Print

Extra Crispy Baked Chicken Wings: The No-Fry Secret

A close-up of a pile of golden brown, crispy baked chicken wings stacked on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make truly crispy baked chicken wings without deep frying. This recipe uses a simple baking powder trick and high heat to give you juicy meat inside and shatteringly crisp skin outside. It is perfect for game day appetizers or an easy weeknight dinner.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free is best)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons melted butter or oil (for tossing after baking)
  • Your favorite sauce (Buffalo, BBQ, or dry rub)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil for easy cleanup, then place a wire cooling rack on top of the sheet. This rack placement is key for air circulation and crispiness.
  2. Pat the chicken wings completely dry using paper towels. Removing surface moisture is essential for achieving a crunchy exterior.
  3. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and cayenne pepper.
  4. Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the dry mixture. The baking powder reacts with the chicken skin during baking, helping it dry out and crisp up.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the pieces touch each other; space them out for maximum air flow.
  6. Bake for 25 minutes.
  7. Flip each wing over. Return the pan to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  8. Remove the wings from the oven. Immediately toss them in a bowl with the melted butter or oil, if using.
  9. Toss the wings in your chosen sauce or serve immediately with a dry rub. Serve hot with celery and blue cheese dressing for a complete party finger food experience.

Notes

  • Do not skip drying the wings thoroughly; this is the first step to avoiding soggy skin.
  • Use a wire rack set over a baking sheet. This allows fat to drip away and hot air to circulate underneath the wings, mimicking deep frying results.
  • For extra flavor, you can toss the wings in a dry rub after saucing them, or broil them for 1-2 minutes after saucing to set the glaze.

Nutrition

Find it online: https://completelyyummy.com/crispy-baked-chicken-wings-recipe/