Truly Crispy Oven Baked Chicken Wings

Name: Crispy Oven Baked Chicken Wings with Baking Powder
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 lb / 2 kg chicken wings (, cut into wingettes and drumettes (Note 1)); 5 teaspoons baking powder (NOT BAKING SODA / BI-CARB SODA!!); 3/4 teaspoon salt; Oil spray

These oven-baked chicken wings achieve restaurant-quality crispiness by tossing wings in baking powder and using a two-stage baking method: low heat first to render fat, then high heat to crisp the skin. No deep fryer needed.

Total

1h 20m

Servings

6

Difficulty

Hard

Est. Cost

$11–$18

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

4 lb / 2 kg chicken wings (, cut into wingettes and drumettes (Note 1))
5 teaspoons baking powder (NOT BAKING SODA / BI-CARB SODA!!)
3/4 teaspoon salt
Oil spray

4 Ingredients

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Instructions

1
If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
2
Adjust oven racks to upper-middle and lower-middle positions.
3
Preheat oven to 250F/120C (all oven types - standard/convection/fan).
4
Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
5
Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
6
Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug.
7
Place wings on the lower middle oven rack and bake for 30 minutes.
8
Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 - 50 minutes, rotating the tray halfway through.
9
Remove baking tray from the oven and let it stand for 5 minutes.
10
Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.

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Tips & Notes

Pro tips

Pat wings completely dry before tossing with baking powder—moisture prevents crisping.
Use oil spray evenly on all wing surfaces to promote browning and crispiness.
Do not substitute baking soda for baking powder; it will affect flavor and texture.
Arrange wings in a single layer on a baking sheet; crowding prevents even cooking and crisping.

Substitutions

Oil spray → brushed or drizzled neutral oil (coconut, vegetable, or canola work equally)

Storage & make-ahead

Store cooled leftovers in an airtight container for up to 3 days; reheat at 350°F for 10–15 minutes to restore crispiness.

Common Questions

Why do you use baking powder instead of baking soda?

Baking powder (not baking soda) alkalizes the chicken skin, allowing it to brown and crisp at lower temperatures. Baking soda will create a bitter taste.

What temperature and timing does this recipe use?

Bake at low temperature first to render fat and cook through, then increase to very high heat to crisp the skin. Check the recipe notes for exact temperatures and times.

Can I make these ahead of time?

Wings are best served fresh and crispy immediately after baking. Store leftovers in an airtight container and reheat in a 350°F oven for 10-15 minutes to restore crispiness.

What sauces pair well with these wings?

These crispy wings work with any sauce—buffalo, BBQ, teriyaki, or garlic parmesan are popular choices. Toss wings in sauce after baking or serve on the side.