This really is the best recipe for baked chicken wings that are actually, really, truly crispy!
While many chicken wings recipes come out juicy, we need them to be amazing with crispy skin too! This method originally appeared years ago in a fave Honey Garlic chicken wings recipe and can be enjoyed with ANY sauce (or no sauce at all, the choice is yours)!
The Best Appetizer for Game Day
Chicken wings are the real MVP, no gathering is complete without them!
When making snacks, I honestly do not love deep frying so I try to avoid it. I do love air fryer wings but often can’t fit enough in the air fryer so I needed a way to get actually crispy baked wings.
These are tender and juicy inside while having a super crispy exterior.
The secret is in the light coating they’re given (and the rest time). Once in the oven, the baking powder crisps the skin and puffs it up from the meat making them extra crunchy!
Ingredients and Variations
CHICKEN WINGS Purchase wings that are already split to make these extra quick. If your wings aren’t split, cut the drums from the flats and discard the tips.
COATING A simple crispy coating and some salt and pepper are all you need for the basic recipe but feel free to mix in other seasonings to the flour coating. We like powdered ranch dressing, taco seasoning, or a simple combo of garlic and cayenne powder for a little heat.
How to Bake Chicken Wings
- Pat wings dry.
- Whisk together flour, baking powder, salt, & pepper (per recipe below). Toss with wings.
- Place on a foil-lined pan & refrigerate for 30 minutes (or up to 4 hours).
- Once wings are chilled & fully coated, toss in olive oil & bake.
Once baked wings can be served as salt & pepper wings or tossed with your favorite sauces from buffalo sauce to homemade bbq sauce.
Tips for the Crispiest Wings
- Pat the wings dry, moisture makes them steam (not crisp).
- Don’t skip the resting period, this allows them to dry out and draws moisture from the skin.
- Toss with olive oil for a little bit of crisp without the deep fry.
- Place on a rack on your baking pan, this allows air to circulate all around the wings.
- Line the pan with foil for easy clean up. If the pan begins to smoke from the drippings, add a new sheet of foil on top of the old foil.
- For an extra-crisp, put the baked wings under the broiler for about 2 minutes until the skins start to become golden brown.
More Game Day Goodies
- The Best Spinach Artichoke Dip
- Crispy Homemade Hot Wings
- Quick and Easy Pizza Bagels – only 4 ingredients
- Grape Jelly Meatballs – a crowd favorite
- Candied Bacon – ready in 30 minutes
- 7 Layer Dip
Did you love these Crispy Oven-Baked Wings? Be sure to leave a comment and a rating below!
Actually Crispy Oven Baked Wings
Ingredients
- 1 ½ pounds chicken wings split and tips removed, about 18 wings
- 1 tablespoon flour
- 1 teaspoon baking powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Pat wings dry with a paper towel.
- Prepare a pan by lining with foil and placing a baking rack on it. Spray the rack with cooking spray.
- Combine flour, baking powder, salt and pepper. Toss with wings and place on prepared pan. Refrigerate 30 minutes (or up to 4 hours) uncovered.
- Preheat oven to 425°F.
- Toss wings with olive oil in a bowl (ensuring there are no dry spots of flour) and return back to the prepared pan.
- Bake wings 20 minutes, flip and bake an additional 15 minutes. If your wings are smoking, remove the foil and add new foil. Cook until crisp and broil 1 minute each side if desired.
- Toss with sauce or serve with dips.
Notes
- Pat the wings dry, moisture makes them steam (not crisp).
- Don't skip the resting period, this allows them to dry out and to draw moisture from the skin.
- Toss with olive oil for a little bit of crisp without the deep fry.
- Place on a rack on your baking pan, this allows air to circulate all around the wings.
- Line the pan with foil for easy clean up. If the pan begins to smoke from the drippings, add a new sheet of foil on top of the old foil.
- For an extra-crisp, put the baked wings under the broiler for about 2 minutes until the skins start to become golden brown.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Once again, an outstanding and simple recipe that didn’t disappoint! Never made chicken wings before because of the deep frying. Was going to do air fryer but didn’t want to do multiple batches. The flavor, crispiness and appearance was spot on. Your times were perfect and the wings were done to perfection. After completion, I tossed in a few different sauces but have to say that Jean Pierre’s “Amazing Baked Chicken Wing” sauce was my favorite. It is a sweet/spicy Asian inspired and flavorful sauce. I used your dry rub recipe and baking technique with his sauce only. Yum. BTW, is there an easier way to clean up without scrubbing all those racks? Clean up was my least favorite part, but worth it in the end. Thanks again Holly for pumping out these fine recipes!
So happy you enjoyed this recipe. Unfortunately if there is, we haven’t found it yet. Definitely put down tin foil to help make cleaning up the pan easy but the racks we just let soak and then scrub clean.
Thanks for sharing. Because my wings were roasters and were quite large I added 10 extra min. to the cooking time. Turned out great.
Didn’t work. Wings were not crispy at all. I followed the instructions exactly, let them sit in the refrigerator for an hour and they came out soggy. I ended up turning the air fryer on for 8 additional minutes to get a tiny bit of crust.
I am so sorry this recipe didn’t work as expected for you, Bill! I am not sure if this helps but the wings need to be patted completely dry as the moisture in them will cause them to steam and not crisp up. I am glad you were able to still enjoy them!