When I say these are crispy baked chicken wings, I mean it! You'd never guess they weren't deep fried. Tossed in a flavorful dry rub and baked at a high temperature, these wings come out with a perfectly crispy exterior and juicy, tender meat that falls right off the bone.
Don't get me wrong, I love grilled chicken wings but cooking chicken wings in the oven creates ridiculously flavorful, tender and juicy chicken with incredibly crispy skin. These crispy baked chicken wings really defy all laws-chicken wings that taste like they've been fried, but haven't. I'm not exaggerating when I say these are REAL GOOD. Just look at all the 5-star reviews!
If you love buffalo-style, try my boneless buffalo wings next!
A reader, Ben, commented: "These are amazing wings--the type I have been trying to produce for years!! We served these at a small gathering and the guests could not stop talking about how good they were. ★★★★★"
Another reader, Mike, commented: "My new favorite chicken wing recipe. The wings came out extra crispy and very flavorful. I added a little chipotle chili powder for a little extra kick but used the recipe as written. Awesome. ★★★★★"
Another reader, Denise, commented: "This is the only way I will make my chicken wings from now on! Excellent! ★★★★★"
You'll Love These Wings
- Minimal effort recipe-let the oven do most of the work!
- Insanely crispy, you'd think that they were fried!
- An incredibly flavorful dry rub using pantry staple spices
- A base recipe-this flavor combination pairs well with any sauce
- Perfect for game day or party paired with crispy baked fries, baked beans or macaroni and cheese!
Grab These Ingredients
- Chicken Wings: This recipe calls for pre-cut wings, about 2 pounds total. You can use any cut of chicken such as drumsticks or thighs - if it's more than 2 pounds of chicken, you may need to double the recipe.
- Baking Powder: Or cornstarch. Both bull the moisture out from the skin as it bakes.
- Salt & Pepper: Essential for flavor.
- Spices: You need the basics like rosemary, dried oregano, onion powder and garlic powder. This combination of spices not only compliment the chicken perfectly.
In Photos: How To Make Baked Chicken Wings
Step 1: Toss together the spices for the dry rub in a small bowl.
Step 2: Set the chicken wings on a baking sheet lined with paper towels and pat dry.
Step 3: Add the chicken wings to a bowl with the dry rub.
Step 4: Toss together until the chicken wings are coated evenly.
Step 5: Arrange the chicken wings on a baking sheet, giving them enough room.
Step 6: Bake for 1 hour, flipping every 20 minutes. Then increase the temperature for 5 minutes to finish them off.
Tips & Tricks
- Dry those wings! It's extremely important to dry the chicken wings extremely well-when you think you're done, keep going. Lay the chicken wings on a baking sheet or cutting board lined with paper towels or a clean dish cloth, blotting and drying each one. Then, line a large bowl with paper towels and sit them in there for a few minutes, moving them around a bit. Remember, dry skin = crispy baked chicken wings.
- Use baking powder. I know, it seems weird but the baking powder plays a very important job in this recipe, pulling the moisture away from the skin as it bakes.
- Don't bake on a rack. Some recipes recommend sitting a rack in the baking sheets to allow air to flow under the chicken wings. While that works.. we want the chicken to sit in the juices they release from the skin. Because we are flipping the chicken, all sides get equally crispy.
- Give the wings room. When you place the chicken on the baking sheet, give them some room to "breathe". Putting them too close together will make them steam which will prevent them from getting crispy. Believe me, I've done it - still good, but not as crispy.
FAQ
You can use either, but I prefer to use baking powder as it produces a crispier chicken wing when baked in the oven. We're not using much, just 2 teaspoons for 2 pounds of chicken wings.
You can bake the wings at either temperature. The higher the temperature typically the less time it takes. However, if you're looking for crispy chicken wings, I recommend baking at 425°F for 1 hour, flipping every 20 minutes and finishing them off at 450°F for 5 minutes.
The best way to get crispy wings is to use baking powder, drying the chicken wings extremely well and baking them at a very high temperature.
It could be a few things: didn't use baking powder, the chicken wings are too close together on the baking sheet causing them to steam, or the temperature isn't high enough.
There's a few secrets, but the first secret is baking powder. The baking powder plays a very important job-pulling the moisture away from the skin as it bakes. The second secret is drying the chicken wings extremely well.
