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Crispy baked chicken wings with golden brown crispy skin.
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5 from 252 votes

Baked Chicken Wings - Crispy & Crunchy

These crispy baked chicken wings are oven baked until golden brown with crispy skin! Toss with your favorite wing sauce for delicious oven baked wings!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Appetizer, Sides
Cuisine: American
Servings: 4
Calories: 273kcal

Ingredients

  • 2 lbs chicken wings about 16 wings and drumettes
  • 1 teaspoon sea salt
  • 1½ teaspoons baking powder aluminum free; see Note 1
  • ½ cup wing sauce

Instructions

  • Thoroughly dry the wings by patting with paper towels. Make sure there's no excess moisture. Add the chicken wings, sea salt, and aluminum free baking powder to a large bowl and mix together well.
    2 lbs chicken wings, 1 teaspoon sea salt, 1½ teaspoons baking powder
  • Line a baking sheet with a wire rack and lay the wings on top. The wire rack facilitates air flow under the wings to crisp them up. Optional: For best results, let the wings further air dry in the fridge uncovered for at least 1 hour up to overnight.
    Uncooked chicken wings being placed on a baking sheet lined with a baking rack.
  • Bake in a preheated oven at 425°F for about 40 to 50 minutes, flipping half way through. Turn on convection if available. If your wings are larger, increase the bake time until internal temperature reaches 165°F and the skin is golden brown and crispy.
    Optional: For the last 2 minutes, increase heat to broil for extra crispness; watch carefully as they can quickly burn.
    Crispy oven baked chicken wings with golden brown crispy skin.
  • Toss with your favorite wings sauce and serve immediately. Enjoy!
    Wing sauce being poured onto crispy baked chicken wings in a metal bowl.

Notes

  1. Baking powder: Baking powder is an alkaline which raises the pH of the chicken wings, thus giving the wings a golden brown color. Use aluminum free baking powder.
  2. Be sure to thoroughly dry the wings as that will help crisp them up.
  3. If you are sensitive to the taste of baking powder, you can rinse the wings with water after 12 hours of it air drying in the fridge with the baking powder and salt mixture. Be sure to thoroughly pat the wings dry before you bake them. 
Chicken wings are fully cooked at 165 degrees F. The temperature should be checked at the thickest part of the wing, avoiding the bone.
Recipe is adapted from Serious Eats.

Nutrition

Calories: 273kcal | Carbohydrates: 1g | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1592mg | Potassium: 343mg | Fiber: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg