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Crispy Oven-Baked Chicken Wings - Simple, Flavorful, and Foolproof

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 3 pounds chicken wings, flats and drumettes separated
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 to 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika (or regular paprika)
  • 1 to 2 tablespoons neutral oil (optional, for extra browning)
  • Optional sauces for tossing: buffalo, BBQ, honey-garlic, lemon-pepper butter
  • Optional garnishes: chopped parsley, sliced scallions, sesame seeds, lemon wedges
  • Rimmed baking sheet
  • Wire rack that fits inside the baking sheet (highly recommended)
  • Paper towels
  • Large bowl or zip-top bag
  • Tongs

Method
 

  1. Preheat the oven to 425°F (220°C). Place a rack in the upper-middle position. Line a baking sheet with foil for easy cleanup and set a wire rack on top. This helps the heat circulate and keeps the wings crisp on all sides.
  2. Dry the wings really well. Pat them thoroughly with paper towels. The drier the skin, the crispier the result. If you have time, leave them uncovered in the fridge for 30 to 60 minutes to air-dry even more.
  3. Mix the dry coating. In a large bowl, combine baking powder, salt, black pepper, garlic powder, onion powder, and paprika. Stir to blend evenly. The baking powder raises the pH and helps the skin bubble and crisp.
  4. Coat the wings. Add the wings to the bowl and toss until every piece is lightly and evenly coated. You’re not breading them—just a thin, invisible dusting. If using, drizzle in a tablespoon of oil and toss again.
  5. Arrange on the rack. Place the wings in a single layer, leaving a little space between each. Crowding traps steam and softens the skin.
  6. Bake for 35 to 45 minutes. Flip halfway through. You’re looking for deep golden brown edges and rendered, crisp skin. If they need more color, leave them in a few extra minutes. Internal temperature should reach at least 165°F (74°C); 185–190°F is common for wings and still juicy.
  7. Rest briefly. Let the wings sit for 5 minutes so the crust sets. This short rest keeps them crisp when tossed with sauce.
  8. Serve or sauce. Enjoy as-is with a squeeze of lemon and a pinch of salt, or toss with warmed buffalo sauce, BBQ sauce, honey-garlic glaze, or lemon-pepper butter. Garnish if you like.