Extra-Crispy Chicken Wings

Byron

Cook the best extra-crispy chicken wings in the oven, no deep fryer required! Deliciously crispy skin with tender juicy meat on the inside. It is ideal for game day or tapas parties!

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Appetizer, Chicken, Snack

Cuisine American, Mediterranean

Servings 4 side

Calories 260 kcal

Equipment

Large baking tray
Baking/Cooling rack
Aluminum foil
large glass bowl

Ingredients

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

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.
2 lbs 1 kg chicken wings (wing and 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.
2 level tbsp Baking Powder, 1 tsp salt, 1 tsp smoked paprika, 1 tsp Chili pepper flakes, 1 tsp cracked black pepper, 1 tsp Cayenne Pepper, 1 tsp Garlic Powder
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.

Video

Notes

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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