The Ultimate Crispy Baked Chicken Wings

Achieving truly crispy wings in the oven requires a bit of science. The secret is Baking Powder (not baking soda), which breaks down the proteins in the skin and draws out moisture to create a thin, brittle, and crunchy exterior.

Ingredients

The Base

2 lbs (1kg) Chicken wings (flats and drums separated, tips removed)

1 tbsp Aluminum-free baking powder (crucial for crispiness)

1/2 tsp Kosher salt

1/2 tsp Black pepper

1/2 tsp Garlic powder

Choose Your Sauce

1. Classic Buffalo

1/3 cup Frank's RedHot (or preferred hot sauce)

1/4 cup Unsalted butter, melted

1 tsp Honey (optional, for balance)

2. Garlic Parmesan

1/4 cup Unsalted butter, melted

1/4 cup Grated Parmesan cheese

2 cloves Garlic, minced

1 tsp Dried parsley

3. Honey Soy

2 tbsp Soy sauce

2 tbsp Honey

1 tsp Grated ginger

1 tsp Sriracha

Instructions

1. Preparation (The Most Important Step)

Dry the Wings: Use paper towels to pat the wings as dry as humanly possible. Any moisture left on the skin will steam the wings instead of crisping them.

Toss: In a large bowl, combine the baking powder, salt, pepper, and garlic powder. Add the wings and toss until every wing is lightly and evenly coated.

2. The Setup

Preheat your oven to 425°F (220°C).

Line a large baking sheet with aluminum foil for easy cleanup.

Place a wire cooling rack on top of the baking sheet. Spray the rack with non-stick spray. Lifting the wings allows hot air to circulate underneath, preventing soggy bottoms.

3. Baking

Arrange wings on the rack in a single layer, ensuring they aren't touching.

Bake for 45–50 minutes.

Flip the wings halfway through (at the 25-minute mark) to ensure even browning. They are done when the skin is golden brown and sounds "hollow" or hard when tapped with a fork.

4. Saucing

While the wings bake, whisk your chosen sauce ingredients together in a large bowl.

Once the wings are out of the oven, let them rest for 2-3 minutes.

Add the wings to the sauce bowl and toss until coated. Serve immediately.

Pro Tips for Success

Don't skip the rack: If you bake them directly on the foil, they will sit in their own rendered fat and won't get crispy on all sides.

Aluminum-free baking powder: Standard baking powder can sometimes have a slightly metallic aftertaste; the aluminum-free variety avoids this entirely.

Space them out: Overcrowding the pan creates steam. Use two pans if necessary.