Crispy Baked Chicken Wings Recipe

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If you’re craving restaurant-style crispy chicken wings but want a healthier, mess-free option, these Crispy Baked Chicken Wings are the perfect solution. Baked in the oven (not fried!), these wings come out golden brown, crunchy on the outside, and juicy on the inside.

Whether you’re preparing a quick family dinner, hosting a game night, or making a snack platter, this recipe delivers big flavor with minimal effort.

Why You’ll Love These Oven-Baked Chicken Wings

  • Crispy texture without deep frying

  • No special equipment needed

  • Easy seasoning using pantry staples

  • Perfect for parties, dinners, or meal prep

  • Naturally gluten-free (no flour required)

Ingredients

Here’s what you’ll need for this easy baked chicken wings recipe:

  • 2 pounds chicken wings (drumettes and flats, skin-on)

  • 1 tablespoon baking powder (aluminum-free)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika (for color and flavor)

  • 1/2 teaspoon onion powder

  • Optional: cayenne pepper or chili flakes for heat

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top (optional, but helps airflow for even crisping).

Step 2: Prepare the Wings

If your wings aren’t already split, cut them into drumettes and flats. Pat them dry thoroughly with paper towels. The drier the skin, the crispier the wings will be.

Step 3: Season the Wings

In a large mixing bowl, combine the baking powder, salt, pepper, garlic powder, paprika, and onion powder. Add the chicken wings and toss until all wings are evenly coated.

📌 Tip: Baking powder (not baking soda) helps the skin crisp up by raising the pH level.

Step 4: Bake the Wings

Place the wings in a single layer on the rack or directly on the foil-lined sheet. Bake for 20 minutes, then flip the wings. Bake for another 20–25 minutes, or until the wings are golden brown and crispy.

For extra crispiness, turn on the broiler for the last 2–3 minutes, keeping a close eye to prevent burning.

Optional: Toss in Sauce

Once the wings are out of the oven, you can enjoy them as-is or toss them in your favorite sauce:

  • Classic Buffalo Sauce

  • Honey Garlic Glaze

  • Barbecue Sauce

  • Spicy Korean Gochujang Sauce

Just mix your sauce in a large bowl and toss the hot wings until coated.

Serving Suggestions

These crispy wings pair perfectly with:

  • Celery sticks and carrot sticks

  • Ranch or blue cheese dressing

  • French fries or potato wedges

  • Cold soda or iced lemonade

They also make a great addition to party platters or game day menus.

How to Store and Reheat

  • Refrigerate: Store leftovers in an airtight container for up to 3 days

  • Reheat: Reheat in the oven at 375°F (190°C) for 10–15 minutes to restore crispiness

  • Avoid microwaving, as it softens the skin

Final Thoughts

These oven-baked crispy chicken wings are proof that you don’t need a deep fryer to enjoy crunchy, flavor-packed wings at home. With the right technique and seasoning, your wings will come out perfectly crispy every time.

Try them once, and they’ll become a regular on your weekly menu

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