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? ๐
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. ๐
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??
Phil C says
At last, someone with a recipe for crispy baked wings that actually works! I did these tonight, exactly as instructed here, and they were fabulous even without the sauce. Thanks for publishing this and for the tips.
Nagi | RecipeTin says
YAY!! I’m so glad you like them Phil!!! ๐
Shannon says
I love these. I always make recipes just as they say the first time no matter what. Then if it’s worth the 2nd time maybe some adjustments. Must say, no adjustments needed. My husband thought I was nuts doing this to chicken wings. He believes in deep frying and grilling. But he wasn’t home . He loved them too?
Nagi | RecipeTin says
Iโm so glad you enjoyed this Shannon!! Thank you so much for taking the time to come back and let me know. ๐ And HAPPY NEW YEAR!!!
Lynn says
Love the idea of keeping crispy. Question. If I fix then take to party where we will eat a couple of hours later, what is best way to keep crisp? Cook without adding sauce, reheat, then add sauce? Or cook, add sauce, and reheat 2 hours later?
Thanks
Nagi | RecipeTin says
Hi Lynn! The best is to leave off the sauce, let them cool, then pack them up. Reheat in a stinking hot oven for 5 to 8 minutes and you will be surprised how well they crispy up again! When they cool, they sometimes go wrinkly, but when they heat up, they puff up and go crispy again! Then toss in sauce just before serving ๐
Marie G says
Making these tomorrow to take to an event. If I cook them up in the afternoon (and don’t add sauce), then reheat in the oven before serving will they still be crispy? I would toss in the sauce just before serving.
Nagi | RecipeTin says
Hi Marie! They sure will be! ๐ I have my tips on reheating in the notes to the recipe ๐
Marie G says
Thanks! Made them yesterday…they were very good.
Cathy Uresti says
Oh my gosh! These are absolutely the BEST wings EVER!!! I have tried soooo many recipes for wings and they NEVER deliver.. Baked….who knew they could be crunchy???? Thank you!
Nagi | RecipeTin says
I know!! They’re a miracle, aren’t they?? ๐
Juanita says
Hi thank you so much for this recipe. This my 3rd time cooking wings and I even used the baking powder on a 20 pound turkey. Each time wings and turkey came out delicious. When I cut into the turkey, the clear juices started dripping and the skin was crisp and the breast was super moist. The kids and I were meant to just taste and we basically made a meal of only turkey. That day my normally picky eater (child) had 3-5 servings of turkey. We were all shocked at how the turkey melted into our mouths. But remember to cover up the turkey, because when we were no longer full and went to eat more, the area I had cut into before became very dry. So I flipped the turkey over and all the juices moistened the exposed area, although it also made the skin a bit moist, but still a little crunch to it. The turkey was requested at ever meal thereafter until it was gone and it didn’t last very long. As for the wings I had to take away the platter so that everyone could get an even amount because they came out so delicious. I didn’t get to make the dipping sauces, we had our favorite store bought versions of sauce out but no one wanted sauces, they said was delicious without. Thank you so much again. I even cooked them in my air fryer and came out really good, I just need to adjust the timing based on wing size in the air fryer. Or cook up the smaller ones together and then the bigger ones, for even cooking.
Nagi | RecipeTin says
WOW! You used this on a whole turkey??? I’m so curious, how much baking powder did you use for a 20b turkey???
Jessica says
Hello! Trying out this recipe tomorrow! So excited. Do you think I can leave the wings uncovered in the fridge overnight or will that make them too try? Just trying to plan ahead as I have a busy day tomorrow and need the fridge space
Nagi | RecipeTin says
Nope, that’s perfect!! It dries them out which makes them even crispier!! ๐
JoAnn says
I made the same mistake as Jamie …didn’t measure the baking powder … just tapped some into the plastic bag to coat the chicken like it was flour and then could taste the baking powder on the cooked wings … but the honey garlic sauce was great.
Nagi | RecipeTin says
Oh no JoAnn!! I wish I could have been there to stop you! ๐
Lisa says
Have you tried the same technique with thighs?
Edward says
Wow.. Thank You so much for this recipe. This is the second time I’ve made them and I still can’t believe I made something this good. It takes awhile, but it’s worth it! I did modify your glaze recipe a little though. I used fresh lime juice instead of vinegar, and I added some black pepper.
Brooke says
These are soooo good! Making them for the second time tonight! I’ve never been able to perfect wings in the oven…thank you! thank you! ๐ ๐
Nagi | RecipeTin says
Thanks Edward!!! So glad you enjoyed it!
Kelly says
Wow, I followed the recipe to the tee, I had two pounds of wings so I halved the baking powder and salt. They were awesome!! I will be making these again and again! I served with BBQ sauce and Frank’s sweet chilli sauce! Thanks for an easy wing recipe!
Nagi | RecipeTin says
I’m SO GLAD you enjoyed it Kelly!
