Crispy Baked Chicken Wings

Pro tips

• Pat chicken wings completely dry with paper towels before coating; excess moisture prevents crisping.
• Use a two-stage baking method: low heat (250°F) for 30 minutes to render fat, then high heat (425°F) for final crisping.
• Spray wings lightly with olive oil cooking spray after coating to boost browning and texture.
• Use fresh baking powder rather than baking soda—it contains acid and provides better crisping.

Substitutions

• Cornstarch → potato starch (similar thickening and crisping effect)
• Buffalo sauce → any wing sauce (garlic parmesan, BBQ, teriyaki, or lemon pepper)

Storage & make-ahead

Store leftover wings in an airtight container in the refrigerator for up to 4 days; reheat at 375°F for 10–15 minutes to restore crispness.

Equipment

wire rack · baking sheet

Why do you use baking powder for baked chicken wings?

Baking powder raises the pH of the chicken skin, allowing it to brown and crisp faster in the oven, creating the signature crunch without frying.

Do you need a wire rack to make crispy baked wings?

Yes, a wire rack allows air to circulate under the wings during baking, preventing them from steaming and ensuring even crisping on all sides.

Can you make the coating ahead of time?

Mix the cornstarch and baking powder together in advance, but coat the wings just before baking to prevent the coating from absorbing moisture.

What temperature and time do you bake chicken wings?

Bake at 250°F for 30 minutes, then increase to 425°F for 50 minutes, or until the skin is golden brown and crispy.

Can you use this recipe for other sauces besides buffalo?

Yes, toss the finished wings with any sauce—garlic parmesan, honey soy, lemon pepper, or teriyaki all work well.