Crispy Oven-Baked Chicken Wings (No Frying)

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

Crispy Oven-Baked Chicken Wings (No Frying)

These crispy oven-baked chicken wings are golden, well-seasoned, and cooked without frying. Simple prep, dependable results, and perfect for game day or an easy dinner at home.

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 tablespoon extra virgin olive oil
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ 1 teaspoon baking powder optional, for extra crisp skin

Instructions

Prep the oven and tray. Preheat the oven to 425°F/220°C (400°F convection/200°C fan). Set a wire rack over a large baking tray and lightly grease the rack.
Dry the wings. Pat the chicken wings very dry with paper towels. Removing surface moisture is essential for crisp skin.
Season the wings. Add the wings to a large bowl. Toss with extra virgin olive oil, salt, black pepper, and baking powder if using, until evenly coated.
Arrange for airflow. Place the wings skin-side up on the rack, leaving space between each piece so air can circulate.
Bake until crisp. Bake for 40–45 minutes, flipping the wings halfway through, until golden and crisp on the outside and fully cooked through.
Rest and serve. Let the wings rest for a few minutes before serving so the skin sets and stays crisp.

Notes

Dry Skin Matters: I always take an extra minute to dry the wings well; this makes a noticeable difference in crispness.

Rack vs Tray: Baking on a rack allows hot air to circulate and helps the fat render evenly.

Reheating: I reheat leftover wings in a hot oven for a few minutes to bring back the crisp texture.

Nutrition