I perfected a Super Crispy Oven Baked Chicken Wings recipe that achieves crisp skin through high temperature baking and surprised even me.

Jump to Recipe

I obsess over a good crunch, so when I say these are Extra Crispy Baked Chicken Wings, I mean it. I tested odd tricks until the skin actually crackled, from a little baking powder nudge to a sprinkle of garlic powder for flavor that doesn’t steal the show.

I still get a dumb little giddy feeling when a bite snaps. Folks google Super Crispy Oven Baked Chicken Wings and get obsessed, or swear by the Crispy Baked Chicken Wings Baking Powder tip.

It’s not always perfect, but when it works, wow—wings that make you pause mid chew.

Ingredients

Print Recipe (No Advertisments)

Chicken wings: high in protein, some fat, very filling, not much fiber, great for dinner.
Baking powder: makes skin super crisp, contains sodium, use aluminum free to avoid metallic taste.
Cornstarch: optional, adds extra crunch and light coating, mostly carbs, no real protein.
Kosher salt: seasons well, draws moisture for crispiness, essential but watch your sodium.
Black pepper: simple spice, adds heat and aroma, negligible calories but big flavor.
Garlic powder: big flavor punch, no fresh garlic mess, adds savory depth and aroma.
Smoked paprika: smoky warmth and color, little heat, gives wings a barbecue like vibe.
Hot sauce: tangy vinegar based heat, low calorie, perfect for buffalo style coating.

Ingredient Quantities

2 1/2 pounds chicken wings (about 1.1 kg)

1 1/2 tablespoons baking powder (aluminum free)

1 tablespoon cornstarch (optional for extra crispness)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 to 2 tablespoons neutral oil (vegetable or canola)

1/2 cup Franks RedHot or other hot sauce (optional, for buffalo sauce)

2 tablespoons unsalted butter (melted, optional for buffalo sauce)

1 tablespoon honey (optional, if you like a touch of sweet)

Fresh parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 425°F and line a baking sheet with foil, then set a wire rack on top so air can circulate under the wings.

2. Pat 2 1/2 pounds chicken wings very dry with paper towels, trim any weird bits, and put them in a big bowl.

3. In a small bowl mix 1 1/2 tablespoons aluminum free baking powder, 1 tablespoon cornstarch (optional), 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon smoked paprika.

4. Drizzle 1 to 2 tablespoons neutral oil over the wings, sprinkle the dry mix on, then toss with your hands or tongs until every piece is coated. It’s okay if some powder clumps a little.

5. Arrange wings skin-side up on the rack with space between them. For extra extra crispness stick them uncovered in the fridge for 30 minutes to overnight if you can, otherwise bake right away.

6. Bake at 425°F for about 35 to 45 minutes, flipping once halfway, until the skin is deep golden and crisp and the juices run clear. If you want them super crispy, broil 1 to 3 minutes at the end but watch them so they don’t burn.

7. If you want buffalo sauce, warm 1/2 cup Frank’s RedHot, 2 tablespoons melted unsalted butter and 1 tablespoon honey in a small saucepan over low heat and whisk until glossy, or microwave briefly and stir.

8. Toss the hot wings in the sauce if you like them coated, or serve sauce on the side for dipping. Garnish with chopped fresh parsley if you want.

9. Let the wings rest a couple minutes then dig in while they’re hot and crunchy.

Equipment Needed

1. Oven (preheat to 425°F) (you’ll need consistent heat, an oven thermometer helps if yours runs hot or cold)
2. Rimmed baking sheet (keeps juices from spilling, use one that fits your rack)
3. Aluminum foil (line the sheet for easy cleanup)
4. Wire rack that fits on the sheet (lets air circulate under the wings so they crisp)
5. Large mixing bowl (for tossing the wings with oil and the dry mix)
6. Small mixing bowl (to combine baking powder, spices and cornstarch)
7. Measuring spoons plus a 1/2 cup measure (for the baking powder, salt, hot sauce etc)
8. Tongs (for flipping and tossing) and a kitchen timer (don’t burn them)
9. Small saucepan or microwave safe bowl and a whisk or fork (to warm and emulsify the buffalo sauce)
10. Paper towels and a sharp knife or kitchen shears (pat wings dry and trim any odd bits)

FAQ

Q: Why do we use baking powder and not baking soda?
A: Baking powder raises the pH of the skin which helps browning and crisping, it also creates tiny bubbles that make the crust flaky. Use aluminum free baking powder to avoid a metallic aftertaste, baking soda will give a weird flavor and can burn faster, so dont swap them 1 for 1.

Q: How do I get the wings extra crispy?
A: Pat wings very dry, toss with the baking powder, cornstarch (optional), spices and 1 to 2 tbsp oil, place on a wire rack with space between pieces and bake hot at 425°F until deep golden, flipping once. Chilling the wings uncovered for 30-60 minutes in the fridge before baking helps dry the skin more and makes them even crispier.

Q: Do I need to separate drumettes and flats and should I remove the skin?
A: You can leave them whole or separate for easier eating, but keep the skin on because thats where the crisp comes from. If a few pieces are very wet trim excess fat or skin so they crisp more evenly.

Q: What oven temp and baking time should I follow, and how do I know they are done?
A: Bake at 425°F about 40-50 minutes depending on size, flipping once halfway through. The safe temp is 165°F, but many cooks aim for 175-180°F to break down the connective tissue for better texture. Look for deep golden color and very crisp skin.

