Name: Crispy Oven-Baked Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 24 wings
Cuisine: American
Ingredients: 2 pounds party chicken wings; 1 tbsp aluminum-free baking powder; 0.5 tsp Kosher salt; 0.5 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika; 1 pinch cayenne pepper; neutral oil; sauce or dry rub

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Crispy Oven-Baked Chicken Wings

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Instructions

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Instructions

Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the prepared sheet pan. Grease it generously with neutral oil or cooking spray so the wings don't stick.

Dry the wings super well with paper towels. You want them to be as dry as possible so the wings crisp up.

Place the wings in a large mixing bowl. Add the baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Toss the wings with the dry rub until they are well-coated in the seasonings.

Place the wings skin-side up in a single layer on the wire rack. It's ok if they're touching a bit on the sides, they will shrink down as they bake!

Bake the wings for 25 minutes. Then, flip the wings and bake them for another 15-25 minutes until they are crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. If you want the skin to be extra crispy, feel free to broil the wings skin-side up for 2-4 minutes. Keep a close eye so they don't burn or dry out!

Remove the wings from the oven and let them rest for about 5 minutes to crisp up more. After the wings have crisped up for 5 minutes, serve them immediately or toss them with your favorite sauce or dry rub. Enjoy!

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Tips & Tricks (5)

Pat Dry for Maximum Crispiness 🏜️
Use paper towels to thoroughly dry the chicken wings before seasoning—moisture is the enemy of crispiness, and this step is crucial for achieving that golden, crunchy exterior.
Baking Powder is Non-Negotiable ✨
Always use aluminum-free baking powder as it reacts with the salt and oils to create a light, crispy coating; aluminum-based powders can leave a metallic aftertaste.
Elevate Wings on a Wire Rack 📍
Position the rack in the center of the oven and place wings directly on it without crowding—this allows hot air to circulate completely around each wing for even, restaurant-quality crispiness.
Season Generously and Evenly 🧂
Toss seasoned wings with oil first before adding dry rub to ensure the spices adhere properly and distribute evenly across all surfaces for consistent, flavorful bites.
Flip at the Halfway Point 🔄
Rotate wings midway through baking to ensure both sides achieve equal crispiness and color—this simple step prevents undercooked or soggy undersides and promotes uniform results.