Crispy Baked Chicken Wings: All the Crunch, None of the Fry

These baked wings get legitimately crispy — not “crispy for baked wings” but actually crispy. The secret is baking powder and a wire rack. That’s it. No deep fryer, no oil bath, no mess.

Ingredients

• 3 lbs chicken wings, split into drumettes and flats
• 1 tablespoon baking powder (NOT baking soda)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Sauce (Classic Buffalo)

• 1/3 cup Frank’s RedHot sauce
• 3 tablespoons unsalted butter, melted
• 1 teaspoon honey

Instructions

Step 1 — Dry the wings overnight (optional but ideal). Pat wings completely dry with paper towels. Place uncovered on a wire rack set over a baking sheet in the refrigerator for at least 2 hours or overnight. The longer they air-dry, the crispier they get. If you’re short on time, 30 minutes is better than nothing.

Step 2 — Season with baking powder. Toss wings in a large bowl with baking powder, salt, pepper, garlic powder, and paprika. The baking powder raises the pH of the skin, which accelerates browning and crisping in the oven. Don’t substitute baking soda.

Step 3 — Arrange on a wire rack. Place wings on a wire rack set over a foil-lined baking sheet. Don’t crowd them — they need airflow. If they’re touching, they’ll steam instead of crisp.

Step 4 — Bake at 250F first, then blast at 425F. Start at 250°F for 30 minutes to render the fat. Then crank the oven to 425°F and bake another 40-45 minutes, flipping once halfway. They’re done when they’re deeply golden and the skin looks crunchy.

Step 5 — Sauce and serve. Whisk together Frank’s, melted butter, and honey. Toss wings in sauce immediately before serving. The hot wings absorb the sauce without getting soggy.

Camille’s Notes

The two-temperature method is non-negotiable. The low heat renders fat; the high heat crisps. Skipping the first step leaves you with flabby skin no matter how hot your oven gets.

Recipe photo