Crispy Oven-Baked Chicken Wings: The Ultimate Game-Day Recipe
There’s nothing better than biting into a crispy oven-baked chicken wing smothered in your favorite sauce. But nothing’s worse than dealing with rubbery skin, even if the meat is tender.
Sure, deep frying guarantees crispy skin, but let’s be real—it’s not the healthiest option. Especially on game days like Super Bowl Sunday, many of us look for alternative ways to make wings just as crispy without the guilt.
Why Oven-Baked Wings Work
Chicken wings are the ultimate game-day food. And while smoked wings are fantastic, not everyone has a smoker—or the right weather to use one. Air fryers are another great option, but when you’re cooking for a crowd, they can be too small. That’s where the oven steps in.
With just a few ingredients and some tricks, you can make wings that are crispy outside and tender inside—perfect for feeding a crowd.
The Game-Changer Ingredient
If you’ve ever tossed chicken wings straight into the oven hoping for crispiness, you’ve probably been disappointed. That’s because there’s a secret ingredient that guarantees success: baking powder.
Yes, the same baking powder used in baking! Here’s why it works:
- Alkalinity: Baking powder raises the skin’s pH level, breaking down proteins for a crispier texture.
- Moisture control: When combined with salt, it draws moisture out of the skin, making it crisp beautifully.
One tip, though—use aluminum-free baking powder. Aluminum in regular baking powder can leave a subtle metallic taste, which isn’t ideal, especially if you skip sauce. Look for brands like Bob’s Red Mill or Rumford to avoid this.
Pro Tips for Success
To ensure the wings turn out crispy every single time, follow these steps religiously:
- Pat the wings completely dry. Any moisture left will cause steaming instead of crisping.
- Refrigerate before baking. Letting the wings dry out in the fridge for 30 minutes (or up to 4 hours) is crucial.
- Use a wire rack. Place the wings on a rack inside a baking sheet to allow air to circulate and prevent sogginess.
- Broil for extra crispiness. This step isn’t mandatory, but a quick broil at the end can make them even crispier.
With these tips and tricks, you’ll have wings that are crispy, delicious, and ready to wow your guests. Whether you’re hosting a party or enjoying a quiet night in, these wings won’t disappoint.
Crispy Oven Baked Chicken Wings
Ingredients
- 4 pounds chicken wings
- 2 Tablespoons baking powder *aluminum free
- 3/4 teaspoon salt
- 1/2 teaspoon cracker black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Use paper towels to pat the wings completely dry. *Keep patting them dry until the paper towels no longer absorb any liquid. Place the wings in a large bowl.
- Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat. Place the wings in the refrigerator for 30 minutes and up to 4 hours.
- Place an oven rack in the middle-upper position of the oven. Then preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire baking rack inside the baking sheet. Spray the rack with non-stick spray. Arrange wings, skin side up, in single layer on prepared wire rack.
- Bake for 1 hour, turning the wings every 20 minutes. Continue to cook until the wings are crispy and browned. *Bake time will depend on the size of the wings. Cook until the internal temperature reaches 180°F when put in the thickest part of the wing/drummettes, being sure to stay away from the bone.
- Remove the baking sheet from the oven and let stand for 5 minutes before serving. If desired place the wings in a bowl and toss with your favorite wing sauce.
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
