This is by far the best recipe for baked chicken wings that I've ever tried. After many experiments, I finally was able to make my baked chicken wings extra crispy on the outside and very tender and most on the inside. They taste just like deep-fried wings, only without the oily mess and added calories. Actually, they taste better than deep-fried. Try them; you'll know what I am talking about.
What makes a chicken wing taste great?
Extra crispy skin and moist, tender interior is the holy grail of chicken wings. That's the reason why deep-fried Buffalo chicken wings are so widely popular. No other chicken wing recipe is as cloned and copied as the original Buffalo wing recipe.
I am big fan of Buffalo chicken wings and visit Duff's Famous Wings or Anchor Bar a couple of times a year when I visit Buffalo. In an effort to replicate the famous wings at home I deep-fried chicken wings and used the original sauce. They came out perfect, just like at the restaurant, but the pain of dealing with hot oil, smell and the resulting mess was a big turn off.
Options for making the best crispy chicken wings
I knew the solution would be baked chicken wings. What I needed to find was a way to bake them such that they would come out just as crispy as deep-fried. I figured out how to bake amazingly flavorful and crispy enough chicken wings, I posted about it in my How to Bake Chicken Wings post, but they are not like deep-fried.
I experimented with different temperatures, convection, with and without oil, but couldn't get what I wanted. The solution was prompted by Serious Eat's The Food Lab: In Search of the Best Oven-Fried Buffalo Wings article. Similar approach is used in the Cook's Country Oven-Fried Chicken Wings recipe.
What the recipes in the above links suggest is tossing wings in baking powder to help with browning and crisping up the skin. Then baking for 30 minutes at 250F, followed by 40 minutes at 400F. Using baking powder was genius. It really does help.
While I generally liked the results I had a couple of issues. One issue was that the wings would come out a tad too dry inside. Another issue was the crispness - the wings weren't quite as crispy as deep-fried. Finally, I could not stand the length of baking. Seriously, over an hour to bake a couple of dozen wings?
What worked to get extra crispy baked chicken wings
To make a long story short, after a few experiments, I did the following:
- Baking powder stayed. It helps a lot with getting a nicely browned, crispy skin.
- Dry chicken wings with a paper towel before tossing in baking powder.
- Stopped salting the wings before baking. Salt draws out moisture and prevents crisping and browning.
- Bumped the baking temperature to 425F convection. High temperature significantly helped reduce baking time. Convection did it's magic with crisping up the skin and quickly removing moisture from the skin.
After tossing chicken wings in baking powder (1 tablespoon per 2 pounds of wings) and baking for only 30 minutes at 425F convection I got these beautifully crisp chicken wings:
Another time I baked them for 40 minutes. I liked the result better. These baked chicken wings had a thicker crust and more crispiness. Here is a picture of a wing baked at 425F convection for 40 minutes:
The interior of the wings was still tender and really moist and juicy.
Serving crispy chicken wings
To serve, toss the wings with your favorite Buffalo wing sauce. In the picture below I am using the famous 1/2 cup melted butter, 1/2 cup Frank's Hot Sauce and a couple of minced garlic cloves. I also add 2 teaspoons of salt as I do not salt before baking. While I like wings with this sauce, they do taste a bit too rich for my taste.
My favorite sauce is the Duff's Hot Sauce with a little bit of melted butter. About 1 tablespoon of melted butter per 1/3 cup of Duff's wing sauce, plus 1 teaspoon of salt. That's enough for 2 dozen wings.
Or just a little bit (2-3 tablespoons) of plain Duff's hot sauce and some salt, like this:
After tossing baked chicken wings in sauce or sauce and butter mix they will become less crispy. If you want optimal crispiness, serve them with a wing sauce on the side.
Tips and tricks
- I stopped using a cooling rack as it's a major pain in the back to clean it afterward. I now bake directly on the baking sheet lined with foil and parchment paper. The difference is barely noticeable. The bottoms come out a little greasier, but also crispier due to contact with a hot baking sheet.
- Every now and again I see an email or a comment on social media that the recipe did not work and that the wings tasted like crap because of the baking soda. Dah! DO NOT USE BAKING SODA! It's not the same and can't be used as a substitute in this recipe. The recipe calls for BAKING POWDER!
- This is a tested recipe and it works exceptionally well. I've made it at least 2 dozen times with great results. As was mentioned above, this recipe uses a modified version of the approach proposed by The Food Lab: In Search of the Best Oven-Fried Buffalo Wings article. A similar approach is used in the Cook's Country Oven-Fried Chicken Wings recipe, which also uses baking powder.
- I've tried making these extra crispy chicken wings in an air fryer and they turned out absolutely amazing. If you have one, definitely give that recipe a try.
- Don't forget the try these crunchy air fryer French fries as an accompaniment to the wings, they go exceptionally well together.
- Letting the wings sit for 5 minutes before tossing in sauce will help preserve most of the skin crispiness.
- Try tossing wings in a 50/50 mix of hot wing sauce and BBQ sauce, my new favorite.
Baked Chicken Wings - Extra Crispy, Like Deep-Fried
Ingredients
- 2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
- 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
- 1 tsp kosher salt (plus more to taste)
- 1 Tbsp butter (melted)
- 1/3 cup hot wing sauce (e.g. Duff's hot sauce)
Instructions
- Preheat oven to 450F.
- Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
- Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
- Lay the chicken wings on the rack, leaving space between the wings.
- Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
- Bake for 30-40 minutes, until the wings are nicely browned and crisp.
- Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
- Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
- Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.
Notes
Arrange wings in single layer on a wire rack placed over a backing sheet. Bake wings on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking.
Nutrition
If you like smoked chicken wings, don't forget to check out these Extra Crispy Smoked Chicken Wings, plain or with BBQ sauce. Exceptionally good!
charrington says
30 minutes at 300, 30 at 425, 5 minutes under the broiler sauced. i did spray with avocado oil and flipped a couple times. crispy delicious wings.
Anne says
Wowza! Best homemade chicken wings I've ever tried. Baking them to a crisp and then applying the sauce is the bomb!
victor says
Enjoy!!!
Mamma Moose says
Easy and crispy as the recipe promised. Added smoked paprika, cayenne, and garlic salt ( I didn’t see the instructions about salt until later). Still turned out moist, but next time I’ll follow the directions. Would have never guessed this surprise ingredient. 😊
victor says
Enjoy! 🙂
Jim H says
Up to now my wings were good but not great.
This recipe resulted in the best wings I have ever made. Thank-you very much.
victor says
You are welcome, Jim. Glad to hear it. Enjoy!
Jodie Curtis says
It's Super Bowl Sunday and I am going to try your recipe for these wings. I have them marinading them right now for teriyaki wings. I have confidence that they will be enjoyed. I just hope I don't mess them up.
victor says
Hope they turned out great!
Dave Keller says
My go to for wings everything.
victor says
Glad to hear it. Enjoy!
L says
Hello, I will be making these on Sunday for the Super Bowl
Do you add the kosher salt in with the baking powder or do you add the baking powder and then after the wings cook, you add the salt
It doesn’t say in the instructions
Thanks
victor says
I season with salt at the end, Step 9 of the instructions. Salt draws moisture out so it's best to leave it until after the baking.
Roy Kappel says
I have an old recipe of yours for the baked chicken wings. The difference is it calls for hot sauce, butter, and brown sugar. They always come out great. Why did you drop the brown sugar for the final sauce from this recipe?
victor says
Hi Roy, I can't recall the reason, I'll need to refer to my notes.
Bree Bree says
Hi, I have a way to keep the cooling rack from being covered with chicken bits. I get a piece of foil and lay it on the rack. Then, gently start to push the foil
down between the wires. Like an accordion. It covers the rack, and if you accidentally poke the foil, a foil lined sheet underneath saves the day. WAY LESS CLEAN UP!!! Thanks for the recipe, keep them coming.
victor says
Cool! Thanks for sharing your tip. Very useful. Yes, I plan on posting more of my favorite recipes.
Carol Small says
seems like a good coating. but I would need to use multiple seasonings.
victor says
Why?
Laura says
The wings turned out really crispy and delicious and remained crispy even after transporting 30 minutes to a party. No frying or oil mess to clean up!
victor says
Happy that you liked me recipe. Enjoy!
Chad says
Question before trying, do I cook the wings from a frozen or thawed state? Thank you
victor says
I always recommend thawing for this recipe.
Diane says
These were great. Super crispy and moist. Definitely easier than frying and far less clean up.
victor says
Glad to hear it. Enjoy!
JoAnn says
Easy peasy and super crispy and delicious! My favorite recipe for wings, many thanks.
victor says
You are very welcome. Enjoy!
Jill says
These wings were crispy and delicious and so less mess than air fryer
victor says
Glad you liked my recipe, Jill. Another thing I like about this recipe is that you can fit a lot more than in an air fryer if you want to cook for a larger group of people.
Audrey says
Never mind! NOW I see where the butter part comes in. DUH 🙄!
victor says
🙂 Enjoy!
Audrey says
Where does the butter part come in? I looked twice and it still could be my fault. I tend to do that often, lol! 😂
Guy says
My oven has an air fryer setting I used that and they turned out great!
victor says
I make chicken wings in an air fryer as well - here is my air fryer chicken wing recipe. Love them too. They taste a little different, but great nonetheless. Enjoy!
Shauna Quint says
This recipe looks amazing but I do not have a convection oven. I have a regular gas oven. What should I change about the cooking time or temperature?
victor says
Shauna, look at the notes below the recipe, there are instructions there for non-convection cooking. Good luck!
Pamela Kaylor says
Trying this now. Followed recipe for convection oven to a T. 50 mins later and my wings are still barely browned.
victor says
Hm... I've never had that happen to me. Sometimes thermostats get out order and wreak havoc. I'd try bumping up the temp and/or test that the oven thermostat is working properly. Good luck!
Mike says
Can I substitute garlic salt for sea salt?
victor says
I don't see why not. Enjoy!
Veronica Romaine says
Your recipe is the only one I use! So crispy and love to change up the sauces!
victor says
Glad to hear it, Veronica. Enjoy!!!
Cathy says
Recipe was great. However, I went with the Note on using Parchment Paper and it set my fire alarms off. The Parchment Paper burned in the 450 oven and flaked like ashes all over the kitchen. Needless to say next time I will use foil. The wings were burnt on the bottom from the paper, but were still edible and tasted great, very crispy. I will use this recipe again, just not the Parchment Paper.
victor says
Sorry to hear that, Cathy. I've been making this recipe for years using parchment paper and never had the issues that you described. On top, I bake bread, pizza, and baguettes on parchment paper on top of a baking stone, you can find the recipes on my Taste of Artisan blog, and also never a problem. Sure, the parchment paper turns brown and become brittle, but never what you described. Many of my readers have been using parchment paper as well. Foil works well, but I like parchment better for reasons I described in the post.
Parchment paper is rated to 450F in the oven. If it burned, your oven must be cooking hotter than 450F. Much hotter. I baked some of my bread at 475F for the first 20 minutes and my parchment paper never burns. You should check you oven with a calibrated thermometer as I suspect the thermostat needs to be either re-calibrated or replaced. The chicken also should not burn. Other than trying to re-calibrate the thermostat, try baking at 25F lower. Good luck!
Meme says
This recipe was FANTASTIC perfect turn out! i made a dry rub from nashville hot rub and lemon pepper, if anyone was needing a dry rub to try 🥰
victor says
Glad to hear it. Thanks for the tip. Enjoy!
Kathy Maciejewski says
These were so good. A definite keeper,
victor says
Enjoy!
Martha Clark says
Just made these wings during coffee break from work. Amazing! Easy and absolutely delicious crispiness. This one is a keeper. Thank you so much. I’ve never had such great wings - ever! I may eat them all by end of day. Haha. Am going to make more of your recipes - never get good results like this….
victor says
Glad to hear it, Martha. You are very welcome. I would love you to try more of recipes. Don't forget to check out my Taste of Artisan blog if you are into making artisanal foods - sausage, bread, salami, etc.
Barbie says
Help!! I'm reading how people have been making these for 30 years every single time I have ever made them everything sticks to the foil and I use a ton of oil help tell me what I'm doing wrong because I ruin it every time when all the skin sticks to the foil this is just terrible what am I doing wrong
victor says
Hi Barbie, try parchment paper instead, that should help a lot. Also, perhaps your oven cooks hotter than mine, so try to reduce the heat and/or reposition the baking sheet away from the heating element. Hope this helps.
Janae says
Are you using pam spray? I use the olive oil pam spray on the bottom before I lay the chicken then I spray on top of the chicken before baking
Grandma Lori says
Excellent way to make extra crispy Chicken wings...
victor says
Enjoy!
Tommas J Vanderford says
Your recipes are fabulous, and I'm trying them all. Thankyou so so much. 💓
victor says
You are very welcome. Enjoy!
Maria Hudak says
Made this yesterday for the Super Bowl. It was fantastic. I've made a lot of wings over the years, this was the best. Thanks so much. After roasting, used Franks hot sauce, butter added lemon pepper, salt, garlic salt & granulated garlic. Tossed & put the wings with the hot sauce in a corning pan, placed on a warming tray. It stayed hot all night during the game.
victor says
Happy to hear it, Maria. You are very welcome. Thank you for the kind words. Made a huge batch last night myself, it was a hit too, we love these wings.
Patty says
I did a bit of a twist here. I marinated the wings overnight in seasoning (salt, pepper, garlic powder and smoked paprika) and a bit of EVOO. Dried it with paper towels and then tossed with baking powder (aluminum free) mixed with a bit more salt, pepper, paprika.
So good! They came out so crispy! I didn’t believe it because the baking powder ratio was low…but awesome method. Won’t do it any other way going forward!
Sorry-no pictures….eaten to fast😊
victor says
Glad to hear it, Patty. Thank you for the kind words and your detailed review. Hope you try my other recipes, from this blog and my Taste of Artisan blog. Enjoy!
Cait says
This looks like a great recipe. I'm making it this weekend, but I see some conflicting information in the comments and wonder what your official stance is. I will make these in the oven on convection, but I want to use a dry rub. Do I add the dry rub spices in the step where I toss in baking powder, or do I do it sometime during the baking process? Thanks!!
victor says
Add the dry rub with the baking powder. Enjoy!
Chris says
I tried this recipe and the skin came out crispy, but it was paper thin. Not sure why. Maybe the skin on the chicken wings was too thin, but why would this be?
victor says
Chris, I've noticed that chicken wings come in two types - those with thin blueish skin and those with thick yellow skin. Yes, I've notice this too, the thin-skinned chicken wings will have a thin crispy skin after baking. I actually love it. I am not a big fan of the thick skin as it's too fatty for my taste. Thick skinned fatty chicken also makes a mess in the oven so another reason for me to use the other kind. Enjoy!
