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??
Molly says
I am invited to participate in a chicken wing contest. Does this method of baking keep the meat moist in addition to crispy?
Nagi | RecipeTin says
YES IT DOES!!!! 🙂
Janise says
I know you already know this but.. These Wings were Awesome!! My husband we gaga over these. I love wings but I hate frying anything in my kitchen as its just too messy with oil spatter and all. This is way healthier anyway.. My 8 yr old son says mom, It’s all about the Crispy Skin. With a side of Crispy Sweet Potato Fries this was a hit. Thanks for this recipe. Now we don’t have to order wings. PS. My only thing now is figuring out how to scrub the stuck stuff off the wire rack.
Nagi | RecipeTin says
I go GAGA over these too 🙂 And clearly your 8YO has sensational taste!!! 🙂
Eric says
Thanks so much for the great recipe. The meat was a little dry and I’d lov e the crust to me a little more crispy. Any suggestions on my effort to get it perfect?
Nagi | RecipeTin says
Hi Eric! Did you pat the wings completely dry?? That’s the key to ultra crispy wings! 🙂
Willie says
I am going to try these and I can’t wait. I have been trying to stay away from fried foods but fried chicken is my favorite! I was wondering if these would work or chicken thighs as well? If so, what adjustments should be made?
BigWart says
This is the only way I will EVER make chicken wings from this day on! I followed your instructions exactly and they were perfectly crispy and golden. We loved them!
Nagi | RecipeTin says
Woo hoo!!! SO GLAD you loved it – thanks for letting me know! N x
Connie says
I tried these today to practice for our upcoming Super Bowl party. I only made 12 wings (1.4 lbs). They were amazing except for two things…they had a slight taste of baking powder and were a little overcooked, even though I only had them at 425 for 35 minutes. I’m sure the first problem was because I didn’t reduce the BP amount for so few wings, but I’m not sure about the cooking time on high heat. Any ideas? (I didn’t rotate them halfway through either.)
Nagi | RecipeTin says
Hi Connie!! The baking powder taste is definitely because you didn’t reduce the amount of powder used even though you used less wings. And actually, that’s the same for the cook time too! The less you have in the oven, the faster it cooks 🙂
Brittany says
Tried this tonight! I think maybe our wings were smaller than normal, I thought that as I was preparing them but still cooked for the amount of time you suggested… Bad idea! The skins got quite dark, turned to almost jerky/leather. Oh well. This sauce, though……. Oh my. I found myself a new bath soap. Seriously, I want to bathe in it. So good! We decided we are going to use this sauce to dip any crab rangoons or dumplings we may make in the future, and any other food that we could think of!
Nagi | RecipeTin says
Gosh – they must have been teeny tiny wings to get that dark!!! 🙁 Glad you loved the sauce though! Yes, it is a great all-rounder / Asian sauce!
Birma says
I’m not generally one to comment on web sites, but I tried this tonight and it worked. For all those who are wondering about trying it with a rub instead of a sauce, it does work. I tossed ours with Old Bay tonight and they were delish.
Nagi | RecipeTin says
So glad you loved it Birma!! Thank you!!! N x
Maggie says
Like a couple of other recipes of yours that I’ve tried, these are great Nagi – my husband loved them too and they will definitely be on regular rotation here. I have a medium sized toaster oven which tends to let a lot of the heat escape so I find it hard to get anything crispy – these worked beautifully. Thanks, Nagi
Nagi | RecipeTin says
So glad you loved it Maggie!! Thank you for letting me know!! N x
Lauren says
Hi I’m making these right now! I made them 1 time last year and they rocked! Will apple cidar organic vinegar work for the sauce? And garlic powder instead of minced cloves?! I don’t have time to go to the store. Thanks!
Nagi | RecipeTin says
Hi Lauren! the apple cider is fine 🙂 I’d taste it first without garlic powder, if you think it’s yum, skip the powder. I fear it will be a pin to whisk in!
MW says
ABSOLUTELY loved these! SO SO SO simple and any sauce would be perfect with them. The baking powder is definitely the key… who knew? Can’t wait to make them again!
