I kept testing until I could reliably produce Super Crispy Oven Baked Chicken Wings at home, and the one unexpected ingredient I used is revealed in the recipe.

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When I say these are crispy baked chicken wings, I mean it. I’ve been obsessed with getting oven wings that actually crunch, so I use a little baking powder and a dusting of garlic powder to trick the skin into blistering like it was fried.

Search “Crispy Baked Chicken Wings Baking Powder” and you’ll see why folks swear by it. This is my kinda Super Crispy Oven Baked Chicken Wings, baked hot so the fat renders and the skin goes totally glassy.

I won’t spoil the whole thing here, but if you like heat, toss them in hot sauce and butter for a glaze that keeps you coming back.

Ingredients

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Chicken wings: High in protein and fat, flavorful, makes dish hearty and satisfying.
Baking powder: Raises pH, dries skin, key to extra crisp texture, has sodium.
Cornstarch: Adds light crunch and starchy coating, mostly carbs, it’s gluten free.
Kosher salt: Seasoning that brings flavor out, no real nutrients just sodium.
Smoked paprika: Gives smoky warmth and color without heat, low calories.
Cayenne pepper: Adds spicy kick, may boost metabolism, use sparingly.
Hot sauce: Tangy vinegar base, low calories, gives acidic heat and zip.
Honey or brown sugar: Adds sweet balance to heat, mostly sugars and calories.
Neutral oil: Helps with browning and coating, adds fat, helps crisp.

Ingredient Quantities

2 lb chicken wings, separated into drumettes and flats, tips removed (about 900 g)

1 tbsp baking powder (aluminum free)

1 tbsp cornstarch

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional for heat)

1 tbsp neutral oil (vegetable or canola)

1/4 cup hot sauce (like Frank’s) for tossing, optional

2 tbsp unsalted butter, melted (for sauce, optional)

1 tbsp honey or brown sugar (optional, for a touch of sweetness)

Chopped fresh parsley or sliced green onions for garnish, optional

Ranch or blue cheese dressing for dipping, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top, spray the rack with nonstick spray so wings dont stick.

2. Pat the wings very dry with paper towels, removing any excess moisture or stray skin pieces. Dry skin = crisp skin.

3. In a large bowl toss wings with 1 tablespoon aluminum free baking powder, 1 tablespoon cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne if you want heat. Add 1 tablespoon neutral oil and mix so every piece is lightly coated.

4. For an extra edge of crispness you can refrigerate the coated wings uncovered for 30 minutes to 2 hours, but if youre short on time just bake them right away.

5. Arrange wings on the prepared rack in a single layer, not touching each other. Crowding traps steam and makes them limp.

6. Bake on the middle rack for about 40 to 50 minutes, flipping once around the 20 to 25 minute mark. Theyre done when skin is deep golden brown, very crispy and juices run clear. If you use convection lower temp to 400°F and check earlier.

7. If you want super crackly skin, switch the oven to broil for 2 to 3 minutes at the end but watch them closely so they dont burn.

8. To make a simple sauce, whisk together 1/4 cup hot sauce, 2 tablespoons melted unsalted butter and 1 tablespoon honey or brown sugar if you want sweetness. Toss the hot wings in the sauce just before serving or brush the sauce on so they keep some crisp.

9. Garnish with chopped fresh parsley or sliced green onions if you like, and serve with ranch or blue cheese dressing for dipping.

Equipment Needed

1. Rimmed baking sheet (large), lined with foil
2. Oven-safe wire rack that fits the sheet, plus nonstick cooking spray to coat the rack
3. Large mixing bowl for tossing the wings
4. Measuring cups and measuring spoons
5. Paper towels for drying the wings
6. Kitchen tongs for flipping and tossing
7. Small bowl and a whisk or fork (for the sauce)
8. Oven mitts and a timer; instant-read thermometer optional if you like checking doneness

FAQ

Q: Why use aluminum free baking powder and cornstarch? A: The baking powder raises the pH and helps the skin blister up so it gets super crispy, aluminum free so you dont get a metallic off taste. Cornstarch soaks up extra moisture and adds an extra crunch layer.

Q: Do I have to separate the wings and remove the tips? A: Yes, separating drumettes and flats gives more even cooking and crisper skin because heat hits each piece more evenly. The tips have little meat so most people remove them.

Q: How do I get them extra crispy? A: Pat wings very dry, toss with the baking powder mix and a little oil, bake on a wire rack over a sheet pan so air circulates, space them out, bake at 425°F for about 40 to 50 minutes and flip once. If needed, blast under the broiler for 1 to 2 minutes but watch close so they dont burn.

Q: When should I toss with sauce and will it make them soggy? A: Toss only after theyre fully baked to keep them crispy. If you like them sticky, lightly brush sauce in the last 2 minutes of baking or toss after baking then serve right away.

