Recipe

Crispy Baked Chicken Wings

Oven-baked wings with shatter-crisp skin, juicy meat, and a sticky, buttery hot-honey glaze you can toss on or dip into. No deep fryer, no sadness.

By Matt Campbell

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4.8

A tray of golden brown crispy baked chicken wings on a wire rack with a small bowl of glossy hot honey sauce beside them

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Wings at home should feel a little bit like cheating. You want that crackly skin, the juicy pull-off-the-bone bite, and the kind of seasoning that makes you stand at the counter for “just one more” until the plate is mysteriously empty.

This recipe gets you there in the oven with one not-so-secret trick: baking powder. Not baking soda, not vibes. Baking powder helps the skin dehydrate and brown better (thank you, surface chemistry) so it crisps like it has a deep-fryer sponsor. Pair that with a wire rack (airflow is the whole plot) and a two-temperature bake, and you are in business.

I’m giving you a simple dry rub plus an optional hot-honey butter toss that is equal parts sweet, spicy, and dangerously glossy. Sauce them, dip them, or go half-and-half so everyone in your house stops negotiating like tiny lawyers.

Why It Works

Real crisp without frying: Baking powder + a wire rack dries and blisters the skin so it bakes up crunchy.
Juicy inside: Starting hotter renders fat, then finishing at a slightly lower temp cooks through without drying out.
Flexible flavor: Keep them dry-rubbed, toss in hot-honey, or swap in buffalo, BBQ, or garlic parmesan with zero drama.
Weeknight friendly: Hands-on time is low. Your oven does the heavy lifting while you “clean” (eat pickles and stare into the fridge).

Storage Tips

How to Store and Reheat Wings

Fridge: Cool wings completely, then store in an airtight container for up to 4 days. If you can, place parchment between layers.
Freeze: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.

Best Reheating Method

Oven: Bake at 425°F on a wire rack for 10 to 15 minutes (a little longer if frozen) until hot and re-crisped.
Air fryer: 375°F for 6 to 9 minutes, shaking once, until sizzling.
Microwave: It will warm them, yes. It will also soften the skin, also yes. If you must, microwave briefly, then crisp in a hot oven for 5 minutes.

Pro move: Store sauce separately when possible. Toss right before serving for maximum crunch.

Common Questions

Do I have to use baking powder?

For truly crispy baked wings, yes. Baking powder helps dry the skin and boosts browning by nudging the surface pH in the right direction. Use aluminum-free baking powder if you are sensitive to metallic flavors, and stick to the amount listed so it does not taste bitter.

Can I use baking soda instead?

I do not recommend it here. Baking soda is stronger and can leave an off taste if the ratio is not exact. Baking powder is more forgiving and reliable for wings.

How do I know the wings are done?

Look for deep golden skin and an internal temperature of 165°F in the thickest part. That is the safety baseline. Many people (me included) prefer wings closer to 175°F to 185°F because more fat renders and the texture gets extra tender, but it is a preference, not a requirement.

Why a wire rack?

Airflow. If the wings sit directly on a pan, the underside steams in its own juices and fat. A rack lets hot air circulate so the whole wing crisps.

My wings are not crispy. What went wrong?

They were not dry enough. Pat them very dry, or let them air-dry uncovered in the fridge for 8 to 24 hours on a rack set over a sheet pan.
The wings were crowded. Give them space so heat can circulate.
Your oven runs cool or hot. Use an oven thermometer if you suspect temperature issues.
No rack. You can still bake on parchment, but expect less crunch.
Too much baking powder. The amount in this recipe (2 tsp for 2 lb) is intentional. More can taste bitter.

Can I make these gluten-free?

Yes. Most baking powder is gluten-free, but check the label for ingredients and cross-contamination notes. All other ingredients here are naturally gluten-free.

Do I need to cut whole wings?

If you bought whole wings, you can separate them into drumettes and flats and remove the tips (save tips for stock). Or buy “party wings” and skip the cutting entirely.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Wire rack that fits inside the sheet pan
Paper towels
Large mixing bowl
Small saucepan (for hot-honey butter, optional)
Instant-read thermometer (recommended)
Tongs

The first time I tried to bake wings at home, I ended up with something I can only describe as “chicken in a sweater.” Edible, yes. Crispy, absolutely not. Then I learned the two rules of wing success: dry them like you mean it, and give them airflow like they are tiny poultry celebrities on a red carpet. Now I make these when I want party food without party effort. They are also my favorite midnight leftover makeover. Cold wing becomes reheated wing, and suddenly I am standing over the sink like a raccoon with standards.