Extra-Crispy Chicken Wings

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Table of contents:

Why you’ll love these extra crispy chicken wings

Extra crispy chicken skin with loads of flavor!

Serves: Appetizer for 6-8 people (2-3 wings each)

Prep time: 5 minutes

Cook time: Approx 1 hour, 10 minutes

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How to Cook Crispy Chicken Wings (perfectly every time!) 

For the chicken wings:

• 2 lbs (1 kg) chicken wings (wing and drumette)
• 2 level tbsp Baking Powder (aluminum free) 
• 1 tsp salt (we prefer to use Pink Himalayan Salt) 
• 1 tsp smoked paprika (we used Spanish La Vera Smoked Paprika) 
• 1 tsp Chili pepper flakes 
• 1 tsp cracked black pepper
• 1 tsp Cayenne Pepper 
• 1 tsp Garlic Powder (optional) 

NOTE: See the recipe article for dipping sauce ingredients and instructions

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Equipment

• Large Baking Tray
• Baking/Cooling rack
• Aluminum foil
• Large Glass bowl
• Wooden Cutting Board
• Sharp Chef Knife

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Instructions

• Preheat the oven to 120°C / 250°F and place a rack on a large baking tray lined with aluminum foil (don’t place your wings directly onto the aluminum foil as they won’t cook properly on all sides.
• Cut each wing at the joint to get a mini wing and a drumette.
• Pat dry the wings with paper towels then place in a large mixing bowl and add the baking powder, salt, and pepper. Toss to combine all ingredients either by hand or with kitchen tongs.
• Place wings in a single layer on the mesh rack, skin side up. Don’t crowd the wings, give them as much room as you can
• Place on the middle shelf of the oven for 30 minutes.
• After 30 minutes, turn the oven up to 200°C / 405°F and cook for 30 minutes until the wings are golden and extra crispy.
• Remove from the oven to cool for a few minutes before serving.

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Cooking tips:

Buy wing joints: The wing joint is a cut of chicken that includes the chicken wing and the drumette. At most stores, you’ll find chicken wing joints sold a few dollars cheaper than just the wings. Of course, you’ll need to cut the wing joints apart, but this only takes a few moments. The bonus is the drumettes are super juicy and are epic when oven-baked! 

Pat the Wings Dry: Moisture is the enemy of crispiness. Use paper towels to thoroughly pat the chicken wings dry before seasoning them. Removing excess moisture helps the skin become crispy during cooking.

Use Baking Powder (Not Baking Soda): Baking powder is the secret ingredient for ultra-crispy wings. It raises the pH level of the chicken skin and promotes browning, creating that crunchy texture you love. Avoid baking soda, as it has a stronger taste and won’t deliver the same results.

Don’t Overcrowd the Pan or Tray: Whether you’re baking or frying, give the wings plenty of space. Overcrowding traps steam and prevents the skin from crisping up. Use multiple trays if necessary.

Bake at High Heat: For oven-baked wings, set the oven to 400–450°F (200–230°C). Using a wire rack over a baking sheet allows heat to circulate around the wings evenly, ensuring crispy results.

Flip for Even Cooking: Halfway through baking or air-frying, flip the wings to ensure both sides crisp up beautifully.

Air-Fry for Quick and Crispy Results: Air fryers are excellent for wings! Cook at 375–400°F (190–200°C) for about 20 minutes, shaking the basket halfway through.

Season After Cooking for Sauced Wings: If you plan to toss the wings in a sauce (some sauce options are listed below), do so after they’re cooked and crispy. This prevents sogginess and ensures the wings retain their crunch.

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Chicken Wing Dipping Sauces

Not gonna lie, these extra-crispy chicken wings are amazing on their own, but if there’s one thing that can make them even better, it’s a good dipping sauce. Drizzle or dipped, these three sauces are our favorites! Both with their own distinctive flavoring. 

Tangy Yogurt and Chive Dipping Sauce (no cooking required)

Our go-to for an effortless dipping sauce is the classic tangy yogurt and chive dipping sauce. No cooking required and ready in 30 seconds. Simply add your ingredients to a bowl, mix, and serve! 

Ingredients:

• 2-3 tablsoons of natural yogurt
• 1 tablespoon of olive oil
• 1 tablespoon of lemon juice (freshly squeezed)
• Salt and freshly cracked black pepper (to taste)
• Freshly chopped chives, approx. 2-3 tablespoons

Honey Soy and Garlic Dipping Sauce

Rich, sticky, and with a dense flavor profile, this sauce is taken from our Honey Garlic Butter Chicken Breasts recipe we posted a little while ago. It is the perfect sauce to drizzle over chicken wings or served alongside as a dipping sauce. It’s also super easy to make and comes together in around 5 minutes! 

Ingredients:

• 1 tbsp (15g) unsalted butter 
• 1-2 garlic cloves, minced
• 2-3 tbsp honey (or maple syrup)
• 2 tbsp soy sauce
• 1 tbsp vinegar (white or apple cider)

Instructions

• In a small saucepan on medium-high heat, add the butter along with the garlic and fry until fragrant (1-2 minutes). 
• Add the honey, soy sauce, vinegar, and season to taste with some salt and pepper. 
• Gently stir through until the ingredients are combined. 
• Remove from the heat before the sauce thickens too much (around 1-2 minutes is enough time on the heat). 

Spicy BBQ Chili and Garlic Sauce

For those who love a good hot sauce with the chicken wings, this spicy bbq chili sauce adds a hint of garlic and some bagel mix for a little extra depth and texture. This sauce is only mild-hot, but you can dial up the heat intensity by using your favorite fresh or dried chili of choice. 

Ingredients:

• 6 tbsp Olive oil
• 2 cloves garlic, minced
• 1 tbsp chili flakes
• 1 tbsp fresh chili
• 1 tbsp cayenne pepper
• Splash of tabasco sauce (or your preferred hot sauce)
• Bagel seasoning (optional for a little extra crunch)
• 2 tbsp BBQ sauce
• 1 tbsp butter

Instructions:

• In a small saucepan on medium-high heat, add the olive oil and minced garlic and cook for 1 minute.
• Then add all the spices and sauces and gently mix for 1 minute. Right at the end add the butter and mix until you have the desired consistency. 
• While the sauce is still hot, drizzle over the extra-crispy wings or serve as a dipping sauce on the side.

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