Print

Extra Crispy Baked Chicken Wings: The Best Game Day Recipe

A close-up of a pile of perfectly crispy, golden-brown chicken wings seasoned with spices.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make truly crispy baked chicken wings in your oven without frying. This easy recipe uses a simple technique to achieve golden, crunchy skin and juicy meat, perfect for parties or game day snacks.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free is best for crispiness)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and cayenne pepper.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry rub mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation. Do not overcrowd the pan.
  6. Bake for 25 minutes. Flip the wings over.
  7. Increase the oven temperature to 450 degrees Fahrenheit. Bake for another 20 to 25 minutes, or until the wings are deeply golden brown and very crispy.
  8. Remove the wings from the oven. Toss immediately in your favorite sauce (like Buffalo or Honey BBQ) or serve as is with a dry rub. Serve hot for your party or game day gathering.

Notes

  • For the absolute crispiest skin, use aluminum-free baking powder. The baking powder raises the pH level of the skin, helping it brown and crisp faster.
  • Do not skip drying the wings thoroughly; moisture prevents crisping.
  • If you plan to sauce the wings, toss them immediately after they come out of the oven while they are still hot.
  • If you want extra flavor, you can toss the wings in a light coating of olive oil before applying the dry rub, but this may slightly reduce the final crisp factor.

Nutrition

Find it online: https://cookincorner.com/crispy-baked-chicken-wings-easy-recipe/