Janice Kosanovich says
These were the crispiest wings I’ve ever made in the oven. Great recipe using baking powder.
victor says
Glad to hear it. Enjoy!
Wendy Tryhorn says
We tried these this week and they are excellent! We were looking for a keto version of wings (flour is out). We cooked ours in the air fryer. Made a couple of other small adjustments. After we coated with Baking Powder we rested them in a ziploc bag in the fridge for about 30 minutes. We added cayenne and garlic powder just before air frying. And then we finished the wings with a couple of minutes on the grill before tossing in the sauce! Amazing!!! We now call them Best Ever Wings.
victor says
Glad to hear it. Enjoy!!!
Kay harbour says
I have made this recipe several times, convection at 425, and no turning necessary. Comes out crispy and delicious every time.
victor says
Enjoy!!!
jake says
i THINK THE WINGS NEED TO BE TURNED HALF WAY THROUGHT THE COOKING PROCESS; MINE WERE NOT BROWNED AFTER HALF WAY SO I TURNED THEM. AND YES I DID USE BAKING POWDER AT 425 f. GREAT RECIPE THOUGH !!!!
victor says
Glad you liked my recipe. Everyone's oven bakes differently. I've made these wings dozens of times and can say confidently that they don't need to be turned half-way in my oven. Enjoy!
LuckysDad says
I never comment on these recipes.
But this one was so spot on I had to respond .
These are THE BEST made at home wings I've ever had!
Thank you!!
victor says
Happy to hear it. Glad you liked my recipe. We love it!!! Enjoy!
Bonnie says
Can I make the wings today and reheat them tomorrow. Will they still be crispy.
victor says
Bonnie, they will lose their crispiness. But, if you reheat them in an air fryer or a toaster oven, they will taste really good. I like them cold too, but re-heated in an air fryer they are great.
Dee says
Absolutely my favorite wings to make!!
victor says
Enjoy!
Karin says
I always put the rack in the dishwasher and I never need to scrub, because the dishwasher does it all. They come out so clean and shiny!
Peter says
Winner!!
victor says
Happy to hear it. Enjoy!
Bonnie says
Instead of Bpyou can use cornstarch 🙂
victor says
Some people reported using cornstarch with success. You can search the comments for more info if needed.
Laura says
AMAZING wings! No joke, these turned out beautifully, and the entire family devoured them. I read the notes from top to bottom and followed the cooking instructions for a conventional oven since we don't have a convection. Absolute perfection! Thank you!
victor says
You are very welcome. Enjoy!
Wendy says
So glad I found your recipe. I use it all the time.
Baking powder is the secret.
victor says
Happy to hear it, Wendy. Enjoy!
Brian W says
Good Morning! I tried this last night with not good results... They came out a bit crispy on the top, but soggy/greasy on the bottom and all very white (not golden at all). This was after 40 mins on 425° with convection bake. I added 5+ minutes of broiler to help brown them, but didn't do much. I do have a gas oven, so might be a little different than electric convection? I was afraid to cook them longer as the IT was 190°+. Any thoughts of what might went wrong? I dried them well and did the baking powder as well.
Thanks!
victor says
Brian, mine get pretty crispy fairly quickly, I am stumped. It could be the wings. Some are fairly large with thick skin, those may bake differently. It could also be the oven. I'd suggest baking at a higher temp, increase by 25-35F. Also, if the bottoms are soggy and white, try baking on a rack. I'd also suggest trying differnet wings. I really like those smaller wings with thin blue-ish skin. Those always come out perfect and no greasy mess. Good luck!
Jan says
Awesome Wings!! Best Ever Victor!! Thank you for sharing. I tossed the wings in cornstarch then added some dry rub. I lined a baking sheet with foil & wax paper (did not have parchment paper) for easy clean up. Thanks for the tip! No more using a rack. I cooked in regular oven at 300 for 30 mins. Pulled out & turned over. Then baked for 30 mins more. When done, I coated some in mild buffalo sauce and the remainder in sweet teriyaki. Delish! We saved a step and did not broil. They were perfect as is. I found the comments to be extremely helpful. Thanks again Victor and to all. Huge fan and will be trying more of your recipes!
victor says
You are very welcome, Jan. Thank you for the very informative feedback adn tips. Enjoy!
Kathy says
Hi! I like your crispy chicken wings recipe. I’m going to try roasted spatchcock chicken tomorrow. Can I use a baking powder rub mix for a crispy skin? Thank you
victor says
Yes, you can do that. ENjoy!
Tom says
Baking powder makes the difference. So crispy since it changes the skins PH level . I also letter sit for 5m ,like beef before tossing.
victor says
Good to hear it. ENjoy!
Kerri says
You changed my whole outlook of not only "baking" the buffalo wings but, the making the BEST Buffalo wings this side of Boston! We are only known for beans and lobsters; and Now! "Baked Crispy Wings"!! My husband and I were amazed at the everything about this recipe. And I did use baking POWDER. 🙂 Thank you.
victor says
Happy to hear it, Kerry. ENjoy!
Magikhnz says
BEST WINGS EVER!!! Like another reviewer suggested I cooked in regular oven at 300° for ~30mins, pulled wings out of oven & turned over, increased temp to 425° & cooked for another 30 mins. I like sauce so I heated up 1 cup of barbecue sauce + 1/3 cup of honey. When wings were done I coated them with sauce & put under broiler for 8-10 mins. The wings were so juicy & delicious. I can finally stop looking for a great barbeque wings recipe.
victor says
Enjoy!!!
Bec says
Wings turned out crispy and juicy. Got lots of compliments. My go to wing recipe. Thanks!
victor says
You are very welcome. Enjoy!
Ronnee says
Any recommendation for keeping warm / crispy without drying them out. Preparing several other hot dishes for a party and this is longest cook time so would like to cook first. Thanks!
victor says
The crispiest would be fresh hot out of the oven. After that, anything crispy - bread, deep-fied or oven-fried chicken wings, etc, all get softer. They will get cold too so you will have to reheat. If you keep them warm, in a closed container, they will get soggy. It's a tough one. I'd cover them loosely then quickly reheat in a hot oven or air fryer. You may be able to re-crisp them. Good luck.
Jill Lenzer says
I successfully reheated from warm in about 3-5 min for a get-together. After all other food was done I turned my convection oven from 375 back up to 400 and popped the wings in. Within 3 minutes I heard them crackling. They came out perfectly.
I did need longer for refrigerated leftovers but I went a little long 12-15 min at 400 and they dried out a touch. Didn’t need that long. Still yummy.
victor says
Glad to hear it. Thanks for the informative feedback. ENjoy!
Sue says
I've used a similar recipe from a food show. Great to finally have quantities. Try this recip6 they're amazing, soon to be a favourite.
Nancy Wilson says
Why does it have to be aluminum free baking soda?
Dianne says
Baking *Powder* not baking soda.
Why aluminum-free? Two reasons. Most people can taste the metal when baking powder is used in a higher quantity than one would usually use it. And the second reason is that aluminum may (or may not be - nobody knows for sure) connected to Alzheimer's. Most people try to avoid ingesting it when they can.
Teresa Green says
I can not for the life of me understand why people do NOT READ that you use BAKING POWDER not Baking soda.. People!!! Read the ingredients BEFORE you post the wings tasted like crap. This wing recipe is delicious 🙂
victor says
LOL Glad you liked my recipe, Teresa. Enjoy!
Chloe Tomalak says
We do read. My mind went back to bali g soda by default since I use it so much for baking. Luckily I caught myself just in time 😅
Monique says
Victor, great wings…if you had an oven with Convection Bake (which is one fan) and Convection Roast (which is 2 fans), which would be best? Still trying to master those features.. Greetings from Canada!!
victor says
Hi Monique, that's a tough question for me as I've never used those features. If I were to guess, the bake convection would be gentler and roast stronger. I'd pick the roast convection but do start checking for doneness sooner not to dry them out. Good luck!
Kaitlyn says
I made these last night. They were amazing. I’m going to use this method for an amazing dry rub wing. I don’t have a convection oven so I did mine at 300degrees skin side down for 20 minutes then flipped skin side up and baked at 425 for 40 minutes. They were perfect! Stayed crispy even after tossing some in garlic parm and butter and some in bbq sauce.
victor says
Happy to hear it, Kaitlyn. Enjoy!
Stacie says
I will be using a regular oven....cooking for 80 minutes as noted seems like way to long to me. Did I read this correctly? Can't wait to try this tonight.
victor says
Stacie, that's what America's test kitchen recommended, you can google their original recipe. Also, search the comments below for the feedback on this method, a few of my readers used it and commented about the results. Good luck!
Cathy L says
I made these today, 2/19/23. They came out perfectly! Thank you for a great, low fat option for wings!!!
victor says
Happy to hear it, Cathy. Enjoy!
Ramon says
Excellent recipe! I'm trying to eat less fried food and found your wings recipe. I was curious about the "baking powder effect" and tried the recipe as written in my convection oven. I was delighted about the crispness of the wings and will use your recipe as my go-to for healthier wings.
victor says
Happy to hear it, Ramon. Enjoy! I use this method with chicken legs and thighs too, works great. Amazing taste with no added oil.
Jill Lenzer says
Oh, great note. Now I’ll need to try the legs!
victor says
Enjoy!
SueB says
Thank you for a great recipe! Made them for Super Bowl Sunday dinner - just two of us and we ate it all 😏 Wish we could try Duff’s instead of Franks, but not easily available where I live. Added a bit of Carlin’s style bbq sauce to mine; husband added some honey to his. Anyway, best wings I’ve made and husband really liked. 👍🏼👍🏼
victor says
You are very welcome, Sue. Thank you for the kind words. Enjoy!
Toni says
I tried Method 1. A little heads up. At 450 degrees my oven was probably a little hotter than other ovens. My wings were a little small. They came out really dry. I probably should have done 30 minutes at 450 degrees then 30 minutes at 350 degrees. Gonna give it another try tomorrow and see what happens. Oh and I used cornstarch instead of baking powder.
victor says
Toni, as they say, every oven bakes differently. Whenever I try someone else's recipe, I check for doneness early and adjust if needed. Ideally, I'd like you to make my original recipe with convection; that one is absolutely fantastic. I am telling you, better than Duff's and Anchor Bay and I've eaten at those places a number of times in the past. You should also try my air fryer chicken wing recipe and my broiled chicken wing recipes. Those are excellent too.
Renee McCraney says
The absolute best, crispy oven baked wings!
victor says
Glad to hear it, Renee. Enjoy!
Doug says
well, with whole wings (uncut) at $18CAD per kg - it's getting expensive to have wing nite! well, this recipe is great. Only recommendation is to season the wings before cooking. I use garlic/onion and lemon pepper... DELICIOUS!
Preheating the over to 450F and cooking at 425 on convection resulted in a nice outcome. I've done this with the pre-cood at ~250F and finish with 450F method and it's great too!
victor says
Glad you liked my recipe, Doug, this is one of my top 5 recipes, and my family loves it. Try my air fryer chicken wing recipe, that's another one that I like a lot for indoor cooking. Enjoy!
Steph says
Crispy baked wings!! Love them!
victor says
Awesome! Enjoy!
Leslie says
I’m using this recipe from now on. Works great! Everyone loves them and cheaper than ordering out. I belong to a shoppers club, so able to get 10lb bag affordably priced. Win win!!
victor says
Happy to hear it, Leslie. Glad you like my recipe as much as I do. Try my air fryer chicken wings too if you have an air fryer, they are amazing. If you don't, get it now! LOL Enjoy!
c says
These are absolutely delicious, I was looking for a crunchy alternative to fried chicken and this is it! Very thankful for this article.
victor says
Happy to hear that you liked one of my most favorite recipes. Enjoy!!!
Laura says
After the first few bakes in the convection oven, I have started doing these in my air fryer and they also turn out great there. My air fryer has a rotisserie basket which makes for even cooking. Top temp for my air fryer is 400 F so I air fry for 50 minutes. Thanks so much for the recipe!
victor says
You are very welcome, Laura. Enjoy! Be sure to try my other air fryer recipes. I love air fryer-cooked food.
Will says
Absolutely fantastic wing recipe. I have been trying many different techniques and methods to get perfect at-home wings, whether it be deep frying, air frying, in the oven, or over the grill, and breaded versus naked, and this is HANDS DOWN the best wing recipe I have ever tried. The wings come out PERFECTLY crispy and juicy on the inside, and sauce sticks to them quite nicely. I will be recommending this recipe to everyone I know!
victor says
Happy to hear that, Will. Thank you for the kind words. Enjoy!
Greta says
I looooooved this recipe. Made 60 chicken wings for a get together in my double oven . And they tasted no different than air fryer wings. Got so many compliments on how crispy they were for being made in the oven!! I always look at and compare recipes before committing to one and yours is the best no doubt !
victor says
Hi Greta, I am very happy to hear that you liked my wing recipe as much as I do. I absolutely love it! Thank you so much for the kind words. Please, try my other recipes, on this blog and my Taste of Artisan blog. Happy cooking!
Marie GT says
Hi! Thank you for sharing this! Would love to try them. Question on method 2, did u bake them directly on the wire rack, not the baking sheet over a foil and parchment paper? Tysm.
victor says
Marie, I baked them on a wire rack over a baking sheet lined with foil for easy cleaning. You can also baked them directly on a lined baking sheet. Washing that cooling rack later is a major pain in the back. Good luck!
Mindi says
All the reviews are so positive, but I found this to not be good for me and husband, no baking powder for me ever again and I prepared it just like recipe said to a t , easy enough to prepare but not a fan , sorry
victor says
No worries, Mindi. I love this recipe, and my friends and family do too. But tastes differ, so it's totally that you and your husband didn't. Please, try my other recipes, I am sure you will find something that you will like. Happy cooking!
Peg says
Hi Mindy! I'm curious as to why you & your husband didn't care for the baking powder. Could you elaborate a little because it could help others address issues they weren't aware of or was this just a taste preference? Thx!
Joan says
Awesome wings.
victor says
Happy to hear it, Joan. Enjoy!
frederic adib says
Hi, i made this with chicken wings, then with duck drumsticks. Very amazing !! Delicious !
victor says
Duck drumsticks, ha? Sounds delicious. Enjoy!
Julia says
I tried this and it was awesome, no convection oven so I did option 2. Was perfect.
victor says
Glad you liked it. Enjoy!
Frances Buck says
My husband loves hot wing,but I'm going to try these! Thanks
victor says
Enjoy!
David Sweitzer says
Looks like I'm going with this for a Thanksgiving appetizer.
victor says
Enjoy!
Condoleeza says
I've made your wings a couple of times and they are delicious. I have some company coming for dinner and was going to make these for dinner but one person does not like wings. Do you think this recipe would work with chicken tenders? If anyone else knows please chime in.
victor says
Apologies for the late response. No, this won't work with skinless white meat. You need a different method. If you want one really good chicken tender recipes, try these air fryer chicken tenders. I love them.
