Here’s a simple, crispy Oven-Baked Chicken Wings recipe—no frying needed, but still crunchy and flavorful.
🍗 Oven-Baked Chicken Wings
Ingredients
- 1–1.5 kg chicken wings
- 2 tbsp baking powder (NOT baking soda)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder or cayenne (optional)
- 1 tbsp oil (optional, helps browning)
Instructions
1. Prep the wings
Pat chicken wings completely dry with paper towels. This is key for crispiness.
2. Season
In a large bowl, mix baking powder, salt, and spices. Toss wings until evenly coated.
3. Chill (optional but helpful)
Place wings on a rack and refrigerate uncovered for 1–4 hours. This dries the skin further for extra crunch.
4. Bake
Preheat oven to 220°C (425°F).
Line a baking tray with foil and place a wire rack on top. Arrange wings in a single layer.
Bake for:
- 20 minutes, flip
- 20–25 more minutes, until golden and crispy
(About 40–45 minutes total)
5. Crisp finish (optional)
Broil for 2–3 minutes at the end for extra crunch.
Sauces (optional)
Toss wings after baking with:
- Buffalo sauce (hot sauce + butter)
- BBQ sauce
- Honey garlic glaze
- Lemon pepper seasoning
Tips for extra crispy wings
- Drying the skin is more important than oil
- Baking powder helps break down skin proteins → crisp texture
- Don’t overcrowd the tray
- Use a rack so air circulates underneath
Optional flavor twists
- Korean-style: gochujang + honey glaze
- Spicy Pakistani-style: chili, cumin, and lemon
- Garlic parmesan: butter + garlic + Parmesan cheese
If you want, I can also give you a air fryer version, a KFC-style crispy wings copycat, or a sweet chili wings recipe.