Q: Can I use frozen wings? A: Thawing overnight in the fridge is best for crispiness. You can bake from frozen but expect longer cook time and less crisp skin — add about 10 to 20 minutes at 425°F and make sure internal temp hits 165°F.

Q: How do I store and reheat leftovers? A: Store in fridge up to 3 to 4 days or freeze up to 2 to 3 months. Reheat in a 400°F oven on a rack for 8 to 12 minutes until hot and crisp, microwave will make them soggy so try to avoid it.

Extra Crispy Baked Chicken Wings Recipe Substitutions and Variations

Baking powder (1 tbsp): No baking powder. Mix 3/4 tsp baking soda with 1 1/2 tsp cream of tartar. Gives the same lift and extra crisp, just mix right before coating.
Cornstarch (1 tbsp): Use potato starch or tapioca starch 1 for 1, or swap in rice flour if thats what you got. Potato starch usually makes the crispiest skin.
Smoked paprika (1 tsp): If you dont have smoked paprika use regular paprika plus a tiny pinch of chipotle powder (about 1/8 tsp) for smokiness and heat, or add a little ground cumin if you want smoky without the heat.
Hot sauce (1/4 cup, for tossing): Swap with an equal amount of buffalo sauce, or try 3 tbsp Sriracha plus 1 tbsp honey for sweet heat. For a smokier sweet glaze mix 2 tbsp BBQ sauce with 2 tbsp hot sauce.

Pro Tips

1) Use the baking powder and cornstarch together, thats the magic for crackly skin. Make sure the baking powder is aluminum free or youll get a metallic aftertaste, and try to coat every bit of skin evenly so some wings dont get soggy spots.

2) Pat them bone dry and give them space on the rack, dont crowd them. Crowding traps steam and makes them limp, and spraying the rack lightly with nonstick spray helps prevent tearing the skin when you flip.

3) If you got the time, refrigerate the coated wings uncovered for 30 minutes to a couple hours before baking. It dries the skin more and the difference in crispness is real. If you broil at the end, watch very closely for 2 to 3 minutes so they dont go from perfect to burnt.

4) Keep the sauce handling simple so you dont lose crispness. Warm the butter and hot sauce together to emulsify it, then toss the wings only once right before serving or brush a thin layer and serve extra sauce on the side. Let wings rest a few minutes after baking so juices settle, otherwise the sauce will steam them and soften the skin.

Extra Crispy Baked Chicken Wings Recipe

Recipe by Sarah level

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I kept testing until I could reliably produce Super Crispy Oven Baked Chicken Wings at home, and the one unexpected ingredient I used is revealed in the recipe.

Servings

servings

Calories

565

kcal

Equipment: 1. Rimmed baking sheet (large), lined with foil
2. Oven-safe wire rack that fits the sheet, plus nonstick cooking spray to coat the rack
3. Large mixing bowl for tossing the wings
4. Measuring cups and measuring spoons
5. Paper towels for drying the wings
6. Kitchen tongs for flipping and tossing
7. Small bowl and a whisk or fork (for the sauce)
8. Oven mitts and a timer; instant-read thermometer optional if you like checking doneness

Ingredients

2 lb chicken wings, separated into drumettes and flats, tips removed (about 900 g)
1 tbsp baking powder (aluminum free)
1 tbsp cornstarch
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional for heat)
1 tbsp neutral oil (vegetable or canola)
1/4 cup hot sauce (like Frank's) for tossing, optional
2 tbsp unsalted butter, melted (for sauce, optional)
1 tbsp honey or brown sugar (optional, for a touch of sweetness)
Chopped fresh parsley or sliced green onions for garnish, optional
Ranch or blue cheese dressing for dipping, optional

Directions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top, spray the rack with nonstick spray so wings dont stick.
Pat the wings very dry with paper towels, removing any excess moisture or stray skin pieces. Dry skin = crisp skin.
In a large bowl toss wings with 1 tablespoon aluminum free baking powder, 1 tablespoon cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne if you want heat. Add 1 tablespoon neutral oil and mix so every piece is lightly coated.
For an extra edge of crispness you can refrigerate the coated wings uncovered for 30 minutes to 2 hours, but if youre short on time just bake them right away.
Arrange wings on the prepared rack in a single layer, not touching each other. Crowding traps steam and makes them limp.
Bake on the middle rack for about 40 to 50 minutes, flipping once around the 20 to 25 minute mark. Theyre done when skin is deep golden brown, very crispy and juices run clear. If you use convection lower temp to 400°F and check earlier.
If you want super crackly skin, switch the oven to broil for 2 to 3 minutes at the end but watch them closely so they dont burn.
To make a simple sauce, whisk together 1/4 cup hot sauce, 2 tablespoons melted unsalted butter and 1 tablespoon honey or brown sugar if you want sweetness. Toss the hot wings in the sauce just before serving or brush the sauce on so they keep some crisp.
Garnish with chopped fresh parsley or sliced green onions if you like, and serve with ranch or blue cheese dressing for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.