I share my quick secret for how to make crispy chicken wings in the oven using a simple spice and baking powder trick I swear by.

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I finally cracked the trick to Crispy Baked Chicken Wings that actually stay crunchy, not soggy, and yes it’s mostly about one tiny swap: baking powder. I keep things bold, toss in smoked paprika and kosher salt and let the idea of crunch do the talking.

If you’ve ever typed How To Make Crispy Chicken Wings In Oven or scrolled through Chicken Wings In The Oven Crispy posts and still felt disappointed, this is the one that surprised me. It’s loud, flaky, and weirdly addicting, the kind of wing that makes you reach for just one more even when you know you shouldn’t.

Ingredients

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Chicken wings: rich in protein and fat, filling and very tasty, not lean.
Baking powder (aluminum free): dries skin, creates tiny bubbles for crisp, adds sodium.
Kosher salt: boosts flavor, essential for seasoning, excess raises sodium.
Smoked paprika: smoky sweet warmth, adds color and gentle antioxidants.
Cayenne pepper: optional heat, capsaicin adds spice and a metabolism nudge.
Neutral oil: helps crispness, adds fat without changing overall flavor.
Cornstarch: optional crisp booster, gives light crunch but it’s mostly starch.
Hot sauce: tangy vinegar bite for buffalo, low calorie but often salty.

Ingredient Quantities

about 2 to 3 lb chicken wings (about 20–24 pieces)

2 to 3 tbsp baking powder (aluminum free)

1 to 1 1/2 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)

1 to 2 tbsp neutral oil, like vegetable or canola

1 tsp cornstarch (optional, for extra crisp)

1/2 cup hot sauce, eg Frank’s (optional, for buffalo sauce)

2 tbsp unsalted butter (optional, for buffalo sauce)

ranch or blue cheese dressing for serving (optional)

How to Make this

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1. Preheat oven to 250°F then line a baking sheet with foil and set a wire rack on top, this lets air circulate so wings get crispy.

2. Pat about 2 to 3 lb chicken wings very dry with paper towels, remove any excess skin or tips if you want, the drier they are the crispier they get.

3. In a big bowl mix 2 to 3 tbsp aluminum free baking powder, 1 to 1 1/2 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 if you like heat; add 1 tsp cornstarch now if using for extra crunch.

4. Toss the wings in the dry mix until evenly coated, then drizzle 1 to 2 tbsp neutral oil over them and toss again so the coating sticks, it should look lightly coated not soggy.

5. Arrange wings on the rack skin side up, space them out so they are not touching, overcrowding traps steam and makes them soggy.

6. Bake at 250°F for 30 minutes to render fat, then increase the oven to 425°F and bake another 35 to 45 minutes until skin is deep golden and very crisp, flip once halfway through the high temp stage for even browning.

7. If you want them extra blistered, pop under the broiler for 1 to 3 minutes watching closely so they don’t burn, ovens vary a lot so stay by the oven.

8. For buffalo sauce, melt 2 tbsp unsalted butter in a small saucepan, whisk in 1/2 cup hot sauce like Frank’s until smooth, toss hot wings in the sauce to coat or serve sauce on the side.

9. Serve wings hot with ranch or blue cheese dressing for dipping, and a few napkins, because theyre messy and amazing.

Equipment Needed

1. Oven
2. Rimmed baking sheet lined with aluminum foil
3. Wire rack that fits on the sheet so air can circulate
4. Large mixing bowl to toss the wings in
5. Paper towels to dry the wings real good
6. Measuring spoons and a measuring cup
7. Tongs for flipping and moving the hot wings
8. Small saucepan and whisk for melting butter and mixing the buffalo sauce

FAQ

Q: Why do we use baking powder and not baking soda?

A: Baking powder dries out the skin and creates tiny bubbles so the skin gets super crisp when baked, baking soda will change the flavor and can make the wings taste soapy. Make sure the baking powder is aluminum free or you'll get a metallic aftertaste.

Q: How do I get the crispiest wings possible?

A: Pat the wings very dry, toss with a little oil, cornstarch and the baking powder spice mix, space them out on a wire rack over a sheet pan, and bake at 425 F until browned, about 40 to 50 minutes flipping once. For extra crisp you can bump the oven to 450 F for the last 5 to 8 minutes but watch them so they dont burn.

Q: Can I use frozen wings or do they need to be thawed?

A: Thaw them first for best, safest results. If you bake frozen wings they steam and wont crisp well. If you must cook from frozen, add time and finish on a high temp but expect less crispness.

Q: How do I make the buffalo sauce and should I toss the wings in it?

A: Melt 2 tbsp butter and whisk into about 1/2 cup hot sauce off the heat, taste and add cayenne if you like it hotter. Toss wings briefly in the sauce right before serving so they stay crispy, or serve sauce on the side if you want to keep every bite crunchy.

Q: How should I store and reheat leftovers so they stay crispy?

A: Store in the fridge up to 3 to 4 days in an airtight container. To re-crisp, bake on a wire rack at 375 to 400 F for 8 to 12 minutes. Avoid the microwave cause it makes the skin soggy.

Q: Any quick swaps or fixes if I dont have one of the spices?

A: Yes, you can skip onion or garlic powder and just bump the other by half, smoked paprika adds color and smoke so if you lack it use regular paprika and add a tiny pinch of cumin for depth. If you dont have cornstarch just use a touch more baking powder but dont overdo it or wings can taste bitter.

Crispy Baked Chicken Wings Recipe Substitutions and Variations

Baking powder: if you dont have aluminum free baking powder, mix your own – for each 1 tsp baking powder use 1/2 tsp cream of tartar plus 1/4 tsp baking soda. Scale that up to match the 2–3 Tbsp the recipe calls for, and use right away.
Kosher salt: swap with fine table salt or fine sea salt, but use less by volume — about half the amount of table salt for the same salty punch, or just weigh them if you can because 1 to 1 by weight works best.
Smoked paprika: use regular (sweet) paprika plus a tiny pinch of chipotle powder, or a drop or two of liquid smoke for that smoky flavor — about 1 tsp sweet paprika + 1/8 tsp chipotle or a couple drops liquid smoke equals 1 tsp smoked paprika.
Cornstarch: arrowroot or potato starch work 1 to 1 for extra crisp, or use all purpose flour if thats all you got but expect a bit less crunch so use 1.5 to 2 times the flour amount.

Pro Tips

1) Get the skin as dry as possible. Pat with paper towels, then if you can, leave the wings uncovered in the fridge for a few hours or overnight, its amazing what that does for crispiness.

2) Baking powder is the secret crisp maker, not baking soda, so use aluminum free. A little cornstarch (like a teaspoon) mixed in will give an extra brittle crust, but dont overdo it or the coating can taste powdery.

3) Dont crowd the pan, use a wire rack so air circulates, and do the low-then-high bake exactly as written. Flip once during the high-temp stage so both sides get evenly browned. If you broil to finish, stand there and watch them, ovens vary and they can go from perfect to burnt fast.

4) Sauce smart: toss wings in hot butter sauce off the heat so the butter doesnt separate, or serve sauce on the side if you want maximum crunch. To re-crisp leftovers skip the microwave and use a hot oven or air fryer instead, 400°F for 8–10 minutes usually does the trick.