The Best Extra Crispy Oven Baked Chicken Wings

Getting truly crispy wings in the oven without deep-frying comes down to two non-negotiable tricks: thoroughly drying the skin and tossing them in aluminum-free baking powder to alter the skin’s pH.

Prep time: 15 mins | Cook time: 45–50 mins | Servings: 4

Ingredients

• 2.5 lbs chicken wings (drumettes and flats separated, tips removed)

• 1 tbsp aluminum-free baking powder (not baking soda)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp fine sea salt

• ½ tsp freshly cracked black pepper

• ½ tsp dried oregano or Italian seasoning

Step-by-Step Instructions

1. Dry completely: Pat the wings aggressively dry with paper towels. The drier the skin, the crispier the result.

2. Preheat & set up the rack: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then place an oven-safe wire cooling rack directly on top. Lightly spray the wire rack with cooking oil.

3. Coat the wings: In a small bowl, whisk together the baking powder, garlic powder, paprika, onion powder, salt, black pepper, and oregano. Add the dried wings to a large mixing bowl, sprinkle the spice mixture over them, and toss until every wing is evenly coated.

4. Arrange: Place the wings on the wire rack in a single layer, skin-side up, making sure they do not touch. Airflow is key to rendering the fat.

5. Bake: Bake for 45 to 50 minutes, flipping them once at the 25-minute mark. They are done when the skin is deeply golden brown, crackling, and internal temperature reaches at least 165°F (wings are even more tender around 175°F–180°F).

6. Rest & serve: Let the wings rest on the rack for 3 to 5 minutes so the skin crisps up further. Serve immediately plain, or toss them in warm buffalo, garlic parmesan, or honey BBQ sauce.