No false promises here – these crispy oven baked wings are SERIOUSLY crispy! You will be gob smacked how easy they are to make. They honestly taste like they’ve been deep fried, with a thin shatteringly crisp golden skin. You can see how easy these are to make and hear how crispy they really are in this cooking video.
These are so good they can be eaten plain. Or toss them in your favourite sauce, or serve it on the side. I’ve provided a selection of sauces for these crispy baked wings in the recipe below!
Truly crispy oven baked wings
This recipe for how to make Crispy Oven Baked Wings is a discovery by the genius folk over at Cook’s Illustrated. Being the food nerd I am, I really enjoy how Cook’s Illustrated explains the science behind why they do things in a particular way.
And I honestly believe this to be one of their most all time most epic recipes, especially because it’s so insanely EASY!!! And today, I’m sharing the secret with you. Are you ready? 🙂
How to make crispy oven baked wings
Crispy oven baked wings in 3 easy steps:
Pat wings dry with paper towels;
Toss wings in baking powder and salt;
Bake at 120°C/250°F for 30 minutes, then at 220°C/425°F for 40 – 50 minutes until golden brown and crispy.
Yes, that’s it. That’s all there is to it. 🙂
Why this recipe works
In those 3 simple steps are 2 very important things to make these truly crispy oven baked wings:
1. Coat in baking powder – yes, you read that right, baking powder! I won’t go into all the technicalities, but in a nutshell, the baking powder draws moisture to the surface of the skin so it can evaporate, thereby making the skin crispier; and
2. Bake for 30 minutes on low to melt the fat before blasting in a very hot oven to crisp up the skin. There’s a lot of scientific explanations around this and I’ll skip it because I’ll bore you! But basically, the wings are first baked on the lowest shelf in the oven at a very low temperature for 30 minutes which causes the fat under the skin to “melt”, then you move the wings up to the top shelf and crank up the heat which crisps up the skin.
The other tip is ensuring that the wings are dry. If you are organised enough, put the wings on the rack and refrigerate, uncovered, overnight. However, I neither have the fridge space nor am I organised enough, so I just dry them using paper towels (see photo below for how I do this).
When these come out of the oven and you tap the skin with your nail, you can instantly “hear” how crispy the skin is. They even look like they’ve been fried! And in case you are concerned, you don’t taste baking powder at all.
Got questions? See FAQ under the recipe card.
You will notice that the wings are smaller than you are used to. That’s because so much of the fat under the skin melts off the wings – you’ll see it all pooled on the tray. So these have the added benefit of reduced calories too!
You can toss the wings in your sauce of choice or serve the sauce on the side. I’ve also shared classic Buffalo Wings using this same method for crispy oven baked wings. For this recipe, I’ve included a few simple sauces that I like to serve wings with: Honey Garlic Sauce, Honey Mustard Sauce, Ranch Dipping Sauce.
Let’s get stuck into these wings! – Nagi x
PS I’ve now published the Buffalo Wings version! Here it is: Truly Crispy Oven Baked BUFFALO Wings.
Watch how to make it
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Truly Crispy Oven Baked Chicken Wings
Ingredients
Crispy Wings
- 4 lb / 2 kg chicken wings , cut into wingettes and drumettes (Note 1)
- 5 teaspoons baking powder (NOT BAKING SODA / BI-CARB SODA!!)
- 3/4 teaspoon salt
- Oil spray
Instructions
Crispy Wings
- If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
- Adjust oven racks to upper-middle and lower-middle positions.
- Preheat oven to 250F/120C (all oven types – standard/convection/fan).
- Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
- Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
- Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
- Place wings on the lower middle oven rack and bake for 30 minutes.
- Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 – 50 minutes, rotating the tray halfway through.
- Remove baking tray from the oven and let it stand for 5 minutes.
- Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.
Recipe Notes:
* Honey Garlic Sauce: Mix together 4 tbsp honey, 2 tbsp soy sauce, 2 tsp white vinegar (or sub with any other vinegar except balsamic), 2-3 garlic cloves, minced. Use for dipping OR tossing.