The safe-to-eat temperature for all chicken is an internal temperature of 165°F. However, many chicken wing recipes go above that to produce a tender, melt-in-your-mouth meat texture.
Extra Crispy Baked Chicken Wings
Description
Ingredients
Wings
- 2 pounds chicken wings
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon white pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons baking powder
Homemade Ranch Dressing
- ⅓ cup Greek yogurt
- ¼ cup mayonnaise
- 1 Tablespoon sour cream
- 3-4 Tablespoons buttermilk
- 1 Tablespoon fresh dill
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon fresh squeezed lemon juice
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- Combine the salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, rosemary and baking powder in a small bowl.
- Pat the chicken wings dry with paper towels - it's important to dry them extremely well. Place the wings in a large mixing bowl. Sprinkle the spice mixture over the wings, tossing to evenly coat. Arrange the wings onto the prepared baking sheet.
- Bake for 1 hour at 425°F, flipping every 20 minutes. Then, keeping the chicken wings in the oven, increase the temperature to 450°F and bake for an additional 5 minutes, flipping halfway through until the wings are crispy and browned. Remove from the oven and let cool for 5 minutes.
- While the wings bake, make the ranch dressing. Whisk or blend together the ingredients for the dressing starting with 3 Tablespoons of buttermilk. Check the consistency - if it's too thick for your liking, add the additional 1 Tablespoon of buttermilk. Cover and place in the refrigerator until ready to use.
- Serve the wings with ranch dressing, celery and carrots.
Video
Notes
- Make Ahead & Freezing Instructions: You can marinate the chicken wings up to 3 days in advance and store in the refrigerator. Marinated chicken wings freeze well for for up to 3 months. The ranch can be made up to 1 week in advance.
- Chicken: This recipe calls for pre-cut chicken wings. You can use any cut of chicken such as drumsticks or thighs - if it's more than 2 pounds of chicken, you may need to double the recipe.
- Buttermilk: If you don't have buttermilk you can make your own by placing 4 Tablespoons of milk in a small bowl with 1 teaspoon lemon juice. Give it a stir and let sit for 5 minutes before using. You can also use milk in place of buttermilk.
- Greek Yogurt: Any fat % of Greek yogurt works, just make sure it's plain.
- Dill: If using dried dill, reduce the amount to 1 teaspoon.
- Rosemary: If using dried rosemary, reduce the amount to 1 teaspoon.
Linda Curtis says
This was the best wing recipe I've ever made. Even my husband loved it and he was skeptical since it wasn't grilled and smothered in bbq sauce.
Christina says
I'm so glad that you both loved this recipe! It's a favorite in our house!
Linda O’Connor says
I cut the wings the night before dried, tossed with a little corn starch and set on a cookie sheet with rack overnight uncovered in the fridge. Followed the recipe for the rub ‘cept doubled it and added 1/4 cayenne. Cooked per recipe along with melted butter for the last 5 minutes. Delicious!
Christina says
Linda, I'm so glad that you loved these! Thank you for leaving a review.
Jo Martin says
Loved this Crispy recipe. Added some ancho chile seasoning for a little zip. I only had dried rosemary....I probably won't add it next time or the fresh....reminded me too much of chicken pin feathers left in.
Judy says
Excellent recipe. My family loved the crispy skin. I had to double the recipe to adequately cover the chicken.
Stephanie Yeager says
I will never deep fry a wing ever again! I'm currently making these for the second time for my family. I only use the salt and pepper and backing powder though because we like to cpat them in different sauces...I aim to try some very soon with all the spices.
Mike says
My new favorite chicken wing recipe. The wings came out extra crispy and very flavorful. I added a little chipotle chili powder for a little extra kick but used the recipe as written. Awesome.
Christina says
Mike, Thank you for taking the time to leave a review. I'm so glad that you loved this recipe! I'll have the try the chipotle chili powder the next time– it sounds delish!
Audra says
Great wings! Family loved them. I did add a little cayenne to give some heat but otherwise stuck with the recipe exactly. 👩🍳 😘
Christina says
So happy the family loved them Audra! Thank you for leaving a review!
Jen says
I made these last weekend for a small get together and it they did not disappoint! My husband loved it and was surprised when I told him that they were baked. I'm making them again this weekend!