Samantha says
I don’t usually post ratings on recipes but I had to put this one out there. I used the “original method” because I do not have a convection oven, and they turned out amazing. I did broil them on low for about 5 minutes at the end to get a little more crispness. My dad is a big wing fanatic and he could not stop bragging about them. This will be my go to recipes for wings from now on!
victor says
Happy to hear it, Samantha. Enjoy!
Mary M says
These wings are the best - only way I cook them now! Having some again tonight.
victor says
Fantastic! Enjoy!
Krystina says
Could I use cornstarch instead of baking powder?
victor says
Yes, some people reported using it with good results. I haven't tried it though.
Mary says
These are by far our favorite wings ever! We have a convection oven so I preheat to 450 and then lower to 425. Bake for 20, flip and bake for 20 more. Then I usually broil for about 5. I do 2 lbs with 1 tablespoon of baking powder. I don’t put butter in my hot sauce … just straight from the bottle Frank’s Buffalo Wing Sauce!
victor says
Enjoy!
Kevin Caton says
Hello Victor,
I recently tried your baked chicken thigh recipe (using baking powder) and it was excellent. Next up I'd like to try this wing recipe. I would, however, like to try it with whole wings. Any suggestion on increasing the cooking time or do you think they will be cooked through with the instructions as written?
Thanks!
Kevin in Dallas
victor says
Hi Kevin. I used to live in Dallas, good memories from there. Whole wings, unless they are really large, will cook through just fine and will get crispy. If they don't look crispy enough you can always add a few - 3-5 - minutes. Good luck!
Moni D says
Great wings Victor, greetings from Canada!!!
victor says
Glad you liked my favorite wing recipe, Moni. Enjoy!
Ryan says
Who knew! Wings baked were great! Never would of thought baking powder was the trick. Came out great!
victor says
Enjoy!
Gail says
Hi Victor, Tried your recipe for baked chicken wings made on convection setting and they were so delicious! I am not a big fan of tossing them in sauce, but would like to add a bit of spice to the wings. I am thinking of making a mixture of the baking powder with the addition of some paprika, garlic powder and onion powder before tossing the wings in that mixture. I noticed at least one commenter first tossed the wings in plain baking powder before adding a spice mixture. Do you think it will make a difference to use the 2 step process vs. adding the spices to the baking powder?
victor says
Hi Gail, I think if you add species with the baking powder it will be fine. Enjoy!
Ivy says
Thank you so much for this recipe….love it love it. You’re the BEST 👏👏👏👍👍❤️❤️❤️
victor says
You are very welcome. Enjoy!
Sherrie says
These wings came out fantastic! I used corn starch instead of baking powder which still worked amazingly. I looked at your chicken leg directions because I am doing those next. I want them to come out as great as the wings did and I am looking forward to it. Thank you for your tips!
victor says
You are very welcome. Glad you liked my recipe. Enjoy!
El Supremo says
425 for 30 minutes after practicing a couple times. I brine for 2 hours or more ,dry the wings and put in frig for maybe an hour. This recipe work great if you think about the steps involved. Use parchment paper over foil.😃
Nani says
These wings are amazing. By boyfriend has a more modern oven with convection capability. I used the convection roast selection on the oven and cooked for 40 minutes and they were delicious. As for dipping sauce, I used Baby Ray’s Maple BBQ sauce, rather, as that was all I had handy, and I mixed it with the melted butter. Delicious. Excellent recipe. Definitely will make it again. Thank you so much for sharing.
victor says
You are welcome. Enjoy!
Nani says
Hi Victor, I have a question. Do you know if making other chicken pieces the same way would work well? Other cuts such as chicken drumsticks or thighs? I’m curious as to these bigger cuts of chicken.
victor says
Nani, yes, you can try other pieces. I've done thighs and drumsticks (recipes are on my blog) with success. Enjoy!
Diane W-M says
Are the wings srarted from frozen or thawed?
victor says
Always thawed. Enjoy!
Jeanette says
We have used the awesome recipe. Best wings by far. I prefer my wings baked so this recipe was for me. I like a dry rub so towards the end of baking I sprayed the wings with oil then applied the spice rub. Delicious!! This will be the only recipe I use. Thank you
victor says
You are very welcome. Enjoy!
Chris says
Excellent. Worth a try and never deviate from this!
Pam says
I know there are others that CANNOT the spicy wings. Is there a way to season the wings minus the heat?
I love wings but am not able to handle any spicy additions.
Help!
I can’t wait to try your wings sans spicy additions.
victor says
Pam, replace the hot wings sauce with non-spicy sauce, like BBQ sauce.
Megan says
We are using Lemon pepper seasoning on half of the wings. On the other half we are using Brown Sugar Bourbon seasoning.
Jeanette says
This recipe is absolutely fantastic. Thank you so much for sharing.
victor says
You are very welcome. Enjoy!
Terri Knight says
One EXTREMELY important note: Do NOT use baking powder with "aluminum" in its ingredients. The aluminum leaves a nasty undertasre.
Found this out the hard way! I ordered "baking powder WITHOUT aluminum on Amazon and my wings came out crispy and delicious!
victor says
Terri, that's a valid point but I have to say that only a small percentage of people is affected by sensitivity to aluminum. Most people, myself and my family included, never had this issue. We've actually discussed this several times in the comments below. But thanks for your feedback.
Phyllis Neal says
I have tried chicken wings w/baking powder & HATED them. After your comment I looked & my baking powder has aluminum in it. I am going to try again with a baking powder w/o aluminum or just cornstarch! Thanks so much for that comment!!
victor says
Phyllis, you must be sensitive to aluminum, a tiny percentage of people are, and there is no other way to enjoy this recipe than using aluminum-free baking powder or cornstarch, as some of my readers suggested. I haven't personally tried cooking wind with cornstarch so I can't comment but good luck, hope you like them.
Judy says
I made this recipe today but discovered that you cannot overcook a chicken wing! I used the second suggestion for baking in the oven at 250 & than raising the temp to 425 for 40-50 min. Well, absent-minded me forgot to raise the temp to 425, so I raised it and proceeded for cook & checked frequently for crispness. Believe it or not, the wings were delicious and I love the hot sauce recipe, so easy. Thank you for sharing & I will remember the next time to raise the temp!!
victor says
Glad to hear it, Judy. Enjoy!
Brian says
Just a tip be sure to use baking powder without aluminum sulphate, some baking powders have aluminum in them.
victor says
I find that it's OK to use either, no issue for me, but a small percentage of people are sensitive to aluminum so they would benefit from your advice.
Ben Novak says
We enjoyed the flavor and crispness of the wings. Some of them had small spots of baking power, on them, after cooking. Have you experienced that?
Ben
victor says
Ben, I've seen that, it's fine as it will be covered with sauce. If you don't want to see them, instead of tossing the wings with baking powder, use your hands to rub it on the wings, which ensures a more even coating.
Liz L says
This is my go to recipe for wings. I've made them a couple dozen times and this recipe has never failed us. Always delicious.... even when I haven't dried the wings enough, they still come out crispy. Easy and easy clean up too!
Carre DuVal says
So good! Thank you for sharing!!
Naomi Paul says
What if we don't have a convection oven, only a regular oven?
victor says
See the notes to the recipe.
TeresaS says
We really enjoyed the crispness of these wings...although we thought they were on the salty side and that's without adding any salt...who knew that baking powder was so salty...even my salt loving hubby didn't add any additional salt...I served the red hot sauce on the side...next time I might toss them in the sauce...but eating them plain worked for me...
Terry Dalton says
Absolutely amazing!!
Lynette aka breezermom says
We loved these! They weren't quite as spicy as we normally have, but very crispy and nice. Thanks for sharing!
victor says
You are welcome!
Karen says
I made these oven fried hot wings for Super Bowl Sunday. They were a big hit! Everyone loved them and were surprised that I made them in the oven. They were crispy and very juicy. Not dry at all. Definitely making them again in the near future.
J Anderson says
Great comments and useful tips. We don’t air fry in our convection oven too often, but maybe more often with creative cooker and bakers such as yourself! Thank you.
victor says
You are very welcome. Enjoy!
Jessica S says
I need to take a large batch of these to a party 25 minutes from my house. How can I reheat them there best? Thanks in advance ~ great recipe!
victor says
Jessica, th
victor says
Jessica, it will depend on what you are going to have access to there. You can reheat in oven at 350-375F, air fryer would be perfect but tedious... a toaster oven will do too. Oven is your best bet.
Jessica S says
Awesome ~ thanks so much ~ air frier and oven are both options so maybe will try both. Thank you so much again!
victor says
You are very welcome. Enjoy!
Christina says
Wow! Fantastic!!
miki g. says
Hi there,
Wondering if this recipe would work for turkey wings? I imagine yes but with some modifications. Any advice? Thanks so much!
victor says
Yes, it will work but you may need to cook them a little longer. I've never tried this recipe with turkey wings so I can't be more specific.
Lisa L says
This really was great! My husband (who hates homemade wings because they aren't crispy) really liked this one. Thank you for the tip of using baking powder!!!
victor says
You are very welcome. Enjoy!
EJ says
Use BAKING POWDER NOT BAKING SODA
Angela Age says
Hi Victor,
I purchased an expensive hot sauce package for my adventurist family to test as our New Years Eve experience this year. I used your recipe and it was a great success and great fun seeing who could make it through the 10 sauces.
My question is how do you evenly distribute the baking powder? I saw one post that said you toss in a bag. I drain and squeeze dry the chicken but its always going to be moist and the first to hit are going to suck it all up. I used my fingers to try and dust them on both sides but the thicker spots didn't dissipate as hoped.
I have a 10 year old Frigidaire convection oven that I cooked 46 large wings at 400 for 40 minutes and they were done perfectly.
victor says
Hi Angela, I am glad to hear that you liked my recipe. About your question, I dry wings with a bunch of paper towels. I spread them around and pat-dry until dry, flip and do it again. Throw in a bowl, toss and pat-dry again a few times. I want them quite dry, no moisture. Lately, I just crop dust baking powder then toss by hands in the bowl. When I see cluster of powder I rub those spot with fingers to distribute. It works for me. Tossing in a Ziploc bag works too but a waste of a bag.
kathie says
I just saw on a show you can dry them with a hairdryer on cool heat.
victor says
Hm... sounds quite creative 😉
Debra says
I like to make the same thing but using breast of chicken do you have a recipe for that. Love Kentucky fried chicken but don’t want to deep fry but bake. Hope you can help and not spicy
victor says
Debra, here is my favorite recipe for crispy chicken breast that isn't deep -fried. I cook it differently as baking on convection will dry the chicken breast meat out very quickly.
Cindy says
Fabulous! My family declared these wings better than the best take out place we've found. I will experiment with adding (to the baking powder) some the spices suggested by others in the comments. Thanks so much for sharing this!
victor says
You are very welcome. Enjoy!
Mark S says
Wow! I had been using Alton Brown's recipe for baked chicken wings but it calls for steaming them first before baking them (which also produces excellent wings). I have been looking for recipes that would allow me to take advantage of the convection features of our Wolf range and ran across this. Followed the recipe with the following exceptions:
- Rinsed and dried the wingettes and placed them on a rack in a cookie sheet in the refrigerator for a couple of hours to let the skin dry further before coating them with the baking powder.
- Based on other comments I planned on cooking them for 45 minutes but they were done in closer to 30 minutes (probably just my oven)
I used baking powder since I had aluminum-free, but I suspect that corn starch, rice flour or even AP flour (or Wondra Flour) will perform the same purpose. I put the wings in a bowl and tossed them in the bowl with the baking powder to coat the wings evenly.
These were perfect. Much easier than AB's recipe or getting out the fryer to cook them the traditional way. Many thanks for the recipe, I will be using this going forward given how easy it is and how much less cleaning is required afterwards.
victor says
Happy to hear it, Mark. Happy cooking!
Deguello says
The best restaurant wings I ever bought were from KFC the short time they had a flame grill for various dishes. They grilled the wings, which added a special taste we all so love. I was sad when they stopped the process.
I now use the very same oven process here, but after 30 minutes at 425 convection flipping once, I finish on my outdoor grill for a tinge of charging. Perfectimondo!
victor says
Enjoy!!!
Ed says
Hey Vic,
Wow. Perfect recipe. Wife thought they were deep fried. I admire cooks who don't just post recipes but look towards making life easier for the cook/ dish washer. I've been looking for a nice simple, minimal mess chicken wing recipe and this one is right on. Parchment paper was perfect. I thought things would get messy but no problems. FYI: my oven has two convection oven settings (regular and speed convection). Also my oven says lower the temp by 25 degrees and reduce cooking time by about 15% when using convection so I preheat the oven to 425 (regular convection setting) and cooked 35 minutes for around 1.5 pounds of chicken wings. Slathered on some buffalo wing sauce and perfection! This is now my official go-to.Thanks!
victor says
Hi Ed, thank you for your feedback and the kind words. It's a great feeling to hear someone enjoy your recipe. Glad that you found my tips helpful as well. Enjoy and please check out my other recipes, here and on Taste of Artisan.
Tim Roan says
Only 10 Minutes in and they are crisping up beautifully! I cant wait to eat them. My convection oven drops the temp 25 degrees. So I used 425 to 400 🤷♂️ Does your convection oven take 25 degrees off your chosen temp?
victor says
Tim, no, mine doesn't adjsut the temp down when on convection.
Shannon says
Would this recipe work with adding some spices before baking the wings? Can I mix the wings in the baking soda along with garlic powder and would it still come out crispy? Has anyone tried something like that? How did it turn out?
victor says
Yes, it will work.
Sandra M Benjamin says
I seen that you said baking soda. REMEMBER It is not baking soda. It is baking powder.
Krystal says
NOT BAKING SODA!!!!!!¡
EJ says
No BAKING SODA ITS BAKING POWDER!!!
EJ says
Use BAKING POWDER NOT BAKING SODA
Nancy says
I would like to know how to make these using the Emeril Lagasse (large) air fryer. Thanks
Candy Rothholz says
My husband loves wings but does not want them fried in a conventional way. This recipe left him raving! Even better than in the air fryer and so easy and delicious! This one goes in the recipe file. Wonderful!
Silvia Willard says
These wings were amazing.So crispy!Lived the idea of foil and parchment..no smoking oven..easy clean up.I also love a drizzle of Franks hot sauce and honey!
Nataliya says
Thank you for such an easy and quick recipe! Did 425F convection for half time and then switched to roasting convection. Turned out great! Even my VERY picky 10 years old tried a few wings and said she'd eat them again. My husband loves crispy chicken but has to watch carbs, he's diabetic. And this recipe is perfect for his diet! No breading or batter. Thanks again!
victor says
You are very welcome, Nataliya. Enjoy!
