Go Back
Appetizers and Entrées

Easy Crispy Baked Chicken Wings

5 from 21 votes
Enjoy deliciously crispy baked chicken wings with this easy recipe! With simple ingredients and straightforward instructions, these wings are healthier than fried ones but just as flavorful and satisfying. Perfect for appetizers or a main course, these wings are sure to be a hit at any gathering!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 lbs chicken wings, halved at joints, wingtips discarded
  • 2 tbsp baking powder (aluminum-free)
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder

Method
 

  1. Preheat your oven to 425 degrees F and adjust the rack to the upper-middle position. Line a baking sheet with aluminum foil and place a wire rack on top, spraying it with non-stick spray.
  2. Pat the chicken wings dry with paper towels and place them in a large bowl.
  3. In a small bowl, combine the salt, pepper, paprika, garlic powder, and baking powder. Sprinkle this seasoning mixture over the wings, tossing to evenly coat.
  4. Arrange the wings, skin side up, in a single layer on the prepared wire rack.
  5. Bake the wings on the upper-middle oven rack, turning every 20 minutes, until they are crispy and browned. This may take up to 1 hour depending on the size of the wings.
  6. Once done, remove the wings from the oven and let them stand for 5 minutes before serving. They pair well with ketchup, blue cheese, or ranch dressing.

Notes

  • Before seasoning your chicken wings, make sure to pat them dry with paper towels. Removing excess moisture helps achieve that crispy texture we all love.
  • When placing the wings on the wire rack, make sure they are arranged in a single layer with enough space between each wing. This allows for even air circulation, resulting in crispy wings all around.
  • If you don't have a wire rack available, you can simply line the wings on parchment paper instead. This will still allow for even baking and prevent sticking to the baking sheet.