Crispy Baked Chicken Wings
Perfectly crispy oven-baked chicken wings with a simple salt and pepper rub. No breading needed — the baking powder trick delivers shatteringly crisp skin every time.
Instructions
Instructions
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Pat the wings completely dry. Use paper towels to remove all surface moisture. This is the most important step for crispy skin — wet wings steam instead of crisping.
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Combine the dry rub. In a large bowl, mix the baking powder, salt, pepper, garlic powder, and smoked paprika.
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Coat the wings. Add the wings to the bowl and toss until evenly coated with the spice mixture.
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Arrange on a wire rack. Place a wire rack over a rimmed baking sheet. Arrange the wings in a single layer with space between each piece. Air circulation is key for even crisping.
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Optional: refrigerate uncovered. For extra-crispy results, place the rack in the fridge for 1-2 hours or overnight. The dry air pulls moisture from the skin.
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Preheat oven to 220°C (425°F).
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Bake for 25 minutes. Place the baking sheet on the middle rack. After 25 minutes, the wings should be starting to colour.
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Flip and finish. Turn each wing over and bake for another 20-25 minutes until the skin is deep golden and crispy. Internal temperature should reach 74°C (165°F).
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Optional butter toss. For extra richness, toss the finished wings in melted butter immediately after they come out of the oven.
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Rest briefly and serve. Let the wings sit for 5 minutes — the skin continues to crisp as it cools slightly.
Tips
- Baking powder is the secret. It raises the skin’s pH, which helps it brown and crisp more efficiently. Use aluminium-free to avoid any metallic taste.
- Don’t overcrowd the pan. Wings touching each other will steam rather than crisp. Use two baking sheets if needed.
- Pair with hot sauce. Toss in Frank’s RedHot or your preferred hot sauce after baking for classic buffalo-style wings.
- Store and reheat. Leftover wings reheat well in the oven at 200°C (400°F) for 10 minutes. Avoid the microwave — it ruins the crispy skin.