TonyB says
Recipe is useless without a convection oven.
The oven methods yielded very poor results.
Chef Potpie says
This recipe makes lovely, crispy wings, and I will do wings this way from now on. My hubs craves wings every so often, and this is just so easy to do and gives me the nice crust I like. I didn't use any sauce, we just wanted a good crispy chicken, and that is what we got! I lightly salted them before the baking powder, baked for 35 minutes. I put them on parchment, thereby avoiding the cleaning of the rack. Perfectly crispy and very moist on the inside. Going into my "best" file! Thank you!
victor says
You are very welcome, enjoy!
MAC says
Are you sure only 1 Tbs for 2 lbs of chicken I hardly think you will get full coating and since it's the B powder that insures the crispiness I would think no measurement just slop around as much as needed to coat!
victor says
I am pretty darn sure after having made this recipe dozens of times. I think adding too much of it may impact the flavor so don't go too crazy. Let me know how they turn out.
Dkw says
Any waiting time needed after dusting with the baking powder?
Thanks!
victor says
No, bake straight away.
Leti says
This wings were exactly what I was looking for, crispness. Love it with peri peri sauce.
Kim says
This recipe has been a huge hit with the boys in my house! Wanting to fix a large amount of wings…have you ever baked 2 trays in same oven at the same time?
Thanks!
Kim
victor says
Hi Kim, glad to hear it. Yes, I've tried baking two trays in my old, cheapo electric oven and it didn't work too well - the wings on the lower shelf didn't crips up at all. Haven't tried that in my new gas oven though. I think it will depend on how well your oven bakes.
Lindi says
Hi there going to give these a try, I almost get there, sometimes a bit wet on the bottom and lovelly crispy tops, put on rack, drain juices constantly, and sometimes very dryhrated chicken. Then I discovered meat velveteen i read about on a Chinese cooking blog, I know to always velvet my pork and chicken every time now. If I add my trick to your trick, I'm going to have the juicest and crunchiest chicken wings ever, who'd have thanked baking powder...lol
I have often wondered what is the difference between chicken and buffalo wings, I'm from Australia and I don't think I I know what they are or am I having Jessica Simpson moment...
Thanks for sharing this tip...😊⭐🤗
victor says
Hm, interesting... meat velveteen, I have to read up on it and incorporate into my cooking arsenal. Thanks for sharing your tip.
Jan Dulin says
Never made wings before, but wanted to try out my convection oven with something simple. Good grief! These are delicious, and tasted exactly like I had deep friend them. The baking powder idea is genius! Will definitely be a family favorite from now on, Thanks for posting this!
victor says
You are very welcome, Jan. Enjoy!
Penny Galloway says
Can you tell me time and temp for an air fryer please?
victor says
Here you go - https://cravingtasty.com/air-fryer-chicken-wings/
LW Roberts says
My Air Fryer crashed and needing a new oven - I purchased a convection/traditional oven. The family misses Wings and I've been hesitant to cook them in the new oven as I don't know how. I'll be trying this recipe this week and will let you know the results. The directions look like they will be amazing. Thanks for the info!
victor says
You are very welcome. Good luck and do let me know how they turn out for you.
Kerry Murphy-Gobbi says
Wow! I just made these (convection 425 40 minutes) Delicious even before putting any sauce on. Thank you, this is the only way I will be making crispy wings from now on:)
victor says
You are very welcome. Happy cooking!
Ang says
Sooo good! Crispy yet juicy, it’s a household favourite!
KT says
If anyone has a problem with bitterness from the baking powder try Rumford brand
No aluminum sulfate !
I also use the reduced sodium and that really helps when you are adding additional spices / salt
This is a GREAT recipe ! I do the 250 time on my smoker then transfer to my convection oven 🥰
Cynthia says
Honestly, I use my Wolfgang Puck 6-quart air fryer when I cook my chicken wings or drumsticks. Even a whole chicken which I have my butcher butterfly my whole chicken flat for even cooking. As a result, (without the baking powder) my chickens come out crispy on the outside and moist and tender fallen off the bone like it came off the grille. I rarely use my oven. Of course, I make my own buffalo sauce and I'm in chicken bliss. My chickens go great with homemade southern potato salad or fresh broccoli salad. Forget the restaurants. The way I burn in the kitchen, my dishes ARE restaurant quality.
Ryan says
This is now my go to chicken wing recipe. I have made it many times and they always turn out perfectly crisp. Thanks.
victor says
Glad you liked it. Thank you for the feedback and the kind words.
Cindy Ranz says
So Wow! I've been searching for a wing recipe for a while now. I tried yours because I caught the America's Test Kitchen episode you mentioned. I didn't have a great result from that, but your blend of recipes has won me over. Yum. My lips are still tingling from the sauce. But I didn't have more "burn" than I could handle. Thanks you SO MUCH!
victor says
You are very welcome!
Mattie says
I think these would have been perfect had I had completely thawed wings. I didn't. They were a bit messy. So I tossed them into a deep fryer for 2 minutes after spending 40 minutes in a convection oven and they were moist and crunchy.
victor says
Yeah, many have asked me and my answer is to always completely thaw and pat dry.
Cheryl says
I made this tonight but it did not turn out crispy like the one on Pinterest, but it was good anyway
victor says
There are a few things you can try - less crowding, on a rack vs directly on parchment/foil, a different kind of wings, different temp (all ovens cook differently), etc. Let me know if you need help. Mine are very crispy. Also, let them rest before putting sauce on, they retain crispiness better that way.
Cheri says
I don’t have a convection oven so what temp should I do?
victor says
Look at the notes to the recipe.
Terry says
I have made this recipe over. 1/2 doz times. I love it!!
Thank you!!
victor says
You are very welcome.
Lena says
They were the Best very crispy and I make them often...Excellent
Jashvant says
Amazing recipe. I never review anything however, my to sons were blown away with these wings. We added some paprika, chinese five spice, garlic salt to the baking power to give extra flavour. Thank you so much for sharing the recipe
victor says
You are very welcome.
Susan says
These were very good.. My 4 teenagers devoured them quickly!!
victor says
Happy to hear that, Susan. Enjoy!
Rita says
I used flour instead of baking powder and they turned out amazing!!!
Greg says
These turned out great! Wife and kids loved them. So happy I found this recipe because it saves me so much time and effort between the oven and the BBQ to get the crispness that they like. Happy days 👍🏻
victor says
Glad to hear that, Greg. Happy cooking!
Michelle Phillips says
Tried this for the first time last night. And wow! My husband said... wings stop has nothing on your mother kids! That made me happy. My four year old ate three large wings before he took a break to breathe. I use the cooling rack because I did not have parchment paper, but I will get some on the next shopping trip. I used the butter to hot sauce ratio and replaced hot sauce with Rays BBQ sauce. My family is not into spice, but I like it. The butter helped tone down the spicy in the sauce and my husbands acid reflux thanked me later that night. Seriously, this is going to become a staple in out home. My husband already put chicken wings on the grocery list. Thank you so much!
victor says
You are very welcome!
Layla says
I love this recipe. I adore wings but it used to be such pain. Using the baking rack was nice, but cleaning it sucked. Cooking the wings for the length of time on the Cooks recipe, I agree, resulted in dry insides. When I follow your recipe the wings are perfect and I only have three 'prep' dishes to clean: the bowl I toss them in raw, the baking sheet (if it gets dirty) and then the bowl I toss them in cooked. No pots. No pans. No rack. No oil everywhere. This is my favorite lazy meal. AND it's from scratch. I have tried regular drumsticks (they were out of wings and the grocery delivery substituted them) and they turn out good too, but I am partial to wings.
victor says
yes
Jill says
I’ve made this recipe several times now. My go-to method is to mix up a little garlic powder and paprika in the baking powder, bake on a rack on a foil lined baking sheet skin side up, preheat to 450 then decrease to 425 convection. I almost always cook more than 40 minutes (closer to an hour depending on size of wings) and I flip them once and rotate the baking sheet at the 40 minute mark. I cannot STAND flabby wings—they truly disgust me—and this recipe produces crispy wings ready for dipping sauce every single time. My family loves wings more than I do and this is a recipe we all agree is terrific. Thanks, Victor.
victor says
You are very welcome, Jill.
Ben says
I don’t have a convection oven. I baked at 430 for 50 minutes flipping halfway. II also turn the tray after the flip. This is the ONLY way I do wings anymore! Oh I add sweet or hot Spanish paprika with the garlic powder.
Lisa says
I made these and LOVED them. Great recipie! Thank you!
victor says
You are very welcome!
Sue smith says
Your recipe was spot on. I followed directions to the letter and they came out great. Thank you so much!
victor says
You are very welcome.
Sue says
I found this recipe with drumsticks instead of wings so delicious my family loved it!
Elizabeth Olson says
Absolutely the BEST recipe for crispy chicken wings!
TOTALLY agree that the Baking Powder is a bonus.
I could eat these every day!!!
Chris says
Parchment paper over foil lined pan, 40 minutes at 425 degrees convection, dusted with baking powder . . . The wings turned out great! Followed your suggestion of buffalo sauce and bbq sauce with melted butter and it was delicious! Also made my own parmesan garlic sauce and Frank's sweet chili sauce. Both were terrific as well. Thanks for publishing your recipe. Looking forward to preparing again for friends.
victor says
You are very welcome.
Loriborealis says
This is my go to recipe for wings, I’ve made them countless times since I discovered it.
I do them on parchment t paper and turn out great every time.
Thank you for sharing this recipe, I finally have great chicken wings at home.
victor says
You are very welcome.
Mari says
My husband’s favorite way to have these wings is to toss with Cajun seasoning and then toss with ranch dressing... just enough to moisten them. Be generous with the Cajun seasoning, but use ranch dressing sparingly. Yum!
victor says
I am gonna try that recipe, love Cajun seasoning but never combined it with ranch dressing. Sounds pretty good.
Deguello says
Oh, yeah…gotta try this addition! Sounds scrumptious!
Tamara says
Ok, I see this could work for “some” wings. Unfortunately not for all (my opinion) I had the really big drumsticks in the package of chicken pieces I was using. I always use the rack method. I’ve used it so many times I’ve gotten faster and it’s gotten easier. I prep my oven with foil very little clean up. My problem with this method when I tried it, 🤨( I had to start over, and use the rack method. ) Is if you have big wings thicker juicer wings it can get pretty wet and soggy! ( i did dry wings and even used some salt to keep them a little dryer and baking powder ) Half way through I stopped the pan method with foil and parchment paper drained and dried off the wings redid them and put on the racks. 🤪Crispy perfect and great as always ! But if you are doing the just wing part could work out ok but not for the big drumstick ones 👍🏼 thanks ! 🍗 🐔 Good luck !! PS
Debbie says
Crumple the aluminum foil and then stretch out on baking sheet. This will allow air to circulate and wings won't sit in grease. Best part..easy clean up!
Brantley says
Do they reheat well
victor says
I think so.
Jeff Browning says
Trying tonight. It might just be me but I find that baking powder, potato starch, and/or corn starch does crisp the wings but I get a hint of grainyness. I am trying Arrowroot tonight. I miss Duff's. I ordered a case but it was really expensive. Switched to my Frank's recipe.
Bob Dees says
Made these tonight on my Big Green Egg. They were outstanding. This is my new wing recipe.
victor says
Hey Bob, I haven't tried making these on a BGE, thanks for the idea.
Stephanie says
The chicken wings turned out perfectly tender and crisp. It's a keeper recipe.
Adding 2tsps of salt to the Frank's Buffalo sauce from this post was way too salty. Next time I will try 1/2 a teaspoon of salt.
Stephen Ho says
If cooking on parchment, should I flip the wings at any point during cooking if I want max crispiness?
victor says
Hi Stephen, I never do. Works very well for me that way.
Gerri Lynn says
Great recipe! It his will be my go to from now on!!!
M says
I have some wings that are frozen & ready to cook from the frozen state. Can I still use the baking powder on the frozen wings?
victor says
It doesn't work well on frozen. I defrost, pat dry then apply baking powder.
Matt says
I'm going to keep this method around, best wings I've had at home in a long time and easy clean up with the parchment and foil on the pan!
victor says
I hear you. We barely make any other type of wings and everyone who tries them asks for the recipe. Thanks for the feedback.
lisa castillo says
The most important part of this recipe is to read the tips beforehand- I normally just jumped to the recipe, but I am glad I didn’t this time ! I LOVE FRIED wings and this recipe in the convection oven did the trick in satisfying my craving. I really got the liquid out of the wings beforehand, meaning I covered the wings with paper towels, squeezed them, covered them again with new paper towels squeezed again and covered with a kitchen towel for an hour and then before putting them in the BAKING POWDER, I squeezed them again with fresh paper towels. I followed the parchment instructions, I put GHEE oil on the parchment paper and at 30 minutes I turned them over. Finally some of the wings I powdered with fresh parmasean cheese at the final 10 minutes- delicious!
Shannon says
This worked well. I have a convection oven so I used that method. I did not spray the paper before cooking. My wings never really got a lot of color on the top but the pan side was on point. I would suggest skin side down for sure. They still tasted great and were crispy. Just thought I would share. We usually grill but this is a great winter method.
Katie says
What would you recommend if doing drumsticks?
victor says
Highly recommend this for drumsticks:
Extra crispy drumsticks
Air fryer chicken drumsticks
Crispy oven-roasted chicken quarters/legs/drusmticks
Jen says
10/10! Made these last night and they were amazing! So crispy! My husband loved them! That baking powder tip truly changes the game! Thanks for this, I’ll definitely be making again and again!
Shay says
This recipe was absolutely amazing. I am keeping this forever. The chicken wings took roughly 50 minutes in my oven and I sprayed some evoo halfway through the cooking process. These were so tender on the inside and so crispy on the outside. My whole family adored them. Thank you for sharing!!!
victor says
You are very welcome, Shay. Happy cooking!
NIkki says
Hi Victor....first I wanted to THANK YOU for this wonderful recipe. I will never go back to frying wings and having oil splashed all over my stove. These wings were so crunchy.....actually more crunchier than frying. This recipe will now be a monthly staple in my cookbook. My daughter absolutely LOVED them......Thanks Again 🙂
victor says
You are very welcome, Nikki. Try my crispy chicken thigh recipe, it's similar... I think your family will like it too.
Nancy says
How long would you cook them in an air fryer. I have the Emeril Lagasse Power AirFryer 360
Xiangros says
I used the airfryer and they were crispy and awesome!
Nancy says
How long did you cook them in the air fryer. I have the Emeril Lagasse Power AirFryer 360
Cara says
These turned out amazing!! I don’t have a convection oven so I used method two and they were so crispy! Next time I make them I want to have a whole wing night with 4 or 5 different sauces. Thank you!
victor says
You are very welcome.
