Print

Extra Crispy Baked Chicken Wings (No Fry Technique)

A pile of golden brown, crispy chicken wings glistening under sunlight on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get shatteringly crisp skin on these baked chicken wings without any deep frying. We use a simple baking powder trick to achieve juicy meat and a crunchy exterior, perfect for game day or a quick dinner.

Ingredients

Scale
  • 3 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free works best)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Optional: Your favorite sauce (Buffalo, Honey Garlic, or Ranch seasoning)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with 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, salt, pepper, and garlic powder.
  4. Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the dry mixture. The baking powder helps draw out moisture and crisp the skin.
  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.
  7. Flip the wings over. Reduce the oven temperature to 400°F (200°C).
  8. Bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  9. Remove the wings from the oven. If you want to sauce them, toss them immediately in your chosen sauce or dry rub while hot.
  10. Serve your extra crispy baked chicken wings right away for the best texture. Give yourself a high-five for this win!

Notes

  • For the juiciest inside and crispiest outside, make sure your wings are completely dry before seasoning.
  • If you are using a wet sauce like Buffalo or Honey Garlic, toss the wings in the sauce right after they come out of the oven, then return them to the oven under the broiler for 2-3 minutes to set the glaze.
  • This technique works well for Air Fryer Chicken Wings too; cook at 380°F for 18-20 minutes, flipping halfway.

Nutrition

Find it online: https://kitchnkudos.com/crispy-baked-chicken-wings-no-fry-recipe/