I’ve perfected a Crispy Oven Wings Recipe that includes a surprising shortcut and easy swaps so you can customize every batch.

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I love chasing that perfect crunchy bite so I started testing tricks like adding cornstarch and a bit of baking powder to see what sticks. The results surprised me, it gives crazy crisp without the mess, and I’m still finding little tweaks that change everything.

People call this the Crispy Oven Wings Recipe in hushed tones and sometimes I half jokingly label mine Oven Baked Fried Chicken Wings when friends want a showstopper. If you like a little crunch with room to customize, this one will make you curious enough to try, then tweak, then make again and again.

Ingredients

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Chicken wings: rich in protein, good for muscle, but also high in fat sometimes.
Cornstarch: adds crunch and dries coating, mostly carbs, low in fiber.
Baking powder: makes crust puff a bit, sodium content, not much nutrition.
All purpose flour: bulk carbohydrate, helps bind coating, not many nutrients.
Eggs or buttermilk: eggs add protein, buttermilk tenderizes, both help coating stick.
Smoked paprika and cayenne: give smoky heat and color, a little goes a long way.
Oil or spray: needed for crisp, adds calories so dont go overboard.

Ingredient Quantities

2 to 3 lb chicken wings

1 tbsp vegetable or canola oil

1 tbsp baking powder aluminum free if possible

1/4 cup cornstarch

1/2 cup all purpose flour

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/4 to 1/2 tsp cayenne pepper optional

2 large eggs or 1/2 cup buttermilk

cooking spray or 1 to 2 tbsp extra oil for brushing

How to Make this

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1. Preheat oven to 425°F and place a wire rack on a rimmed baking sheet; line the sheet with foil or parchment for easy cleanup and lightly spray the rack with cooking spray so wings dont stick.

2. Pat 2 to 3 lb chicken wings very dry with paper towels, cut into flats and drumettes if they arent already, then toss them with 1 tbsp vegetable or canola oil and 1 tbsp baking powder (aluminum free if possible) until evenly coated. This baking powder is the secret for extra crisp skin, dont skip it.

3. In a shallow bowl whisk 2 large eggs or pour 1/2 cup buttermilk, whichever you chose.

4. In a second shallow bowl mix 1/4 cup cornstarch, 1/2 cup all purpose flour, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 to 1/2 tsp cayenne pepper (optional).

5. Working in batches so you dont crowd the pan, dip each wing in the egg or buttermilk, then dredge thoroughly in the flour/cornstarch mix, pressing the coating on so it sticks. Shake off any big clumps and arrange wings on the prepared rack with space between them.

6. Lightly spray or brush the tops of the wings with cooking spray or 1 to 2 tbsp extra oil to help browning.

7. Bake at 425°F for about 20 to 25 minutes, then flip every wing once, spray/brush again, and continue baking another 15 to 25 minutes until the exterior is deep golden and very crispy. Total time will be roughly 35 to 50 minutes depending on wing size.

8. Check doneness: internal temp should be 165°F and the skin should be crisp; if you want extra crunch, broil for 1 to 3 minutes watching closely so they dont burn.

9. Let wings rest 3 to 5 minutes so juices settle, then toss with your favorite sauce or serve plain with dips. Enjoy, and remember dont overcrowd the rack next time or they wont get that great crisp.

Equipment Needed

1. Rimmed baking sheet and a wire rack (lets air circulate so the skin gets super crisp)
2. Aluminum foil or parchment to line the sheet for easy cleanup
3. Paper towels to pat the wings very dry
4. Two shallow bowls (one for eggs or buttermilk, one for the flour + cornstarch mix)
5. Measuring cups and spoons for the cornstarch, flour, spices and baking powder
6. Whisk or fork to beat the eggs or mix the buttermilk
7. Tongs for dredging, placing and flipping the wings
8. Pastry brush or a can of cooking spray to oil the tops so they brown nicely
9. Instant read thermometer to check the wings hit 165°F
10. Oven mitts and a timer so you dont burn yourself or overcook them

FAQ

Q: Why is baking powder in the coating and does it matter if it's aluminum free? A: Baking powder lifts and dries the skin so it gets extra crispy in the oven. Use aluminum free if you can because regular baking powder can give a metallic aftertaste, especially on light sauces.

