Crispy Oven Baked Chicken Wings:
If you want the perfect crispy baked hot wings, but want to skip the fat of frying, look no further than this baked chicken wings recipe.
This post has all the tips for how long to bake chicken wings, how to get truly crispy wings in the oven, and how to get finger licking good hot wings with minimal work! These wings come out crispy every time, the fat renders, and they are ready to be sauced with your favorite hot wings sauce recipe, or something from a bottle.
Try them with this buffalo sauce it is homemade and oh so delicious.
Whether it is Super Bowl Sunday or you just love a good crispy wing recipe, you are going to love these! We are obsessed with wings over here:
No matter how you sauce them, you have to start with crispy, crunchy, golden brown wings that are baked in the oven!
How do you make chicken wings crispy in the oven?
How do you make crispy chicken in the oven? For years I thought it was impossible, and I settled for the chewy, slimy skin on the outside of the chicken in order to cut the calories by avoiding frying them.
But why would anyone want to make a sacrifice like that when it comes to chicken wings?
So, I did some research, and tested and tested, and now I can share with you how to get baked chicken wings that are truly crispy, from the oven not a fryer!
There are some key steps that can’t be missed if you want crispy baked wings. I learned these from Cook’s Illustrated.
The basics of how to make chicken wings crispy in the oven are:
- Pat the chicken wings dry. You don’t want them to steam in the oven. The surface water has to evaporate before they will crisp up, so do your chicken a favor and get rid of as much of it as you can. This is why it is so important for baked wings that you do not make them from frozen!
- Coat wings with baking powder…don’t worry I will explain why. The science geek in me loves this stuff! Just be sure to use baking powder not baking soda (ewwww)
- Cook at a low heat on a rack so the fat under the skin can render.
- Turn the heat up to crisp up that skin. When it is done you will have crispy baked chicken wings.
- Now, let’s coat those baked wings with your favorite hot wings sauce.
Parboil the Wings: While I was doing my research for this post, and this cooking method, I came across the idea of parboiling your wings before baking them.
This essentially means putting them in a pot of simmering (almost boiling) water, and cooking them for 6-7 minutes to help render out the fat before baking them.
The smaller layer of fat under the skin means a crispier wing.
I loved that this meant I could cook from frozen as well. So if your wings are frozen this might be a good solution for you.
I found this method to work well for a crispy skin, but not so well for my life and house.
A big pot of boiling meat that you have to really pay attention to the time on not to ruin was a bit too fussy for me. So while it worked awesome, and the skin was super crispy. I still much prefer the baking powder alternative for ease.
Of course, feel free to use whatever method works best for you! The key is simply to reduce the fat under the skin, and dry the skin well so you can get a crispy exterior.
Why Coat Oven Baked Wings in Baking Powder?
The first thing I have to warn you about is to use Baking Powder, not baking soda!
If you use baking soda, just plan now to toss those wings now. It will ruin them, while the baking powder makes them awesome.
The baking powder is a key factor in making these oven baked wings crispy. Like not joking, seriously crunchy, crackly, crispy wings. Like you pulled them out of the deep fryer, only way less fat–crispy!
In a nutshell this is because the baking powder will help to draw moisture to the surface of the skin, and the heat of the oven will cause it to evaporate, and then the skin will be left moisture-less, and thus become far crispier.
I have made these wings countless times and haven’t run into problems with the wings tasting like baking powder, but many have commented they have had this problem, so I have done some trouble-shooting. And here are my suggestions:
- First make sure you are using BAKING POWDER. I have had far too many readers mistakenly use baking soda, which makes these inedible.
- Mix baking powder, salt, and pepper together first (unlike in video, I found later this works better)
- Put in a zip top bag and toss so it is more evenly distributed. This way no one wings has too much baking powder on it.
- Make sure you have the correct amount of wings. If you use fewer than 5 lbs, adjust the baking powder accordingly or you will taste it.
- Cook according to instructions for a crispy, golden brown result.
How long does it take to cook chicken wings in the oven at 400?
The easy answer is until cooked through and crispy.
It really depends on the wings and the oven. But the idea here is that you will have already started cooking them at a lower heat, and rendering the fat out, so when you turn the temperature up to 400, it should take about 45-50 minutes to get a nice crispy skin!
- You can move the rack up so they are closer to the heating element too if you want to speed things up a little.
- You could bake them at 450 and it will cook faster, but after a lot of testing, I like the slightly longer cooking time at 400 degrees.
As you can see from this pre-sauce picture, the skin is crispy, and golden brown, and ready to be sauced or eaten as is.
I love that these wings are reduced fat because it melts away and you discard it. And that they can be paired with whatever sauce you want!
I love making my own sauces, but I also know that sometimes I just need a quick solution, so a bottle sauce or dip is also great.
So for your next tailgating party, or football watching weekend, or just when you want something extremely tasty and delicious, make these awesomely crispy baked wings!
What side dish goes with chicken wings?
- Buffalo Chicken Dip
- Potato Salad
- Baked Steak Fries
- Baked Zucchini Bites
- Bacon Jalapeño Mustard Deviled Eggs
Other Wings Recipes
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Crispy Baked Chicken Wings
- 5 pounds chicken wings
- 1 1/2 Tbs baking powder
- 2 Tbs vegetable oil
- 1/2 Tbs kosher salt Or less, see note
- 1/2 tsp freshly ground black pepper
Ginger Soy Glaze:
- 1/4 cup honey
- 2 tablespoons low sodium soy sauce Use low sodium or it will be too salty
- 1 1/2 tsps minced garlic
- 1 1/2 tsp minced ginger
- 1/4 cup water
- Preheat oven to 250°F. And place on rack at the lowest setting, and one near the top.
- Use a paper towel to pat the totally defrosted wings dry. This will not work with frozen wings.
- Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper, and toss to coat evenly. Note: Some have complained the wings are too salty, adjust to preference, but remember salt is needed to help dry out the skin and get crispy wings.
- Line a tray with foil, and set a wire rack inside the rimmed baking sheets.
- Brush rack with vegetable oil, or spray with cooking oil. Place the wings on the baking tray in a single layer with the skin side up. It will be a tight fit, use two sheets if needed.
- Brush wings with remaining oil. Or spray with cooking spray
- Bake wings at 250 for 30 minutes at the lowest oven rack setting, this will help to help render the fat.
- After 30 minutes, increase temperature to 400 degrees, and move wings up to the top of the oven. Bake an additional 45-50 minutes until cooked through and skin is crispy, and wings are golden brown. Optional: Flip once during baking
- Once baked, remove wings from pan, and toss in a bowl to coat with sauce of choice
- Return to baking sheet rack, bake for 5-6 minutes until glaze is lightly caramelized.
Ginger Soy Sauce:
- Bring all ingredients to a boil in a small saucepan, stirring to dissolve honey. Taste, and adjust as desired, such as adding sweetener.
- Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes.
- Mix baking powder, salt, and pepper together, and toss with wings.
- If you adjust the amount of wings you use, adjust the amount of baking powder, it is supposed to only very slightly coat them to draw out moisture. If you use too much it will be gritty and add a bitter flavor to your wings.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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