Kathryn says
I only have frozen wings... how can I make this work with frozen wings?
victor says
No, this recipe won't work with frozen. Defrost them first, dry with paper towels, then follow the instructions.
Mark says
Im trying these tomorrow for the games.
victor says
Good luck. Enjoy!
Kelly Jones says
I’ve tried so many recipes that promise crispy baked wings...and finally one delivers! So crispy you can hardly believe they’re not fried!
victor says
Glad you enjoyed them. Happy cooking!
Grandma Ginger says
These were yummy. I mixed 1 tsp of paprika plus salt and pepper to the baking powder and then coated the wings. Turned out crispy and brown and very tasty. I would definitely make these again.
Michelle says
Loved this recipe. Wings came out perfectly! Crispy on the outside and moist/tender on the insides. My three boys loved them.
One quick question, there was a lot of smoke that these wings put off? Did you have that problem? When cooking with such a high heat in my convection oven, it seemed to put off a lot of smoke.
victor says
My solution is to pick less fatty wings, you know those that have bluish tint and thin skin. Thick-skinned yellow wings have a lot of fat that renders and splashes around during cooking, causing some smoke.
Rita says
Can I brine the wings first?
victor says
You can try but I don't like brining them in this recipe. One - they are very juicy without brining due to fast cooking and two - the crispiness will be affected due to added moisture.
Gabby says
I would like to use whole wings and use baking method 2 because I don’t have convection. Any idea how much longer they should bake for?
victor says
Gabby, it shouldn't be much longer. I'd say no more than 10 extra minutes. It the wings are nicely crispy they should be ready to eat. Wings typically cook very fast, you will find them well over 165F internal temperature before they are browned and crispy. But that's how you want them as wings at 165F taste undercooked, I like mine at 185F to 2.00F, that's when they are crispy and fall off the bone.
Mary says
OMG, sheer goodness. My kitchen smelled so good after chicken being in the oven for 20 minutes. Wings turned out just as recipe promised. Crispy on the outside and tender juicy meat on the inside. Recipe was easy to follow and to do. Awesome!
Suzanne says
These turned out better than any wings that I have carried out from any of my local wing places! I used the foll/parchment paper set up and cooked the wings a lot longer than suggested in order to get them really crispy and golden brown. I will definitely use this recipe again in the future!!!
victor says
Happy to hear that. Happy cooking!
Sophie says
Delicious! Enjoyed every crunchy bite.
Lisa says
Made these today and they literally were perfect! Just as good as the fried ones and every bit as crisp. Thanks for the recipe!
Mira says
My kids loved these wings. I cooked them for 40 min at 425 and the feedback I got was they were a little too crispy so next time so I'll cook them for 30-35 minutes. Who knew wings could be too crispy but I am thrilled I came upon your post.
These were a BIG hit!!!
Rose says
I made these wings for the first time and best I ever made. I added sauce10 min before end of cooking, reduced heat, turned them after 5 min and returned them to oven again so sauce was baked on which is the way we like them. Delicious!
Nicole says
Thx for sharing! These turned out great! I did teriyaki lemon pepper and hot wings with Franks. It was my first time using the convection setting on the oven. 40 minutes was spot on. Even my husband who loves frying things was happy. Thanks for the inspo
Jami says
Hi, I tried this recipe using baking powder and Old Bay as the coating. I did the version without the rack, just turned the wings a couple times. I don’t have a convection oven so I cooked at 350 the first 30 minutes and 425 the second 30 minutes. They were amazingly delicious, very crispy outside, moist and tender inside, the perfect wing!! Thank you 😊
Lindsi says
This is the BEST wing recipe! So crispy!! I cooked them twice, they came out fabulous both times. The second time I broiled them for 3 minutes before taking them out of the oven and that worked great as well!
Mrs. States says
I have now made these wings more than a dozen times and they come out PERFECT every time! They satisfy my craving for wings during COVID and I’m so glad I came across this recipe!!!! Thank you!!
Skyler says
WARNING: Do not skip the "dry with a paper towel" step. I made it both ways and it made a HUGE difference in both texture and flavor.
Cait says
Awesome recipe! We’ve used this method multiple times now and they always come out crispy! We take our time drying off the wings, skip the rack, and use different sauces. The drying and the baking powder are the MVPs here!
Tracey says
I have made these twice in a non convection oven. They came out perfect! Thank you for the recipe!
Andy says
The best wings ever, period.
Linda Bustamante says
These wings come out amazing. The crispness is ON POINT!!! I hate soggy wings. I have an air fryer and still prefer this method. We use different sauces but I can definitely attest to the crispness. They’re not dried out. Skip the rack, the clean up really does suck and it really didn’t seem to make much of a difference,
Beth says
This recipe is fantastic for getting crispy wings. I’ve been making wings almost weekly now because this is so good! Thanks for sharing your wing expertise with us!
Sherry says
The link for Duff’s sauce does not take one to it.. it only shows Frank’s hot sauce and other brands, no Duff.
victor says
Hi Sherry, you must be in Canada. If you are coming from a Canadian IP address you are automatically redirected to Amazon.ca which doesn't sell this sauce. They don't ship to Canada anyway. If you live near the border, try Wegmans, they sell it. That is when the borders open up.
Maggie says
This is my go to recipe now! I made a few changes but the premise is the same.
For 12 wings I add a heaping tsp of flour, a healthy shake of cayenne, and garlic powder. Toss the wings in a bag and cook on parchment as directed.
Turn after 20 mins. Drying the wings is essential. High heat is essential.
When mine finish I toss in a combo of butter and Franks red hot. Fabulous! Thank you!
Mary Stacey says
These were by far the best chicken wings I have ever made. So easy , I followed the recipe to a T. They were so crispy, I could not stop eating it.
Sheri says
Curious. Did you try corn starch at all?
victor says
Frankly, I haven't as baking powder works so well for me.
Christina says
I’ve used cornstarch and it turned out great! I did that because another reviewer commented that it worked. I didn’t have baking powder without aluminum.
Ronda says
Perfect! I read and followed all the instructions. I put the wings directly on a foil-covered cookie sheet that was sprayed with Pam. I don’t have a convection oven, so I used the Food Lab method - 30 mins on 250 on low-middle rack then 40 mins on 425 on med-high rack. Made sure to dry the chicken before coating with baking POWDER. Let them sit for 5 before coating. They came out perfect - my family raves about the crispness and the chicken was tender and juicy. Thank you!
victor says
You are very welcome, Ronda. Happy cooking!
Diana says
Thanks for a new family favorite!!! Out of all the numerous ways I’ve made wings, dressed up in sauces with dips, this simple and classic recipe Is the fam fav. I simply salted (Let diffusion do its flavor magic), refrigerator air dried overnight for extra crispness, then with sprinkling (per mini sieve) of baking powder, and cooked convection per your recommendation-classic wing crunch, classic fried chicken flavor, and juicy. Thank you!!!
victor says
You are very welcome, Diana. Happy cooking!
Brew says
Love it. Did the Cook's Country mod. Best yet!
Christina says
These are our new favorite wing recipe. We used cornstarch because I didn’t have aluminum free baking soda. I also mixed in salt, pepper, paprika and garlic powder with the cornstarch. I laid the wings out in the fridge on the baking sheet the night before on parchment paper. I used your cooking instructions. These were so delicious. Hubby and I both wanted more!
Ben says
I have to say: Great recipe!
Convection oven instructions work perfectly.
I used non-stick aluminum foil with a thin coat of olive oil (amazing!) and cooked for 35 min. It’s super easy to just toss the wings in a ziplock bag with enough baking powder to coat. The advice to let sit for 5 min is sound. Then toss in butter and hot wing sauce mixture or whatever you choose (Asian inspired sticky recipes with sesame seeds, hoisin, ginger, etc. also work well also). Serve immediately.
Meat falls off the bone and the skin is very crisp, just like fried. Enjoy!
Kyra says
I want to use a dry rub when I bake them. Is it safe to put on directly after the baking powder before I put them in the oven?
victor says
Safe as in will it hurt the crispiness? No, it won't. But the dry rub, depending on what's in it, may burn and get bitter. I would try one piece first, see how it runs out, then decide if I was to use that on the whole batch.
Becky says
Excellent recipe. Works every tome for me. Crispy on the outside and moist and delicious on the inside. Skip the rack as its a devil to clean just use foil and then parchment paper. Yum!
Lauren says
These wings are perfect! Exactly like what we would get from a 5 star pizzeria!
Denese says
This method is fantastic. Try salt and pepper toss, and buffalo/Cesar dressing also honey bbq. Delicious!
Heather says
Made this recipe tonight. Turned out great but I think we should have flipped them half way through the second time as the bottom was a little soggy but the top was nice and crispy.!
victor says
Try baking on a cooling rack over a baking sheet, it will be better than flipping.
Kathy Alsobrook says
Be SURE that you use baking powder that has NO ALUMINIUM in it. Ruford is the brand I use - you MUST read the label!!! It (the aluminum) make the wings taste "tinny" These are delicious and I will make them again.
PSU says
Is recipe calling for frozen or thawed wings?
victor says
Frozen won't work with this recipe, use fresh or thawed.
Melita says
I love it and is affordable I want to try it
CindyP says
DELICIOUS. I followed directions to the T. The skin was crispy and the meat was moist. Don't over-cook. The oven light can be misleading. They looked light in color at 35 min but I pulled them out at that point and they were perfect. I believe he said 35-40 min and 35 works perfect in our gas convection oven.
Denise says
Tried this awesome recipe! Works perfectly! This is the fourth recipe I’ve tried & by far the best out there. Thank you.
Mary Ann says
Fantastic!!! A+++
Liz says
Best wings ever! Hubby thought they were better than any restaurant wings. Made exactly as for convection oven, no salt - doesn't need it, didnt miss it, esp. if you plan on using a sauce.. usually they're salty enough. The only thing I added was a little black pepper but honestly, doesn't need that either. Quick and easy! Our new go to recipe.
Kathy Alsobrook says
While I have not made this yet, be sure that the BAKING POWDER does not contain ALUMINUM. Totally changes the taste of everything. I use Rumford - no aluminum.
Casey says
I made these and LOVED them! I’m craving them again but I don’t have any wings available. Any idea at all how this would turn out for chicken breast tenderloins??? I know it’s a long shot but it doesn’t hurt to ask!
victor says
I tested chicken tenders a dozen different ways in my air fryer and this one is the one that I like the most. Really good too.
Sally says
What if I don't have a convection oven?
victor says
Take a look at the notes to the recipe.
Erica says
Excellent recipe. I followed the recipe exactly as written and the salmon came out perfect.
Matt says
😂 😂 😂
Marcia says
I made these wings tonight. Best chicken wings I've ever made. The recipe I've been searching for my whole life. I gotta say I was nervous about the baking powder, but it worked great. Thanks for sharing.
victor says
You are very welcome! Happy cooking.
Amy H says
Amazing! 🏆 these came out perfectly and after 40 minutes, lightly misted with olive oil. These had perfect crunch even after I tossed with Thai chili sauce 🌶. Can’t wait to make again 🙌
Barbie Gulan says
Me tooo..baking powder taste and stuck
Barbie.
Why did they stick to wax paper???
victor says
Barbie, mine never stick and I've made this recipe dozens of times. One thing I could suggest is to dry them better. Let the wings sit at room temperature for half an hour, then dry again apply the seasonings and baking powder and bake right away. It could also be the paper that you use. Actually, I wouldn't use wax paper, you need to use parchment paper. Wax paper is not the same.
Caroi says
Best wings I have made. Thank you.
Marilyn Harvey says
These were fantastic!! Family loved them! Thanks for the tricks. My new go to recipe for wings!! Wondering if the baking powder trick would work for chicken legs too?
victor says
Yes!!! - Extra crispy chicken legs.
Mark Rappleye says
Amen! Yes Duff's my favorite as well.Yes it it OK to bake them folks. More moist ,no grease. And Chrispy.
Susan Blumberg says
Excellent! I used cornstarch as my daughter is gluten free. So nice and crispy!
San says
Baking the wings "at 450 for 40 minutes, then 350 for an additional 40 minutes" in my regular oven works great! The wings come out crispy and perfect. I've made them 10+ times now and another batch is currently in the oven, so I wanted to stop by and say thank you for one of our favorite new meals. 🙂
Sade Jackson says
So I did this with a few extra steps and it was great. I rinsed and dried the wings with a paper-towel , I used full-sized wings. I coated the wings in olive oil, then I seasoned my wings with garlic powder, adobo, and pepper and two tablespoons of baking powder. I placed the wings on a pan grid and placed that on the baking sheet and baked at 425 degrees for 40 minutes. I like my wings hard so I used the longer option. They came out great my boyfriend was blown away that they weren’t fried. Thanks a bunch!
victor says
You are very welcome!
Claudia says
Excellent crispy chicken wings without all the fat!!!
Dana says
You said bake for 30 minutes at 425, is done using a convection oven or a regular oven?
victor says
In step 5 - set the temperature to 425 and mode to convection. You want that dry air circulation to dry out and crisp up the skin.
Jim says
Dana,
I bet that 30 minutes and then turned and did an additional 15 minutes. But definitely keep an ion it
Joe says
I don't use any powder on my wings to get them crispy. There is a secret to get crispy skin. Wash and dry your wings, use a paper towel. Put them on a cookie sheet and put in the fridge for a few hours 2 to 4 is good. This will dry out the skin of the chicken. I toss them with oil to lightly cover them and add a dry rub. For those without a convection oven you can turn on the broiler for the last 5 to 7 minutes to brown the tops of the wings
Jim says
The recipe works really great! We actually cooked ours at 425° also in convection with the baking powder. It was truly delicious I recommend that sauce be used as a dip rather than covering completely. They did get soggy after 10 minutes with very minor crisp. These wings were delicious!
Deb says
These wings were awesome! Tasted just like our favorite restaurant wings - did add a mix of paprika, chili powder, garlic powder, onion powder, cumin, and thyme after coated with the baking powder. Will definitely make these again!!
Eric says
Made these for the first time today and they were as good as any fried wing I’ve ever had! I did take one additional prep step - air drying the wings in the fridge overnight on bed of paper towels in a baking sheet. The wings came out super crispy and delicious!
Carol says
These wings were delicious. Couldn’t have been easier. Will definitely make again.
Zoe says
I just made these, delicious!
I used baking powder, cornflour, garlic powder, salt, pepper, chili power and garam massala. They came out so crispy. I made a garlic, honey and ginger glaze. Will definitely be making these again 🙂
Sharon says
Only if I had not used baking powder. They had a pasty taste and ruined everyone of the wings. Cooking them on convection for 40 minutes at 425 was perfect. I’d give up the “crispy” any day than the way they tasted. Will try this way again but not use baking powder.
victor says
Some people, a small percentage, are sensitive to aluminum. Use aluminum-free baking powder and you won't notice that taste. A few readers here had the same problem and fixed it with aluminum-free baking powder.
