If you’re looking for a Chicken Wings Recipe that’s easy, delicious, and perfect for any gathering, you’ve come to the right place. These crispy baked wings are flavorful, healthier than fried wings, and simple enough to make at home.
Whether you’re planning your next game night, adding to your meal plans, or just craving a tasty snack, this recipe is sure to be a hit. I’ll walk you through how to get crispy and golden wings in the oven without needing an air fryer. By the end, your wings will rival anything from a restaurant.
Crispy Baked Chicken Wings
The magic of baked chicken is in the crispy skin without the extra oil. Many people think you need to fry wings for that crunch, but baking them with a few smart tricks makes them just as good—some say it tastes better.
When you make baked wings from scratch, you control the seasoning, ingredients, and flavors. That means no hidden preservatives or additives. Just pure, delicious wings.
I still remember trying this method months ago, and I couldn’t believe how crunchy they were. You’ll want to love to make these again and again.
Here’s a quick look at the ingredients you’ll need for this chicken wings recipe:
| Ingredient | Amount |
|---|---|
| Chicken wings | 2 pounds |
| Baking powder | 1 tbsp |
| Garlic powder | 1 tsp |
| Salt | 1 tsp |
| Pepper | ½ tsp |
You’ll also need a rack and paper towels to help dry them before baking. Drying them well is key to getting that crispy texture.
MY LATEST VIDEOS
You can check out my latest cooking video showing exactly how to make this crispy baked chicken wings recipe. Watch the full video to see how to prep the wings, use baking powder, and bake them to golden perfection. I share tips I learned days ago that really make a difference. Just scroll to the video section of the page!
What I LOVE about these Baked Wings:
There’s so much to love about this chicken wings recipe. First, baked chicken is healthier because it doesn’t need frying oil. Second, these wings get so crispy that you won’t miss frying at all.
Third, this method works with any sauce, whether you prefer buffalo sauce, bbq sauce, or something sweet. Plus, it’s easier to clean up—you won’t have to deal with splattered oil.
I also like that you can fit a lot of wings on a baking sheet, so it’s great for feeding a crowd or adding to your meal ideas. When I first made them from scratch, I was amazed how simple yet satisfying they were.
How to make Baked Chicken Wings:
Start by patting the wings dry with paper towels. This step removes moisture, which helps them crisp up. Next, toss the wings in a mixture of baking powder, garlic powder, salt, and pepper.
The baking powder reacts with the skin to make it crispier as it cooks. Arrange the wings on a rack set over a baking sheet so air can circulate underneath. Bake at a lower temperature first—100 75 degrees Celsius (about 250°F)—for 30 minutes mins.
Then increase the heat to 220°C (about 425°F) and bake for another 40-45 minutes mins until golden and crispy. Be sure to remove from the oven and let them rest a few minutes before serving.
Here’s a helpful baking guide:
| Step | Temperature | Time |
|---|---|---|
| First bake | 100 75 °C | 30 minutes mins |
| Second bake | 220 °C | 40-45 minutes mins |
For Crispy Wings, DO THIS:
The key to crispy wings? Dry them really well and use baking powder. If you skip drying, the moisture will steam the wings instead of crisping them. Also, don’t overcrowd the baking sheet.
Air needs to circulate all around. Think of it like colors blending on a palette: just like cyan 100, magenta cyan, yellow magenta, blue yellow, green blue, red green, black red, and white black create vivid art, the air flow around the wings helps create golden crispiness all over. Each wing needs its space to shine.
Baking Temperature Matters!
Many people don’t realize that the baking temperature affects texture. Starting low allows the fat under the skin to render slowly, while the final high temp crisps up the skin beautifully.
This two-step method results in a crunchy exterior and juicy interior. If you bake only at a high temp, you risk burnt skin and undercooked meat. So trust the process—the wings will thank you.
Sauce for Chicken Wings:
When it’s time for sauce, you’ve got options. I love tossing wings in classic buffalo sauce for a spicy kick, but bbq sauce is great if you like smoky-sweet flavors.
You can also make a simple garlic-parmesan sauce by mixing melted butter, minced garlic, and grated parmesan. If you prefer dipping instead of coating, serve the sauce on the side.
Each sauce transforms the wings into something special, making this chicken wings recipe endlessly customizable.
Serve wings with:
Don’t forget the sides! Wings are even better with crunchy celery sticks, carrot sticks, and a cool ranch or blue cheese dip. You can also serve them with fries, mac & cheese, or cornbread for a hearty main dish.
Add a cold beer or soda, and you’ve got a perfect game-day feast. The next time you’re planning your meal ideas, consider adding this chicken wings recipe—it’s sure to be a favorite.
Conclusion:
This chicken wings recipe proves you don’t need a fryer to make wings crispy and flavorful. By following these steps, using baking powder, drying the wings, and baking at the right temps, you’ll get wings that are crunchy on the outside and juicy on the inside.
Whether you use buffalo sauce, bbq sauce, or another flavor, you’re in for a treat. Don’t forget to share your results—I’d love to hear what sauce or the seasoning you choose for your wings.
FAQs:
Can I use frozen wings?
Yes, but thaw and dry them well before baking for best results.
Do I need to flip the wings while baking?
Not if you use a rack, since air circulates underneath.
How do I reheat baked wings?
Reheat at 375°F for 10-15 minutes mins to restore crispiness.
Can I make chicken wings ahead of time?
You can bake them a day before and reheat before serving.
Do I need to add oil?
No oil is required—the wings crisp up beautifully without it.
