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Crispy Baked Chicken Wings Recipe Easy Extra Crispy No Frying

crispy baked chicken wings - featured image

This recipe delivers extra crispy baked chicken wings without frying, using a baking powder coating and high-heat baking for crackly skin and juicy meat inside. Perfect for game nights and quick snacks with minimal mess.

Ingredients

Scale
  • 2 pounds chicken wings, split into drumettes and flats, skin-on
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (optional)
  • Pinch of cayenne pepper or chili powder (optional)
  • Vegetable oil or cooking spray, for light coating

Instructions

  1. Preheat the oven to 425°F (220°C) and position a rack in the middle.
  2. Pat chicken wings dry thoroughly with paper towels.
  3. In a large mixing bowl, combine baking powder, salt, black pepper, garlic powder, onion powder, paprika, and optional cayenne pepper.
  4. Add the wings to the bowl and toss thoroughly with the seasoning mixture.
  5. Lightly spray or brush the wings with vegetable oil.
  6. Arrange the wings on a wire rack set over a rimmed baking sheet, spacing them apart.
  7. Bake in the preheated oven for 25 minutes.
  8. Flip each wing over using tongs to promote even crisping.
  9. Return the wings to the oven and bake for another 20-25 minutes until golden brown and crispy.
  10. Optional: Broil the wings for 2-3 minutes at the end for extra crispiness, watching closely to prevent burning.
  11. Remove from the oven and let rest for 5 minutes before serving.

Notes

Pat wings dry thoroughly to ensure crispiness. Use baking powder, not baking soda, to avoid bitter taste. Do not overcrowd the pan to prevent soggy wings. Flip wings halfway through baking for even crispness. Optional broiling at the end enhances crispiness. For reheating, use oven or toaster oven to maintain crispness; avoid microwaving.

Nutrition

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