Stacy says
Is 425 the convection temperature or do I need to convert it at 425?
victor says
425 convection.
Alice says
I used Frank's red hot powder instead of baking powder. This is the best recipe I have ever found.
Sade Jackson says
Oh wow I can’t wait try this! Thank you.
Madison says
Can you use the same recipe but cook them on the grill rather than the oven?
victor says
This recipe is not for grilling, only for baking.
Abby says
I grew up in Fort Erie, Ontario and fondly recall frequent visits in the early eighties to the original Anchor Bar in Buffalo. The closet thing I’ve found over the years is Duffs in Toronto. Made these wings tonight and can honestly say they are as good as I’ve ever had. If you like authentic buffalo wings this is the recipe for you. Followed the instructions and they turned out perfectly My family was amazed. Five stars!!!!
Courtney McGrale says
Yummo! Thank you for sharing that! I’m obsessed with this recipe!
Ric says
My first try with this recipe had a bit of a bitter flavor from the baking powder. Then someone recommended aluminum-free baking powder and that is much better. Worth a try if you get the dame result I did.
victor says
It looks like a small percentage of people are sensitive to aluminum so aluminum-free baking powder is the way to go. Glad you liked my recipe. These wings are a hit every time I serve them.
Willy Mitchell says
Tried baked wings they were great . I am looking for a hot sauce that taste like Kelsey’s Roadhouse hot sauce can’t find recipe for this , do you know the ingredients?
Thanks in advance
Willy
victor says
Sorry, can't help you as I've never tried that sauce.
LoganX says
I don't know if it's the same...but this is my own recipe that I make, and my family loves.
I/4 cup or less of Frank's Hot Wings Sauce
1 good squeeze of Ketchup
1 tbsp of Honey
1 tbsp of Butter
Mix together and cook ingredients over low heat until boiling. Remove from heat.
Once the Chicken is baked, I remove them from the baking sheet, put them into a glass tray and pour the liquid over the Chicken. Then put the top back on the glass baking tray and shake them all around until they are fully coated, then serve.
Marnie says
These were GREAT! So easy, best wings I’ve had in a long time! Super crispy on the outside and juicy on the inside!
Barb says
Really good wings, easy to make. I found corn starch works the same as the baking powder.
Jevney says
This has been the best oven wings yet and an overwhelming thumbs up from those who enjoyed it. But just like another wings recipe that used baking powder, the amount in the recipe was enough for just half of the wings. I did have 2 lbs worth. Based on that past experience I cut the salt in half so it wouldn't be too salty. It was perfect. My wings were patted very dry and I can't figure out how to make only 1 Tablespoon of baking powder work for 2 lbs of wings.
Renee says
I just made these and it was so easy and cooked perfectly. BUT, there was a grit to them due to the baking powder. What did I do wrong? Did I put too much? Other than that, my husband and I loved them! Thanks for sharing!
victor says
It can be that or the fact that the baking powder lumped up. Next time instead of tossing rub the powder on the wings, spreading it evenly. I never noticed the grit, to be honest, rubbing or tossing. Can't recall anyone else mentioning it. Could it be some spice, like pepper or something else that you may have added? I hope your next batch turns out perfect!
Helen H says
Making these over and over again! Simple to make, easy to clean up, and delicious 😋 thanks for sharing this recipe
Judy Sturm says
I buy some Wing seasoning packets at Walmart and add-to your liking -to the baking powder - my favorite is Hot Buffalo - I like my wings dry and dip in Buffalo sauce. Great recipe - made over 10 times!!!
Joyce says
Chicken was crispy, moist. I added paprika, onion powder and garlic powder to baking powder. Very nice
Courtney McGrale says
Perfect recipe! Thanks! My air fryer died, and I had a beautiful batch of Butcher Box chicken wings on hand. These were crispy, crackling, divine.
victor says
Sorry to hear about your air fryer, Courtney. Glad you liked these wings. I find them extremely addictive.
Holly Rowe says
Delicious! Extra crispy without the added oil.
Kori Horsley says
I just made these fird the first tine tonight. They are excellent. Followed receipe exactly!
E Sisco says
I used Method 1 since I do not have a convection oven and they were delicious. Perfectly crisp even though I seasoned with salt and pepper before baking. Thank you!
victor says
You are very welcome. Happy to hear that.
Sandra says
Yummy!!! The wings come exactly how the recipe says. So good and crispy
Cindy says
Convection...as in convection oven? Can I use a regular oven?
victor says
Yes, convection oven. In the post above I detailed out how to bake wings without convection. You won't get the same results but it will be close.
Barb C says
I do not see the conventional oven instructions.
victor says
You can try this method someone posted in the comments - Bake at 450 for 40 minutes, then 350 for an additional 40 minutes. Seems like it worked very well for a few people. Alternatively, try this:
>
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.
>
Arrange wings in single layer on a wire rack placed over a backing sheet. Bake wings on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer wings to a bowl with wing sauce of your choice, toss to coat, and serve.
V says
Hahhahahhahaha people actually tried to substitute baking soda. Hhahahha hah. Arm and Hammer chicken wings , guaranteed to clean your insides-out ! Hahahhahahahah.
D says
Those maniacs!! Who would ever think to substitute one of the most common baking ingredients on earth (other than virtually every baker alive). Everyone knows you can't eat baking soda unless you're baking!! And baked chicken wings is clearly not baking!! Those fools!!
Ken says
Wow I’m from Buffalo and these were amazing! Definitely going to be our go to wings since we live in VA now.
victor says
Happy to hear that, Ken. We live close to Buffalo and visit it at least once a month, but I rarely have that urge to go to AB or Duffs any more now that I can these (may I say better?) wings at home.
Jay says
The wings were so crispy and did not taste like it was baked. I made it with a honey garlic sauce and it was really good.
Pauline says
Can I have your honey garlic sauce recipe please?
Krystn says
Made these wings tonight with some roasted garlic parmesan sauce....awesome! Great crispy texture and easy to make. This is a keeper, thank you.
ChickenLover says
I’m assuming the wings are thawed...
Will the recipe work on frozen wings and just bake them longer?
victor says
No, frozen won't work in this recipe.
B says
I followed the recipe exactly and they turned out great! Texture and taste, very similar to or even better than Buffalo. My new go to recipe for crispy wings.
Judy says
These wings were delicious! I will be making them again. The only thing, they stuck to the parchment paper! Great recipe.
victor says
Judy, try moving the tray up or down from the position you baked at. I think that should help.
Zapp Brannigan says
Wings turned out exactly how I wanted them!
Paula says
Love it! What do you think would need to be changed to do this with drumsticks??? Thanks!!
victor says
I tried that already. Check out my extra crispy chicken drumstick recipe. It's the bomb!
Jennifer says
I just made these wings and used aluminum free baking powder and unsalted butter. They are amazing and came out perfect!! My family loved them!! I was nervous eat first since they weren’t the traditional deep fried but they tasted just like the traditional wings that we love. Thank you for the recipe and we will be enjoying these again next football Sunday. Go Cards!!!
victor says
Good to hear that, Jennifer. You are very welcome and thanks for taking time to post your feedback. Much appreciated.
Wanda says
These wings were so crispy and tender.. The fat was perfectly rendered out. I've tried many recipes and this was simple with great results. This is a keeper recipe!
victor says
Great to hear that, Wanda. Thanks for your feedback.
Minds says
I am giving you a 5 star before I even tried the recipe, but I will try it tonight. I have read through numerous recipes this morning, looking for a good way to bake the wings, as I really hate frying food. Just makes the food unhealthy, creates a lot of oil waste (I would have to fry in a pot) and really, just bad quality. And here I found everything from different types of sauces to mix, a ratio of baking powder and chicken (I would have put a whole bag of baking powder if I haven't noticed the 1tbsp : 2 pounds ratio). I haven't seen this on other websites. And what I was looking for was the time to toss the wings in the sauce. I was always thinking you have to do it while baking them, so the sauce caramelizes and sort of infuses with the wings. But I read the recommendation to do it after, I googled more about it and it seems this might make the wings soggy. I will update you on how the wings turned out to be. My oven is a little weird, so it might not come out perfectly, but if it does half of what's described here, that would be an amazing dinner.
I like how the recipe is explained in detail and with pictures of outcomes and everything one might need. I have found some bad examples of articles that say "recipe" in the title but they just have SEO focused titles, 3 sentences after them, no ingredients, just general text-focused to rank better.
Minds says
wings came out delicious but got stuck to the baking paper. Forgot to rub in oil. Also, they were crispy, but I did not let them cool down enough, threw in hot sauce and they became soggy. still, amazing taste
victor says
Interesting. I use parchment paper, never sticks. I guess baking paper is a different product that's not waxy like parchment paper. Good to hear that you liked the wings. Thanks for the feedback.
Aarthi says
Hi , This was the first time i made wings , I usually check out many recipes before i choose which one to follow . I read the whole recipe and the tips , and the negative comments but i still decided to go with this recipe and i'm so glad i did , i used a mixture of rice flour and baking powder and 5 minutes after resting time i sprinkled salt and then brushed the wings with the spicy sauce mix ,
, The wings looked just like the picture above my 6 year old was so excited to try one that i forgot to take pictures and my husband couldn't believe these wings were oven baked !!! Omg these were so crispy , so juicy and so delicious !!!!!!!!! Thank you so much for this fabulous recipe !!!!!!
victor says
You are very welcome Aarthi. Glad you liked my chicken wing recipe. There are many more great recipes on my blog, be sure to check them out. Enjoy!
Mark Heffernan says
I made this recipe (with baking powder) after seeing so many good reviews, but found it salty, very salty. I might add that I coated the wings with Frank's buffalo sauce mixed with Irish butter,which I know is salted, but this is what I allways coat my wings in, and I've never had this problem before.
victor says
Interesting. But I am quite certain that the cooking method in this recipe doesn't make the wings any saltier. The saltiness comes from the salt you add and the salted butter in your case. Simply put less salt next time or use unsalted butter. I like one tsp of salt per 2 lbs of wings, it gives me perfect saltiness and I like my food not too salty. You can always add some more and toss again. Enjoy the recipe!
Sheree says
I’ve made chicken legs using this same method but using cornstarch instead of baking powder. Turns out crispy and no baking powder taste.
victor says
Hi Sheree, thanks for the tip. I am interested in trying this out and compare.
Sweet gramma says
Victor...we just made them tonight. I have tried to make wings in house before with no luck....these turned out perfect!!
We are from the Buffalo area (2 hours away) so your recipe was even more important.
Thanks👍👍
victor says
Thank you for your feedback, Sweet gramma. Glad you liked my recipe. I am 2 hours away from Buffalo too. I am a big Duff's fan, but we don't go there as much as we used to now that I can make great (may I say better?) wings at home.
30AGirl says
I love baking powder wings! The recipe I've used requires turning them multiple times, bu this method is so much easier and they come out faster and just as good. thanks!
Ramona Wilson says
Baking powder method was horrible.
victor says
Most people love it. Something went wrong apparently. If you need help to figure it out, let me know.
Stan Lap says
I’ve made this recipe many times with great success. Tasty, crispy. I’ve always placed the wings on a rack over a sheet pan.
Yesterday, I made the wings by placing them directly on a sheet of parchment paper on a sheet pan. The top was indeed crispy. The bottoms were soggy. Not good.
I recommend making them only on a rack to get them to be crispy all around.
victor says
Hi Stan, thanks for the feedback which I am sure many will find helpful. That said, my experience has been different. If you look at the picture of the wings on parchment paper in my post, the wings are dry and no grease is visible on the bottom that would make the wings soggy. I suspect it has to do with the wings themselves. Some wings have thicker, yellow skin that has a thicker fat layer. Those will need to be racked for sure. Wings with thin, bluish skin will be fine on parchment.
Stan Lap says
Victor, indeed the wings I bought had plenty of fat. I'll continue to make them on the rack. Thanks for your reply.
victor says
You are very welcome. There is nothing wrong making these wings on a rack other than it's a pain in the back to wash. But if you have the space and the time, just drop it right away in hot soapy water for a few hours and all stuck bits will come right off.
Leonard says
I made these a couple of weeks ago. They were awesome!!! Much better than WingStop. I cooked them for 40 mins on convection. I haven’t had any issues with them being soggy while being cooked on the parchment paper. If you want to keep your wings crispy,...just slowly add the sauce to lightly coat them instead of drenching them. I honestly like mine better that way. I used Sweet Baby Ray’s Buffalo Wing Sauce and Hickory & Brown Sugar Sauce as my two sauces. So tonight, I cooked 8 lbs of wings. They for sure won’t last past tomorrow.
victor says
Agreed. I also add less sauce. Also, if you let the wings rest for 5 minutes before adding the sauce they will remain crispier.
Leonard Davis says
I let them sit for 5 mins. They were crispy even a couple of hours later.
Karen B Stone says
I like your recipe...but I don't like Duff's! I've never found them "crispy". Always too saucy and sloppy. The original Frank and Teresa's were beautifully crispy but even their recipe has changed.
victor says
Maybe that's because I always ask for the sauce on the side. But homemade are always best as you can tailor the recipe to your taste.
A says
Wow, they were so good. Thank you!
Chris says
I used rice flour instead of the baking powder and they were great!!and crispy!! Sooo good
Thanks
Lily Pitak says
Can i deep fry in oil instead?
victor says
Lily, of course you can but the idea of this recipe that you don’t need to in order to get similar results without it.
Jenn says
I’ve made these wings several times now and they always turn out great. Crispy and moist yet still easy to do with a limited ingredient list of things I always have anyway. Who needs to go out for wings when you can make these with little mess and time!
Bob Lorance says
I prepared these for my Masonic Lodge. The guys ate the all! I didn’t have a convection oven but did use nonstick spray on racks which I placed on aluminum foiled covered trays. I baked 4 large trays. I served hot sauce, BBQ sauce, and Ranch dressing on the side because of such diverse tastes our guys have. Thanks for this recipe which I will use again and again!
victor says
Thank you for you feedback, Bob. Glad you like the wings. Be sure to check out my other recipes, I am sure you will find more tasty things.
Lily Pitak says
Can i deep fry in oil instead?
victor says
Of course you can but the whole idea of this recipe is to get results similar to deep-fried without deep-frying.
Jewel Johnson says
I make something similar - I add seasonings (garlic powder, smoked paprika, and a little pepper and flavored salt - usually ghost pepper salt). To avoid an off taste from the baking powder, I have found using aluminum free is all you need to do.