* Honey Mustard Sauce: 1/4 cup Dijon mustard, 1/4 cup mayonnaise 1/4 cup honey
* Ranch Dipping Sauce: Mix 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tbsp milk, 1 tsp lemon juice, 1/4 tsp EACH dried dill, parsley, chives, onion and garlic powder, salt & pepper to taste.
* Spicy Creamy Dipping Sauce: 3/4 cup mayo, 1/2 tso garlic powder, 1/8 tsp paprika, 3-4 tbsp sriracha, salt & pepper
* Pink Sauce: 1/2 cup mayonnaise, 2 tbsp sweet chilli sauce, 2 tbsp ketchup, 2 tsp garlic powder, 1 tbsp sriracha (or other hot sauce) 7. Nutrition: The nutrition is per serving, assuming 8 servings. Note that the calories is HIGHER than it actually is because so much fat is rendered out (melted) and discarded which is not reflected in the nutrition below. I measured the discarded fat once and calculated that it should be 60 calories LESS per serving (around 1/4 cup fat in total was discarded).
Nutrition Information:
Originally published in November 2014, updated with fresh new photos and step by step photos!
Frequently asked questions
I don’t have a rack. Does this cause a problem? The skin will still be crispy but the bottom of the wings that is in contact with the tray will be oily. This is because the purpose of the rack is to elevate the wings off the tray and allow the chicken fat to drip down.
One way to get around an oily underside is to take the wings out after around 35 minutes during the high temp cooking. Drain the oil out of the tray then return to the oven to finish crisping/browning. You could also drain the excess oil from the wings on paper towels before serving.
Can I make ahead? These stay crispy for as long as the wings are warm, so around 20 – 30 minutes. After that, the skin starts to wrinkle and soften. However, I was shocked how well they reheat! Just allow the wings to cool (uncovered), then cover and refrigerate. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes at 200C/390F. The skin smooths out and puffs up, just like when they were baked fresh. Other than to you (if you’ve made as many wings as me!) and true hard core Wings experts, the difference in juiciness and crispiness is barely noticeable – my friends never notice when I reheat!
The skin stays crispy for around 10 – 15 minutes after tossing in the sauce, then after that they start to soften but not go soggy, up to around 30 minutes. If you reheat after tossing in sauce, they go soggy.
Please do not toss in baking powder then refrigerate or freeze, this won’t work (makes the wings sweat too much to become crispy).
Can I add seasonings? You sure can! It does marginally reduce the actual skin crispiness but a crust forms from the extra seasonings/spices and adds more crunch. I did a lot of testing around this and I can assure you it works really well!
There was a lot of smoke! Help! A few readers have had this problem and I don’t think it’s from the chicken wings because I’ve made a ridiculous amount of these wings (in my kitchen and others) and never had the problem. The problem may be: a) spillage of chicken fat onto the oven burners when transferring from the lower to the upper shelf or b) there already was fat on the oven burners. I can’t think of anything else. While the smoke point of chicken fat is below that of the high oven temperature used in this recipe, the fat is not in direct contact with the heat because it’s shielded by all the wings and diluted by chicken juices dripping into the fat.
You really don’t need to flip? Really! Even if you don’t use a rack, the underside will get crispy.
Can I make this with other cuts of chicken? Yes BUT the crispiness will only work on the skin. So it works best on wings because they are almost fully enclosed by skin. With drumsticks, thighs and skin on breast, they are not fully encased with skin when raw and the skin shrinks while cooking. But the actual technique works super well! For 1 kg / 2 lb drumsticks or other cut of chicken, using 2 tsp of baking powder and 1/4 tsp salt – less than the recipe for wings because there is less skin surface area.
Life of Dozer
No wings for Dozer – cooked chicken bones are dangerous for dogs! How about a Honey Prawn instead??
