Crispy Oven Chicken Wings
These oven chicken wings are crispy on the outside, juicy on the inside, and packed with bold flavor. An easy, no-fry recipe perfect for game day or family dinners.
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Chicken Wings
- 10-12 chicken wing segments drums and flats separated
- 1 1/2 tsp aluminum-free baking powder
- 1 tbsp butter divided
Base Seasonings
- 1/8 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/4 tsp smoked paprika
- 1/8 tsp ground cayenne
- 1/4 tsp crushed red pepper
Instructions
- If starting with whole wings, cut them into drums and flats. Discard or save the tips for stock.
- Do not pat the wings dry. Slight moisture helps the baking powder and seasonings stick.
- Add baking powder and seasonings to a large zip-top bag and shake to combine.
- Add wings to the bag, puff with air, seal, and gently shake until coated.
- Let wings rest in the bag for 15 to 20 minutes. Preheat oven to 425°F (220°C).
- Arrange wings on a parchment-lined baking sheet with space between them. Add butter pieces.
- Bake for 30 minutes, flip wings, then bake for another 15 minutes until crispy.
- Rest wings for 5 minutes before serving with your favorite dipping sauce.
Notes
For extra crispiness, broil the wings for 2–3 minutes at the end. Always use aluminum-free baking powder.
