If you’re craving wings that have that perfect crunch without the mess of frying, this Crispy Baked Chicken Wings Recipe is your new best friend in the kitchen. It delivers wonderfully crispy skin and juicy meat, all baked to golden perfection plus coated in a flavorful sauce that will have you and your guests reaching for more. Whether it’s game day, a casual get-together, or just a cozy night in, these baked wings are incredibly satisfying and surprisingly easy to whip up.

Ingredients You’ll Need

The image shows a clear glass bowl filled with raw chicken pieces, covered with a layer of white flour and a generous dusting of reddish-orange spice powder on top. The chicken pieces are creamy in color and arranged loosely, with the flour and spice spread unevenly across them. The bowl is placed on a white marbled surface. In the background, there is a small bowl of white salt and a container partially visible. Photo taken with an iphone --ar 4:5 --v 7

Getting the wing seasoning just right is simple but crucial — every ingredient plays its part in creating that irresistible crispy texture and bold flavor. From the baking powder that helps crisp up the skin, to the mix of spices that bring warmth and depth, here’s what you’ll want at arm’s reach.

4 pounds chicken wings: Halved at the joints with wingtips discarded to ensure even cooking and perfect bite-sized pieces.
2 Tablespoons aluminum-free baking powder: This is the secret weapon for crispiness; be sure it’s aluminum-free to avoid any bitter aftertaste.
3/4 teaspoon salt: Enhances the natural chicken flavor and balances out the spices.
1/2 teaspoon cracked black pepper: Adds a subtle heat and earthiness that complements the wings beautifully.
1 teaspoon paprika: Gives a lovely color and a smoky, mild tang.
1 teaspoon garlic powder: For that savory punch that every wing deserves.
For Buffalo sauce: 1/3 cup Frank’s Wings Hot Sauce, 1 1/2 cups light brown sugar, and 1 Tablespoon water — these create the perfect balance of sweet heat.

How to Make Crispy Baked Chicken Wings Recipe

Step 1: Prep the Oven and Pan

Start by adjusting your oven rack to the upper-middle position and preheat your oven to 425°F. This high heat is essential to get the wings wonderfully crispy without drying them out. Then, line a baking sheet with aluminum foil for easier cleanup, and place a wire rack on top. Spray that rack lightly with non-stick spray so your wings won’t stick while baking.

Step 2: Dry the Wings Thoroughly

Patting your wings dry with paper towels might sound simple, but it’s one of the most important steps for crispy results. Moisture is the enemy of crispiness, so make sure to really dry each piece before the next step.

Step 3: Season for Flavor and Crunch

Mix salt, black pepper, garlic powder, paprika, and baking powder in a small bowl. Toss your dry wings in this seasoning blend until they are evenly coated. This seasoning isn’t just about flavor — the baking powder also helps create that classic crispy skin we all love.

Step 4: Arrange and Bake the Wings

Lay the seasoned wings on the wire rack skin side up in a single layer. This allows the hot air to circulate around each wing, making sure every nook crisps up evenly. Pop them into the oven and bake, flipping every 20 minutes. This flipping keeps the color even and ensures the wings cook uniformly. Depending on their size, it can take up to an hour for that deep golden crunch to develop.

Step 5: Make the Buffalo Sauce

While the wings are baking, whip up the Buffalo sauce by stirring Frank’s Hot Wings Sauce, light brown sugar, and water together in a saucepan over medium heat. Heat it until the sugar dissolves completely, then remove it from heat and let it cool. Tossing the wings in this sauce at the end adds that lip-smacking tangy-sweet kick that’s classic with wings.

Step 6: Toss and Serve

Once the wings are out and have rested for 5 minutes, transfer them to a bowl and coat them evenly with your sauce of choice. That’s it — ready to enjoy!

How to Serve Crispy Baked Chicken Wings Recipe

A white plate on a white marbled surface holds eight buffalo wings coated in a shiny orange-red sauce, arranged mostly around a small bowl of white ranch dip with black pepper specks on top. One wing is dipped halfway into the ranch dip, creating a contrast between the bright sauce and creamy dip. To the right of the bowl, several pale green celery sticks sit stacked neatly. A woman's hand holds the plate slightly from the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or sliced green onions can add a burst of vibrant color and freshness that contrasts beautifully with the rich wings. Don’t forget a few crunchy celery sticks alongside—they bring coolness and crunch, a classic wingside combo.

Side Dishes

To round out your wing feast, consider serving with creamy ranch or blue cheese dip for dipping, crispy fries or sweet potato wedges, and maybe a crisp coleslaw. These sides balance flavors and textures perfectly and keep the meal exciting.

Creative Ways to Present

For a fun twist, try serving your Crispy Baked Chicken Wings Recipe on a large wooden board with mini bowls of different sauces like honey BBQ, honey garlic, or classic ranch. This encourages everyone to mix and match flavors while creating a vibrant, inviting table display.

Make Ahead and Storage

Storing Leftovers

Any leftover wings can be kept in an airtight container in the refrigerator for up to 3 days. Make sure they’ve cooled completely before sealing the container to retain their texture and flavor as much as possible.

Freezing

If you want to stash these wings for longer, you can freeze them for up to 2 months. Lay them out in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. This keeps them from sticking together, so you can easily grab just the amount you want later.

Reheating

To reheat and revive the original crispiness, bake your wings in a preheated 400°F oven on a wire rack for about 10–15 minutes. Avoid microwaving if you want to preserve the crunch; heating in the oven or an air fryer is the best way.

FAQs

Can I use baking soda instead of baking powder?

It’s important to use aluminum-free baking powder, not baking soda. Baking soda can give a soapy taste and won’t help achieve the crispy skin texture that baking powder creates.

Why do I need to dry the wings so well?

Drying wings thoroughly removes excess moisture, which prevents steaming and promotes a crispy outer layer when baked.

Can I bake these wings at a lower temperature?

Baking at 425°F is ideal for crispiness, but if you need to bake at a lower temperature, the wings will take longer and might not get as crispy.

What other sauces go well with this recipe?

Besides the classic Buffalo sauce, honey BBQ, honey garlic, ranch, and smoky BBQ sauces are fantastic options to toss with these crispy wings.

Can I make this recipe gluten-free?

Absolutely! Just make sure your baking powder and sauces are gluten-free, and your wings will be safe for a gluten-sensitive diet.

Final Thoughts

This Crispy Baked Chicken Wings Recipe is truly a game changer when you want that perfect crunch without deep frying. It’s straightforward, packed with flavor, and utterly satisfying. Trust me, once you try this method, you’ll want to make these wings your go-to for every gathering, snack time, or whenever the craving strikes. Go ahead, gather your ingredients, and get ready to impress — your taste buds will thank you!