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
- 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)
- 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.
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.
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!
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!
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.
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.
Why does it have to be aluminum free baking soda?
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 🙂
LOL Glad you liked my recipe, Teresa. Enjoy!
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!!
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!
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.
Happy to hear it, Kaitlyn. Enjoy!
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.
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!
I made these today, 2/19/23. They came out perfectly! Thank you for a great, low fat option for wings!!!
Happy to hear it, Cathy. Enjoy!
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.
Happy to hear it, Ramon. Enjoy! I use this method with chicken legs and thighs too, works great. Amazing taste with no added oil.
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. 👍🏼👍🏼
You are very welcome, Sue. Thank you for the kind words. Enjoy!
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.
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.
The absolute best, crispy oven baked wings!
Glad to hear it, Renee. Enjoy!
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!
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!
Crispy baked wings!! Love them!
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!!
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!
These are absolutely delicious, I was looking for a crunchy alternative to fried chicken and this is it! Very thankful for this article.
Happy to hear that you liked one of my most favorite recipes. Enjoy!!!
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!
You are very welcome, Laura. Enjoy! Be sure to try my other air fryer recipes. I love air fryer-cooked food.
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!
Happy to hear that, Will. Thank you for the kind words. Enjoy!
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 !
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!
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.
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!
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
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!
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!
Happy to hear it, Joan. Enjoy!
Hi, i made this with chicken wings, then with duck drumsticks. Very amazing !! Delicious !
Duck drumsticks, ha? Sounds delicious. Enjoy!
I tried this and it was awesome, no convection oven so I did option 2. Was perfect.
Glad you liked it. Enjoy!
My husband loves hot wing,but I’m going to try these! Thanks
Looks like I’m going with this for a Thanksgiving appetizer.
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.
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.
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!
Happy to hear it, Samantha. Enjoy!
These wings are the best – only way I cook them now! Having some again tonight.
Could I use cornstarch instead of baking powder?
Yes, some people reported using it with good results. I haven’t tried it though.
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!
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?
Kevin in Dallas
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!
Great wings Victor, greetings from Canada!!!
Glad you liked my favorite wing recipe, Moni. Enjoy!
Who knew! Wings baked were great! Never would of thought baking powder was the trick. Came out great!
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?
Hi Gail, I think if you add species with the baking powder it will be fine. Enjoy!
Thank you so much for this recipe….love it love it. You’re the BEST 👏👏👏👍👍❤️❤️❤️
You are very welcome. Enjoy!
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!
You are very welcome. Glad you liked my recipe. Enjoy!
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.😃
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.
You are welcome. Enjoy!
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.
Nani, yes, you can try other pieces. I’ve done thighs and drumsticks (recipes are on my blog) with success. Enjoy!
Are the wings srarted from frozen or thawed?
Always thawed. Enjoy!
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
You are very welcome. Enjoy!
Excellent. Worth a try and never deviate from this!
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.
I can’t wait to try your wings sans spicy additions.
Pam, replace the hot wings sauce with non-spicy sauce, like BBQ sauce.
We are using Lemon pepper seasoning on half of the wings. On the other half we are using Brown Sugar Bourbon seasoning.
This recipe is absolutely fantastic. Thank you so much for sharing.
You are very welcome. Enjoy!
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!
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.
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!!
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.
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!!
Glad to hear it, Judy. Enjoy!
Just a tip be sure to use baking powder without aluminum sulphate, some baking powders have aluminum in them.
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.
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, 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.
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!
So good! Thank you for sharing!!
What if we don’t have a convection oven, only a regular oven?
See the notes to the recipe.
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…
Lynette aka breezermom
We loved these! They weren’t quite as spicy as we normally have, but very crispy and nice. Thanks for sharing!
You are welcome!
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.
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.
You are very welcome. Enjoy!
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!
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.
Awesome ~ thanks so much ~ air frier and oven are both options so maybe will try both. Thank you so much again!
You are very welcome. Enjoy!
Wondering if this recipe would work for turkey wings? I imagine yes but with some modifications. Any advice? Thanks so much!
