I finally cracked the pantry trick that makes Crispy Baked Chicken Wings reliably crisp in the oven so you can toss them in your favorite sauce for game day.

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I used to get bummed by limp wings, but then I started using baking powder and it changed everything. I swear my Crispy Baked Chicken Wings Baking Powder trick is borderline illegal, it puffs the skin and makes each bite crackle.

I bake them not fry them, then either dunk in hot sauce for classic heat or slather on BBQ sauce so they’re straight up Oven Baked Barbecue Chicken Wings everyone asks about. It’s fast, kind of foolproof, and perfect for game day when you want max crunch with minimum drama.

Try it once and you’ll stop ordering out.

Ingredients

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Chicken wings: Rich in protein and fat, tasty but not healthy if you overeat
Baking powder: Helps crisp skin by raising pH, not health food, use aluminum free
Cornstarch: Adds extra crunch, mostly carbs, gluten free, use sparingly for best texture
Garlic powder: Gives savory punch, low calories, adds depth without extra salt usually
Smoked paprika: Smoky flavor, low cal, makes wings taste warm
Cayenne pepper: Tiny heat boost, adds spice, optional if you like it
Hot sauce: Bright vinegar heat, low calories, turns wings buffalo style quickly
Butter: Makes sauce rich and silky, high in saturated fat

Ingredient Quantities

2 to 2 1/2 pounds chicken wings, tips removed and split into drums and flats (about 900 g to 1.1 kg)

1 tablespoon baking powder, aluminum free (the secret to crisp, trust me)

1 teaspoon fine salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper, optional if you like heat

1 tablespoon cornstarch or potato starch, optional for extra crunch

1 tablespoon neutral oil such as vegetable or canola

1/2 cup hot sauce (like Frank’s) optional for buffalo wings

4 tablespoons unsalted butter optional for buffalo sauce

1/2 cup BBQ sauce optional for tossing

1 tablespoon honey or brown sugar optional for sticky glaze

How to Make this

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1. Preheat oven to 250 F and line a rimmed baking sheet with foil; set a wire rack on top so wings can dry and crisp all around. Pat 2 to 2 1/2 pounds wings very dry with paper towels, remove tips and split into drums and flats if not already done.

2. In a big bowl mix 1 tablespoon aluminum-free baking powder, 1 teaspoon fine salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne if you want heat. Stir in 1 tablespoon cornstarch or potato starch if using for extra crunch.

3. Add 1 tablespoon neutral oil to the dry mix, toss the wings in it until every piece is evenly coated. This helps the baking powder work and gives a crisp skin, trust me.

4. Arrange wings skin-side up on the rack with space between pieces. If you have time, let them air-dry in the fridge uncovered for 30 minutes to a few hours for even better crispiness, but it’s optional.

5. Bake at 250 F for 30 to 35 minutes to render fat, then crank the oven to 425 F and continue baking 40 to 50 minutes, flipping once halfway through, until deep golden and super crispy. If you want, check a couple pieces for doneness and extra crispness rather than relying only on time.

6. While wings finish, make sauce options: for buffalo melt 4 tablespoons unsalted butter and whisk with 1/2 cup hot sauce (like Frank’s). For sticky BBQ stir 1/2 cup BBQ sauce with 1 tablespoon honey or brown sugar and warm gently so it blends.

7. When wings are out of the oven you can either toss them quickly in the warm sauce to coat, or brush the glaze on and return to the oven 3 to 5 minutes to set if you want it sticky. If you prefer dry-rubbed wings just serve them as-is.

8. Let wings rest a minute so sauces tack up, then serve right away. Don’t overcrowd your serving platter or they’ll steam and lose crispness. Enjoy.

