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.
The best bake chicken wings ever!
Best wings yet. I have made wings on Blackstone and fryer and these are the best. I did the quick method and didn’t have aluminum free baking powder so I skipped that and they were very crispy. This is the only way I will make going forward. My family loved them.
This recipe worked very well. I discovered it the day I took the wings out of the freezer (the last of last year’s home-raised birds) , so I opted for the short version — essentially a variant of reverse roasting meat. It seemed to me that 45 at 250 followed by another 30-45 at 425 was going to result in really toasted wings, so I took them out after 20 — they were thoroughly cooked! But they were still delicious and I’ll absolutely do this again — probably 30 at 250 and 20-30 at 425. The faster cook time could have been due to my baking in the toaster oven, so that could be a factor. Great recipe!
I did the chicken wings and legs too with your recipe , they turn delicious everyone at home love them .
Thanks Rachel for your great recipes and videos . You are a lovely girl 😘
So good! Even without sauce. Take to time to dry them out in the fridge. Makes all the difference.
WILL ALL THESE YUM RECIPES WORK FOR CHICKEN STRIPS OR NUGGETS. DON’T LIKE BONES!
One of the best , simply amazing restaurant quality chicken wings, with options for multiple sauces ! Great tips too !
Love the cheater method. It works every time. This recipe is the only way I’ve ever gotten crispy wings.
These were the best wings! I will always make my wings this way!! Thank you!
For some reason, and I checked oven temp, and followed recipe exactly – wings were not very crispy. Had to broil an extra 3 to 4 minutes. Parmesan/Garlic Sauce was very good.