Kathy says
Does the baking powder work the same with other things to make them crispy like French fries or sweet potatoe fries? Or is the interaction with fat?
Nagi | RecipeTin says
Hi Kathy! The interaction is with the fat. ๐
IDK says
Amazing wings…My husband has always complained oven baked wings were too soggy. He gobbled this up as did my kids. No one could believe how crispy they got on the outside with juicy flavor still on the inside. Didn’t try the sauce. Put 1/2 in buffalo sauce after they came out of over and kids dipped in BBQ sauce. Will definitely make more!
Nagi | RecipeTin says
I’m so glad!!! YAY!!!
Diane Matheson says
Hello, I’m curious to know if this would work if you’ve brined and then marinated the wings first, then dry out the wings and coat with salt and baking powder.
Nagi | RecipeTin says
Hi Diane! I’m sorry, I’m not sure that will work. Brining changes the skin and in fact, bringing makes the skin crispy too, just not as much as baking powder. I’ve never tried both together and I can’t guess what the outcome would be. Sorry!
Mary Walter says
Wow! I have been looking for something like this and boy oh boy these are yummy!
I cooked half of them in our new air fryer and they cooked up even faster. My whole family loves these, and the sauce is amazing. I added rice vinegar and Tamari in place of regular soy to the sauce and it was a hit.
Jim Hill says
I did the same with the rice vinegar and Tamari but Aldo added chipotle to make the a bit spicy.
Nagi | RecipeTin says
YAY! I’m so glad you and your family love this Mary!!
Betty says
These were GREAT! Everyone loved them even better when they realized that they were homemade AND not fried. I added a little sesame oil to the sauce. Not sure how or why this works but am so glad to know this awesome trick. I only made two packages of drumettes and wish I’d made more, too. Thanks!
Nagi | RecipeTin says
YAY! I’m so glad you enjoyed these!!!
Kelli says
truly the best! I make them all the time now, my husband who is ‘picky’ about anything fatty, loves these! I’m looking forward to making your bread bites next weekend! Seriously, congratulations on your recipes?
Nagi | RecipeTin says
YAY! So glad even hubby loved these!!!
demetria says
Yaaaaaaaaaassssss….they were great….i tossed them in my special garlic teriyaki sauce. …my husband doesn’t usually eat sweet sauce on his chicken. ..let’s just say he loves it know….i only cooked a few because i wasn’t sure how they would turn out….i wish i would have cooked more!!!!!….thanks again!
Nagi | RecipeTin says
YAY YAY YAY!! So glad you loved them!!! N x
Elaine says
Thank you for this amazing recipe! My daughter and I both love it (which in itself is a feat since she’s 15 and it’s just not cool to like what mom likes). I don’t use the sauce on mine since I am still in induction but mini me really likes it…a lot. This is our “go-to” wing recipe ?
Beth says
I want to try these tonight. They sound delish! But was wondering what other sauces you might have, like maybe bbq. My daughter doesn’t like soy sauce and I don’t like buffalo sauce. Lol. Thanks and wish me luck.
Nagi | RecipeTin says
Hi Beth! I have a stack of sauces in the wings cookbook! Yes BBQ would of course be fabulous, classic honey mustard, ranch, sweet and sour – YUM!!!
Chloe says
Hi Nagi, thanks for the recipe! Can I know if I should set the oven function to bake or roast?
Nagi | RecipeTin says
Hi Chloe! Schmancy oven you have – jealous! ๐ Roast will work a touch better. Hope you love!
kristie says
I tried making these tonight, I on the other hand had large whole wings and large legs and I ended up leaving them in the oven at 250 for 1 hour and they had not rendered fat at all the baking powder was still dusted all over the wings and when you touched them they still felt raw. I put mu over thermometer in the oven to make sure the temp was right and it was. I then turned it up to 325 and cooked them another 30 min at this point it looked like they were cooking a little (turning opaque) but the coating of baking power was still all over the wings. I have now taken them out and am now cooking them in oil. I don’t think I will try this again.
Cathy Uresti says
I made these last night and when I turned up the oven to 425ยฐ it took the full 50 minutes to render the day and crisp up! So good, these will be a main stay in our house! Going to change up the sauce ( tho the garlic honey was amazing!)
Nagi | RecipeTin says
I’m SO GLAD you loved it Cathy!!!
Nagi | RecipeTin says
Hi Kristie! I’m sorry you had this problem. The fat on the wings do not melt during the period it is in the oven at the lower temperature, they soft and start to melt. The fat renders out when the oven is turned up – which should be to 425F not 325F. I promise that if you follow the recipe instructions, it certainly does work – as the many hundreds of comments below can attest to! ๐
Renee McDonald says
I tried these today and they were amazing! I initially forgot to turn the temperature up to 425F after doing the 250F and was confused as to why they were cooking so slowly. After I realized this and turned up the temperature they turned out beautifully!
Thanks for the awesome recipe! ๐
Nagi | RecipeTin says
YAY! I’m so glad you loved them Renee!! ๐