Ever wondered how to cook crispy chicken in the oven, well this crispy oven baked chicken wings recipe is the answer. With this recipe, you will learn how to make perfectly baked wings that look and tastes like fried.
It a foolproof recipe and only requires a handful of pantry staple ingredients, super easy, and definitely worth the time spent in making them. The best part is that it can be made in the air fryer as well.
Oven baked crispy chicken wings recipe
Ok, what is all this hype about crispy oven-baked chicken wings that taste like a fried chicken? Well, it is a simple science and a great kitchen hack, ALUMINUM FREE BAKING POWDER, yes you read that right.
You are guaranteed the best crispy chicken of all time that is worthy of all parties, game days, ladies' night out, potlucks, you name it! These wings are everything! It is the queen B of all wings recipes.
The following describes this recipe perfectly
Perfect for a crowd: it is a great appetizer, snack, starter or even a part of the main course.
Easy Crispy skin wings with tender and juicy meat.
Healthy and definitely better than fried. Yes, the deep fryer can take a breather on this one.
No need to air dry the chicken wings, just make sure to pat it dry then you are good to go.
Minimal ingredients: this is a 4 ingredient recipe
Handoff recipe, you won’t need to be babysitting the chicken, the oven does most of the job for you.
It can be eaten as it is on its own or used with every dips and sauce you can ever imagine. They remain crispy with sauce on, what is not to love!
What happens when I add baking powder to chicken wings
What the baking powder does to wings is that it breaks down the peptide of the chicken skin which in turns helps the wings to come out crispy and brown when baked. I mean they come out super crispy, with a nice crunch, you would think it was fried.
Please note that baking powder should not be mistaken for baking soda, they are two different ingredients. Baking soda may, or will make the chicken inedible, so please read the ingredient label carefully.
Also, if you add more baking powder than recommended for this recipe, you may end up with bitter-tasting chicken and nobody wants that. You are better off using less than more.
What you’ll need
Aluminum free baking powder
Salt and black pepper
Large mixing bowl
How to make crispy oven baked chicken wings (step by step)
Preheat the oven at 120C/250F. Place a baking rack on a lined baking tray, spray the rack with some oil to prevent the chicken from sticking whilst baking and set aside.
Cut the chicken wings if it is not already done: cut a whole chicken wings into drumettes, winglets and tips. Most times the tips can be discarded or used as stock, it is worth noting that it consist mainly of fat.
Dry the chicken: pat the chicken wings dry with a kitchen paper towel, I believe this is the hard job here. Depending on the amount I am cooking, I go through the pain of drying the wings individually for a good measure.
Add the rest of the ingredients: transfer the dry wings to a bowl, sprinkle the baking powder over, salt, black pepper, and garlic powder. Mix together to combine using your hands or a kitchen tong.
Bake: place the wings on a cooking rack in a single layer and place in the middle shelf of the oven. Bake at 120C/250F for 30 minutes. this helps render the fat. Increase the heat to 400C/200F and continue to bake for additional 30 to 50 minutes flipping the chicken halfway through or until the chicken is golden brown and crispy.
Remove from the oven and transfer into a bowl. Toss the wings in readily prepared sauce or dipping sauce of choice
Dipping sauce for chicken wings
Below are a few of my favorites dipping sauces for chicken wings. They are easy to make and can be easily customized to taste. Don’t forget some celery sticks and carrots to serve with.
Honey soy sauce (recipe coming soon)
Sweet chili mayo; this is a combination of sweet chili sauce, mayonnaise, sour cream, and spices.
Buffalo sauce (recipe coming soon) a classic combination of melted butter, brown sugar, Worcestershire sauce and Franks hot sauce
Honey mustard sauce: This is about the simplest of all, mustard, mayonnaise and honey.
Blue cheese dip: this is a combination of crumbled blue cheese, sour cream, mayonnaise, milk, lemon and spice.
Crispy air fryer chicken wings
Preheat the air fryer at 350F/180C
Pat the chicken wings dry as much as you can then transfer to a large mixing bowl
Add baking powder, garlic powder, salt and pepper and mix to combine.
Spray a kitchen towel with cooking oil and wipe it on the air fryer basket, transfer the wings in the air fryer basket in a single layer then bake for 15 minutes flipping once.
Increase the air fryer temperature to 200C/400F and continue to cook for another 8 to 10 minutes or until well done. cooked chicken should be white and juice should run clear if well cooked. Serve and enjoy.
How to store
If you have any leftovers from then store it in the fridge for up to 3 days in an airtight container. Make sure that it cools completely before storing away.
To reheat: simply pop it back in the oven and bake at 160C/320F until warm enough for your liking. Alternatively reheat in an air fryer if you do have one.
Why is my chicken wings bitter
If you baked your chicken with baking powder and you found it to be bitter, the reasons could be any of the following. The first which is the most important is that the brand of baking powder you have used may have contained aluminium, it is important to use ALUMINIUM FREE BAKING POWDER for this recipe. The other reason could simply be that you may be sensitive to taste of aluminium or used too much of it.
How long to cook chicken wings
Typically, for crispy and golden brown chicken wings, 40 to 45 minutes @ 400F/200C in the middle shelf of the oven usually does the trick. It is important to place the wings on a baking rack to allow for even air circulation. Do keep an eye so that it doesn’t burn, flip it a few times or once for even cooking
Can I use frozen wings
The simple answer is no, make sure the chicken is completely thawed and pat dried before baking for optimum crispy result.
Can I make this ahead
Yes, you can but for the best result, you should make it on the day it is needed. Any leftovers can be reheated in the oven.
More finger food recipes
Crispy baked chicken wings
- 2.2 lb chicken wings about 40 pieces
- 1 ½ tbsp aluminium free baking powder
- 1 tsp garlic powder
- Salt and black pepper
- Preheat the oven at 120C/250F. Place a baking rack on a lined baking tray, spray the rack with some oil to prevent the chicken from sticking whilst baking and set aside.
- Cut a whole chicken wings into drumettes, winglets and tips. Most times the tips can be discarded or used as stock, it is worth noting that it consist mainly of fat, there is no point eating it.
- Dry the chicken: pat the chicken wings dry with a kitchen paper towel
- Add the rest of the ingredients: transfer the dry wings to a bowl, sprinkle the baking powder over it, salt, black pepper and garlic powder. Mix together to combine using your hands or a kitchen tong.
- Bake: place the wings on a cooking rack in a single layer and place in the middle shelf of the oven. Bake at 120C/250F for 30 minutes. Increase the heat to 400C/200F and continue to bake for additional 30 to 50 minutes flipping the chicken halfway through or until the chicken is golden brown and crispy.
- Remove from the oven and transfer into a bowl. Toss the wings in readily prepared sauce or dipping sauce of choice. serve and enjoy