Extra Crispy Baked Wings
These Extra Crispy Baked Wings are the perfect mix of golden crunch and juicy meat — all from your oven, no fryer needed. They’re easy, flavorful, and guaranteed to satisfy any wing craving. Simple ingredients, zero mess, maximum crisp.
Servings: 4
Calories: 320kcal
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
Always use baking powder, not soda — it’s the key to crispiness.
For extra crunch, refrigerate coated wings for 1 hour before baking.
Want variety? Try garlic parmesan, BBQ, or lemon pepper seasoning.
Avoid microwaving leftovers; reheat in oven or air fryer for best results.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 26g |
| Carbohydrates | 2g |
| Fat | 22g |
| Fiber | 0g |
| Sugar | 1g |
| Sodium | 480mg |