Linda Abernathy says
Do you think baking them in a convection oven made them crispier or do you think the oven will crisp them also? I will definitely try them but if they aren't crispy in my oven, no one will eat them! LOL
William says
To avoid the “off taste” from baking powder, mix it with kosher salt. One part baking powder, 2 parts salt. Let the wings sit uncovered in the fridge for up to 3 hours. This will dehydrate the skin and dry brine the meat and prevent that soggyness. Check out the article on serious eats about dry brining
Taurie says
Can you use this on drum sticks? If so how long do you cook them for and oven temp please.
victor says
Taurie, yes, you can. Check out this drumstick recipe.
Kari says
Loved the wings! Do you think this baking powder trick would work with dry ribs?
victor says
Glad to hear it, Kari. I haven't tried this technique on ribs so I can't say.
Kristina says
I love crispy dry rub wings. Can I use this recipe? When would I apply the dry rub? What dry rub would you suggest? Thanks!
victor says
Kristina, yes, you can use this recipe too. I've made air fryer chicken wings with baking powder and a dry rub and they turned out very good. You can use that rub or anything that you like. Other common store-bought rubs that I like are Tex-Mex, Cajun and Creole.
Genie says
Victor, Have you ever baked these ahead and reheated? Did they stay crispy and juicy? My daughter wants a chicken wing bar for her grad party and I'm trying to figure out how to make a large quantity of wings ahead that I can just reheat in the oven, toss with a sauce and keep warm in a chafing dish. Thanks.
victor says
Genie,
I've baked these wings and reheated but they weren't quite the same as fresh ones. I find that the best way to reheat is to use a toaster oven, a convection oven or an air fryer. Since these wings bake relatively quickly I wonder if you are going to benefit much from baking ahead and reheating. Also, on convection you can get away with baking two large (16"x21") trays worth of wings at the same time and get great results. I would bump the heat up by 25 degrees.
Rachel Bush says
My husband's on a low sodium diet so I'm always looking for things to cook for him. Having really good chicken wings was a huge treat for him so thank you. Plus, I didn't have to make something separate for my daughter. Perfect meal.
JoAnn says
In the recipe for baked chicken wings, it lists butter. Where does this come in?
victor says
Hi JoAnn, the butter is mixed with the hot wing sauce to make what is generally known as the Buffalo wing sauce. I described it in detail in the body of the post. You can vary the ratio of butter to your taste.
Jill D says
I have to say I was a little skeptical of these wings but thought I’d give them a whirl. All I have to say is... OMG!!! These wings are the bomb and I’m completely converted. I wanted an easy clean up so opted for the parchment version and was not disappointed. The wings were crispy and not greasy, even after tossing them in hot sauce they didn’t sog up like deep fried ones do. My husband who decided prior that they wouldn’t be as good as deep fried has quickly changed his tune. Thank you for sharing this recipe, these will now be our go to wings 😋
Josh says
When you were using the cooling rack to cook, were you spraying the rack with non stick spray? Maybe that would help with the cleaning afterwards. Just wondering, about to try this method myself today. Will come back to let you know how it went.
victor says
Josh, I used olive oil to 'grease' the rack and still had a lot of sticking. The wings come off mostly fine but the rack gets pretty dirty with all the little bits and pieces that get stuck to it. Need to soak then wash.
Machelle says
Perfection! My husband is a wing connoisseur and he gave these a 10 out of 10. Great recipe. We dont have convection oven ,so I did turn and flip wings at 20 minutes and again at 30. At 45 minutes they were perfectly done. Let them rest before adding sauce, some hot wing buffalo, some Sweet Thai chile,some garlic parmesan, a few barbeque. All tasted great.
Wandering Tanuki says
Thanks for a wonderful method of baking crispy chicken. I had the perfect sauce but wanted to find a nice way to bake the chicken so that it becomes crispy. I was looking at many different sources for using baking soda online and yours had the shortest cooking time. I adjusted the recipe a bit to fit the amount of chicken I wanted to bake. I hope it's ok that I used this method to make my asian marmalade chicken wings recipe! I put the link and credit to your wonderful blog in my recipe post!
Linda Abernathy says
NOT baking soda, baking POWDER! I hope they came out ok!
Sheena says
I have my wings in the oven right now! Do you flip them halfway through?
victor says
No, I don't flip.
Shirley says
They were crispy , just as if they were fried.
James Clark says
The best chicken wing recipe hands down and I've tried dozens of great recipes. I am making a second batch as I am writing this. So good!
DANIEL OUELLETTE says
Really really good. Did without baking racks but i think I'd suck up the rack cleaning and use them. Had a lot of wings, still not touching, so a lot of grease. Under 10 wings i think no rack be fine over that i think its necessary or bottom half of all wings aren't crisp. Will definitely use the again! Kid approved!
victor says
That's a good point, with a lot of wings using a rack is a good idea. When I cook a couple of dozen on a 21x16 inch baking sheet there is no grease, the bottoms are dry. I think it also depends on the wings, some have thicker and fattier skin, some don't.
Rochi says
Yes it may be crispy by coating it in Baking
Powder, but I found them too bitter. I would suggest to mix baking powder with Corn Starch might be a better coating, ( 1 cup Corn Srarch add 2 teaspoons of Baking powder. Sorry didn’t like the bitterness in the coating!! I have tried coating with only Corn Starch & it was nice & crispy & juicy inside.
victor says
Some people are sensitive to aluminum in baking powder and don't like the taste. Your method may a good alternative to them.
Jennifer says
You can also purchase aluminum free baking powder. It's all I use.
Clyde says
Please where do you buy aluminum free bsking powder?
nick says
CLYDE. Just Google But I got my aluminum-free baking powder... from Target but there are other places 2 purchase it from.
Jason Cooks says
Made two batches last night and got nothing but praises. They really taste like deep-fried. Amazing recipe!
Ruth says
Nothing special. Off taste to me (not others) from baking powder. Used foiled and they stuck. Browning was uneven which meant so was the crunch. May try again with using parchment paper. Family seemed to like.
victor says
A small percentage of people are sensitive to aluminum. Using aluminum free baking powder seems to be the solution. Using parchment paper is a must to prevent sticking.
Annie says
I don’t have a convection oven and this was the first time I’ve ever made wings...came out delicious. Followed directions, didn’t rotate and baked at 450* for about 55 mins, because timer wasn’t set. Coated half in buffalo sauce butter mix and others with a garlic Parmesan butter sauce. Everyone enjoyed, from the pickiest down to the 2 year old.
John says
Came out awesome. Thank you!
victor says
Glad to hear it, John.
Lisa says
This recipe was awesome!! The whole family loves the wings, super easy to make, and so easy to cleanup. Love this recipe and will definitely recommend this!!!
Steph says
Just made these for the first time and we’re converted. Never before tried home made wings, let alone baked, and this was the first recipe that came up in my search. Great, thorough explanation and so, so simple. Loved that there wasn’t really any salt and sprinkled garlic powder and pepper after coating the wings with baking powder just for another layer of flavor. We live in Buffalo and while there are many great wing establishments, we will be making these again and again!
Emily Lamb says
OMG! We just made these. They are perfect with so little mess and effort. I am happy to finally have a break from having to put my baked wings under the broiler to crisp them up. These wings are so crispy as they are and delicious.
Bruce P says
Second time making these and they turned out fantastic again. As per your recommendation I let them rest for 5 minutes before putting the sauce on this time and it made a noticeable difference.
victor says
Good to hear, Bruce. Enjoy!
Leticia says
Excellent recipe! My boyfriend love them and said they were better than at a restaurant. They were amazing. Thank you.
victor says
Very happy to hear that, Leticia. Enjoy!
Janet says
I’ve just made my first batch. I combined some of the recipes because I do not have a convection oven. I have been using baking powder on my wings for some time but this by far is the easiest and best recipe. I mixed baking powder, garlic powder, onion powder, paprika,cayenne & black pepper. I baked the chicken in a preheated 425 degree oven. I turned the chicken after 20 minutes, rotated the pan, & continued baking for another 20 minutes. Thank you very much. My Super Bowl wings are fabulous
victor says
So happy to hear that! You are very welcome!
Ellen says
This recipe looks great. Could you use potato starch instead of baking powder?
victor says
Thank you, Ellen. I don't believe the two will have the same effect but I've never tested this recipe with potato starch so I can't really say. You can try with the starch, or skip it altogether. The wings will still be great and crispy as the convection will do its thing. They just won't be extra crispy. Make sure to dry the wings very well with paper towels before putting them in the oven, that alone will help.
Peepers says
BEST WINGS EVER! I used the convection roast method, 425 degrees for 40 minutes. For the sauce I used 1/2 c butter mixed with 5 squirts of Cholula hot pepper sauce. Couldn’t be better - or easier!
Pam says
AMAZING!!!!!!
Barbara says
I made these wings last night they were so easy to make and the family loved them. I will continue to check out your recipes and again they were awesome
victor says
Thank you for the kind words, Barbara. Make sure to check my air fryer recipes and more of those will be coming soon. I love the results I get from the air fryer.
Bea says
I made these wings tonight and they were amazing! Thank you so much!
victor says
You are very welcome! Glad to hear that. Make sure to check out my other recipes, I am sure you will find more tasty ones on my blog.
Scott says
WONDERFUL!!!
Carolyn Madaus says
Delicious!
Duke says
Wings came out as said
victor says
Fantastic! Thanks for your feedback.
Pandi R. says
I tried 2 dozen wings as per the instructions. It came out really good. My sons didn't believe. With in minutes all the wings are vanished. I felt very satisfied and light after eating the wings, not like heavy deep fried ones. Thank you victor for a perfect recipe.
victor says
LoL... I've had people not believing me that these wings weren't deep-fried. Glad to hear you liked them. Thanks for taking time to post the feedback, Pandi.
Wendy says
Amazing and delicious!! So grateful I can eat “fried” chicken without all the added fat of frying. Thank you!! 💖💫😊. And so easy too!!
victor says
You are very welcome. Also try my air fryer chicken wing recipe, they are just as good, albeit slightly different. My wife actually prefers them over the convention oven baked wings.
muthafoxy says
I made 5 dozen wings last night and they were fabulous! My oven doesn’t have a convection feature so it took about 60 minutes, but I did open the door to switch the top and bottom pans a few times (which of course, increased then cookibg time). Our favourite flavour is dill pickle; sprinkle (or spray) 1 Tbsp white vinegar over a dozen wings and toss. Shake on dill popcorn seasoning, and good luck trying to resist!
victor says
Glad to hear you found a new way to enjoy this recipe. Thank you for sharing. And thank you for sharing your favorite flavoring - I am definitely going to try it as we all love dill in our family.
Dina says
Made these tonight and the only complaint I had was that I didn't make enough! Thanks for the recipe!
victor says
I have that complaint every time myself 😉
kate says
Absolutely the best chicken wing recipe!!!
Paulette Gleason says
I just made these tonight for my husband and I. before I make them for a party and they where Awesome. I will serve these with the sauce's on the side like I did tonight. this is a KEEPER . Thanks for the recipe. Amazing what Baking Powder does to them.
Bryan says
The best chicken wing recipe hands down!
Laura says
I do not have a convection setting. Can these achieve the same crispiness in a regular over? Thanks!
victor says
Hi Laura, you can something close, but not the same. How you would do that, please look at my response to the first/oldest comment. I described the method in detail there.
Noelle says
When you line the baking sheet, do you put in both aluminum foil and parchment paper? So it should be baking sheet, aluminum foil, parchment paper and then wings? Just wanted to clarify.
Looking forward to trying this out. I’ve baked wings with dry rub before and never got it to crisp. Will try to use baking powder. 🙂
victor says
The foil and the parchment paper are of course not necessary. I only use foil because I am too lazy to wash the baking sheet later on. And I use parchment paper because wings tend to stick to foil but not to waxy paper. One could just use parchment paper if it's large enough to not let the liquids run onto the baking sheet.
Holly says
Wow. I think this is the first time I have ever commented on a recipe...not my M.O., but these wings were absolutely amazing! I have never made wings before and my kids (4 kids, ages 6-11) had never had them, I made 4lbs and we were fighting over the last ones....I really think I could have doubled it if I had room in my oven! I did add some pepper, garlic powder and onion powder to the baking powder and salted them after they came out. I was concerned that they would not have enough flavor so I made 2 dipping sauces but we didn't even use them cause the wings were so crispy and perfect on their own! These will definitely be in my regular rotation. Thank you!
victor says
Glad to hear it. The fighting over these wings - you are describing what's happening in our family when we make them;) They are so good and so addictive.
Sarah says
Question I followed recipe to the letter.... minus the convection oven and there was an after taste even with the sauce... I made a lemon pepper/butter sauce. Yes I used baking powder. I tried it again with the 30 mins at 250 then 40 at 425 and still had the after taste. I know it’s not the sauce as I tasted the wings before saucing the second round and it was there. Cheap baking powder? Stale baking powder? Maybe I can just taste the baking powder? I don’t know but if you have any ideas I would appreciate it. Thanks!
victor says
Hi Sarah, that's tough one to answer without actually tasting the product. But it sounds to me like you are sensitive to the aluminum in the baking powder. You can try aluminum-free BP, but I have no idea whether the results will be the same.
Here is a little read on this I found: https://www.quora.com/Why-does-baking-powder-taste-so-nasty-when-I-use-it-in-my-cakes
purpleb says
I also found that these had a baking powder aftertaste, but did find a solution for it. I rinsed the remaining wings after cooking under the kitchen faucet, and then re-heated them, and they were good.
Michelle says
I made these tonight and my kids gobbled them up! I will definitely make them again!
Michelle says
Found this recipe this morning and decided to try it. It was yummy. Love the crispness of the skin with the meat still being moist and tender. Had the with a coca cola bbq dipping sauce. Will definitely have them again. Way less messy than deep frying. Thanks for sharing your recipe.
victor says
You are very welcome. Thank you for the kind words.
Lauren says
These are by far the best chicken wings I've ever had and I've been to Duff's and Anchor Bar a dozen times. Seriously, these wings are better than restaurant Buffalo wings. They not as dry inside as deep-fried but still very crispy on the outside. I let them rest for 5 minutes before tossing with hot sauce and they didn't get soggy. Love this wing recipe!
Nancy says
These are hands down the absolute BEST wings I’ve ever made. I have a fryer, and these turned out even better than the fried ones I’ve made previously. I did add some paprika and black pepper in with the baking powder simply because I prefer a naked wing but still wanted some seasoning baked into the skin. I still salted them after cooking and the insides were still tender and moist with the best crispy skin. My girlfriend even asked that I make wings for dinner again tomorrow!
victor says
So happy to hear that you liked the recipe, Nancy. Thank you for posting your feedback.