Christina says
Thanks for taking the time to leave a review, Jen. I'm glad everyone loved the wings!
Melissa says
Whoa, seriously the best chicken wings. These actually get crispy and is now a go to recipe for us!
Christina says
I'm so glad that you loved the chicken wings Melissa! Thank you for taking the time to leave a review!
Ben says
I have tried many wing recipes online and this is the best out there. I even have made these on the grill too. Thank you for the recipe.
Ben says
These were insane and I’m still amazed that they aren’t fried!
Christina says
Thank you for leaving a review, Ben! I'm so glad you loved these!
Moneytrain2790 says
Wings were done on the gas grill for about 45 minutes. Delicious. I would use less salt next time and maybe a change to rosemary or parsley instead of the rosemary. Going to try in the air fryer as well. Otherwise recipe well done and very pleased.
Baseballmom says
These were INCREDIBLE. My new favorite way to make wings!! Literally cannot believe these are not fried. Thank you for this.
Christina says
Thank you for the review! I'm so happy to hear that you loved these!
Idena Brogdon says
Haven't tried recipe yet, can wings be airfried rather than baked?
Christina says
Absolutely! When I put them in the air fryer I normally do 400ºF for about 25-30 minutes (this will depend on how many are in the air fryer/how much room they have– it will be longer the more you put in there), flipping a few times during. Just keep an eye on them and add additional time for extra crispiness. Let me know how they turn out!
Ben says
These are amazing wings--the type I have been trying to produce for years!! We served these at a small gathering and the guests could not stop talking about how good they were. I made a small modification to the recipe by adding 1/4 teaspoon of cayenne, which gave them a slight kick. Fortunately, I also doubled the recipe.
Christina says
Ben, thank you for the 5-star review! I'm so glad that you and your guests loved these wings. I'll have to add some cayenne next time as well!
Ashley says
Very good!!! This will be my recipe I make all the time now for wings!
Amanda Mylum Lawler says
Great flavor! Great crispiness (the baking powder is key)! And cranking the oven up for the last 5 minutes was a GREAT TIP! Thanks, Christina! Our wings were delicious!
Christina says
So glad you (and Paul) loved these, Amanda! Thanks for leaving a review!
Mary says
Loved the flavor and they came out nice and crisp. Will be making these again!
Christina says
Mary, thank you for leaving a review! I'm so happy that you loved these!
Jojo says
Wow, amazing!!! I can’t believe these aren’t fried. My new chicken wing recipe. Thank you Christina for it!
Christina says
So glad that you loved these Jojo! Thank you for leaving a review!
Sarah says
So good. Thank you for this. I made it for my son’s graduation party (made 4 batches) and everyone loved them.
Christina says
Hi Sarah. I'm so glad to hear that these were a hit (and that you made enough!) Thank you for leaving a review.
Rachael H says
Wonderful, these are now my favorite way to make wings.
Gabby says
Good & crispy. Loved that I didn’t have to fry the wings! I felt it had way too much salt. I’m going to cut that in half. My wings were rather dry. I know ovens can vary. Will make them again.
Christina says
Thanks for the review, Gabby! The salt is definitely a rule of thumb, not a hard measurement as everyone's salt preference differs. I'm glad that you'll be making these again!
Brianna says
Love this recipe! Is it okay to do 2 baking sheets in one oven? Will it come out just as crispy?
Christina says
Hi Brianna, You absolutely can! Just make sure you rotate the pans 2-3 times during the baking process.
Diane says
Can these be baked ahead of time then reheated and still be crispy?
Christina says
Absolutely! I normally reheat in the air fryer or in the oven at 350, flipping halfway through until warmed through.
Melissa says
They taste great! Nice and crispy. But mine stuck to the parchment paper. What can I do to keep that from happening? I thought the parchment paper would keep them from sticking?
Christina says
Melissa, What type of parchment paper were you using? I've tried a variety of brands and didn't have that issue. In the future, you can use a silicone baking mat or just give the parchment paper a light spray with non-stick cooking spray.
Elaine ayala says
The wings were terrific. I will be making this more often thanks
Christina says
Elaine, I'm so happy that you enjoyed these! Thank you for leaving a review!
