Crispy Baked Chicken Wings

updated Feb 8, 2024
Crispy Baked Chicken Wings Recipe

This crispy baked chicken wings recipe is packed with flavor and easy to put together.

Serves6 to 8

Prep10 minutes to 15 minutes

Cook1 hour

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Baked chicken wings on a white plate with a blue and white striped napkin behind the plate
Credit: Kelli Foster

I’ve never really met a chicken wing that I didn’t like. No matter the type, though, crispy skin is a must.

Getting the skin nicely browned and blistered isn’t difficult at all. It just requires a little time and a staple pantry item: baking powder. Baking powder is the secret ingredient that makes the best crispy chicken wings for your next game day party or weeknight dinner. We bake them in the oven here, but you can also cook the chicken wings in your air fryer. Here’s how to make them.

Keys to the Crispiest Baked Chicken Wings

  • Baking powder: The key to the crispiest baked chicken wings is baking powder (not to be confused with baking soda!). The baking powder helps raise the pH level of the chicken skin, creating tiny air bubbles on the surface which become crispy when cooked at a higher oven temperature of 425℉.
  • Use wire racks: Baking the chicken wings on wire racks in large rimmed baking sheets provides enough airflow to dry out the skin, which helps the chicken wings crisp up on all sides.
  • Higher oven temperature: For the crispiest wings, we like to bake them at a higher oven temperature of 425℉.

Chicken Wing Seasonings

It’s tough deciding on a spice blend for your dry rub. I chose lemon pepper for this recipe, but I like to switch it up quite often. Here are some other seasonings that you can use for chicken wings:

Credit: Kelli Foster

How to Make Crispy Baked Chicken Wings

  • Arrange 2 oven racks to divide the oven into thirds. You’ll need two oven racks to fit two large rimmed baking sheets. Preheat the oven to 425℉. 
  • Use 2 rimmed baking sheets with wire racks inside each. Spray the wire racks with cooking spray, which will help keep the skin from sticking to them. Roasting the chicken wings on wire racks provides them with enough airflow to crisp up on both sides.
  • Make the baking powder spice mixture. Combine grated lemon zest, baking powder, lemon pepper seasoning, garlic powder, onion powder, and smoked paprika.
  • Toss the chicken wings in the baking powder spice mixture. Toss them well until evenly coated.
  • Arrange the wings on the wire racks. Space them about 1/2-inch apart.
  • Bake the chicken wings. Flip the wings every 20 minutes, until browned, crispy, and cooked through, about 1 hour total.

How to Serve Crispy Baked Chicken Wings

Serve these crispy baked wings for your next Super Bowl party with celery sticks, carrot sticks, and a few of our favorite sauces:

Credit: Kelli Foster

Crispy Baked Chicken Wings Recipe

This crispy baked chicken wings recipe is packed with flavor and easy to put together.

Prep time 10 minutes to 15 minutes

Cook time 1 hour

Serves 6 to 8

Nutritional Info

Ingredients

  • Cooking spray

  • 1

    medium lemon

  • 2 tablespoons

    baking powder

  • 1 tablespoon

    plus 1 teaspoon lemon pepper seasoning

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    onion powder

  • 1 teaspoon

    smoked paprika

  • 1 teaspoon

    kosher salt (if using no-salt lemon pepper)

  • 4 pounds

    party chicken wings (36 to 44 separated pieces)

Instructions

  1. Arrange 2 racks to divide the oven into thirds and heat the oven to 425℉. Line 2 rimmed baking sheets with aluminum foil, then fit a wire rack inside each. Coat the wire racks with cooking spray.

  2. Finely grate the zest of 1 medium lemon until you have 2 teaspoons and place in a large bowl. Add 2 tablespoons baking powder, 1 tablespoon plus 1 teaspoon lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. If the lemon pepper seasoning you have does not contain salt, add 1 teaspoon kosher salt. Whisk to combine.

  3. Pat 4 pounds party chicken wings dry with paper towels. Add to the spice mixture and toss until evenly coated. Arrange the wings on the prepared baking sheets, spacing them about 1/2-inch apart. Bake, flipping every 20 minutes, until browned, crispy, and cooked through, about 1 hour total. Serve hot with your favorite dipping sauce.

Recipe Notes

Using whole wings: If using whole wings, cut each wing between the joints into three pieces and discard or save the wing tips for stock.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.