Mel says
Made these for the first time after trying endless ways. The parchment paper saved me tons of time. The wings are amazing tossed in sauce and plain. Right before they were done I brushed some with olive oil and added everything bagel seasoning. Hands down the best way to cook wings. Thank you for sharing!!!!! Totally agree 45 mins was the sweet spot!!!!
victor says
Enjoy!
Kathy Lucas says
I will try these.
Karen says
Great recipe. Thank you!
victor says
You are very welcome!
Beth says
Made these today paired with a homemade Trinidad Moruga Scoprion sauce with peppers from my garden. Talk about spicy! I had to bake mine for about an hour though to get them to actually brown, not sure why.
Bea says
Did you use foil And parchment paper?
Dana says
Can’t believe how good these turned out. I’m about 50/50 for Pinterest recipes but this was the very best. They were gone in less than 20 minutes. Husband has already requested them for next weekend. Thank you for sharing and your tips were so helpful!
victor says
You are very welcome! Glad to hear that my post helped you.
Amanda says
These were delicious and so easy. We used the higher temp 35 minutes cooking time and they were very good. Hubby is a wing lover so for him to approve means they were really good! Will make again and again
victor says
Glad to hear that, Amanda. That's what we do too - make them again and again 😉
Carla says
Cooked the wings tonight- turned out great! I added Mrs Dash table blend since it’s salt free.
One question- if I double the recipe will I need adjust the cooking time and/or time?
victor says
Awesome! Thanks for your feedback. Doubling the recipe may lead to overcrowding, too much steam in the oven which may prevent browning. That said, I never tried. 4 lbs is the largest batch I've ever attempted. You will need to use two baking sheets.
Karen says
Thank you!!!! This recipe really works. We’ve been trying to find a way to make good crispy wings at home and you have nailed it. I’m excited to look at your other recipes. 😋
Debbie says
Just tried this recipe for the 1st time! They were so good. My daughter told me I need to make them more often!
Coleen says
I have made these wings so many times! My absolute go-to receipe. So easy and delicious. How does anyone even think of dusting wings with Baking Powder? Genius! Getting ready to make a double batch to take to a Neighborhood Watch meeting and probably won’t be bringing any home!
Len says
I dont have a convection oven. What else can I do
victor says
Comment #2, the answer is there.
Dolores says
Best recipe ever. I don't use the convection of my oven but still followed temperature settings and wings come out beautifully.
Heather says
I usually don’t leave comments but I had to because this turned out AWESOME!! I never have to fry wings again!!!! WOOOHOOO
victor says
Glad to hear that. Thanks for your feedback.
Buzz says
These truly are amazing. Cooked them last night for the grandkids. So lucky I cooked twice the amount, as they completely devoured them. Thanx heaps for this recipe.
victor says
You are very welcome!
Josh says
When do you salt them?
victor says
When I toss them with Buffalo sauce... mentioned this in the post but not explicitly in the recipe instructions, will fix that.
Lex C says
I didn’t have a convection oven but I used the directions in the comments. They turned out wonderful! The looked just like the pictures and tasted great!
victor says
Awesome! Thanks for the feedback.
Shaun I says
OMFG... thank you. This has to be heaven. I don’t write review of recipes, but just had to let you know these came out absolutely perfect. Actually, in my opinion, these came out better than fried. They are really crispy. I don’t have a convection oven but followed the settings in the comments and still was able to produce the crispy skin. It did take over an hour, but oh so worth it. Thanks again.
victor says
Hi Shaun, thank you for taking time and writing a review. It made my day!
Tasha says
The best wing recipe I've ever tried. My family loves deep fried wings and they said these are much better.
Yb says
My husband loves fried wings. Today he said he wouldnt be able to tell the difference. Loved the ease and no mess clean up. I used the regular oven recipe.
victor says
Great! Thanks for your feedback.
Bev says
Can't wait to try this recipe! So just to clarify, when do add the salt? After its cooked??
victor says
Yes, I suggest adding salt after baking as it draws out moisture which will impact crisping.
Vania McAllister says
I just made this, with a couple of (very minor) adjustments, and it was awesome! We don't have a convection oven, so I baked them on a rack at 425F for 40 minutes, flipping halfway through. I also added about a tablespoon of salt-free dry rub to the baking powder. Holy moly were these tasty! Thank you for sharing this method!
victor says
You are very welcome! And thank you for sharing your feedback very much! I am sure those without convection would be very happy to hear that the method works in regular mode too.
Ric says
Try flour instead of baking powder !
victor says
Tried that, not as crispy with flour.
Russ says
I made two batches of your wings for the Super Bowl last night and everyone praised them. The best homemade wings, period!!!!!!!!
victor says
Glad to hear that, Russ. Thanks a lot for the feedback.
Primus says
One word - AMAZING!!! This is what I am making for the Super Bowl night.
ZB says
Followed the recipe (use of baking powder) without other ingredients. I just really wanted to reach the crispy consistency. Superb!
victor says
Awesome! Glad to hear that. Thank you for taking time to leave your feedback. I really appreciate it.
Starla says
This is an excellent and would have made excellent replacement for wings on my keto diet, but I was an idiot and didn't read the instructions all the way. I tossed the wings with like 2 CUPS of baking powder and that is not a good idea. Thank you for the recipe. I'm sure that next time they will be amazing caus will follow the recipe properly. Lol
victor says
LOL... I can imagine how they must have turned out... I've had incidents like that too. Lesson learned.
Pam Jensen says
I made these in my Air fryer and they were Perfect! My air fryer only goes up to 400 so I pre-heated it for 5 min and cooked them for 40 min. I used a spatula to gently stir them every 10 min since I couldn’t lay them all side by side. My husband isn’t a big wing person, but he said these were some of the best he has had and wants to have them again.
Pam Jensen says
I made these in my Air fryer abd they were Perfect! My air fryer only goes up to 400 so I pre-heated it for 5 min and cooked them for 40 min. I used a spatula to gently stir them every 10 min since I couldn’t lay them all side by side. My husband isn’t a big wing person, but he said these were some of the best he has had and wants to have them again.
Dana T says
The wings were perfect! I dried them with paper towels, seasoned them and let them sit for a while. Right before cooking I dabbed them with paper towels right before cooking and then tossed them with some powder. Lined a baking sheet with parchment paper and cooked on 20 minutes EACH side at a temp of 425. Perfectly crispy brown wings. My husband is obsessed. Saving money on making them at home and better baked than fried!
victor says
Glad to hear it. Thanks for posting your feedback.
Amy says
Bye-Bye fried wings. Followed the 425 convection for 45 mins - so crispy. Amazing! Thank you for the tip as it’s just too cold to grill wings these days.
victor says
You are very welcome! No kidding about the cold. I am known to grill all year round but I will pass these days.
Veronica says
Best wings EVA!!!! Make them weekly!! Thank you!
Lori says
Could I use this recipe in the air fryer and cook 12 min flip and another 12 min at 400 as in other recipes?
victor says
I don't own an air fryer so I've never tested it with any of my recipes. I'd be the wrong person to ask therefore. That said, an air fryer is essentially a compact convection oven so it should technically work just as well. Keep a close eye on the wings the first time around and make adjustments as needed. Good luck!
Karen says
Has anyone tried frozen wings with this recipe? Or should I thaw them first?
victor says
I would advise against baking them frozen as they will release some water which will prevent the skin from crisping up. Thaw them first (I put mine, vacuum sealed, in lukewarm water and they are ready to go in 20 minutes or so), then pat dry with paper towels really well.
Donna says
Great recipe. The parchment paper made for easy clean up and the wings were really crispy. I might be done with deep frying forever. Thanks!
Erica says
Awesome recipe! A+++ My hubby couldn't have enough of these wings.
Chandra says
I made these wings today. I like the fried chicken taste without the high fat content of deep frying. I like spice, but not the messiness of the wing sauce so I just added cayenne pepper with the other seasonings and ate them as they came out of the oven. Delicious! Thank you for sharing.
victor says
You are very welcome, Chandra. Glad you liked them and thanks for stopping by and sharing your feedback. I like cayenne a lot by the way and use very often.
Jo says
Aloha, your recipe hit it right on the spot... tried it twice and it turned out the same...still crispy on the outside and juicy on the inside... I created my own hot sauce and family says it’s better than Humpy’s... they can’t get over on how it holds it’s crispiness on the outside and juicy on the inside without deep frying... Thank you...
victor says
Aloha, Jo! Thanks for stopping by and chiming in with your feedback, much appreciated. Glad to hear that you enjoyed this recipe as much as I do.
Mary M says
Like some of the others, was not real sure about the baking powder. But I had just got my new countertop convection oven and was dying to try new things. Made it exactly as stated in recipe and they came out fantastic!! They pretty much got devoured within minutes. This is definitely a Keeper. Thanks!!
victor says
I am glad you tried my recipe and it came out great, Mary. Thanks for posting your feedback, I am sure others will appreciate it as much as I do.
Tracey Edwards says
These wings were indeed very crispy on the outside and moist on the inside. I love this idea. I added powdered hot pepper sauce and powdered ranch dressing with a little garlic and ginger powder sprinkled on top. The flavor was phenomenal! No sauce needed. They browned up great and were oh so crispy. Thanks so much again for this recipe. This is my second time using it. Fried foods mess with me something fierce. Going to try more variations in the future. Looking into trying the chicken legs too.
victor says
That's great to hear, Tracey. Glad you liked them. Be sure to try this recipe too: http://ifoodblogger.com/killer-baked-chicken-wings/. It's a variation and is super tasty too.
Megan says
Love this recipe! Thank you! I modify just a bit by taking the wings out at 30 minutes, shaking them in sauce, and sticking them back in the oven for another 10 or 15 minutes, then shaking them in more sauce once fully cooked. They come out perfect every time,
victor says
You are very welcome! Glad to hear that you liked the recipe.
Anna says
Just made some for lunch. Wish I made more. So good!
COLETTE Carson says
Will the wings turned out crispy if I season the baking powder with garlic powder and black pepper?
victor says
Yes, that should not hurt the crispiness. I've added pepper before and the wings turned out great. The only thing I am not adding before baking is salt as it tends to draw out moisture.
JM says
I was a little skeptical about the baking powder on my wings but decided to try your recipe anyway on a small batch. The results were great. I also used Duff's hot sauce. I made 6 dozen wings again yesterday (in 2 batches) for a party and got tons of compliments and requests for the recipe. I gave them your website so expect a bump in traffic soon, lol.
victor says
Awesome! I appreciate that.
Laura says
I just made these - I've been craving wings but whenever I eat the fried ones it messes with my stomach. I did exactly what this recipe said but I only baked mine for 35 mins in the 425 convection. I then tossed on a little sea salt- even those plain were amazing. I put a few for me into my fav buffalo sauce. I'm soooo keeping this recipe in my rotation!
victor says
Thank you for the feedback Laura and glad to hear that you liked my recipe. Interestingly, my stomach also doesn't like deep fried food and that is the primary reason I searched for a way to make healthier crispy, like-deep-fried wings.
Marilyn says
These look delicious , I really prefer dry wings, have you ever tried to baste them with the wing sauce or add anything to the baking powder? I would still like them crispy but flavored . I have bought Sam's rotisserie chicken wings and added wing sauce as they were cooking in the convection and turned out great.
victor says
What a coincidence! I just posted another recipe - http://ifoodblogger.com/killer-baked-chicken-wings/ - and it's exactly what you are talking about. Try it, it's my favorite for now. The wings, of course, lose some crispiness because of the sauce but nothing like a fairly soggy-skinned plain baked wing. I think you will appreciate these. Check out the video, at the end you can see how they look coming out of the oven.
Thomas R. Lewis says
Can you u see receipt in an Air Fryer
victor says
I've never used an air fryer but it sounds like a good alternative to a convection oven. Perhaps try with a very small batch first and see how it goes.
Jeremy says
I must admit I was skeptical about this recipe but I am glad I tried it. These wings are 100% legit. Super easy to make and my buddies now think I am a master chef.
Michelle Nations says
These wings were perfect. I flipped them after 20 minutes but didn't change anything else. THANK YOU for using parchment paper.
After I made wings this way, tried it with legs. It was deee-licious!
Thank you for sharing and for doing all the experimentation (so I didn't have to.)
Gloria A. says
These wings came out perfect just as pictured. We did not use sea salt but regular salt, pepper & a little onion powder. Baked at 450 for 40 minutes, then 350 for an additional 40 minutes. Delicious and crispy!
Kelley says
Best suggestion on this thread! Followed your instructions and they were PERFECT. Never made wings better before. Thank you!
Louise says
What if you don't have a convection oven
victor says
This recipe is designed for convection oven. Without convection, try this recipe: http://ifoodblogger.com/how-to/bake-chicken-wings-to-perfection/. It's really good too. If you really want to try this one without convection, please refer to the second comment from the top where I described the method.
Jen says
This is my go-to recipe for wings now. I love the simple and mess-free approach, and the wings were terrific.
victor says
Glad to hear that. It's the most used wing recipe at our house. I still grill or smoke wings every now and again, but, like you said, the simplicity of these wings and the results are hard to beat.
Jack says
Made these wings as per the instructions and they came out perfect. Wouldn't change a thing. Never had Duffs wings sauce before but bought it for this recipe and liked it a lot.
ELaine says
Did fine in my oven , pre heated to 450 put wings in reduced heat to425 baked for 60 minutrdy they were crispy tender just delicious! Did not trim wings left them whole they were very good and more to chew!!
Monique D Darquea says
Did you use a standard oven or convection? Did you cook for a full hour? Did you cook on a tray lined with parchment paper? I am cooking this way and have only yosted them with baking powder before baking. Going to toss them in the buttery garlic parmesan sauce 5 min after taking them out. Would love to know your exact steps. Thanks!
Melad says
This is a great recipe for crispy baked wings. The only thing I would suggest is that I would preheat the oven to 200 degrees and bake the wings for about 20 minutes. This will allow the fat under the skin to slowly break apart at the low temperature. At that point, I would crank up the heat to 425 for 30 min to get the extra crispy skin.
Barbara says
So how would cook if do not have convection oven?
victor says
Convection is a requirement in this recipe as you get better results - as in noticeably crispier skin and a shorter cooking time. You can even easily get away without baking them on a wire rack. However, if you don't have a convection oven try the method below originally suggested by America’s Test Kitchen. You should get somewhat similar results.
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.
Arrange wings in single layer on a wire rack placed over a backing sheet. Bake wings on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer wings to a bowl with wing sauce of your choice, toss to coat, and serve.
I swear by my method though 😉
phil swift says
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victor says
Good to hear that.;-) Enjoy!
Kim says
I use the parchment paper and they came out extra crispy, the best oven fried wings I have ever had and taste
victor says
Thank you for the feedback, Kim! Glad to hear you liked my recipe.
Jason says
Crispy and FANTASTIC!!