Nagi says
Hi Sherri! The recipe calls for 2 tbsp of baking powder for 4 lb / 2 kg of wings. And you are correct, it will not look like it’s cooking in the first 30 minutes at the low temp, that’s how the baking powder starts to activate to create the super crispy skin when the oven is turned up. Also the fat renders/melts at the low temp which also helps make the skin super crispy. Then when you crank up the oven per the recipe, that’s when the magic happens! 🙂
Josie says
Nagi, I have a confession. My family & I have been eating your foods for years now.
We’ve never tried your chicken wings.
You are pretty passionate about chicken wings, which is part of why I trusted you right from the beginning. I’m pretty passionate about chicken wings too…..I have a recipe I stick to FAITHFULLY! Tonight, all that changes. Tonight I’m trying this recipe. For better or for worse. I’m so excited!!! <3
Nagi says
JOSIE!!! I am sitting here nervously awaiting your verdict…..
Josie says
I HAVE A NEW WING RECIPE!! Your wings are bad-ass Nagi! I love them!
Nagi says
Really??? WOO HOO!!!! Crispy crispy!
Josie says
REALLY!! In fact, I’m looking at the other wing recipes now! These are really delicious & crispy.
It came at the right time too. We were supposed to go out to the local pub for wings on Thursday, but we had to take our daughter to the hospital (she’s ok). We were still craving wings yesterday, so we decided to take the leap.
I don’t want to be all dramatic about this, because it’s wings….not politics or religion. I take my wings seriously though. Garry loves wings & I got sick of going to pubs & knowing I could do better. So, I found a recipe that bakes the wings…but it’s all flour & 90 minutes of the chicken soaking in the flour. I love the result, but not the process. I’m MUCH happier with your recipe & the result is better. Not leaps & bounds better (the recipe I had was pretty great), but distinctly better! The girls are still talking about last night’s wings.
I didn’t try your sauces though, & I’m eager to try them. I stuck with my usual coatings just to see if the family would notice. They did. Yours are better. No debate.
Nagi says
A testimonial like that from such a great cook is the best thing I can hope for any recipe!! Thank you Josie! N xx
Karen says
Total thumbs up! I make these every chance I get. Cooked them for my BFF’s on NYE and they loved them as well. Definitely a keeper for years to come. No need to fry chicken anymore.
Note to others: you definitely have to be careful with the baking powder. Too much will ruin it.
Nagi says
This could have been a message by me! 😉 N x
Aaron OConnell says
I tried this with homemade baking powder and it didn’t turn out so well. Not terrible, but off, and of course it was with 8# of wings.
Nagi says
HI Aaron, sorry to hear that. I don’t know what’s in homemade baking powder so unfortunately I can’t comment on that. 🙂
Jennifer says
Made these tonight. Indeed got a crispy skin, but I must’ve used way too much baking powder because it created a texture and taste I don’t love. Next time I’ll try just dusting the skin with a little baking powder/salt mixture.
Nagi says
HI Jennifer! Sorry to hear that 🙁 Yes, measuring the baking powder properly is definitely important!
Lynn says
I made these Truly Crispy Oven Baked Chicken Wings with Honey Garlic Sauce tonight for dinner and we loved them. So crispy and delicious. BUT the Honey Garlic Sauce was the best. I told my husband when we go grocery shopping again I want to get more chicken wings. He said it was a keeper. Yummmm
Nagi says
Thanks so much for the wonderful feedback Jackie! So glad you enjoyed it! PS Try that sauce over salmon – OMG! – N x
plasterer bristol says
These sound really yummy! gonna give this recipe ago thanks for sharing.
Simon
Nagi says
I hope you do Simon! Have to say, this is pretty epic 🙂
Alex says
Just wanted to clarify something… To whomever wrote this, you think that the Baking powder is working to draw moisture to the surface which then evaporates and creates a crispier crust?
Do your research. Baking powder is used as a PH adjuster in this case, to raise the PH This in turn will promote the maillard, allowing for a more caramelized (crispier) crust. This is not dissimilar to the process of making pretzels using BP to raise the PH to allow for the deep golden brown color and flavor that we associate with pretzels. Basically, this recipe should be called pretzeled wings….
