Making perfectly crispy chicken wings at home used to feel like an impossible task. Between the hassle of deep frying and ending up with soggy skin from the oven, I’d almost given up on achieving that restaurant-style crunch we all love. Trust me, I’ve tried every method out there during my weekend cooking experiments.
That’s when I discovered the baking powder trick – a simple kitchen hack that’s changed my wing game completely. These chicken wings are crispy on the outside, juicy on the inside, and best of all, they’re oven-baked with just a couple of ingredients you probably already have in your pantry.
Why You’ll Love These Chicken Wings
- Extra crispy skin – The secret ingredient – baking powder – creates the most amazingly crispy exterior without deep frying. You’ll get that satisfying crunch with every bite.
- Healthier preparation – Since these wings are baked instead of fried, you’ll get all the flavor and crispiness with less oil and mess. Perfect for anyone watching their calories but still craving wings.
- Simple ingredients – You probably have most of these ingredients in your pantry already, and the baking powder trick is a game-changer that costs just pennies.
- Make-ahead friendly – You can prep these wings in advance and pop them in the oven when you’re ready. They’re perfect for game day parties or weekend gatherings.
What Kind of Chicken Wings Should I Use?
For this recipe, you’ll want to start with fresh, whole chicken wings from your grocery store’s meat department. While you can use frozen wings, fresh ones tend to get crispier since they contain less excess moisture. Most stores sell wings either whole or already split into drums and flats – either option works fine, though pre-split wings save you some prep time. If you’re buying whole wings, you’ll need to cut them yourself at the joint and remove the wing tip (save those tips for making stock!). Look for wings that are plump and pink with no discoloration, and try to choose ones that are similar in size so they’ll cook evenly.
Options for Substitutions
Let’s talk about what you can (and can’t) swap in this wing recipe:
- Baking powder: This is the key ingredient that can’t be substituted – it’s what makes the wings crispy. Just make sure to use aluminum-free baking powder to avoid any metallic taste. Don’t confuse it with baking soda!
- Frank’s Hot Wings Sauce: You can use any hot sauce you like – Louisiana Hot Sauce, Tabasco, or Sriracha work well. Just remember that each sauce has its own heat level and flavor profile, so adjust the amount to your taste.
- Light brown sugar: Dark brown sugar works just fine here. You can also use honey or maple syrup – start with half the amount since they’re sweeter and add more to taste.
- Chicken wings: While whole wings work, they’re harder to eat. If you can’t find pre-split wings, you can split them yourself at the joint. Drumettes or flats alone work great too.
- Seasonings: The paprika, garlic powder, salt, and pepper can be adjusted to your taste. You can also try onion powder, cayenne, or your favorite wing seasoning blend.
Watch Out for These Mistakes While Baking
The biggest mistake when making crispy baking powder wings is using regular baking soda instead of aluminum-free baking powder – this swap will leave your wings with an unpleasant metallic taste that ruins the entire dish.
Another common error is not patting the wings completely dry before coating them with the baking powder mixture, as any excess moisture will prevent that coveted crispy skin from forming.
The third crucial mistake is overcrowding the baking sheet – make sure to leave space between each wing so the hot air can circulate properly, otherwise you’ll end up with steamed rather than crispy wings.
For the best results, place the wings on a wire rack set inside your baking sheet, and remember to flip them halfway through cooking to ensure even crispiness on all sides.
What to Serve With Chicken Wings?
When it comes to serving chicken wings, you really can’t go wrong with the classic combo of crisp veggie sticks and your favorite dipping sauce. I like to put out a platter of celery and carrot sticks with some cool ranch or blue cheese dressing on the side. For a more filling spread, try serving these wings with some crispy french fries, sweet potato wedges, or even a creamy coleslaw to balance out the heat from the hot sauce. If you’re hosting a party, you might want to add some mac and cheese or a simple garden salad to round out the meal – these sides help cool things down if the wings pack too much heat!
Storage Instructions
Keep Fresh: Got leftover wings? Pop them in an airtight container and place them in the fridge for up to 4 days. They make great next-day snacks or quick lunches! Just remember to let them cool completely before storing to keep that crispy coating intact.
Freeze: These wings freeze really well for up to 3 months. Place them in a freezer-safe container or zip-top bag, making sure to remove as much air as possible. I like to freeze them in portions so I can grab just what I need later.
Reheat: To get your wings crispy again, pop them in the oven at 350°F for about 10-15 minutes, or use an air fryer at 375°F for 5-7 minutes. The microwave works too, but you’ll lose some of that nice crispiness. If you’re reheating from frozen, just add a few extra minutes to the cooking time.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4000-4500
- Protein: 280-320 g
- Fat: 200-220 g
- Carbohydrates: 400-450 g
Ingredients
- 4 pounds chicken wings (split at joints, tips removed)
- 2 tablespoons baking powder (without aluminum)
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/3 cup frank’s hot wings sauce
- 1 1/2 cups light brown sugar
- 1 tablespoon water
Step 1: Prepare the Oven and Baking Sheet
Adjust your oven rack to the upper-middle position.
Preheat your oven to 425 degrees F.
Line a baking sheet with aluminum foil, and place a wire rack on top.
Spray the wire rack with non-stick spray to prevent sticking.
Step 2: Dry and Season the Wings
Use paper towels to thoroughly pat the wings dry, ensuring they are very dry for optimal crispiness.
Place the wings in a large bowl.
In a small bowl, combine salt, pepper, garlic powder, paprika, and baking powder.
Sprinkle this seasoning mixture over the wings and toss well to coat them evenly.
Step 3: Arrange and Bake the Wings
Arrange the wings, skin side up, in a single layer on the prepared wire rack.
Bake on the upper-middle oven rack, turning the wings every 20 minutes to ensure even cooking.
Continue baking until the wings are crispy and browned.
The total cooking time may vary depending on the size of the wings, potentially taking up to 1 hour.
Step 4: Prepare the Sauce
While the wings are baking, prepare the sauce.
In a medium saucepan over medium heat, stir together all sauce ingredients.
Mix well until the sugar has completely dissolved.
Remove from heat and allow the sauce to cool to room temperature before using on the wings.
You can also prepare this sauce ahead of time and keep it refrigerated until needed.
Step 5: Toss Wings with Sauce and Serve
Once the wings are done baking, remove them from the oven and let them stand for about 5 minutes.
Transfer the wings to a bowl and toss with the prepared sauce to coat them evenly.
Serve immediately and enjoy your crispy, flavor-packed wings!