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.
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!!!
You are very welcome. Enjoy!
Use BAKING POWDER NOT BAKING SODA
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.
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.
I just saw on a show you can dry them with a hairdryer on cool heat.
Hm… sounds quite creative 😉
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
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.
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!
You are very welcome. Enjoy!
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.
Happy to hear it, Mark. Happy cooking!
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!
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!
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.
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?
Tim, no, mine doesn’t adjsut the temp down when on convection.
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?
Yes, it will work.
Sandra M Benjamin
I seen that you said baking soda. REMEMBER It is not baking soda. It is baking powder.
NOT BAKING SODA!!!!!!¡
No BAKING SODA ITS BAKING POWDER!!!
Use BAKING POWDER NOT BAKING SODA
I would like to know how to make these using the Emeril Lagasse (large) air fryer. Thanks
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!
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!
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!
You are very welcome, Nataliya. Enjoy!
Recipe is useless without a convection oven.
The oven methods yielded very poor results.
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!
You are very welcome, enjoy!
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!
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.
Any waiting time needed after dusting with the baking powder?
No, bake straight away.
This wings were exactly what I was looking for, crispness. Love it with peri peri sauce.
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?
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.
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…😊⭐🤗
Hm, interesting… meat velveteen, I have to read up on it and incorporate into my cooking arsenal. Thanks for sharing your tip.
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!
You are very welcome, Jan. Enjoy!
Can you tell me time and temp for an air fryer please?
Here you go – https://cravingtasty.com/air-fryer-chicken-wings/
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!
You are very welcome. Good luck and do let me know how they turn out for you.
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:)
You are very welcome. Happy cooking!
Sooo good! Crispy yet juicy, it’s a household favourite!
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 🥰
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.
This is now my go to chicken wing recipe. I have made it many times and they always turn out perfectly crisp. Thanks.
Glad you liked it. Thank you for the feedback and the kind words.
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!
You are very welcome!
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.
Yeah, many have asked me and my answer is to always completely thaw and pat dry.
I made this tonight but it did not turn out crispy like the one on Pinterest, but it was good anyway
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.
I don’t have a convection oven so what temp should I do?
Look at the notes to the recipe.
I have made this recipe over. 1/2 doz times. I love it!!
You are very welcome.
They were the Best very crispy and I make them often…Excellent
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
You are very welcome.
These were very good.. My 4 teenagers devoured them quickly!!
Happy to hear that, Susan. Enjoy!
I used flour instead of baking powder and they turned out amazing!!!
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 👍🏻
Glad to hear that, Greg. Happy cooking!
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!
You are very welcome!
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.
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.
You are very welcome, Jill.
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.
I made these and LOVED them. Great recipie! Thank you!
You are very welcome!
Your recipe was spot on. I followed directions to the letter and they came out great. Thank you so much!
You are very welcome.
I found this recipe with drumsticks instead of wings so delicious my family loved it!
Absolutely the BEST recipe for crispy chicken wings!
TOTALLY agree that the Baking Powder is a bonus.
I could eat these every day!!!
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.
You are very welcome.
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.
You are very welcome.
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!
I am gonna try that recipe, love Cajun seasoning but never combined it with ranch dressing. Sounds pretty good.
Oh, yeah…gotta try this addition! Sounds scrumptious!
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
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!
Do they reheat well
I think so.
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.
Made these tonight on my Big Green Egg. They were outstanding. This is my new wing recipe.
Hey Bob, I haven’t tried making these on a BGE, thanks for the idea.
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.
If cooking on parchment, should I flip the wings at any point during cooking if I want max crispiness?
Hi Stephen, I never do. Works very well for me that way.
Great recipe! It his will be my go to from now on!!!
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?
It doesn’t work well on frozen. I defrost, pat dry then apply baking powder.
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!
I hear you. We barely make any other type of wings and everyone who tries them asks for the recipe. Thanks for the feedback.
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!
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.
What would you recommend if doing drumsticks?
