Let’s be honest, the thought of deep-frying at home can be a little intimidating, not to mention the lingering smell.

This recipe solves all that, delivering that iconic crispy bite straight from your oven, with far less mess and fuss.

The Secret Weapon for Perfect Wings

Your success here hinges on one simple, counterintuitive ingredient: baking powder.

It works a little bit of kitchen magic by reacting with the chicken skin, helping to dry it out and create those craggy, crackling-crisp edges we all dream about.

Ingredients Needed for the Recipe

Gathering your items is a breeze, and you likely have most in your pantry already.

Here’s what you’ll need for the wings and a classic sweet-spicy buffalo sauce.

• Chicken Wings (4 lbs): Look for packages of party wings, which are already split into drumettes and flats, saving you prep work.
• Baking Powder (2 tbsp): This is the crispy catalyst, not to be confused with baking soda; use aluminum-free for the best taste.
• Salt (3/4 tsp) & Cracked Black Pepper (1/2 tsp): The essential flavor foundation that seasons the meat perfectly.
• Paprika (1 tsp): Adds a subtle sweetness and helps with that beautiful, golden-brown color.
• Garlic Powder (1 tsp): Provides a savory, aromatic depth that permeates every bite.
• Frank’s Hot Sauce (1/3 cup): The classic base for buffalo sauce, with a tangy vinegar kick.
• Light Brown Sugar (1 1/2 cups): Balances the heat with caramel-like sweetness and creates a gorgeous glaze.
• Water (1 tbsp): Just a splash to help dissolve the sugar into a smooth, clingy sauce.

How to make Crispy Baked Chicken Wings?

The process is wonderfully straightforward, but a few key steps make all the difference.

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Follow along, and you’ll have a platter of wings that rivals any restaurant’s.

Step 1- Prep Your Pan and Oven

Move one of your oven racks to the upper-middle position and preheat to a firm 425°F.

Line a rimmed baking sheet with foil for easy cleanup, then place a wire cooling rack on top and give it a quick spray with oil.

Step 2- Dry Those Wings Relentlessly

Open your package of wings and pile them onto a stack of paper towels.

Pat them down firmly, even aggressively, until the paper towels come away dry; this step is non-negotiable for crispiness.

Step 3- Apply the Flavor & Crisp Coat

In a small bowl, whisk together the baking powder, salt, pepper, paprika, and garlic powder.

Place your bone-dry wings in a large bowl, sprinkle the seasoning mix over them, and toss with your hands until every nook is coated.

Step 4- Bake to Golden Perfection

Arrange the wings skin-side-up on your prepared rack, ensuring they aren’t crowded.

Bake for about 50-60 minutes, flipping them over every 20 minutes to ensure even, all-over browning and crunch.

Step 5- Whip Up the Buffalo Sauce

While the wings bake, combine the hot sauce, brown sugar, and water in a small saucepan.

Warm it over medium heat, stirring just until the sugar dissolves completely, then set it aside to cool and thicken slightly.

Step 6- The Grand Finale Toss

Let the baked wings rest off the heat for five minutes—this helps them stay juicy.

Transfer them to a big bowl, pour your sauce over the top, and give everything a gentle, celebratory toss to coat.

Tips

A few extra thoughts from my kitchen to yours, to guarantee wing victory every single time.

• Don’t skip the wire rack, it’s crucial for hot air to circulate around the entire wing, preventing a soggy bottom.
• If your wings seem to be browning too fast, just tent the pan loosely with a piece of foil partway through cooking.
• For extra-craggy skin, you can pat the seasoned wings dry once more and leave them uncovered on the rack in the fridge for an hour before baking.

Sauce & Serving Ideas Beyond Buffalo

The fun truly begins once those crispy, naked wings come out of the oven.

Setting up a sauce bar lets everyone customize their perfect bite and turns dinner into a playful event.

Offer small bowls of classic ranch or blue cheese for dipping, along with a smoky homemade BBQ sauce.

For something different, try a sticky honey-garlic glaze or a zesty lemon-pepper butter toss.

Serve them on a huge platter with crunchy celery sticks, carrot batons, and cool cucumber slices to balance the richness.

Making It Ahead & Storing Leftovers

These wings are fantastic for planning ahead, which is a party-host’s secret weapon.

You can complete the drying, seasoning, and arranging on the rack up to a full day before, just cover the whole pan and refrigerate it.

Any leftover sauced wings will keep in the fridge for up to three days, though the skin will soften.

To re-crisp them, spread the wings on a baking sheet and warm them in a 400°F oven for about 10-15 minutes.

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Crispy Baked Chicken Wings Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Appetizers

Difficulty: easy Prep Time 5 mins Cook Time 60 mins Rest Time 5 mins Total Time 1 hr 10 mins

Cooking Temp: 220  C Servings: 8 Estimated Cost: $ 12 Calories: 480

Best Season: Fall, Winter

Description

Crispy oven Baked Chicken Wings are so easy to prepare and you don't have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings—perfect for game day, parties, or a tasty snack any time of year.

ingredients

Servings

Wings

• 4 pounds chicken wings (halved at joints, wingtips discarded)
• 2 Tablespoons baking powder (aluminum-free)
• ³⁄₄ teaspoon salt
• ¹⁄₂ teaspoon black pepper (freshly cracked)
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Buffalo Sauce

• ¹⁄₃ cup Frank's RedHot Sauce
• 1 ¹⁄₂ cups light brown sugar
• 1 Tablespoon water

Instructions

1. Adjust your oven rack to the upper-middle position. Preheat oven to 425°F (220°C).
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2. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
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3. Use paper towels to pat the chicken wings completely dry—this is essential for crispiness!
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4. In a small bowl, mix together baking powder, salt, pepper, paprika, and garlic powder. Sprinkle over the wings and toss thoroughly to coat evenly.
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5. Arrange wings in a single layer on the wire rack, skin side up.
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6. Bake for about 60 minutes, turning every 20 minutes, until deeply golden brown and crispy.
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7. Let wings rest 5 minutes, then transfer to a large bowl and toss with your choice of sauce.
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8. Buffalo Sauce

   In a small saucepan over medium heat, combine hot sauce, brown sugar, and water. Stir until sugar dissolves and sauce is smooth. Cool before tossing with wings (or refrigerate ahead of time).
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Nutrition Facts

Servings 8

Serving Size 3–4 wings

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 27gg42%

Saturated Fat 8gg40%

Trans Fat 0gg

Cholesterol 145mgmg49%

Sodium 690mgmg29%

Potassium 320mgmg10%

Total Carbohydrate 28gg10%

Dietary Fiber 0gg0%

Sugars 26gg

Protein 32gg64%

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Calcium 40 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Crucial tip: Thoroughly drying the wings and using aluminum-free baking powder ensures maximum crispiness without frying.
• Sauce options: Try honey BBQ, ranch, or homemade garlic parmesan for variety!
• Make-ahead: Bake wings plain, then reheat and sauce just before serving for best texture.
• Serving suggestion: Pair with celery sticks, carrot sticks, and ranch or blue cheese dip.

Keywords: baked chicken wings, crispy wings, healthy chicken wings, game day wings, buffalo wings, oven baked wings