These crispy baked chicken wings are easy to make and super tasty! Enjoy them plain, hot out of the oven, or serve them with your favorite dip! All you need are five ingredients to whip up a batch of these crisp wings and oil is not one of them! Make them for dinner or for your next gathering!
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Why Baked?
I don't know how many of you out there has an aversion to deep frying, but I am one of them. Whether it be the amount of oil that needs to be used, the prospect of splattering hot oil, not knowing what to do with all the leftover oil, or just apprehension of the unknown, it is one thing technique I have not tried yet. So when I learned about how to make crispy chicken wings in the oven, I was all for it and I have to say that I was pleasantly surprised! This version of the recipe is updated from a previous one where it took a lot longer to bake and was just more fiddly. This new version is MUCH simpler, quicker, and has better results. Let's get cooking!
Ingredients
- Chicken wings (use drummettes and/or mid-sections; don't use the wing tips)
- Salt
- Baking powder (NOT baking soda)
- White pepper
- Onion powder
Exact measurements are in the recipe card below.
Why Baking Powder?
Baking powder is the magic ingredients that gives the chicken wings that crispy quality without deep frying them. The baking powder, in combination with the salt, helps draw moisture out of the wings and that moisture evaporates in the heat of the oven. The result? Crispy skin!
Instructions
In a bowl, mix together the salt, baking powder, white pepper, and onion powder.
Pat the wings dry really well with a paper towel, making sure to dry all sides of the wings.
Pro Tip: If you have the time, refrigerate the chicken wings uncovered for a few hours to help them dry out before giving them an extra patting down with paper towels to try and soak up any extra moisture.
Sprinkle half the salt and baking powder mixture over the wings and stir to coat, flipping the pieces over.
Sprinkle the rest of the salt and baking powder mixture over the wings and stir and flip to make sure all pieces are well coated.
Arrange the the wings in a single layer on a rack in a foil-lined pan, placing the fattier skin side down on the rack. Bake in a preheated 425F/220C oven for 30 minutes.
Remove the pan from the oven and flip all the chicken wings over so the fattier skin side is up. Bake for another 20-30 minutes until the wings are golden, sizzling, and crispy.
Serving Suggestions and Pairings
Serve the baked chicken wings hot from the oven and they are delicious as is, or have your favorite dip on-hand.
These crispy baked chicken wings would go great with a fresh salad, or give my Fresh and Simple Apple Coleslaw a try. For something a bit different and fun, my tangy and sweet Chunky Pickled Daikon and Cucumber would be a good pairing, as would some tortilla chips and Pico de Gallo Salsa!
The wings would also go great with soup! Check out my recipes for Creamy Roasted Tomato Soup, Quick and Easy Chicken Vegetable Soup, and Italian Sausage and Vegetable Soup!
Variations
I use onion powder in my dry seasoning to add a bit more flavor, but you can keep it to salt and pepper to make things simple. You can also increase the amount of salt by a teaspoon if you want a stronger salt flavor.
You can also incorporate other dry seasonings to the mix for extra flavor like garlic powder, paprika, cumin, or chili powder.
More Chicken Recipes
If you're looking for more chicken recipes, here are a few to check out:
I wanted to update my crispy baked chicken wings recipe to make the process simpler than what I had written up before and I have to say, I think this is a winner! I love that you can achieve crispy wings in the oven and without deep frying and I think you will, too!
~ Lisa.
Recipe
Crispy Baked Chicken Wings
Ingredients
- 3 lbs. chicken wings, use wings and/or drumettes
- 2 tablespoons baking powder
- 2 teaspoons sea salt
- 1 ½ teaspoons Onion powder
- 1 teaspoon white pepper
Instructions
- Preheat oven 425F/220C.
- In a bowl, mix together the salt, baking powder, white pepper, and onion powder.
- Pat the wings dry really well with a paper towel, making sure to dry all sides of the wings.
- Sprinkle half the salt and baking powder mixture over the wings and stir to coat, flipping the pieces over.
- Sprinkle the rest of the salt and baking powder mixture over the wings and stir and flip to make sure all pieces are well coated.
- Arrange the the wings in a single layer on a rack in a foil-lined pan, placing the fattier skin side down on the rack. Bake for 30 minutes.
- Remove the pan from the oven and flip all the chicken wings over so the fattier skin side is up.
- Bake for another 20-30 minutes until the wings are golden, sizzling, and crispy.
- Serve immediately.
Notes
- If you have the time, refrigerate the chicken wings uncovered for a few hours to help them dry out before giving them an extra patting down with paper towels to try and soak up any extra moisture.
- Be sure to use baking powder and not baking soda! Baking soda can impart a bad metallic taste to the wings.
- I use onion powder in my dry seasoning to add a bit more flavor, but you can keep it to salt and pepper to make things simple. You can also increase the amount of salt by a teaspoon if you want a stronger salt flavor.
- You can also incorporate other dry seasonings to the mix for extra flavor like garlic powder, paprika, cumin, or chili powder.
- Recipe developed/inspired/adapted from sources including, but not limited to, CJ Eats Crispy Baked Chicken Wings, Marion's Kitchen, RecipeTin Eats and others.
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
**This recipe was originally published January 4th, 2021 and republished February 2nd, 2026 with an updated recipe, new writing and new photos.
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