Patricia Dittmer says
I made this and my husband and I love them and he is a picky eater thanks for a great recipe
Christina says
Patricia, I'm so glad that he loved them! It's always nice to have a recipe in your back pocket now for a picky eater!
Marion says
Absolutely fantastic! Very crispy and tasty without any sauce whatsoever, and simple to make!
Cara says
SO CRISPY
Cathy says
I made these for our grandchildren and they devoured every single one. Delish!
Christina says
I'm so happy that your grandchildren loved them! Thank you for leaving a review!
Angela says
These were great and really were crispy. Husband told me to add this to "the list" of our regular meals. I used dried rosemary because that's what I had on hand, but will try fresh next time!
Inigo Montoya says
This recipe was absolutely fabulous! Was going to make something completely different, but I ended up missing one ingredient for it, whereas I already had everything for this recipe. Will definitely make this in the future!
Christina says
Inigo, I'm so happy that you loved this recipe! Thank you for the review!
Mary says
These were delicious!! I doubled the recipe and made about 40 wings for the guys here. They loved them 😀
Denise says
This is the only way I will make my chicken wings from now on! Excellent! 😋
Rebecca says
Very good. I will be adding more heat to the spices next time
Em says
Huge hit and so easy! I don't know if I've had such crispy wings!
Christina says
Hi Em, So glad that you loved these!
Beth says
I made these today. The last 10 minutes I brushed buffalo sauce on them. Still came out crispy. I will always make them this way. Great recipe.
Jess says
Our turned out great. Wil be our go to recipe!
Diane says
Came out great! Came out great! Came out great!
Aliah says
Just made these and they might be the best wings we’ve ever had!! They are so flavorful and crispy!
I read the other comments and doubled the dry rub ingredients. I only needed to bake them for 50min at 425F for our oven.
We will be making them again!!! Thank you!!!
Sheila Jones says
This recipe NAILED it!! Perfect wings! I couldn't cook mine quite as long as called for at the end, even though I did crank up my oven for the extra crispiness at the end! My husband doesn't like lots of sauce so he APPROVED HIGHLY!
Mary says
I made these for the Super Bowl and they turned out great. I will definitely be making them again. Moist on the inside and crispy on the outside.
Darci Nelson says
Oh my goodness! These were the most amazing, delicious wings that we ever had!
Way better than deep-fried!
My husband couldn’t stop eating them!
This will be our go to wing recipe from now on.
I was slightly cautious with the pepper only because my husband is sensitive to spice, but the taste was fantastic.
Rinsed and cleaned the wings last night and put them in a small colanderinside a pan to let them drain overnight in the fridge.
This morning, I took them out and laid them on top of single layer paper towels in a 9 x 13 glass pan. I ended up with three layers of wings. I then took another empty 9 x 13 glass pan and set it on top of the wings so that the weight would push whatever liquid was remaining out. I also leaned on it a couple times just to give it some extra pressure.. The wings came out nice and dry. Since I had about 3 1/2 pounds of wings, I doubled the spices and baking powder.
Missy says
First time I’ve ever made wings. My family loved them! A definite hit!
alissa says
Yes, the best i've ever made!
Lanie says
Came out great! made then for the eagles!
EB says
These were freaking amazing. They remind me of a restaurant my family used to go to every summer in Pennsylvania where I'd get their smoked wings - these tasted exactly like those and I will definitely be making these again. And yes, they were actually super crispy!
Casey says
These are hands down the best wings I’ve ever tried !!! I’ve made them 10+ times already. It’s the number one requested dinner from my partner lol
Some things I modify. I set the wings out to come to room temp, I swear it helps get them drier. I use just a little more baking powder than recipe calls for. I also use tin foil with a light spray of cooking spray, I find they stick less than parchment for me personally.
I seriously added this to my hand written recipe book they are that good!
Chelsea says
These are hands down the best wings I’ve ever tried !!! I’ve made them 10+ times already. Some things I modify. I set the wings out to come to room temp, I swear it helps get them drier. I use just a little more baking powder than recipe calls for. Also I use tin foil sprayed with cooking spray instead of parchment, they stick less for me personally. I seriously added this to my hand written recipe book they are so good!
Hannah says
Came out great! My new go to wing recipe.
