Crispy Wings
Extra crispy chicken wings — the baking powder + air-dry technique creates crispness that rivals fried. Naked (no sauce) so the crispness shines. Best with dipping sauces.
Prep Time
11 min
Cook Time
13 min
Servings
2
Calories
688 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken Wings½
- Buffalo Sauce½
- Hot Sauce½
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken Wings0.5
- Buffalo Sauce0.5
- Hot Sauce0.5
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Pat 2 lb chicken wings (split into drumettes and flats) very dry. Toss with 2 tablespoons baking powder and 1 teaspoon salt.
- 2
Place on a wire rack over a foil-lined baking sheet. Refrigerate uncovered at least 1 hour, ideally overnight (dries skin for maximum crispness).
- 3
Heat oven to 450°F (230°C).
- 4
Bake wings 40-50 minutes, flipping halfway, until deeply golden brown and shatter-crisp.
- 5
Test crispness — the skin should be visibly bubbled and crackly when tapped with a spoon.
- 6
Sprinkle with flaky salt while hot. Serve with multiple dipping sauces: ranch, blue cheese, buffalo, BBQ, sriracha mayo. Celery and carrot sticks on the side.
Watch how to make Crispy Wings
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💡 Expert Tips
- 1.Baking powder (NOT soda). Different chemicals.
- 2.Overnight air-dry. Critical for maximum crispness.
- 3.450°F essential. Lower = pale soft wings.
- 4.Wire rack for air circulation.
🔬 Why It Works
Crispy oven wings succeed via the baking powder + air-dry technique. Baking powder raises the pH of the skin, weakening proteins and accelerating Maillard browning. The overnight air-dry removes surface moisture. High heat (450°F) renders fat and crisps skin. The result rivals fried.
Frequently Asked Questions
Difference from BBQ wings?▾
Best dipping options?▾
Why baking powder?▾
Can I fry instead?▾
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