Introduction

Crispy baked chicken wings are a perfect game-day snack or party appetizer. These wings come out golden and crunchy without the mess of frying, making them a healthier and equally delicious option.

Crispy Baked Chicken Wings Recipe - Recipe Image

Ingredients

2-3 pounds chicken wings (drums and flats)
3 tablespoons cornstarch
1 tablespoon baking powder (aluminum-free)
2 teaspoons seasoning salt (or a mix of salt, black pepper, and garlic powder)
Neutral oil spritz (avocado, vegetable, canola, or olive oil)

Instructions

Step 1: Preheat your oven to 425℉.
Step 2: Pat the chicken wings dry with paper towels until completely dry to ensure crispiness.
Step 3: In a large bowl, whisk together the cornstarch, baking powder, and seasoning salt.
Step 4: Add the wings to the bowl and toss or shake until they are evenly coated with the dry mixture.
Step 5: Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with oil. Arrange the wings on the rack in a single layer, making sure they do not touch. Spritz the outside of the wings with more oil.
Step 6: Bake the wings for 35-40 minutes until golden and crispy. For extra crispiness, broil them for 1-2 minutes at the end while watching closely to prevent burning.
Step 7: Serve the wings plain or toss them in your favorite wing sauce for added flavor.

Tips & Variations

Use aluminum-free baking powder to avoid any metallic aftertaste and ensure browning.
For a spicy kick, add cayenne pepper or smoked paprika to the seasoning mix.
Try different sauces like buffalo, honey garlic, or barbecue to switch up flavors.
Make sure the wings are dry before coating to get maximum crispiness.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375℉ for 10-15 minutes to restore crispiness. Avoid microwaving, as it can make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but make sure to fully thaw and pat them dry before coating and baking to achieve the best crispy texture.

Why do I need baking powder in the coating?

Baking powder helps break down the proteins in the skin, creating a bubbly, crispy texture during baking.

Crispy Baked Chicken Wings Recipe

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★★★★★

4.4 from 77 reviews

These crispy baked chicken wings are perfectly golden and crunchy without deep frying. Coated in a mixture of cornstarch, baking powder, and seasoning salt, then baked at a high temperature with a light oil spritz, they come out crisp and delicious every time. Serve plain or tossed in your favorite wing sauce for a flavorful appetizer or snack.

Author: Ella
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4-6 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken Wings

2–3 pounds chicken wings (drums and flats)

Coating

3 tablespoons cornstarch
1 tablespoon aluminum-free baking powder
2 teaspoons seasoning salt (or substitute with salt, black pepper, and/or garlic powder)

Finishing

Neutral oil spritz (such as avocado, vegetable, canola, or olive oil)

Instructions

Preheat Oven. Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for crisping the wings perfectly.
Dry the Wings. Pat the chicken wings thoroughly with paper towels until completely dry; removing moisture is key to achieving crispiness.
Prepare Coating. In a large bowl, whisk together the cornstarch, aluminum-free baking powder, and seasoning salt to combine evenly.
Coat the Wings. Add the wings to the bowl and toss or shake until each piece is evenly coated with the dry mixture.
Prepare Baking Setup. Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top and spray it lightly with oil to prevent sticking.
Arrange and Oil Wings. Lay the wings on the wire rack, spacing them so they do not touch. Spritz the exterior of the wings lightly with neutral oil to promote browning and crispiness.
Bake Wings. Bake the wings in the preheated oven for 35-40 minutes until crispy and golden brown.
Optional Broil. For extra crispiness, broil the wings for 1-2 minutes at the end of baking, watching closely to avoid burning.
Serve. Serve the wings plain or toss them in your favorite wing sauce for added flavor.

Notes

Ensure the wings are completely dry before coating to help the coating adhere and get crispy.
Use aluminum-free baking powder to avoid any metallic taste and ensure proper crisping.
Adjust seasoning salt or substitute it with your preferred dry seasonings to customize flavor.
Do not overcrowd the wings on the rack; spacing is critical for even cooking and crispiness.
Using a wire rack allows air circulation around the wings to crisp all sides.
Broiling at the end is optional but recommended for an extra crispy finish.

Keywords: crispy baked chicken wings, baked wings, easy chicken wings, oven baked chicken wings, party appetizer, snack