Equipment Needed

1. Rimmed baking sheet lined with foil and a wire rack that fits it, so wings crisp all around
2. Paper towels for patting the wings very dry trust me on this
3. Large mixing bowl for tossing wings with the dry mix
4. Measuring spoons plus a tablespoon measure for the powders and oil
5. Kitchen tongs for arranging, flipping and tossing the wings
6. Small saucepan and whisk for melting butter and making sauces or a microwave safe bowl if you prefer
7. Pastry brush or extra tongs for glazing and brushing on sauce
8. Oven mitts and an instant read thermometer optional but handy for safety and checking doneness

FAQ

How do I get them super crispy? Pat the wings very dry, toss with 1 tablespoon aluminum free baking powder, 1 tablespoon oil and the spices, spread them in a single layer on a wire rack over a baking sheet, and bake at 425 F (220 C) for about 40 to 50 minutes flipping once. Convection helps, dont crowd the pan, and if you want extra crunch add 1 tbsp cornstarch or potato starch to the mix.

Can I start from frozen or prep ahead? You can freeze raw wings, but thaw them fully and pat dry before adding baking powder; for make ahead you can coat them, refrigerate uncovered for a few hours or overnight to dry the skin, then bake when you want. If you bake from frozen theyll take longer and wont get as crisp.

Why baking powder and not baking soda, is it safe? Baking powder raises the skin pH and helps the proteins brown and dry out so you get crispier skin, baking soda is stronger so it can taste odd; use aluminum free baking powder like the recipe says to avoid metallic flavor. Dont overdo it though 1 tbsp for 2 to 2 1/2 lb is enough.

How do I make buffalo or BBQ wings from these? For buffalo melt 4 tbsp butter with 1/2 cup hot sauce (like Frank's) and toss the hot wings in it. For sticky BBQ use 1/2 cup BBQ sauce plus 1 tbsp honey or brown sugar, toss and give them a minute in a hot oven or under the broiler to set the glaze.

How can I reheat them so they stay crispy? Reheat in a 400 F (200 C) oven on a rack for 8 to 12 minutes or use an air fryer at 350 F for 5 to 8 minutes. Avoid the microwave or theyll go soggy. Leftovers keep in the fridge 3 to 4 days, freeze up to 3 months.

How do I know theyre fully cooked? Cook to a safe internal temp of 165 F (74 C) measured near the bone, but many cooks go to 175 to 180 F for extra tender meat. Also look for clear juices and really crispy, golden skin as signs theyre done.

Super Crispy Chicken Wings Recipe Substitutions and Variations

Baking powder: if you don’t have it mix 3/4 tsp baking soda + 1 1/2 tsp cream of tartar to replace 1 tablespoon baking powder, mix just before coating the wings so it stays active.
Cornstarch: swap 1:1 with arrowroot powder (great for clear, extra crisp crust) or tapioca starch (slightly chewier); if using rice flour use about 1 1/2 times the amount for similar crunch.
Neutral oil: use avocado oil or grapeseed oil 1:1 for the same high smoke point, or light olive oil 1:1 if you dont mind a touch more flavor.
Butter in buffalo sauce: use ghee or vegan butter 1:1 for the same richness without milk solids, or skip the butter and stir hot sauce with 1 tablespoon honey or brown sugar for a tangy sticky glaze.

Pro Tips

1. Pat the wings crazy dry then toss with the aluminum free baking powder and a little oil, this is what gives the skin that crackle. If you skip the oil the powder wont stick as well. If you can, leave them uncovered in the fridge for 30 minutes to a few hours or even overnight for an even better crust, just make sure the fridge is cold.

2. Use the low then high oven trick to render fat first and then crisp up, dont rush it. Flip once and rotate the pan halfway through so every piece browns evenly, and give each wing space on a wire rack so they dont steam.

3. Handle sauce the right way, hot sauce mixed with melted butter will coat best if it is warm and you toss quickly. For sticky BBQ warm the sauce with honey or brown sugar so it spreads easy, or brush the sauce on and pop the wings back in the oven for 3 to 5 minutes to set it. Always reserve a little sauce for dipping instead of drowning the wings in it.

4. Final crisp and serve tips: if a few pieces need extra crunch, blast them under the broiler for a minute or two but watch like a hawk because they go from perfect to burnt fast. Let wings rest a minute then serve in a single layer dont pile them up or theyll steam and lose crispiness. Check internal temp if you want to be safe, 165 F is the food safe minimum, some people like wings up around 175 F to get them extra tender.