Oven-Fried Crispy Baked Chicken Wings Recipe

There’s nothing quite like biting into a crispy chicken wing that’s hot from the oven. I’ve tried making wings dozens of times—sometimes they came out soggy, sometimes burnt on the edges, and a few times I was too impatient and undercooked them. Over time, I figured out what works, what doesn’t, and I want to share the exact process (plus a few mistakes I made along the way) so you can skip the learning curve.

Why Bake Instead of Fry?

I used to deep fry wings, but honestly, the mess, smell, and gallons of oil weren’t worth it. Baking them in the oven gives the same crispy texture if you do it right—and it’s lighter on the stomach too. The trick? High heat, a wire rack, and patience.

Ingredients (With Substitutes)

Here’s my go-to list, but feel free to swap depending on what you have:

• Chicken wings – fresh or thawed (about 2 lbs).
• Baking powder (not baking soda!) – this is the secret to crispiness.
• Salt & black pepper – can’t skip these.
• Garlic powder & paprika – my personal favorites, but you can use onion powder, cayenne, chili powder, or even curry powder for a twist.
• Olive oil or avocado oil – if you don’t have either, any neutral oil works.

Substitutes:

• No baking powder? Use cornstarch. It’s not as effective, but it helps dry out the skin.
• Watching sodium? Use a salt-free seasoning blend and squeeze some lemon juice before serving.

Step-by-Step Method (With Lessons Learned)

1. Pat them dry—really dry. I once rushed this step and ended up with steamed, rubbery wings. Use paper towels and blot until they feel almost tacky.
2. Coat with baking powder + spices. Don’t dump too much baking powder or they’ll taste metallic. A light, even dusting is all you need.
3. Use a wire rack. If you just lay them flat on a baking sheet, the bottoms turn soggy. Elevating them allows hot air to circulate.
4. Bake at 425°F (220°C). About 40–45 minutes, flipping halfway. My mistake early on was baking at 375°F—they browned but never crisped. High heat is key.
5. Optional: Broil for 2–3 minutes. If you want extra crunch, hit them with a quick broil at the end. Just don’t walk away (trust me, I’ve set off my smoke alarm doing this).

@dinneratthezoo

Serving Ideas

• Toss with buffalo, BBQ, or honey garlic sauce right after baking.
• Keep a few plain for kids or guests who don’t like spicy.
• Serve with celery, carrot sticks, and ranch or blue cheese dip.

Leftover Tips

• Store in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 375°F for about 10 minutes—don’t microwave unless you like soggy wings.
• I’ve even chopped leftover wings into salads for a quick protein boost.

Commonly Asked Questions

1. Can I use frozen wings?
Yes, but thaw them completely and pat dry—moisture is the enemy of crispiness.

2. What if I don’t have a wire rack?
Line a baking sheet with parchment and flip the wings halfway. Not perfect, but still works.

3. Can I make them ahead of time?
Yes! Bake them until they’re just cooked (about 30 minutes), cool, then finish baking for another 15 minutes before serving.

4. How many wings per person?
I usually plan 5–6 wings per person if it’s a main dish, 3–4 if it’s an appetizer.

Final Thoughts

This recipe has become my go-to for parties, game nights, or just when I’m craving wings without the deep fryer mess. The biggest lesson I learned? Pat dry, bake hot, and don’t crowd the pan. Follow those three rules and you’ll get crispy, golden wings every time.

Oven-Fried Crispy Baked Chicken Wings

alexa dan

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 4

Ingredients

  

• 2 lbs chicken wings fresh or thawed
• 1 tbsp baking powder not baking soda
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika or your favorite seasoning
• 1 –2 tbsp olive oil or any neutral oil

See also  Cauliflower Jalapeño Popper Casserole

Instructions

 

• Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
• Pat chicken wings very dry with paper towels.
• In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, paprika, and oil until evenly coated.
• Arrange wings on the wire rack in a single layer, leaving space between them.
• Bake for 40–45 minutes, flipping halfway through, until golden brown and crispy.
• Optional: Broil for 2–3 minutes for extra crunch.
• Toss with your favorite sauce or serve plain with dipping sauces.

Notes

For frozen wings: thaw completely and pat dry before seasoning.

No wire rack? Bake directly on parchment paper and flip halfway.

Reheat leftovers in the oven at 375°F for 10 minutes to keep them crispy.