Name: Crispy Baked Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 lbs chicken wings (split at joints, tips removed); 1 tbsp baking powder (not baking soda); 1 tsp salt; 1 tsp garlic powder; 1 tsp smoked paprika (or regular); ½ tsp black pepper; ½ tsp onion powder; Optional: pinch of cayenne pepper; ¼ cup honey; 2 tbsp soy sauce; 2 cloves garlic (minced); 1 tbsp butter; 1 tsp cornstarch + 1 tbsp water (optional for thickening)

Why You’ll Love This Recipe

There’s something so satisfying about biting into a perfectly crispy chicken wing. The outside is golden and crackly, while the inside stays tender and juicy. What makes this recipe special is that you get all that delicious texture and flavor—without needing to deep fry anything. These crispy baked chicken wings come out of the oven with the perfect crunch, making them great for game day, family dinners, or just a weekend treat.

The Secret to Crispy Wings Without Frying

The trick to getting wings crispy in the oven comes down to two things: baking powder and drying the wings thoroughly. Baking powder helps dry out the skin and promotes browning, while patting the wings dry with paper towels ensures you’re not baking with excess moisture. Add in a hot oven and a wire rack to let the air circulate, and you’re well on your way to crispy wing perfection.

Ingredients You’ll Need

To make these wings, you’ll need about 2 pounds of chicken wings, cut at the joints with the tips removed. The dry rub is simple: a little baking powder, garlic powder, onion powder, paprika, salt, pepper, and just a pinch of cayenne if you like a little heat. You can use smoked paprika for extra depth, or regular paprika for a milder flavor.

If you want to add a sauce, there’s a quick and easy honey garlic glaze included below that’s sweet, savory, and sticky—in all the best ways.

Step-by-Step Instructions

First, preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and set a wire rack on top. Grease the rack lightly to prevent sticking.

Next, dry the wings thoroughly using paper towels. This step is essential to getting the skin crispy. Then, in a large bowl, toss the wings with the baking powder and seasonings until evenly coated. Arrange them on the rack, skin side up, and bake for 45–50 minutes, flipping them halfway through. They’ll come out crispy and golden.

Optional Honey Garlic Sauce

If you’d like to add a flavorful glaze, this honey garlic sauce is super easy. In a small saucepan over medium heat, combine ¼ cup honey, 2 tablespoons soy sauce, 1 tablespoon butter, and 2 minced garlic cloves. Let it simmer for 3–4 minutes. If you prefer a thicker sauce, you can mix 1 teaspoon cornstarch with 1 tablespoon water, stir it in, and cook for another minute or two. Toss the wings in the warm sauce, or serve it on the side for dipping.

Tips for Success

Want even crispier wings? Let them sit uncovered in the refrigerator for a couple of hours or overnight before baking. This dries the skin further and helps create that irresistible crunch. Don’t skip the wire rack—it’s what lets the hot air circulate and crisps up every side of the wing. And if you have leftovers, reheat them in the oven or air fryer at 375°F to bring back the crispiness.

Serving Ideas

These wings are a hit at parties, family movie nights, or when you’re just craving something flavorful and fun. Pair them with carrot sticks, celery, and your favorite dipping sauce. They also make a great main dish served with coleslaw, cornbread, or oven fries.