Nagi says
Hi Alex, thanks for your input! Have you tried this recipe? If you have, I don’t think you’d be calling it pretzeled wings. You’d be writing in to tell me how blown away you are by how CRISPY they are thanks to the baking powder! ?
laina says
what if you don’t a rack to place the wings can you use a cookie sheet line with foil and spay
Nagi says
Hi Laina! Just line the tray with foil, what you’ll find is that the part of the wings in direct contact with the tray will get oil on them but it’s not the entire underside. Just drain on paper towels. 🙂 Still crispy!
Barbara preston says
Are the wing as good reheated or best if served right away. Planning super bowl party and oven space is limited
Nagi says
Hi Barbara! Please see note 5 of the recipe for reheating 🙂 They come out SUPER crisp still!
Debb says
Making this as we speak. Love the crispness of wings. I doused mine in butter and Parmesan cheese at the end. Awesome!
Nagi says
Oooh! Hope you LOVE!!!
Joy Wright says
Hello Nagi,
I just wanted to say “Thank You”. I have been using this recipe since you posted it. (found it on Pinterest) and it truly has been my go to for when I am in the mood for fried chicken. The chicken always comes out amazing and the garlic honey sauce is perfect. My family and guest love when I make it. Again thank you. Crazy as it sounds it inspired me to get back in the kitchen and let out my inner cook on a regular bases. 🙂
Nagi says
That doesn’t sound crazy AT ALL! So glad you love these wings as much as I do Joy! I actually made these just a few days ago – the Buffalo Wings version. Blue cheese dip and all. SO GOOD! 🙂 N x
Nagi says
Hi Scott! I’m sorry you think it was overdone, what do you mean by this?? The inside of the wings should still be extremely juicy!
Charlotte says
Hi, Nagi…
I’m new here & crispy wings is what I’m after. I read all of the comments & feel this is the recipe forme. Just one thing, my hubby & I want to use a teriyaki sauce, one that will be nice & gooey, do you have a recipe for me? Want to make tomorrow for the Steeler/Chiefs game.
Thank you,
Charlee57
Nagi says
Hi Becky, I know wha you mean, I don’t actually have one! I only use Teriyaki for marinading chicken which will be too intense to toss these wings in. So sorry! 🙂
AnneMarie says
I have tried so many oven baked wings, and the majority were horrible! I can’t wait to try these after all the terrific reviews! Making them tonight, and I’ll let you know how they turn out!
Nagi says
Hope you love this too Anne Marie! I really am crazy obsessed with these wings, as are many others!! 🙂
Liz says
The wings came out absolutely perfect ! I couldn’t believe how crispy they were and that being in the oven so long they weren’t over cooked. Will absolutely be making these for playoffs next week! I do have one question ? Can I also use chicken legs and get the same results ?
Nagi says
Hi Liz, I’m so glad you enjoyed it, thank you for letting me know! it will work with legs for the skin only but with drumsticks, skin shrinks so it doesn’t come out like with wings which are fully enclosed in crispy skin. ❤️ N xx
Msmlska says
Hello!
Could I still get crispy wings if I don’t have a rack to bake them on? Any tips (wax paper? Or turning over half way through? Or draining fat before raising the temp?)
Nagi says
Hi! They will still be super crispy, don’t worry! The bottom will just be oilier than if you use a rack 🙂 I have made them without a rack plenty of times. If you really want to, drain the oil about halfway through the high temp baking time. N x
Karen says
My chicken is frozen and I wont have time to defrost. Do you think I could cook these from frozen?
Nagi says
Sorry for the late response, I was out of range for a few days. I’m afraid the wings must be defrosted 🙂
Kdog says
I lived in Australia for 8 years and learned to cut my wings using gardening branch pruning shears. I only used them for wings and they cut through the joints like butter. Much easier than a knife or cleaver. Thanks for the great recipe.
Nagi says
I love that!!!!!! That’s epic!
Theresa Wood says
I made these and I love them. I have a gas stove so I went a little longer for the browning part, but they were great?