CrispyWings – Best Oven-Baked Wings (Easy)

CrispyWings are the answer when you want that deep-fried crunch without the mess of a pot of oil. These wings come out of the oven with skin so crackly you'd swear they were fried.

The secret is a dry rub, a hot oven, and a little patience. No batter, no buttermilk, no fuss. Just wings, seasoning, and heat.

They're perfect for game day, a weeknight dinner, or when you just need a snack that feels like a treat.

About the Ingredients

2 lbs (900g) chicken wings, split into drumettes and flats

You can buy them already split, or do it yourself. Pat them very dry with paper towels – moisture is the enemy of crispiness.

1 tablespoon baking powder

Not baking soda – baking powder helps dry out the skin and create that crispy texture. Use aluminum-free if you have it.

1 teaspoon salt

Fine sea salt or kosher salt works best. Adjust to your taste.

1 teaspoon garlic powder

Granulated garlic is fine too. If using fresh garlic, it can burn, so stick to powder.

1 teaspoon paprika

Smoked paprika adds a nice depth, but regular works. For heat, use cayenne instead.

1/2 teaspoon black pepper

Freshly ground is best, but pre-ground is okay.

Optional: your favorite wing sauce (buffalo, BBQ, etc.)

If you like saucy wings, have this ready. Toss the hot wings in the sauce right before serving.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly spray with oil. Pat the wings dry with paper towels – the drier, the better.

2. Mix the Dry Rub

In a small bowl, combine the baking powder, salt, garlic powder, paprika, and black pepper. Stir to mix well.

3. Season the Wings

Place the wings in a large bowl and sprinkle the rub over them. Toss with your hands until every wing is evenly coated.

4. Arrange on Rack

Place the wings on the prepared rack, skin side up, leaving a little space between each. This helps them crisp evenly.

5. Bake the Wings

Bake for 30 minutes. Then flip each wing and bake for another 20-25 minutes, until the skin is golden brown and crispy. The internal temperature should read 165°F (74°C).

6. Rest and Serve

Remove from the oven and let rest for 5 minutes. If using sauce, toss the wings in a bowl with your sauce and serve immediately.

How to Store CrispyWings

Delicious Variations

Buffalo Wings

Toss the baked wings in a mix of melted butter and hot sauce (1/2 cup hot sauce, 1/4 cup butter).

BBQ Wings

Brush with your favorite BBQ sauce during the last 5 minutes of baking.

Lemon Pepper

Add 1 teaspoon lemon zest and 1/2 teaspoon cracked black pepper to the rub.

Frequently Asked Questions

Try these CrispyWings tonight – they're so easy you'll never go back to frying. Dinner's done. Go put your feet up.

CrispyWings – Best Oven-Baked Wings (Easy)

CrispyWings are oven-baked chicken wings with a crunchy, golden exterior and juicy meat. Easy, foolproof recipe for game day or dinner.

15 minPrep time50 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) chicken wings, split into drumettes and flats
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Optional: your favorite wing sauce (buffalo, BBQ, etc.)

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly spray with oil. Pat the wings dry with paper towels – the drier, the better.
2. 2Mix the Dry Rub — In a small bowl, combine the baking powder, salt, garlic powder, paprika, and black pepper. Stir to mix well.
3. 3Season the Wings — Place the wings in a large bowl and sprinkle the rub over them. Toss with your hands until every wing is evenly coated.
4. 4Arrange on Rack — Place the wings on the prepared rack, skin side up, leaving a little space between each. This helps them crisp evenly.
5. 5Bake the Wings — Bake for 30 minutes. Then flip each wing and bake for another 20-25 minutes, until the skin is golden brown and crispy. The internal temperature should read 165°F (74°C).
6. 6Rest and Serve — Remove from the oven and let rest for 5 minutes. If using sauce, toss the wings in a bowl with your sauce and serve immediately.

👨🍳 Chef's Note: For extra crispiness, let the seasoned wings rest in the fridge for an hour before baking. This dries the skin even more.

Servings: 4

Cuisine: American

Course: Appetizer

Easy Recipes for Everyday Cooking15 minutes50 minutes70 minutes

Nutrition (per serving): 285 kcal · 22g protein · 2g carbs · 21g fat