Crispy Baked Chicken Wings

Golden brown, crispy baked chicken wings served with dipping sauces, garnished with fresh herbs. Perfectly seasoned and baked to crunchy perfection. Find the full recipe at FoodForYourGood.com

There’s nothing quite like Crispy Baked Chicken Wings—golden, crunchy, and packed with flavor without ever touching a deep fryer. Whether you’re hosting a game-day party, planning a casual dinner, or just craving something delicious, these wings are the perfect choice. Best of all, they’re baked, not fried, so you get all the crunch without the extra grease.

But here’s the secret to making them extra crispy—a little baking powder! When combined with the right seasoning blend, it helps draw out moisture, giving you that irresistible crunch. Plus, since they’re oven-baked, they’re incredibly easy to make. Just season, bake, and enjoy!

Did you know? Buffalo wings were first created in 1964 at the Anchor Bar in Buffalo, New York, when a restaurant owner tossed fried wings in hot sauce as a late-night snack. Now, wings are a must-have at parties, tailgates, and family dinners!

So, if you’re looking for a fail-proof way to make crispy, juicy chicken wings, this recipe is all you need. Grab your ingredients and let’s get baking!

Recipe Yield: About 4 servings

INGREDIENTS

2 lbs chicken wings, patted dry (separated into flats and drumettes)
one tbsp baking powder (aluminum-free)
1 1/2 tsp salt
1 tsp garlic powder
one tsp smoked paprika
1/2 tsp black pepper
1/2 tsp onion powder
1 1/2 tbsp olive oil
1/2 tsp cayenne pepper (adjust for spice level)

INSTRUCTIONS

1. Preheat & Prepare: Preheat your oven to 425°F (218°C). Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack with nonstick spray to prevent sticking.

2. Dry the Wings for Maximum Crispiness: Pat the wings very dry using paper towels—moisture is the enemy of crispy skin! The drier, the better.

3. Season & Coat: In a large bowl, toss the wings with olive oil to help the seasoning stick. In a separate small bowl, whisk together baking powder, salt, garlic powder, smoked paprika, black pepper, onion powder, and cayenne pepper. Sprinkle the seasoning blend over the wings and toss until evenly coated.

4. Bake to Perfection: Arrange the wings in a single layer on the prepared wire rack. Make sure they aren’t touching—this allows air to circulate and crisp them up evenly. Bake for 45–50 minutes, flipping the wings halfway through, until they are golden brown, crispy, and cooked through (internal temp should reach 165°F/74°C).

5. Serve & Enjoy: Let the wings rest for 5 minutes before serving. Toss them in your favorite wing sauce or enjoy them extra crispy as they are!

HELPFUL TIPS TO PERFECT THIS RECIPE

Use Aluminum-Free Baking Powder – Regular baking powder can have a metallic taste, so go for an aluminum-free version for the best results.
Don’t Skip Drying the Wings – Moisture is the biggest enemy of crispiness, so take your time drying the wings before seasoning them.
Space Them Out on the Rack – If wings are too close together, they’ll steam instead of crisp up. Give them breathing room!

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