Crispy Oven-Baked Chicken Wings

Crispy baked chicken wings on a plate with a bowl of creamy herb dipping sauce

These crispy oven-baked chicken wings have golden skin and juicy meat without deep frying. Baking powder, thorough drying, and rack airflow create the crisp finish.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 40

Total Time 50

Ingredients

▢ 900 g chicken wings, split, tips removed
▢ 1½ tablespoons extra virgin olive oil
▢ 1 teaspoon salt
▢ ½ teaspoon ground black pepper
▢ 1 teaspoon baking powder optional, for extra crisp skin

Instructions

Preheat an oven to 200 °C. Set a wire rack over a large baking sheet and lightly grease the rack.
Pat 900 g chicken wings, split, tips removed , very dry with paper towels, removing as much surface moisture as possible.
Place the wings in a large bowl. Add 1½ tablespoons extra virgin olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, and 1 teaspoon baking powder. Toss until evenly coated.
Arrange the wings skin-side up on the rack in a single layer. Leave space between each piece so the hot air can circulate.
Bake the crispy oven-baked chicken wings for 40 minutes, flipping halfway through, until golden and crisp. Confirm the thickest part reaches 74 °C.
Remove the wings from the oven and let them rest briefly before serving.

Notes

Baking powder, not baking soda: Use baking powder because baking soda can give the wings an unpleasant taste.

Remove surface moisture: Thorough drying limits steam and helps the skin become crisp rather than soft.

Leave room for airflow: A rack and space between the pieces allow heat to circulate around the wings.

Verify doneness: Check that the thickest part of the wings reaches 165°F (74°C) before serving.

Nutrition