Crispy Baked Chicken Wings Recipe
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.
- 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.
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