Q: How do I make the buffalo sauce and when do I add it?
A: Mix 1/2 cup hot sauce with 2 tbsp melted butter and 1 tbsp honey if you want sweet heat. Toss the hot wings in the sauce right after baking so the sauce clings, then serve immediately. If you like it tacky bake sauced wings 3-5 more minutes on the rack to set the sauce.

Q: How do I store and reheat leftovers so they stay crispy?
A: Cool then refrigerate in an airtight container for 3-4 days, or freeze up to 3 months. Reheat in a 400°F oven for 8-12 minutes or use an air fryer to revive crispness, avoid the microwave it makes them soggy.

Extra Crispy Baked Chicken Wings Recipe Substitutions and Variations

Baking powder (aluminum free): no baking powder? mix 1 part baking soda with 2 parts cream of tartar. For this recipe 1 1/2 tbsp baking powder = 1/2 tbsp baking soda + 1 tbsp cream of tartar.
Cornstarch (optional): swap with potato starch or tapioca starch, or use rice flour if you like — use the same amount for extra crispness.
Neutral oil (vegetable or canola): use avocado oil or grapeseed oil instead. Light olive oil will work in a pinch but it has more flavor.
Frank’s RedHot / other hot sauce (for buffalo): try sriracha, Cholula, or mix equal parts ketchup and hot chili paste for a sweeter, stickier glaze. Adjust amount to your heat taste.

Pro Tips

1. Dry-brine for real crisp: toss the wings in the baking powder mix, then leave them uncovered in the fridge for at least 30 minutes, better overnight. That draws moisture out and firms the skin so it crisps way better when baked.

2. Separate and space them: take the flats and drumettes apart at the joint and trim the tips if you want, the smaller pieces cook more evenly. Give each piece good space on the rack so hot air can circulate, crowded wings go soggy.

3. Sauce strategy: heat the hot sauce and add the butter slowly while whisking so it emulsifies and stays glossy. Save half the sauce for dipping and only lightly toss some wings in sauce right before serving if you want a mix of ultra crisp and saucy. If you want the sauce baked on, toss then put them back in the oven for just a few minutes to set it.

4. Finish like a pro: use convection if you have it, or crank the heat for the last 3 to 5 minutes and watch close under the broiler to avoid burning. Check doneness with a probe thermometer 165°F is safe but wings get more tender around 175°F, so don’t be scared to go a bit higher.

Extra Crispy Baked Chicken Wings Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Super Crispy Oven Baked Chicken Wings recipe that achieves crisp skin through high temperature baking and surprised even me.

Servings

servings

Calories

730

kcal

Equipment: 1. Oven (preheat to 425°F) (you’ll need consistent heat, an oven thermometer helps if yours runs hot or cold)
2. Rimmed baking sheet (keeps juices from spilling, use one that fits your rack)
3. Aluminum foil (line the sheet for easy cleanup)
4. Wire rack that fits on the sheet (lets air circulate under the wings so they crisp)
5. Large mixing bowl (for tossing the wings with oil and the dry mix)
6. Small mixing bowl (to combine baking powder, spices and cornstarch)
7. Measuring spoons plus a 1/2 cup measure (for the baking powder, salt, hot sauce etc)
8. Tongs (for flipping and tossing) and a kitchen timer (don’t burn them)
9. Small saucepan or microwave safe bowl and a whisk or fork (to warm and emulsify the buffalo sauce)
10. Paper towels and a sharp knife or kitchen shears (pat wings dry and trim any odd bits)

Ingredients

2 1/2 pounds chicken wings (about 1.1 kg)
1 1/2 tablespoons baking powder (aluminum free)
1 tablespoon cornstarch (optional for extra crispness)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 to 2 tablespoons neutral oil (vegetable or canola)
1/2 cup Franks RedHot or other hot sauce (optional, for buffalo sauce)
2 tablespoons unsalted butter (melted, optional for buffalo sauce)
1 tablespoon honey (optional, if you like a touch of sweet)
Fresh parsley for garnish (optional)

Directions

Preheat your oven to 425°F and line a baking sheet with foil, then set a wire rack on top so air can circulate under the wings.
Pat 2 1/2 pounds chicken wings very dry with paper towels, trim any weird bits, and put them in a big bowl.
In a small bowl mix 1 1/2 tablespoons aluminum free baking powder, 1 tablespoon cornstarch (optional), 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon smoked paprika.
Drizzle 1 to 2 tablespoons neutral oil over the wings, sprinkle the dry mix on, then toss with your hands or tongs until every piece is coated. It's okay if some powder clumps a little.
Arrange wings skin-side up on the rack with space between them. For extra extra crispness stick them uncovered in the fridge for 30 minutes to overnight if you can, otherwise bake right away.
Bake at 425°F for about 35 to 45 minutes, flipping once halfway, until the skin is deep golden and crisp and the juices run clear. If you want them super crispy, broil 1 to 3 minutes at the end but watch them so they don't burn.
If you want buffalo sauce, warm 1/2 cup Frank's RedHot, 2 tablespoons melted unsalted butter and 1 tablespoon honey in a small saucepan over low heat and whisk until glossy, or microwave briefly and stir.
Toss the hot wings in the sauce if you like them coated, or serve sauce on the side for dipping. Garnish with chopped fresh parsley if you want.
Let the wings rest a couple minutes then dig in while they're hot and crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.