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Crispy Baked Chicken Wings (Oven)

Shatteringly crisp skin and juicy meat with no deep fryer — baked wings using the two-stage oven method.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course: Appetizer
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 2 to 2.5 lbs chicken wings split into drumettes and flats, tips removed
  • 1 tablespoon baking powder aluminum-free, NOT baking soda
  • 1 teaspoon fine sea salt ​
  • 1 teaspoon smoked paprika ​
  • 1 teaspoon garlic powder ​
  • 1/2 teaspoon onion powder ​
  • 1/2 teaspoon freshly ground black pepper ​
  • 1 tablespoon olive oil or avocado oil optional
  • ​ ​ Cooking spray or oil for the rack ​
  • 1/2 cup hot sauce ​
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon honey ​
  • 1/2 teaspoon garlic powder for buffalo sauce

Equipment

  • wire rack ​

Method
 

  1. Position rack upper-middle; preheat to 250°F (120°C). Line a rimmed baking sheet with foil; set a greased wire rack on top.
  2. Pat wings completely dry with paper towels.
  3. Mix baking powder, salt, paprika, garlic powder, onion powder, and pepper in a large bowl.
  4. Toss wings in the mixture until evenly coated; drizzle with oil and toss once more if using.
  5. Arrange wings skin side up on the rack in a single layer with space between pieces.
  6. Bake at 250°F for 30 minutes to render the fat.
  7. Raise heat to 425°F (220°C); bake 40-50 more minutes, flipping halfway, until deeply golden and crisp.
  8. Rest 5 minutes. For buffalo sauce: whisk hot sauce, melted butter, honey, and garlic powder; toss wings in sauce and serve.

Notes

Never use baking soda instead of baking powder. For extra-crisp skin, refrigerate seasoned wings uncovered 4-24 hours before baking.
Nutrition per serving (approx): Calories 400.