So, you want that crispy-crunchy, finger-licking magic without standing over a pot of hot oil like a medieval blacksmith? Same. These Extra Crispy Baked Wings deliver everything you love about fried chicken wings — the golden crunch, the juicy inside, the “I-need-another-napkin” moment — minus the grease clouds and guilt.
I’ve made these wings more times than I care to admit, usually when friends “drop by” during game night and pretend they didn’t smell them baking from a block away. Let’s just say this recipe turns skeptics into believers — the oven can make wings so crispy they almost shatter.
Why These Extra Crispy Baked Wings Are the Real Deal
Here’s why this recipe rules your kitchen:
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Zero frying drama. No oil splatters, no clean-up nightmare.
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Crispier than your favorite takeout. The secret’s in the baking powder trick (we’ll talk about that soon).
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Juicy inside, shatter-crisp outside. That’s the golden ratio of wing perfection.
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Customizable flavor zone. BBQ? Buffalo? Honey garlic? Choose your fighter.
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Healthier indulgence. Because you deserve wings that taste deep-fried without the actual deep frying.
Seriously, once you try these, you’ll start judging restaurant wings like a self-proclaimed food critic. (“Hmm… could’ve used more crunch.”)
Ingredients You’ll Need
Ingredients You’ll NeedNothing fancy — just classic, simple stuff you probably already have.
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2 lbs chicken wings, split and tips removed
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1 tablespoon baking powder (not baking soda — we’re making wings, not science experiments)
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1 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon black pepper
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Optional: ½ teaspoon cayenne for a spicy kick
For the Sauce (Optional but Highly Recommended)
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½ cup melted butter
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½ cup hot sauce (Frank’s RedHot or your favorite)
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1 tablespoon honey or brown sugar for sweetness
Step-by-Step Instructions
Step 1: Pat Those Wings Dry
Grab paper towels and really dry those wings. The dryer the skin, the crispier the result. Moisture = steam = sadness.
Step 2: Coat Like a Pro
Mix baking powder, salt, garlic powder, paprika, and pepper in a big bowl. Toss the wings until they’re evenly coated. The baking powder raises the skin’s pH, helping it brown and crisp beautifully. (It’s science you can eat.)
Step 3: Line ’Em Up
Place the wings on a wire rack set over a baking sheet. Give them some space; crowding equals sogginess. You want each wing to bask in its personal oven glory.
Step 4: Bake Low, Then Bake High
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Bake at 250°F (120°C) for 30 minutes — this renders the fat slowly.
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Then crank the heat to 425°F (220°C) for another 40–45 minutes, flipping once halfway through.
You’ll hear that sizzle. That’s the sound of greatness.
Step 5: Sauce It or Leave It Naked
Once golden and crisp, toss your wings in sauce or keep them plain with a side of dip. They’re outrageously good either way.
Common Mistakes to Avoid
1. Using baking soda. Don’t. You’ll turn your wings into a chemistry project gone wrong.
2. Not drying the wings. Damp wings steam instead of crisp. Big mistake.
3. Skipping the rack. The rack lets hot air circulate underneath, giving that even crunch.
4. Sauce too soon. Tossing in sauce before baking ruins the crisp. Patience, friend.
5. Overcrowding the pan. Wings need breathing room — just like you after dinner.
Alternatives & Substitutions
No wire rack? Use parchment paper, flip halfway, and bake a few extra minutes.
No baking powder? You’ll still get decent crispness — just not legendary.
Gluten-free? Most baking powders are safe, but double-check your label.
Want more flavor? Add smoked paprika, chili powder, or lemon pepper.
IMO, a mix of garlic-parmesan sauce and honey-BBQ glaze turns these into the best of both worlds.
Helpful Tips
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Refrigerate the coated wings for an hour before baking for even better texture.
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Use convection mode if your oven has it — the airflow amps up crispiness.
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Flip only once. Too much flipping = lost coating.