Nagi | RecipeTin says
HURRAH!! So glad you’re a fellow convert!! 😉
Corrine quilty says
Will it work without a wire rack. Im not sure if my cooling rack is safe fornthe oven? Really want wings without being deep fried
Nagi | RecipeTin says
Hi Corrine! It does work but the underside is not as crispy if you don’t use a rack because it will be sitting on the tray in the fat that melts off the wings. But others have tried it and loved it even without using a rack! Just transfer them onto a paper towel lined plate as soon as they come out to drain the fat as much as you can 🙂
Mamie Darden says
Is 2 Tbsp. baking powder correct for 4 lb. of wings?
Nagi | RecipeTin says
Hi Mamie! Yup, that’s right – 2 tablespoons of baking powder for 4 lb of wings. It gives all the wings a very light even dusting – that’s all you need!
Michelle says
Wow, I cannot wait to try these!! If I were using drumsticks instead (hubby hates wings), would I cook the, the same amount of time? Thanks 🙂
Nagi | RecipeTin says
Hi Michelle! It takes about 10 minutes longer with drumsticks. It’s not quite the same because drumsticks don’t have as much skin on them as wings do, but for the part with skin, it will certainly be crispy!
Michelle says
Thank you! These are fantastic!! Definitely a hit with the whole family, and that is hard to do in my family. Is there a way I can make these and freeze them? If so, what would your recommendations be? I like to cook and freeze my meals a head of time for convenience, but I don’t want to ruin the quality of the chicken.
Nagi | RecipeTin says
So glad you enjoyed it Michelle!! Thank you for taking the time to share your thoughts!! YES you can make these ahead and even freeze them! I’ve been amazed how well they reheat nice and crispy! N x
Michelle says
Thank you, Nagi! Do I Cook them all the way, then freeze them before adding the sauce? Or should I sauce then first, then freeze? Also, how would I reheat them? 425 degree oven for how long? I’m sorry if I’m pestering. Cooking chicken wings are new to me 🙂
Nagi | RecipeTin says
No worries Michelle! I cooked the wings then let them cool then froze them. I kept the sauce separate – if you coat them with sauce and leave them, they go soggy. Then thaw the wings and reheat at say 390F for around 12 minutes, just to make the skin crispy again and heat the inside. 🙂
Mamie Darden says
Look great and simple to make.
Nagi | RecipeTin says
Thank you! They really are, really really!!! 🙂
Bryan says
Can I use corn meal or some sort of flour instead of the baking powder? Would it come out the same?
Nagi | RecipeTin says
Hi Bryan! Unfortunately not. Baking powder is what is required because magic happens when it is dusted on chicken skin and baked!!!
Mishael says
I made the honey garlic wings tonight for dinner. They were awesome. 🙂 I am so glad I stumbled upon your receipe. Thank you!
Nagi | RecipeTin says
I’m so glad you enjoyed it Mishael!!! Thank you for letting me know! And I’m glad you stumbled on my recipe to!!! 🙂
Michael says
Myself and my kids love chicken wings… but I was always concerned about the deep frying I would cook them till they were crispy try cook the fat off of them…. but it was still deep fried.. I tried this baking method and what a difference in taste… the best wings I have ever made I just put them in a hot sauce or honey garlic sauce (kids) lol and are delicious all the guys bake the wings now
Nagi | RecipeTin says
I’m so glad you enjoyed these Michael!! Isn’t it incredible, how crispy they are?? Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
Jamie says
Hi Nagi,
How many wings are typically in 4 lbs? I want to know how much to divide the baking powder to cook smaller batches. I typically cook about 8 wings to eat for dinner for myself. Im wing obsessed and can’t wait to try this recipe!!
Nagi | RecipeTin says
Hi Jamie! Hmm, that’s a hard one. Anywhere between 15 to 20 wings 🙂 These reheat really well though! They keep up to 2 days – cooked – in the fridge, then blast them in a hot oven and the skin goes lovely and crisp again!
Deborah Kerwood says
WOW! Yes, these are the best wings ever! I will never fry again. Thank you for posting. I’m on my way to a party, but I had to taste one first. I look forward to the oooohs and ahhhs 😉
Nagi | RecipeTin says
I’m so glad you enjoyed this Deborah!! Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!