These crispy oven-baked wings come out with crackly, golden skin and no deep fryer in sight. The trick is a light coating of baking powder, which dries the skin so it crisps as the fat renders.
Wings made at home cost less than restaurant or delivery wings, and party-size bags of frozen wings are often the best deal. Two pounds makes a plate for six as an appetizer.
Bake them plain and toss them in any sauce you like, or serve them dry with dips on the side.
Ingredients and Swaps
- Wings: Two pounds, split into flats and drumettes. Frozen wings should be fully thawed and dried.
- Baking powder: This is what makes them crisp. Use baking powder, not baking soda, and choose aluminum-free if you can, since it has a cleaner taste.
- Seasoning: Salt, pepper, garlic powder and smoked paprika. Cajun seasoning or lemon pepper work too.
- Sauce: Buffalo, barbecue, teriyaki or honey garlic.
Tips for Crispy Baked Wings
- Dry the wings thoroughly. Pat them with paper towels until no moisture remains. For even crispier skin, leave them uncovered in the fridge for an hour or overnight.
- Use a wire rack. Raising the wings off the pan lets hot air crisp all sides and lets the fat drip away.
- Space them out. Wings that touch steam where they meet.
- Flip halfway. Both sides should be deep golden before they come out.
- Sauce at the end. Toss hot wings in sauce just before serving so they stay crisp.
Crispy Oven-Baked Wings
Ingredients
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat wings dry with paper towels.
- In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
- Arrange wings on the wire rack in a single layer, leaving space between each.
- Bake for 40–45 minutes, flipping halfway, until wings are golden and crispy.
- Toss baked wings in your favorite sauce if desired, and serve immediately.
Notes
- For extra crispiness, let wings rest uncovered in the fridge for 1 hour before baking.
- Experiment with spice blends like Cajun, lemon pepper, or chili lime.
- Serve plain with multiple dipping sauces for variety.
- Great for meal prep: bake ahead and reheat before serving.
Easy Sauce Ideas
- Buffalo: ⅓ cup hot sauce and 3 tablespoons melted butter.
- Honey garlic: ¼ cup honey, 2 tablespoons soy sauce and 2 minced garlic cloves, warmed together.
- BBQ: ½ cup of your favorite barbecue sauce, warmed.
- Garlic Parmesan: 3 tablespoons melted butter, 2 minced garlic cloves and ¼ cup grated Parmesan.
Serve with celery sticks and our homemade ranch dip. More game day food is in the Super Bowl Party Menu.
Storage and Reheating
- Refrigerate cooled wings in an airtight container for up to 3 days.
- Reheat at 375°F for 10–12 minutes, until hot and crisp again. An air fryer does it in 4–5 minutes.
- To make ahead, bake the wings fully, refrigerate and reheat in a hot oven before saucing.
Baked Wing Questions
Can I taste the baking powder?
No, as long as you use the amount listed and coat the wings evenly.
How many wings are in 2 pounds?
About 20–24 pieces once they’re split. Plan on 4–6 pieces per person as an appetizer.
How do I know they’re done?
Wings are safe at 165°F and at their best around 185–190°F, when the skin is crisp and the meat pulls easily from the bone.