Highly recommend this for drumsticks:
Extra crispy drumsticks
Air fryer chicken drumsticks
Crispy oven-roasted chicken quarters/legs/drusmticks
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!
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!!!
You are very welcome, Shay. Happy cooking!
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 🙂
You are very welcome, Nikki. Try my crispy chicken thigh recipe, it’s similar… I think your family will like it too.
How long would you cook them in an air fryer. I have the Emeril Lagasse Power AirFryer 360
I used the airfryer and they were crispy and awesome!
How long did you cook them in the air fryer. I have the Emeril Lagasse Power AirFryer 360
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!
You are very welcome.
I only have frozen wings… how can I make this work with frozen wings?
No, this recipe won’t work with frozen. Defrost them first, dry with paper towels, then follow the instructions.
Im trying these tomorrow for the games.
Good luck. Enjoy!
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!
Glad you enjoyed them. Happy cooking!
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.
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.
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.
Can I brine the wings first?
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.
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?
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.
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!
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!!!
Happy to hear that. Happy cooking!
Delicious! Enjoyed every crunchy bite.
Made these today and they literally were perfect! Just as good as the fried ones and every bit as crisp. Thanks for the recipe!
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!!!
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!
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
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 😊
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!
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!!
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.
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!
I have made these twice in a non convection oven. They came out perfect! Thank you for the recipe!
The best wings ever, period.
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,
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!
The link for Duff’s sauce does not take one to it.. it only shows Frank’s hot sauce and other brands, no Duff.
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.
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!
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.
Curious. Did you try corn starch at all?
Frankly, I haven’t as baking powder works so well for me.
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.
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!
You are very welcome, Ronda. Happy cooking!
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!!!
You are very welcome, Diana. Happy cooking!
Love it. Did the Cook’s Country mod. Best yet!
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!
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!
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?
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.
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!
These wings are perfect! Exactly like what we would get from a 5 star pizzeria!
This method is fantastic. Try salt and pepper toss, and buffalo/Cesar dressing also honey bbq. Delicious!
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.!
Try baking on a cooling rack over a baking sheet, it will be better than flipping.
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.
Is recipe calling for frozen or thawed wings?
Frozen won’t work with this recipe, use fresh or thawed.
I love it and is affordable I want to try it
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.
Tried this awesome recipe! Works perfectly! This is the fourth recipe I’ve tried & by far the best out there. Thank you.
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.
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.
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!
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.
What if I don’t have a convection oven?
Take a look at the notes to the recipe.
Excellent recipe. I followed the recipe exactly as written and the salmon came out perfect.
😂 😂 😂
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.
You are very welcome! Happy cooking.
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 🙌
Me tooo..baking powder taste and stuck
Why did they stick to wax paper???
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.
Best wings I have made. Thank you.
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?
Yes!!! – Extra crispy chicken legs.
Amen! Yes Duff’s my favorite as well.Yes it it OK to bake them folks. More moist ,no grease. And Chrispy.
Excellent! I used cornstarch as my daughter is gluten free. So nice and crispy!
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. 🙂
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!
You are very welcome!
Excellent crispy chicken wings without all the fat!!!
You said bake for 30 minutes at 425, is done using a convection oven or a regular oven?
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.
I bet that 30 minutes and then turned and did an additional 15 minutes. But definitely keep an ion it
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
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!
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!!
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!
These wings were delicious. Couldn’t have been easier. Will definitely make again.
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 🙂
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.
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.
Is 425 the convection temperature or do I need to convert it at 425?
I used Frank’s red hot powder instead of baking powder. This is the best recipe I have ever found.
Oh wow I can’t wait try this! Thank you.
Can you use the same recipe but cook them on the grill rather than the oven?
This recipe is not for grilling, only for baking.
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!!!!
Yummo! Thank you for sharing that! I’m obsessed with this recipe!
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.
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.
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
Sorry, can’t help you as I’ve never tried that sauce.
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.
These were GREAT! So easy, best wings I’ve had in a long time! Super crispy on the outside and juicy on the inside!
Really good wings, easy to make. I found corn starch works the same as the baking powder.
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.
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!
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!
