that are actually crispy and not sad 😄
This method works every time, no fryer needed.
Crispy Baked Chicken Wings
Ingredients
- 2–3 lb chicken wings (split, tips removed)
- 1 tbsp baking powder (NOT baking soda)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika (smoked if you have it)
- ½ tsp black pepper
Optional Sauces
- Buffalo
- BBQ
- Honey garlic
- Lemon pepper
- Sweet chili
Instructions
- Dry the wings
Pat wings very dry with paper towels (this matters). - Season
Toss wings with baking powder, salt, and spices until evenly coated. - Rack them up
Place wings skin-side up on a wire rack over a foil-lined baking sheet.
(Airflow = crisp.) - Bake
- 250°F (120°C) for 30 minutes (renders fat)
- Increase to 425°F (220°C) and bake 40–45 minutes, flipping once
- Sauce or don’t
Toss in warm sauce after baking or serve naked with dips.
Extra-Crispy Tips
- Leave wings uncovered in the fridge 4–24 hours before baking.
- Don’t overcrowd the pan.
- Baking powder raises pH = crispier skin (science 🧪✨).
Easy Sauce Ideas
- Buffalo: Melted butter + Frank’s RedHot
- Honey BBQ: BBQ sauce + honey
- Garlic Parm: Butter + garlic + Parmesan
- Lemon Pepper: Butter + lemon zest + pepper
If you want air fryer, Asian-style, or super spicy wings, say the word 🔥🍗
