These crispy baked chicken wings are our family’s absolute favorite, and here’s why: they’re oven-baked, SERIOUSLY crispy, saucy/dip worthy, AND easy to make. So fire up the oven before the next game, or even just for dinner!
What if I told you that you shouldn’t settle for rubbery skin or watered-down sauce? That you, from your own kitchen, could rediscover the potential hidden in the humble wing? And that you didn’t need a deep fryer to do it?
Why You’ll Love These Crispy Baked Chicken Wings
I’ve done the homework for you—in the form of countless hours of tasting, testing, and re-tasting. Poor me. Here’s what to expect from this recipe:
- The crispiest baked chicken wings you’ve ever had
- The juiciest chicken wings you’ve ever had
- A newfound respect for your oven
- A newfound respect for yourself
- A thick and complex sauce
- Instant wing snobbery
Oven Baked Chicken Wings Ingredients
For these oven baked chicken wings, you’ll only need five ingredients, plus salt and pepper. Here’s what to grab and some tips to keep in mind.
- The wings. Grab “party wings”, they’ve already been separated (the drumette from the flat, with the tip removed). I buy these in bulk at Costco. If you have whole wings, find the joints and divide the wings into pieces using a sharp knife (video tutorial).
- The coating. Salt and baking powder combine for ultra crisp skin. Pepper for a touch of flavor.
- The sauce. Butter, hot sauce, and honey or powdered erythritol (for keto wings). You can also skip the sweetener altogether.
What’s the best hot sauce for chicken wings?
My go-to is Frank’s Red Hot for a few reasons…
- It’s a thicker hot sauce (again, allowing the sauce to coat the wings).
- Amazing combination of flavors, including a strong vinegar flavor.
- Not crazy spicy! Or, you can buy the spicy kind if you prefer.
Can I Cook Frozen Chicken Wings?
Actually, yes! Our coating won’t stick to frozen chicken wings, however, you can bake frozen chicken wings in a single layer on a baking sheet for 45 minutes, flipping halfway through. They won’t be quite as crisp, but it’s a great option if that’s what you have.
How to Make Crispy Baked Chicken Wings
Making legit crispy chicken wings is easier than you’d think. Here’s my foolproof method:
Prep the wings by dabbing them dry with paper towels, then coating them in baking powder, salt, and pepper.
Place wings on an oven-safe rack nestled inside a rimmed baking sheet, and bake in the oven until the skin is crispy.
Make the sauce by whisking together the butter, hot sauce and honey.
Toss baked wings in sauce, then place on a platter and drizzle with any additional sauce.
What’s the secret to crispy chicken wings?
Two big takeaways from my journey to the bottom of the food internet: wings are actually better baked, and baking powder is your best friend. Here are a few other tips:
- Fully dry the skin of your chicken wings, this will allow the baking powder and salt to adhere properly to the surface.
- KEY INGREDIENT: Baking powder. Baking powder is a combination of baking soda and acid. When combined with salt, it dries out the skin of the wings, creating a deliciously crisp texture.
- No need to flip. We found that baked wings without a flip were crispier—this will better maintain the high oven heat, allowing the skin to dry out more quickly.
- The wire rack is key. This allows the warm oven air to fully circulate around the wings, again, getting them crispy.
Best Dipping Sauce For Serving Chicken Wings
Now, you have an incredibly difficult decision to make: will you dip your crispy baked chicken wings in ranch or blue cheese? Almost as heavily debated as crunchy vs. creamy peanut butter—this decision is on you, friend. Full transparency: I’m a ranch gal.
How To Store + Reheat Wings
Although these oven baked chicken wings are best served immediately, you can store and reheat them. Here’s how:
- Store any wing leftovers in the fridge in an airtight container.
- Reheat them in the oven at 400 F for 15-20 minutes, or until the wings are heated through. Be sure to toss in sauce (if you don’t have any left, make a 1/2 batch) before serving.
- Freeze: I don’t recommend freezing these oven baked chicken wings–their crisp won’t hold up in the freezer.
Are chicken wings healthy? Keto? Low Carb?
Now. Buffalo sauce is traditionally made with 1-2 tablespoons of honey. If you use 1 tablespoon and eat 1 serving of these wings, you’re consuming 4g carbs. If this is more than you’d like, here are your options:
- Skip the sweetener
- Use confectioners erythritol instead
- Use another keto chicken wings sauce…
What wing sauce is keto friendly? For an easy option use keto BBQ sauce, or follow my garlic parmesan wing recipe.
More Chicken Wing Recipes
Crispy Baked Chicken WingsPrint Recipe Pin Recipe
- 3 Pounds Chicken Wings drumettes and flats separated, tips removed (Note 1)
- 1 1/2 Tablespoons Baking Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper freshly ground
- 2 Tablespoons Unsalted Butter melted
- 1/4 Cup Frank's Red Hot (Note 2)
- 1-2 Tablespoons Confectioners Swerve/Lakanto or honey (Note 3)
- Ranch Dressing
- Blue Cheese Dressing
- Prep. Preheat oven the 425 F and place an oven-safe wire rack inside a rimmed baking sheet. Dry wings (3 pounds) by wrapping them in paper towels – you want their surface to be completely dry (this is key in getting them crispy!).
- Combine. In a small bowl, combine baking powder (1 1/2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon). Place wings in a large bowl and sprinkle half the baking powder combo over the top. Toss a few times, then sprinkle the other half of the baking powder. Toss until the wings are fully coated.
- Bake. Spread wings onto the prepared baking sheet in a single layer. Bake in preheated oven for 45-50 minutes.
- Sauce + Serve. Combine sauce ingredients in a medium bowl and set aside. Taste, and adjust to your liking. Remove wings from the oven and brush them with the sauce. Serve warm (Note 4), and enjoy!
Fans Also Made These Low Carb Recipes:
- Dividing the wings. Don’t want to bother slicing the wings? Purchase “party wings” (I do this in bulk at Costco). If that’s not an option, divide the flats and drumettes by slicing at the joint. Use the same technique for removing the tip.
- Hot sauce. Frank’s Red Hot is my preferred hot sauce, as it isn’t too hot, has great flavor, and is thicker than most hot sauces, which allows it to coat the wings well.
- Sweetener. Opt for confectioners erythritol, or skip the sweetener altogether.
- Reheating. Reheat your leftovers in the oven, although these are best served immediately.