Crispy Oven-Baked Chicken Wings
To get wings that snap when you bite them without deep frying, the trick is drying the skin thoroughly and coating them in a touch of baking powder before putting them in a hot oven. Arrange them on a wire rack over a baking sheet to ensure hot air circulates underneath, turning them once to render the fat completely and crisp the skin into a golden, glass-like crust.
Dryness is your best friend
Moisture is the enemy of crisp skin; if the wings aren't bone-dry before they go in the oven, they will steam instead of roast.
- Large rimmed baking sheet
- Wire cooling rack
- Paper towels
- Large mixing bowl
What goes in.
- 3 lbchicken wings, separated into drums and flats
- 1 tbspbaking powder (ensure it is aluminum-free)
- 1 tspkosher salt
- 1/2 tspblack pepper
- 1/2 cupyour choice of wing sauce, warmed
Baking Powder Alchemy
Tossing the wings in a small amount of baking powder alters the pH level of the skin, breaking down peptide bonds and allowing the surface to brown and shatter-crisp rapidly in the oven heat.
The method.
Dry the wings
Pat the wings dry with paper towels until there is no visible moisture left on the skin. This step determines the final texture.
Coat the skin
In a bowl, toss the wings with the baking powder, salt, and pepper until evenly coated. Do not overdo the powder, or the wings will taste metallic.
Arrange
Place the wings on the wire rack set inside the rimmed baking sheet. Ensure they are not touching so the air flows freely around every side.
Roast
Place in an oven preheated to 425°F. Roast for 45 minutes, flipping the wings halfway through, until the skin is deep golden brown and feels rigid to the touch.
Toss and serve
Remove from the oven, let rest for 5 minutes, then toss in a bowl with your chosen sauce immediately before serving.
Other turns to take.
Dry Rub Style
Skip the wet sauce and toss the hot wings in a mix of garlic powder, smoked paprika, and cayenne pepper immediately after taking them out of the oven.
When it doesn't go to plan.
If you have the space, let the salted wings sit uncovered in the refrigerator for an hour before baking; this draws out extra surface moisture.
Do not use baking soda by mistake; it is much more alkaline and will leave a harsh, soapy taste on the skin.
Line the bottom of your baking sheet with aluminum foil to make cleaning up the rendered fat much faster.
The ones that keep coming up.
Why use a wire rack?
The rack lifts the wings off the pan surface, allowing hot air to hit the bottom of the wing, preventing the bottom side from becoming soggy in the chicken's own fat.
Can I reheat these?
Yes, put them back in a 400°F oven for 5 to 7 minutes. Do not use the microwave, as it will soften the skin instantly.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe