Oven-fried and crispy don’t always go hand in hand. When we want the guaranteed crunchy texture of fried chicken wings, it almost always means heating up a big pan of oil for deep-frying. However, there is a way to get that crispy texture from the oven—and the secret ingredient is probably sitting in your pantry right now. This baked chicken wings recipe is proof that it works.
Simply dredge your seasoned chicken wings in baking powder before they hit the oven. After baking, the wings will emerge with a golden-brown crust and a crunchy texture.
How to Bake Chicken Wings
Baked chicken wings are simple to make. Just season the wings and bake them in a high-temperature oven until they’re nice and crisp. Of course, the devil is in the details, so here are a few tricks for ensuring crispy baked chicken wings:
- Use baking powder: The same canister of baking powder used for cookies and biscuits is the secret to crispy baked chicken wings. Dredging the wings in baking powder helps to pull moisture out of the chicken skin. That moisture evaporates in the hot oven, leaving behind dry skin that browns and crisps up beautifully.
- Dry the chicken wings: The baking powder trick works best when the chicken wings are dry. Be very thorough when drying the chicken with paper towels.
- Give them space: Leave plenty of room between the pieces on the baking sheet. Crowded chicken will steam and become soggy rather than crisp. When they have space, the high oven temperature allows moisture to evaporate, leaving the wings crispy and browned.
- Get them in the oven quickly: Have the baking sheet, seasonings and baking powder ready on your workspace before coating the chicken. That way, you can transfer them into the oven quickly. The baking powder needs heat to wick the moisture away.
What’s the best baking temperature for chicken wings?
We bake chicken wings at 425°F. Some prefer to cook the wings at a lower oven temperature, increasing the temperature at the end to crisp up the skin. In theory, this should help to break down connective tissue and make the wings more tender. However, chicken wings are technically white meat, which doesn’t need low-and-slow temperatures to become tender. Blasting the wing in a high-temperature oven is the best way to ensure crispy skin and juicy meat.
Ingredients for Baked Chicken Wings
- Chicken wings: Buy whole wings and separate them yourself for a perfect mix of drumettes and wingettes (aka “flats”). Or skip the prep and buy party wings, which are already separated.
- Wing seasoning: We season our wings with salt, onion powder, garlic powder, black pepper and a pinch of cayenne pepper. Feel free to substitute your favorite dry rub recipe to give the wings a signature flavor.
- Baking powder: If you’re out of baking powder, use this quick baking substitute: stir together 1/4 teaspoon of baking soda, 1/2 teaspoon of cream of tartar and 1/4 teaspoon of cornstarch for every 1 teaspoon of baking powder.
- Butter and oil: Use any combination of cooking oils to bake chicken wings.
- Spicy dipping sauce: Instead of classic ranch or blue cheese dipping sauces, we make a spicy one with sour cream, buttermilk, Sriracha chili sauce, salt and pepper.
Directions
Step 1: Prep the chicken wings
Preheat the oven to 425°. Line a 15x10x1-inch baking pan with foil or parchment. Pour butter and oil over the foil, and brush to coat evenly.
Using a sharp knife, cut through the two wing joints to separate the drumettes from the wingettes. Discard the wing tips or save them for another use (like making stock).
Step 2: Season the chicken wings
In a small bowl, combine the salt, onion powder, garlic powder, pepper and cayenne. Sprinkle the seasoning over both sides of the wings, patting to help it adhere.
Editor’s Tip: Pat the wings dry before adding the seasoning. The drier the wings, the crispier they’ll be.
Step 3: Coat the chicken in baking powder
Sprinkle the baking powder into a shallow dish. Add the wing pieces, a few at a time, and toss to coat. Shake off any excess baking powder.
Then, place the chicken on the prepared baking sheet.
Editor’s Tip: Don’t overcrowd the chicken! Leave a little space between each piece to help the chicken crisp up in the oven.
Step 4: Bake
Bake the wings until they’re golden brown and the juices run clear, 50 to 60 minutes, turning every 20 minutes.
Editor’s Tip: Be careful when flipping the chicken. You don’t want to tear the coating off the surface.
Step 5: Make the dipping sauce
Meanwhile, in a small bowl, whisk together the sour cream, buttermilk, Sriracha, salt and pepper. Serve the sauce with the wings.
Editor’s Tip: Cover the bowl, and store the sauce in the refrigerator until the chicken is ready.
Baked Chicken Wing Sauce Options
Dry-rubbed chicken wings don’t really need a sauce; they’re perfectly seasoned already. Of course, if you’re in the mood for a saucy wing, feel free to toss the baked chicken wings with any chicken wing sauce recipe. Here are some of our favorite options:
- Buffalo sauce: In a small saucepan, simmer 1/4 cup of butter, 1/2 cup of Louisiana-style hot sauce and 2 teaspoons of brown sugar until the sugar is dissolved to make buffalo wings.
- Honey-mustard sauce: In a small saucepan, simmer 1/2 cup of spicy brown mustard, 1/2 cup of honey, 1/4 cup of butter, 2 tablespoons of lemon juice and 1/4 teaspoon of ground turmeric to make honey-mustard wings.
- Lemon-pepper sauce: Combine 2 tablespoons of butter with 1-1/2 teaspoons of lemon-pepper seasoning to make lemon-pepper wings.
- Honey-barbecue sauce: In a small saucepan, simmer 1/2 cup each of soy sauce, barbecue sauce and honey until the liquid is reduced to about 1 cup to make honey-barbecue wings.
How to Store Baked Chicken Wings
Store leftover chicken wings in an airtight container in the fridge for up to four days, or in the freezer for up to four months. Reheat the chicken in a 350° oven on a foil- or parchment-lined baking sheet greased with butter or nonstick spray. Bake for 10 to 12 minutes or until the chicken is heated through, flipping halfway.
To reheat chicken wings in an air fryer, arrange the wings in a single layer on the basket rack. Air-fry the wings for four minutes at 360°. Then, increase the temperature to 400°, and air-fry them for another five minutes or until they’re heated through.
Baked Chicken Wings Tips
How long do you bake chicken wings?
In a 425° oven, it should take 50 to 60 minutes for chicken wings to be crispy on the outside and juicy on the inside. Yes, that’s much longer than fried chicken wings, which deep-fry for 8 to 10 minutes in 375° oil. However, deep-fried wings must be cooked in batches to avoid overcrowding. You should be able to fit 2 pounds of chicken wings on a single baking sheet and cook them all at once.
Can I use baking soda instead of baking powder for oven-baked chicken wings?
No, using baking soda will make the wings inedible. There is a significant difference between baking powder and baking soda. Baking powder is a mixture of baking soda, cream of tartar and cornstarch. It leaves behind no aftertaste once the wings are baked. Baking soda, on the other hand, is pure sodium bicarbonate. It has a metallic bitterness, which will ruin the flavor of the chicken wings.
What can you serve with chicken wings?
Serve chicken wings with a tasty dipping sauce, like ranch dressing, blue cheese dressing or the Sriracha dipping sauce in the recipe above. To turn crispy oven-baked wings into a meal, add one of these side dishes for fried chicken, or pick a pub favorite like crispy fries or onion rings. Other great options include mac and cheese, baked potatoes and Southern-style turnip greens.
