Crispy Baked Chicken Wings
These oven-baked chicken wings turn crisp without deep-frying. Toss them in a simple buttery hot sauce, then serve with plenty of napkins.
- Total time
- 65 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 50mAmericanAppetizers
Chicken wings are the kind of food that fits game day, movie night, or a casual dinner with a salad on the side. This version bakes on a rack so hot air can move around the wings and crisp the skin.
The small trick is baking powder. It helps dry the surface of the chicken, which encourages browning and a crackly bite. Use baking powder, not baking soda, which tastes harsh here.
The sauce is classic and simple: hot sauce, melted butter, a little honey, and vinegar. It is tangy, lightly sweet, and easy to adjust if you like your wings milder or hotter.
01What you'll need
Ingredients
10 items · 4 servings
- 2 pounds chicken wing sections, drumettes and flats, patted very dry
- 2 teaspoons baking powder, not baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1/4 cup cayenne pepper hot sauce
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
02How to make it
Step-by-step
1. Heat the oven
Set the oven to 425°F. Line a large rimmed baking sheet with foil for easier cleanup, then set a wire rack on top. A rimmed sheet has raised edges, which catch any drips.
2. Dry the wings
Pat the wings very dry with paper towels. This matters because extra moisture turns to steam in the oven and can keep the skin soft.
3. Season the wings
In a large bowl, mix the baking powder, salt, garlic powder, smoked paprika, and black pepper. Add the wings and toss until they are evenly coated. The coating should look thin and dusty, not wet.
4. Arrange on the rack
Place the wings skin side up on the wire rack in a single layer. Leave a little space between each piece so air can circulate. Crowded wings will steam instead of crisp.
5. Bake until crisp
Bake for 25 minutes. Turn the wings over with tongs, then bake for 20 to 25 minutes more, until the skin is browned and crisp and the thickest pieces reach 165°F on an instant-read thermometer.
6. Make the sauce
While the wings finish baking, stir the melted butter, hot sauce, honey, and apple cider vinegar together in a large clean bowl. Taste the sauce. Add a little more honey for sweetness or more hot sauce for heat if you like.
7. Toss and serve
Add the hot wings to the bowl with the sauce and toss until coated. Serve right away, while the skin is still crisp.
03From our kitchen
Cook's tips
- Make-ahead: Season the wings up to 12 hours ahead and refrigerate them uncovered on the rack. This dries the skin even more. Bake straight from the fridge, adding a few extra minutes if needed.
- Storage: Refrigerate leftover wings in an airtight container for up to 3 days. The skin will soften once chilled, but the flavor will still be good.
- Reheating: Reheat wings on a rack or baking sheet at 375°F for 10 to 15 minutes, or until hot. An air fryer also works well at 375°F for about 5 to 8 minutes.
- Swap the sauce: Skip the Buffalo-style sauce and toss the baked wings with barbecue sauce, teriyaki glaze, lemon pepper butter, or garlic-Parmesan butter.
- For less heat: Use a mild hot sauce and increase the honey to 1 tablespoon. You can also serve sauce on the side instead of tossing all the wings.
- Do not use baking soda: Baking soda is much stronger than baking powder and can leave a soapy, metallic taste on the wings.
Cook's note
Nutrition is calculated using the full amount of sauce and the edible cooked portion of 2 pounds of bone-in chicken wings. Values will vary by wing size, hot sauce brand, and how much sauce remains in the bowl.
04Frequently asked
Questions & answers
Can I make these chicken wings in an air fryer?
Yes. Cook the seasoned wings in a single layer at 380°F for about 22 to 28 minutes, turning halfway through. Work in batches so the basket is not crowded, then toss with the sauce after cooking.
Why are my baked wings not crispy?
The most common reasons are wet wings, crowding the pan, or baking directly on a flat sheet. Pat the wings dry, use a wire rack, and leave space between pieces.
Can I use frozen wings?
Yes, but thaw them completely in the refrigerator first. Drain off any liquid and pat them very dry before seasoning. Do not bake them from frozen for this recipe.
How do I know when chicken wings are done?
Use an instant-read thermometer. The thickest part of the wing should reach 165°F without touching the bone. For a more tender wing, many cooks let them go a little higher, around 175°F to 185°F.
Can I double the recipe?
Yes, but use two baking sheets and rotate them halfway through cooking. If the wings are packed too tightly, they will not crisp well.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat34 g
- 44%
- Saturated Fat11 g
- 55%
- Cholesterol135 mg
- 45%
- Sodium1230 mg
- 53%
- Total Carbohydrate4 g
- 1%
- Dietary Fiber0 g
- 0%
- Total Sugars3 g
- Protein39 g
- 78%
- Vitamin D0.3 mcg
- 2%
- Calcium161 mg
- 12%
- Iron1.9 mg
- 11%
- Potassium371 mg
- 8%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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