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Ultimate Crispy Baked Chicken Wings: The No-Fry Secret

Close-up of several golden-brown, seasoned crispy baked chicken wings piled on a white plate.
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You can achieve shatteringly crisp, juicy baked chicken wings right in your oven without deep frying. This reliable method uses baking powder and high heat for the ultimate crunch, making them perfect for game day or any gathering.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Optional: 2 tablespoons of your favorite sauce (Buffalo, BBQ, or Garlic Parmesan) for tossing after baking

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the prepared 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, kosher salt, black pepper, garlic powder, and paprika.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry rub mixture. The baking powder helps draw moisture from the skin.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; space them out to allow air circulation.
  6. Bake for 20 minutes at 425 degrees Fahrenheit.
  7. After 20 minutes, carefully flip each wing. Reduce the oven temperature to 400 degrees Fahrenheit.
  8. Continue baking for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  9. If you plan to sauce the wings, remove them from the oven. Place the hot wings in a clean bowl and toss immediately with your chosen sauce until coated.
  10. Serve the wings immediately for the best texture.

Notes

  • For extra crispy skin, you can briefly place the sauced wings under the broiler for 1 to 2 minutes, watching them closely to prevent burning.
  • If you are making a large batch, bake the wings in two separate batches rather than overcrowding the pan, which traps steam and prevents crisping.
  • Use aluminum-free baking powder; regular baking powder can sometimes leave a metallic taste.

Nutrition

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