I finally cracked a simple baking powder and bold spice method in How To Make Crispy Chicken Wings In Oven, and I’ll share the small trick that changed the way I cook wings.

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I never believed an oven could give me wings that snap like fried ones, till I tried a nerdy combo of chicken wings and aluminum free baking powder. The first time I got that crunchy skin I nearly didn’t share the secret.

It’s not just heat, it’s a tiny chemistry trick, and yeah sometimes my timing’s off, but when it works it’s stupid good. I tag this in my notes as How To Make Crispy Chicken Wings In Oven and sometimes call the method Wings With Baking Powder, cause that phrase makes people curious.

Try it once, you’ll get it.

Ingredients

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Protein rich, juicy when cooked, contains fat and flavor, crowd pleasing snack
Aluminum free baking powder makes skin extra crisp by drying surface, dont skip it
Enhances flavor, helps draw moisture for better crisp, less metallic than table salt
Adds smoky warmth and color, flavor is sweet and slightly earthy not too hot
Punchy, savory note that builds umami without burning like fresh garlic might
Coats wings for even browning, helps seasonings stick and encourages crisp texture
Adds heat if you want it, a little goes a long way for bite

Ingredient Quantities

2 1/2 lb chicken wings (about 20)

2 tablespoons aluminum free baking powder (this is the secret for extra crisp)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika or regular paprika

1/2 teaspoon cayenne pepper, optional for heat

1 tablespoon neutral oil such as vegetable or canola

How to Make this

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1. Preheat oven to 425 F and place a rack in the middle. Line a baking sheet with foil or parchment and set a wire rack on top so air can circulate under the wings.

2. Pat 2 1/2 lb chicken wings very dry with paper towels. The drier the skin the crispier they get, so press out as much moisture as you can.

3. In a large bowl mix 2 tablespoons aluminum free baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked or regular paprika, and 1/2 teaspoon cayenne pepper if you want heat.

4. Drizzle 1 tablespoon neutral oil over the wings, then add the spice and baking powder mix. Toss well until every piece is coated. The oil helps the seasoning stick and the baking powder is the secret to extra crisp.

5. Arrange the wings in a single layer on the wire rack, spaced so they are not touching. Crowding will steam them and ruin the crisp.

6. Bake for about 25 minutes, then flip each wing so they brown evenly. If you have convection, reduce total time by 5 to 10 minutes.

7. Continue baking another 20 to 25 minutes until the wings are deep golden and very crispy. Internal temp should be at least 165 F and the skin should look blistered and dry.

8. For extra crunch you can broil 1 to 3 minutes at the end, watching closely so they dont burn.

9. Let the wings rest 5 minutes on the rack before serving so the skin firms up. Serve plain or toss in your favorite sauce.

Equipment Needed

1. Oven (set to 425 F)
2. Baking sheet lined with foil or parchment
3. Wire rack that fits on the sheet so air can circulate under the wings
4. Large mixing bowl for tossing wings with baking powder and spices
5. Measuring spoons and 1 tablespoon measure for oil
6. Paper towels for patting wings very dry
7. Tongs or spatula for arranging and flipping the wings, use whatever you got
8. Instant read meat thermometer to check they hit 165 F

FAQ

Q: Why do we use aluminum free baking powder in this recipe? A: The baking powder raises the skin pH and helps pull moisture out so the skin crisps up, aluminum free just avoids that metallic off taste some powders give, so wings taste cleaner.

Q: Can I swap baking powder for baking soda? A: Not really, baking soda is much stronger and needs an acid to balance it, it can make the flavor weird and burn the skin, so stick with baking powder for even crisping.

Q: Do I need to dry the wings first and why is oil used? A: Yes pat them very dry, moisture = soggy skin. The little bit of neutral oil helps the baking powder stick and promotes even browning, so dont skip it.

Q: What temp and how long should I bake them? A: Roast on a wire rack at 425 F (220 C) for about 40 to 50 minutes until skin is deeply golden and internal temp is 165 F, flip once halfway. If you have convection lower temp by 25 F and watch closely.

Q: Can I toss them in sauce or brush sauce while baking? A: You can, but for max crisp toss them in sauce right after baking so they stay saucy without getting soggy. If you want sticky sauce baked on, brush it on in the last 2 to 3 minutes and broil briefly, but watch it so it doesnt burn.

