These oven-baked chicken wings offer an easier alternative to the traditional deep-fried version, without sacrificing any of the crunch or flavor. The secret is in taking the time to coat your wings in a pantry-staple ingredient and then letting science work its magic. Buffalo wings are the classic choice, but we’ve given you six additional popular flavor options. It’s even easy to make several flavors at the same time!
If you are looking to switch up your cooking method, be sure to check out our recipe for Air Fryer Chicken Wings as well as our delectable Smoked Chicken Wings.
Why You’ll Love This Recipe
- Baked, not fried, for a lighter option without the mess.
- 7 different flavor and sauce options to ensure everyone gets their favorite!
- The magic of baking powder is used to get the crispiest texture without frying.
Ingredients & Substitutions
- Chicken Wings: The star of the show. For best results, use fresh wings. If using from frozen, be sure to thaw completely and pat them completely dry.
- Baking Powder: The secret to getting that crispy skin without frying. Make sure it’s aluminum-free to avoid any aftertaste. No suitable substitution for achieving the same crispiness.
- Salt, Black Pepper, & Paprika: Adds flavor and a touch of heat. Feel free to adjust these spices according to your taste or substitute with garlic powder or onion powder for a different flavor profile.
- Buffalo Sauce: Gives the wings their iconic tangy and spicy flavor. You can substitute with BBQ sauce or use any of our flavor options.
Baking Powder: The Secret Ingredient
Baking powder might seem like an unusual ingredient to pair with chicken wings, but it’s the secret ingredient for perfectly crispy wings, without frying them.
When baking powder is applied to the chicken wings, the alkaline nature of baking powder raises the pH level of the chicken skin. This higher pH level allows the proteins in the skin to break down more efficiently, resulting in a texture that’s less tough and more tender. As the chicken wings cook, the baking powder reacts with the natural juices of the chicken to create carbon dioxide bubbles. These bubbles increase the surface area of the skin and help it dry out more effectively in the oven’s heat. The result? Skin that crisps up beautifully, mimicking the crunch you’d expect from deep frying but without the extra oil and calories.
It’s important to use aluminum-free baking powder in this recipe to avoid any potential metallic taste that can sometimes accompany baking powder with aluminum.
Time-Saving “Cheater” Method
If you are short on time making refrigeration for 12-24 hours impossible, we’ve got you covered. Instead of refrigerating your baking powder-coated wings, preheat your oven to 250 degrees Fahrenheit and bake for approximately 1 hour. Then, remove your wings from the oven and increase the oven temperature to 425 degrees. Once the oven has reached temperature, put your wings back in and bake for an additional 30-45 minutes, or until your wings reach an internal temperature of 165 degrees Fahrenheit. The lower temperature will allow the baking powder to work at least some of its magic before roasting the wings at the higher temperature.
Storage & Reheating Instructions
- Refrigerate leftovers in an airtight container. Leftover chicken should be consumed within 3 to 4 days.
- Reheat in the oven at 375°F until heated through and crispy, about 10-15 minutes.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
This is a GREAT recipe! The wings were crispy and delicious. I made the hot sauce, lemon-pepper sauce and barbeque sauce and divided the cooked wings so we could try each flavor. DELICIOUS! Thank you!
👋🏻 Rachel, I made these today and they were DELISH. I will go the full 45 minutes next time since some had soft spots but other than that these wings with ALL the sauces are a 100% a keeper.
I would suggest turning the wings halfway through the second bake, the sides facing the rack don’t crisp up.
Does it matter if I only refrigerate for a couple of hours?
Yes, you definitely want to refrigerate for the entire recommended time. If you are short on time, try this cheater method!: Rather than refrigerating your wings at all, preheat your oven to 250 degrees Fahrenheit and bake for approximately 45 minutes – 1 hour. At that point, remove your wings from the oven, and increase the oven temperature to 425 degrees. Once it is at temperature, add your wings back in and bake for an additional 30-45 minutes, following the standard baking time suggested in the recipe, or until your wings are to an internal temperature of 165 degrees Fahrenheit.
These wings are “the bomb,” according to my daughter. We were together for our weekly dinner, and we enjoy trying new recipes. The wings were very easy to make. We used the short-cut baking method. They were crispy and delicious! Be sure you have the right baking powder. It truly makes all the difference. I’m not a terrific cook, but Rachel makes her recipes very easy to follow and achieve success. I’m grateful. We’ll be making this again soon!
These look amazing! I will make some of these.
They are! I just had these tonite. Yum!
Recipes like fantastic. I will be trying those immediately. I needed some new ideas.
Nearly every single post by this chef is saved on my channel! These are mostly “simple and fast” recipes that are always delicious!
You have the best recipes! Thank you
They look soo good. I have been using my air fryer to cook my wings. I am going to cook them in the oven next time.