Baked Chicken Wings Recipe (Ready in 50 Minutes)
The sizzle of chicken wings hitting a hot oven, the mouthwatering aroma of spices filling the air, and that first crunchy bite that’s somehow juicy inside—it’s no wonder baked chicken wings are a game-day staple and a crowd-pleaser for any occasion. I remember the first time I nailed this recipe: a Sunday afternoon, friends crowded around the TV, and a tray of golden, crispy wings stealing the show. These aren’t your average wings; they’re baked to perfection with a secret weapon—baking powder—that gives them that irresistible crunch without a deep fryer. Whether you’re hosting a party, craving a quick dinner, or just want to impress your taste buds, this recipe delivers restaurant-quality wings in under an hour. With a blend of simple spices and a foolproof technique, you’ll be savoring every bite and licking your fingers clean. Let’s dive into the seven secrets to making the best baked chicken wings you’ve ever tasted!
Why You'll LOVE This Recipe ✨
- Want crispy wings without the mess of frying? This oven-baked method delivers crunch with minimal cleanup.
- The baking powder trick creates a golden, crispy skin that rivals any fried wing.
- Perfect for all diets—gluten-free, low-carb, and easily customizable for any flavor profile!
Ingredients 📋
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon kosher salt (or ½ teaspoon for lower-sodium)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (or 2 minced fresh garlic cloves, added after baking)
- ½ teaspoon onion powder
- ¼ teaspoon paprika (or smoked paprika for deeper flavor)
- Cooking spray or 1 tablespoon olive oil
How to Make It (5 Steps) 📝
- Step 1: Dry the Wings
Pat the chicken wings dry with paper towels—this is secret #1 for crispy skin! Moisture is the enemy of crunch, so don’t skip this step. Place the wings in a large bowl and sprinkle with baking powder, kosher salt, black pepper, garlic powder, onion powder, and paprika. Toss until evenly coated. The baking powder raises the skin’s pH, helping it crisp up beautifully in the oven. Spread the wings out on a wire rack set over a baking sheet lined with foil for easy cleanup. - Step 2: Preheat and Prep
Preheat your oven to 425°F (220°C) and position a rack in the middle. Secret #2: a hot oven ensures even cooking and maximum crispiness. Lightly coat the wire rack with cooking spray or brush with olive oil to prevent sticking. Arrange the wings in a single layer, ensuring they don’t touch—this allows hot air to circulate and crisp all sides. If you don’t have a wire rack, flip the wings halfway through cooking to avoid soggy spots. - Step 3: Bake to Golden Perfection
Bake the wings for 35–40 minutes, flipping them halfway through if not using a wire rack. Secret #3: the high heat and baking powder work together to render fat and create a bubbly, crispy texture. You’ll know they’re done when the wings are golden brown and the skin crackles when you tap it. For extra precision, use a meat thermometer to check for an internal temperature of 165°F (74°C). Secret #4: avoid overcrowding the pan to maintain crispiness. - Step 4: Add Fresh Garlic (Optional)
If using fresh garlic instead of garlic powder, here’s secret #5: toss the hot wings with minced garlic right after baking. The residual heat will soften the garlic’s bite while infusing the wings with bold flavor. Simply mix the minced garlic with a teaspoon of olive oil and toss with the wings in a large bowl. This step adds a fresh, aromatic kick that elevates the dish to gourmet status. - Step 5: Serve and Enjoy
Transfer the wings to a serving platter and serve immediately for maximum crunch—secret #6 is eating them hot! Pair with your favorite dipping sauce like ranch, blue cheese, or buffalo sauce for a classic touch. For a show-stopping presentation, garnish with chopped parsley or green onions. Secret #7: let guests customize their wings with extra spices or sauces at the table for a fun, interactive experience.
Pro Tips 🎓
- Prevent soggy wings: Always pat the wings dry and use a wire rack to allow air circulation during baking.
- Boost flavor: Let the seasoned wings sit in the fridge for 30 minutes before baking to deepen the spice infusion.
- Storage: Keeps for 3–4 days in an airtight container in the fridge or up to 3 months frozen. Reheat in a 375°F (190°C) oven for 10–12 minutes to restore crispiness.
Variations 🌱
- Vegan: Swap chicken wings for cauliflower florets and use the same seasoning for a plant-based twist.
- Spicy: Add ½ teaspoon cayenne pepper or drizzle with hot sauce after baking for a fiery kick.
- Kid-friendly: Omit black pepper and paprika, and serve with a mild dipping sauce like honey mustard.
What to Serve With 🍽️
- Celery and carrot sticks with ranch dip for a classic wing experience.
- Creamy coleslaw to balance the wings’ bold flavors.
- An ice-cold IPA or sparkling lemonade for a refreshing pairing.
FAQ ❓
Can I make it in an air fryer?
Yes! Preheat the air fryer to 400°F (200°C). Arrange wings in a single layer and cook for 20–25 minutes, shaking the basket halfway through. Check for an internal temperature of 165°F (74°C).
Is it gluten-free?
Yes, this recipe is naturally gluten-free. Ensure your baking powder and spices are certified gluten-free to avoid cross-contamination.
How to store it?
Store in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Reheat in a 375°F (190°C) oven to maintain crispiness.
Nutrition 🥗
Calories: 320 kcal | Protein: 24g | Carbs: 2g | Fat: 24g
*Estimated values.*
Try It Yourself! 💬
Did you try this recipe? Leave a comment below or tag us on Pinterest — your feedback inspires more recipes ❤️
