Crispy Baked Chicken Wings Recipe

Ingredients

• 1.36–1.81 kg (3–4 lb)chicken wings, cut into drumettes, flats and wing tips
• 22.5 ml (1½ tbsp)aluminium-free baking powder
• 2.5 ml (½ tsp)ground black pepper
• 5 ml (1 tsp)fine sea salt
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)paprika
• 120 ml (½ cup)hot sauce, for optional buffalo sauce
• 45 ml (3 tbsp)butter, melted, for optional buffalo sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F) with a rack in the centre. Line a rimmed baking tray with parchment paper or foil to catch drips.

2. 2

   Dry the wings

   Pat the chicken wings thoroughly dry with kitchen paper; removing surface moisture helps the skin crisp. Put them in a large mixing bowl.

3. 3

   Mix the seasoning

   In a small bowl, stir together the aluminium-free baking powder, black pepper, sea salt, garlic powder, onion powder and paprika.

4. 4

   Coat the wings

   Sprinkle the seasoning mixture over the wings and toss until evenly coated. Arrange them skin-side up in a single layer on the prepared tray.

5. 5

   Bake until crisp

   Bake at 220°C (425°F) for 45–60 minutes in total, turning the wings every 15–20 minutes so they brown on both sides. They are ready when golden brown and crisp.

6. 6

   Serve straight away

   Take the wings out of the oven and serve immediately. For an optional buffalo version, mix 120 ml (½ cup) hot sauce with 45 ml (3 tbsp) melted butter and toss with the wings.

What are crispy baked chicken wings?

Chicken wings are a familiar American appetiser, often served with a dipping sauce or tossed in Buffalo-style sauce. This oven-baked version skips deep-frying but aims for a similarly crisp skin.

The method relies on thoroughly drying the wings and coating them with baking powder and spices. A hot oven and space between the pieces help the skin brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 34g protein, 1g carbs, 32g fat.

Most of the protein comes from the chicken, while its skin supplies much of the fat and saturated fat. The baking powder and spices contribute very little carbohydrate; the optional butter-based Buffalo sauce would add more fat. Balance a serving with salad or vegetable sticks, and include a carbohydrate-rich side if you want a fuller meal.

Why use baking powder?

Baking powder: its dry coating helps the skin crisp as the wings roast. Use aluminium-free baking powder as specified, and take care not to substitute baking soda, which is a different ingredient.

Get the wings ready

Dry thoroughly: blot every surface with kitchen paper before adding the seasoning. Damp skin can slow browning and leave the finished wings less crisp.

Keep a single layer: arrange the wings with some space around them on the tray. If they are crowded, cook them on two trays rather than piling them together.

How to judge doneness

Colour and texture: look for golden-brown skin that feels crisp, checking the wings as they approach the end of the baking time. The recipe gives a 45–60 minute range, so allow for variation in wing size and oven performance.

Turn regularly: flipping every 15–20 minutes helps the wings brown on both sides. Return them skin-side up for the final stretch if you want the top skin to stay especially crisp.

Seasoning and serving

Spice blend: garlic, onion and paprika add savoury warmth, while black pepper and sea salt round out the flavour. Mix them evenly with the baking powder before coating the wings.

Buffalo finish: hot sauce and melted butter make an optional tangy, rich coating. Toss the wings just before serving so the sauce does not soften the crisp skin while they wait.

When to make them

The wings need 45–60 minutes in the oven, in addition to the short preparation. Since they are best served immediately, time the baking so they come out close to when you plan to eat.

Serve them as a snack or appetiser, or make them part of a meal with crunchy vegetable sticks and a fresh salad. A simple dip can be served alongside rather than coating every wing.

Recipe notes & tips

• Pat the wings dry just before seasoning for the best chance of crisp skin.
• Use a rimmed tray so rendered juices stay contained.
• Keep the wings in a single layer and avoid overlapping them.
• Turn the wings every 15–20 minutes as they bake.
• Mix the optional hot sauce and melted butter together before tossing with the cooked wings.

Variations

• Buffalo style: Toss the baked wings with the optional hot sauce and melted butter just before serving.
• More paprika: Increase the paprika slightly for a warmer, deeper spice note.
• Peppery finish: Add extra black pepper to the seasoning mix for a sharper bite.
• Sauce on the side: Leave the wings plain and serve a dip separately to keep their coating crisp.
• Milder batch: Set aside some plain wings before tossing the rest in Buffalo sauce.

Common mistakes to avoid

• Leaving the skin damp: Pat the wings thoroughly dry before seasoning to help them crisp.
• Using baking soda: Choose aluminium-free baking powder as listed; baking soda is not an equivalent swap.
• Crowding the tray: Arrange the wings in one layer, using another tray if needed.
• Skipping the turns: Flip the wings every 15–20 minutes so both sides brown.
• Saucing too early: Toss with Buffalo sauce just before serving so the skin has less time to soften.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat on a tray in a hot oven until heated through and crisp again; sauced wings may not regain quite the same crispness.

Frequently asked questions