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Line your pan with foil under the rack for effortless clean-up.
Expert Tips for the Best Results
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Double bake = double crisp. The two-stage temperature method is your golden ticket.
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Rest before saucing. Give wings 5 minutes after baking so the skin sets perfectly.
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Serve immediately. They lose crisp fast once covered. If you must wait, keep them on a wire rack at 200°F.
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Batch cooking? Reheat at 400°F for 10 minutes — they’ll revive beautifully.
Serving Suggestions
Serve these beauties as:
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Game-day appetizers (obviously).
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A party platter with buffalo, BBQ, and garlic-parm sides.
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A lazy dinner with fries and coleslaw.
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Or, for extra points, pair them with an icy beer or sparkling lemonade.
Pro move: sprinkle with chopped parsley or a dash of sea salt before serving for that restaurant-look flex.
Storage and Reheating Tips
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Fridge: Store leftovers in an airtight container up to 4 days.
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Freezer: Lay wings flat and freeze for up to 2 months.
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Reheat: Oven at 400°F for 10 minutes, or air fryer for 5–6 minutes — they’ll regain that crunch like magic.
Avoid microwaving unless you enjoy soggy regret.
Extra Crispy Baked Wings
Equipment
- Wire rack
- Baking sheet
- Mixing bowl
- Paper towels
- Oven
- Tongs
Ingredients
- 2 lbs chicken wings split, tips removed
- 1 tbsp baking powder not baking soda!
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- Optional: ½ tsp cayenne pepper for heat
- For the Sauce Optional
- ½ cup melted butter
- ½ cup hot sauce Frank’s RedHot or preferred brand
- 1 tbsp honey or brown sugar
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with foil and place a wire rack on top.
- Pat wings dry with paper towels — the drier, the crispier.
- Mix coating. In a large bowl, combine baking powder, salt, garlic powder, paprika, and pepper.
- Coat the wings evenly with the seasoning mixture.
- Arrange on rack. Spread wings out in a single layer, giving each some space.
- Bake low and slow at 250°F for 30 minutes to render the fat.
- Increase temperature to 425°F (220°C) and bake another 40–45 minutes, flipping halfway.
- Prepare sauce (optional): Mix butter, hot sauce, and honey until smooth.
- Toss baked wings in sauce just before serving or enjoy them plain with your favorite dip.
Notes
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 26g |
| Carbohydrates | 2g |
| Fat | 22g |
| Fiber | 0g |
| Sugar | 1g |
| Sodium | 480mg |
FAQs About Extra Crispy Baked Wings
1: Why baking powder and not flour?
Because baking powder draws out moisture and makes skin crisp. Flour just creates a coating — not the same thing.
2: Can I use an air fryer?
Absolutely. 400°F for 20 minutes, flip halfway. You’ll still get that glorious crunch.
3: Can I bake frozen wings?
Technically yes, but they’ll steam more than crisp. Always thaw for best texture.
4: What if I want them saucy?
Toss in warm sauce after baking. That way you keep the crisp and get the flavor hit.
5: Do I need oil?
Nope! The chicken’s natural fat does the job — it’s self-basting.
6: How do I make them spicy?
Add cayenne or toss in buffalo sauce post-bake. Or live dangerously and do both.
7: Can I use drumsticks or thighs instead?
Sure, but adjust cooking time — they’re meatier. About 10 minutes longer should do it.
Conclusion on Extra Crispy Baked Wings
And there you have it — Extra Crispy Baked Wings that could fool a fried-food fanatic. They’re crunchy on the outside, juicy on the inside, and totally guilt-free to eat on repeat. No deep fryer, no mess, just pure golden satisfaction from your oven.
So next time you’re tempted to order wings, don’t. Preheat that oven, grab some baking powder, and become the hero your snack table deserves.
Trust me — once you’ve tasted these, the takeout menu might just collect a little dust.
