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The Ultimate Secret to Truly Crispy Baked Chicken Wings (No Frying Needed)

Close-up of golden brown, very crispy baked chicken wings piled on a white plate.
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Follow this method using baking powder to achieve chicken wings that are juicy inside and perfectly crispy outside without deep frying.

Ingredients

Scale
  • 3 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Cooking spray

Instructions

  1. Pat the chicken wings completely dry using paper towels. Moisture prevents crispiness.
  2. In a large bowl, mix the baking powder, salt, pepper, garlic powder, and cayenne pepper.
  3. Add the dried wings to the bowl and toss until every piece is evenly coated with the baking powder mixture.
  4. Arrange the wings on a wire cooling rack set over a baking sheet. Do not let the wings touch each other.
  5. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  6. Bake the wings for 25 minutes.
  7. Flip the wings over. Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).
  8. Bake for another 15 to 20 minutes, or until the skin is deeply golden brown and very crisp. For extra crispiness, broil for the last 1 to 2 minutes, watching closely to prevent burning.
  9. Remove from the oven and serve immediately, tossing with your favorite sauce if desired.

Notes

  • Using a wire rack allows air to circulate completely around the wings, which is key to crisping the bottom skin.
  • Ensure you use baking powder, not baking soda, as the powder reacts with the chicken skin to raise the pH, helping the skin dry out and brown better.
  • For sauced wings, toss them immediately after they come out of the oven so the sauce adheres to the hot, crispy skin.

Nutrition

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