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 afterwards. 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
Nutrition
204 comments
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.
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.
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
Thanks
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.
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.
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?
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.
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.
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.
Came out awesome. Thank you!
Glad to hear it, John.
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!!!
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!
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.
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.
Good to hear, Bruce. Enjoy!
Excellent recipe! My boyfriend love them and said they were better than at a restaurant. They were amazing. Thank you.
Very happy to hear that, Leticia. Enjoy!
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
So happy to hear that! You are very welcome!
This recipe looks great. Could you use potato starch instead of baking powder?
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.
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!
AMAZING!!!!!!
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
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.
I made these wings tonight and they were amazing! Thank you so much!
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.
WONDERFUL!!!
Delicious!
Wings came out as said
Fantastic! Thanks for your feedback.
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.
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.
Amazing and delicious!! So grateful I can eat “fried” chicken without all the added fat of frying. Thank you!! 💖💫😊. And so easy too!!
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.
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!
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.
Made these tonight and the only complaint I had was that I didn’t make enough! Thanks for the recipe!
I have that complaint every time myself 😉
Absolutely the best chicken wing recipe!!!
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.
The best chicken wing recipe hands down!
I do not have a convection setting. Can these achieve the same crispiness in a regular over? Thanks!
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.
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. 🙂
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.
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!
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.
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!
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
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.
I made these tonight and my kids gobbled them up! I will definitely make them again!
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.
You are very welcome. Thank you for the kind words.
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!
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!
So happy to hear that you liked the recipe, Nancy. Thank you for posting your feedback.
Great recipe. Thank you!
You are very welcome!
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.
Did you use foil And parchment paper?
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!
You are very welcome! Glad to hear that my post helped you.
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
Glad to hear that, Amanda. That’s what we do too – make them again and again 😉
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?
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.
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. 😋
Just tried this recipe for the 1st time! They were so good. My daughter told me I need to make them more often!
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!
I dont have a convection oven. What else can I do
Comment #2, the answer is there.
Best recipe ever. I don’t use the convection of my oven but still followed temperature settings and wings come out beautifully.
I usually don’t leave comments but I had to because this turned out AWESOME!! I never have to fry wings again!!!! WOOOHOOO
Glad to hear that. Thanks for your feedback.
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.
You are very welcome!
When do you salt them?
When I toss them with Buffalo sauce… mentioned this in the post but not explicitly in the recipe instructions, will fix that.
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!
Awesome! Thanks for the feedback.
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.
Hi Shaun, thank you for taking time and writing a review. It made my day!
The best wing recipe I’ve ever tried. My family loves deep fried wings and they said these are much better.
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.
Great! Thanks for your feedback.
Can’t wait to try this recipe! So just to clarify, when do add the salt? After its cooked??
Yes, I suggest adding salt after baking as it draws out moisture which will impact crisping.
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!
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.
Try flour instead of baking powder !
Tried that, not as crispy with flour.
I made two batches of your wings for the Super Bowl last night and everyone praised them. The best homemade wings, period!!!!!!!!
Glad to hear that, Russ. Thanks a lot for the feedback.
[…] Hot Wings from Food and Wine 18. Easy Sweet and Sour Cocktail Meatballs from Spend with Pennies 19. Extra Crispy Baked Chicken Wings from i Food Blogger 20. Juicy Lucy Cheese Stuffed Meatballs (oh my yum!) from Spend with […]
One word – AMAZING!!! This is what I am making for the Super Bowl night.
Followed the recipe (use of baking powder) without other ingredients. I just really wanted to reach the crispy consistency. Superb!
Awesome! Glad to hear that. Thank you for taking time to leave your feedback. I really appreciate it.
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
LOL… I can imagine how they must have turned out… I’ve had incidents like that too. Lesson learned.
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.
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.
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!
Glad to hear it. Thanks for posting your feedback.
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.
You are very welcome! No kidding about the cold. I am known to grill all year round but I will pass these days.
Best wings EVA!!!! Make them weekly!! Thank you!
Could I use this recipe in the air fryer and cook 12 min flip and another 12 min at 400 as in other recipes?
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!
Has anyone tried frozen wings with this recipe? Or should I thaw them first?
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.
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!
Awesome recipe! A+++ My hubby couldn’t have enough of these wings.
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.
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.
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…
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.
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!!
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.
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.
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.
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,
You are very welcome! Glad to hear that you liked the recipe.
Just made some for lunch. Wish I made more. So good!
Will the wings turned out crispy if I season the baking powder with garlic powder and black pepper?
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.
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.
Awesome! I appreciate that.
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!
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.
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.
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.
Can you u see receipt in an Air Fryer
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.
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.
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.)
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!
Best suggestion on this thread! Followed your instructions and they were PERFECT. Never made wings better before. Thank you!
What if you don’t have a convection oven
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.
This is my go-to recipe for wings now. I love the simple and mess-free approach, and the wings were terrific.
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.
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.
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!!
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!
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.
So how would cook if do not have convection oven?
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 😉
I use the parchment paper and they came out extra crispy, the best oven fried wings I have ever had and taste
Thank you for the feedback, Kim! Glad to hear you liked my recipe.
Crispy and FANTASTIC!!