Q: How do I store and reheat leftovers? A: Keep in the fridge up to 3 to 4 days. Reheat in a 400 F oven or air fryer until hot and re-crisped, about 8 to 10 minutes oven or 5 to 7 minutes air fryer. Microwave makes them limp so avoid it if you want crunch.

Crispy Baked Chicken Wings Recipe Substitutions and Variations

Aluminum free baking powder -> Swap for 1 to 2 tbsp cornstarch or potato starch. It dries the skin and makes wings crisp, just note it won’t give any leavening or lift.
Kosher salt -> Use fine sea salt or table salt, but use a bit less if using table salt cause it’s saltier (start with about 3/4 to 1 tsp and taste).
Smoked paprika -> Use regular paprika plus a pinch of chipotle powder or a tiny bit of cumin for smokiness, or straight chili powder if you want heat.
Neutral oil -> Replace with avocado oil or grapeseed oil for high heat, or melted butter for more flavor though it’ll brown faster.

Pro Tips

1. Dry them longer than you think. Patting with towels helps, but if you can let the wings sit uncovered on a wire rack in the fridge overnight the skin will dehydrate and crisp way better. Dont skip this step when you want that serious crunch.

2. Use the baking powder smartly. Make sure it is aluminum free, and mix it well with the spices so every bit of skin gets coated. After tossing, let the wings rest 20 to 30 minutes at room temp so the coating adheres and starts to draw out moisture. Dont substitute baking soda or you will get a weird taste.

3. Work in batches and mind hot spots. Crowding = steaming, so use two pans if needed and rotate them halfway through for even browning. If you only have one sheet, do smaller batches and keep the finished wings on the rack in a warm oven while the next batch cooks.

4. Sauce right for the result you want. If you want maximum crisp keep sauce on the side. If you want sticky wings, warm the sauce first and toss the piping hot wings in it for a quick coat, then serve immediately. For buffalo style a simple 1 to 1 mix of hot sauce and melted butter works great, and a tiny splash of oil or a pinch of sugar will help it gloss and stick.

Crispy Baked Chicken Wings Recipe

Recipe by Sarah level

0.0 from 0 votes

I finally cracked a simple baking powder and bold spice method in How To Make Crispy Chicken Wings In Oven, and I'll share the small trick that changed the way I cook wings.

Servings

servings

Calories

680

kcal

Equipment: 1. Oven (set to 425 F)
2. Baking sheet lined with foil or parchment
3. Wire rack that fits on the sheet so air can circulate under the wings
4. Large mixing bowl for tossing wings with baking powder and spices
5. Measuring spoons and 1 tablespoon measure for oil
6. Paper towels for patting wings very dry
7. Tongs or spatula for arranging and flipping the wings, use whatever you got
8. Instant read meat thermometer to check they hit 165 F

Ingredients

2 1/2 lb chicken wings (about 20)
2 tablespoons aluminum free baking powder (this is the secret for extra crisp)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or regular paprika
1/2 teaspoon cayenne pepper, optional for heat
1 tablespoon neutral oil such as vegetable or canola

Directions

Preheat oven to 425 F and place a rack in the middle. Line a baking sheet with foil or parchment and set a wire rack on top so air can circulate under the wings.
Pat 2 1/2 lb chicken wings very dry with paper towels. The drier the skin the crispier they get, so press out as much moisture as you can.
In a large bowl mix 2 tablespoons aluminum free baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked or regular paprika, and 1/2 teaspoon cayenne pepper if you want heat.
Drizzle 1 tablespoon neutral oil over the wings, then add the spice and baking powder mix. Toss well until every piece is coated. The oil helps the seasoning stick and the baking powder is the secret to extra crisp.
Arrange the wings in a single layer on the wire rack, spaced so they are not touching. Crowding will steam them and ruin the crisp.
Bake for about 25 minutes, then flip each wing so they brown evenly. If you have convection, reduce total time by 5 to 10 minutes.
Continue baking another 20 to 25 minutes until the wings are deep golden and very crispy. Internal temp should be at least 165 F and the skin should look blistered and dry.
For extra crunch you can broil 1 to 3 minutes at the end, watching closely so they dont burn.
Let the wings rest 5 minutes on the rack before serving so the skin firms up. Serve plain or toss in your favorite sauce.

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.