Olivia Pecharka says
These turned out perfect! Super easy to make as well. I kept the dry rub amounts the same even though I only had a little over a pound of wings and it turned out great! Will definitely be making again!
Pamela says
These was awesome and very crispy ♥️♥️♥️
Kaleigh says
My goodness these are good! Found them on Pinterest and I’ll never make wings any other way!
Christina says
Kaleigh, I'm so glad that you loved these! This is what I love to hear!
Lauren says
I added a lot more seasoning, but this method is the ONLY one I’ve ever made myself and actually enjoyed!! Will make this way every time.
Christina says
Hi Lauren, I'm so glad that you loved these! Thank you for leaving a review!
Cindy Carrigan says
Can't wait to try this recipe. Question: Marinated chicken wings freeze well for for up to 3 months." Is this marinated and uncooked in the freezer to be cooked later? Or do you bake them and freeze and re-heat later? Thank you.
Cindy says
These wings were AMAZING!!! It’s been a long time since I tried making wings because they were always dry or undercooked. This recipe is easy and the meat literally fell off the bones. Thank you for sharing. I will definitely be making this again.
Christina says
Hi Cindy, I'm so glad that you loved these! Thank you for leaving a review!
Joanne Siemens says
I made these tonight for a group while watching hockey, the best wings I have ever made! Everyone agreed!
Gina Sherman says
This recipe is so good I am now the go to for wings at every family party.
Lizz says
My picky husband said these were 10/10. Thank you!
Christina says
Oh that's wonderful! Thank you for leaving a review!
rita says
actually the best wings that ive ever had. these will be my go to for all parties. thank you!
Christina says
So glad to hear that you love these, Rita!
Patti Woods says
Best recipe hands down. I loved it so much i have made it 5 times already!
Bob says
I make these all the time now!
Jill Hrabosky says
These wings are fantastic. I've made several different recipes but these are definitely the best. Crispy and flavorful! Thank you!
Christina says
Hi Jill! I'm so glad that you love these! I agree that they are the best 😉 I hope you enjoy more of my recipes. Thank you for leaving a review!
Nicole says
My new go to way of making wings at home. This is my second time using the recipe. Best by far crispy, flavorful, and good to add sauce to as well.
Christina says
Hi Nicole! Thank you so much for leaving a review for other readers—I'm so happy that you love this recipe!
Kara says
Can you bake these from frozen? Or so they really need to be thawed when you begin for the crispy factor?
Christina says
Hi Kara, I don't recommend baking from frozen as they will release too much moisture.
Stephanie Yeager says
I will never deep fry a wing ever again! I'm currently making these for the second time for my family. I only use the salt and pepper and backing powder though because we like to cpat them in different sauces...I aim to try some very soon with all the spices.
Christina says
That's wonderful! I'm so glad that you love this recipe and thank you for leaving a review!
Mary Sanderson says
Best wings ever! My granddaughter said GiGi these wings are better than any wing place. Success! Thank you!
Christina says
So wonderful to hear this, Mary! Thank you for leaving a review!
Deanna says
Absolutely excellent wings!!!! So happy that I finally have a good recipe that my husband REALLY likes. Thank you
Jackie says
Can I adjust the recipe for a party. Having about 30-40 people
Wendy says
I've made these wings 3x & they've been a hit everytime. I leave out the rosemary & eyeball the spices but they come out so crispy just how I like them. I serve them with Cattlemans Carolina Tangy Gold bbq sauce & medium wing sauce on the side. The baking powder makes a difference & I like how they're not fried and greasy like the restaurants. Good recipe.
Tanya says
Perfect. Thank you. My whole family loved them! Will make again!
Lea says
Although I love deep fried foods, especially wings, I can't stand the clean-up! These wings are the perfect answer! Crispy and well-seasoned, even my wing-loving spouse requests these wings on football Sundays, or any appetizer occasion. After educating myself on the power, and chemical reaction of baking powder in this application, and choosing what i hoped would be the compromise between his spicy wings and my savory wings, this recipe was a perfect balance for us. Thanks for publishing this amazing recipe!
Leanne Eastlund says
These wings were so good. The flavor was awesome. I used foil on my pan and next time I would spray it with oil. They stuck pretty bad to the foil. Or I would do the parchment as you did.