Making these over and over again! Simple to make, easy to clean up, and delicious 😋 thanks for sharing this recipe
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!!!
Chicken was crispy, moist. I added paprika, onion powder and garlic powder to baking powder. Very nice
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.
Sorry to hear about your air fryer, Courtney. Glad you liked these wings. I find them extremely addictive.
Delicious! Extra crispy without the added oil.
I just made these fird the first tine tonight. They are excellent. Followed receipe exactly!
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!
You are very welcome. Happy to hear that.
Yummy!!! The wings come exactly how the recipe says. So good and crispy
Convection…as in convection oven? Can I use a regular oven?
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.
I do not see the conventional oven instructions.
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.
Hahhahahhahaha people actually tried to substitute baking soda. Hhahahha hah. Arm and Hammer chicken wings , guaranteed to clean your insides-out ! Hahahhahahahah.
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!!
Wow I’m from Buffalo and these were amazing! Definitely going to be our go to wings since we live in VA now.
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.
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.
Can I have your honey garlic sauce recipe please?
Made these wings tonight with some roasted garlic parmesan sauce….awesome! Great crispy texture and easy to make. This is a keeper, thank you.
I’m assuming the wings are thawed…
Will the recipe work on frozen wings and just bake them longer?
No, frozen won’t work in this recipe.
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.
These wings were delicious! I will be making them again. The only thing, they stuck to the parchment paper! Great recipe.
Judy, try moving the tray up or down from the position you baked at. I think that should help.
Wings turned out exactly how I wanted them!
Love it! What do you think would need to be changed to do this with drumsticks??? Thanks!!
I tried that already. Check out my extra crispy chicken drumstick recipe. It’s the bomb!
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!!!
Good to hear that, Jennifer. You are very welcome and thanks for taking time to post your feedback. Much appreciated.
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!
Great to hear that, Wanda. Thanks for your feedback.
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.
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
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.
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 !!!!!!
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!
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.
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!
I’ve made chicken legs using this same method but using cornstarch instead of baking powder. Turns out crispy and no baking powder taste.
Hi Sheree, thanks for the tip. I am interested in trying this out and compare.
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.
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.
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!
Baking powder method was horrible.
Most people love it. Something went wrong apparently. If you need help to figure it out, let me know.
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.
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.
Victor, indeed the wings I bought had plenty of fat. I’ll continue to make them on the rack. Thanks for your reply.
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.
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.
Agreed. I also add less sauce. Also, if you let the wings rest for 5 minutes before adding the sauce they will remain crispier.
I let them sit for 5 mins. They were crispy even a couple of hours later.
Karen B Stone
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.
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.
Wow, they were so good. Thank you!
I used rice flour instead of the baking powder and they were great!!and crispy!! Sooo good
Can i deep fry in oil instead?
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.
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!
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!
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.
Can i deep fry in oil instead?
Of course you can but the whole idea of this recipe is to get results similar to deep-fried without deep-frying.
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.
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
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
Can you use this on drum sticks? If so how long do you cook them for and oven temp please.
Taurie, yes, you can. Check out this drumstick recipe.
Loved the wings! Do you think this baking powder trick would work with dry ribs?
Glad to hear it, Kari. I haven’t tried this technique on ribs so I can’t say.
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!
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.
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.
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.
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.
In the recipe for baked chicken wings, it lists butter. Where does this come in?
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.
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 😋
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.
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.
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.
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!
NOT baking soda, baking POWDER! I hope they came out ok!
I have my wings in the oven right now! Do you flip them halfway through?
No, I don’t flip.
They were crispy , just as if they were fried.
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!
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!
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 21×16 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.
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.
Some people are sensitive to aluminum in baking powder and don’t like the taste. Your method may a good alternative to them.
You can also purchase aluminum free baking powder. It’s all I use.
Please where do you buy aluminum free bsking powder?
CLYDE. Just Google But I got my aluminum-free baking powder… from Target but there are other places 2 purchase it from.
Made two batches last night and got nothing but praises. They really taste like deep-fried. Amazing recipe!
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.