Q: Eggs or buttermilk which should I use and how do they change the results? A: Eggs make a thin, sticky wash that helps the flour/cornstarch cling for a crisp crust. Buttermilk tenderizes and gives more tang, but the coating may be a bit chunkier. Both work fine, pick the texture you like.

Q: How do I make the wings as crispy as restaurant wings? A: Pat wings very dry, toss them with the oil so the coating sticks, use the baking powder + cornstarch + flour mix, bake on a wire rack over a sheet pan at a hot temp (about 425 to 450 F) so air circulates. Lightly spray or brush with oil partway through if needed. Don't crowd the pan.

Q: Can I use frozen wings and do I need to change cooking time? A: Thaw them first for best results, then pat dry. If you try baking from frozen the coating won't crisp properly and time will increase a lot. If thawed, expect about 40 to 50 minutes at 425 F for 2 to 3 lb, flipping once.

Q: When should I add sauce and how do I keep them crispy after saucing? A: Toss wings in sauce right after they come out of the oven while they are hot so sauce sticks. If you want them saucy but still crisp, reserve some sauce and brush a thin layer on, then serve the rest on the side.

Q: How do I store and reheat leftovers so they stay crispy? A: Store in the fridge up to 3 to 4 days. Reheat in a 400 F oven or an air fryer for 8 to 12 minutes until hot and crisp. Microwaving will make them soggy so avoid it unless you plan to re-crisp in the oven after.

Oven Fried Chicken Wings Recipe Substitutions and Variations

Baking powder: use 1/4 tsp baking soda + 1/2 tsp cream of tartar for each 1 tsp baking powder (works great). If you don’t have cream of tartar, 1 tsp self‑rising flour can sometimes stand in, just cut a bit of salt.
Cornstarch: swap 1:1 with arrowroot powder or potato starch for the same extra crunch, or use rice flour for a very light crisp (note, regular all‑purpose flour will give less crunch).
All purpose flour: use rice flour or a gluten‑free 1:1 baking blend for a crisp, gluten free coating, or almond flour for low carb (almond burns quicker so watch oven temp).
2 large eggs or 1/2 cup buttermilk: replace eggs with 3 tbsp aquafaba per egg for a vegan binder, or make quick buttermilk by mixing 1/2 cup milk (dairy or plant) + 1 tsp vinegar or lemon juice and let sit 5 minutes, or thin plain yogurt with a little water to equal 1/2 cup.

Pro Tips

1) Dry the skin like your life depends on it. Pat wings super dry, then let them sit uncovered in the fridge for an hour or overnight if you can. Dry skin = way crispier skin. Use aluminum free baking powder if you use that trick, it wont leave a weird metallic taste.

2) Press the coating on and give it time to set. After dredging, let the wings rest on the rack for 8 to 12 minutes so the flour/cornstarch bond sticks better. For extra crunch, do a quick second dip and another light dredge, but dont overload them or the coating will clump and go gummy.

3) Airflow and oil matter more than time. Use a wire rack and dont crowd the pan so hot air circulates. If your oven has convection drop temp about 25 degrees and check earlier, it browns faster. Brushing or lightly oiling the tops gives more even browning than heavy spray, and a 1 to 2 minute broil at the very end will tighten the crust, just watch it cause it burns fast.

4) Sauce smart and check temp. If you toss in a wet sauce, do it quick and serve right away to keep some crisp. If you want sticky wings without sog, simmer the sauce to thicken first or toss and put them back under the broiler for a minute to set the glaze. Always use an instant read thermometer to make sure the thickest part is at least 165 F, then let them rest a few minutes so juices settle.