Crispy Baked Chicken Wings roasts or bakes up crisp outside and juicy inside—serve with your favorite dipping sauce.
Oven-Crisped Wings That Rival the Fryer
All the crackly skin and juicy meat of fried wings—without the fryer—made by a simple dry-toss and a hot oven.
Sometimes you just want wings: the kind with a crackly shell and a tender interior that begs for a dip. This recipe solves that craving on a weeknight by leaning on technique instead of deep frying. A quick dry-toss with cornstarch and a little baking powder (use aluminum-free) gives the skin a light, shattering crunch while keeping the meat juicy—no complicated equipment required.
The trick is removing surface moisture and promoting air circulation. Pat the wings very dry, toss them in a mix of baking powder, cornstarch, salt, black pepper, garlic powder and smoked paprika, then drizzle with a touch of olive oil and lemon juice. Arrange the pieces on a wire rack over a rimmed sheet so hot air can crisp every side as the oven roasts them at 425°F—about 40–45 minutes until golden and crackly.
Serve them with a bright, tangy dip: plain nonfat Greek yogurt whisked with a squeeze of lemon, a pinch of salt, chopped parsley and a little garlic powder makes a cooling counterpoint to the smoky spice. Of course, go classic with hot sauce or BBQ if that’s what you love—the wings are a flexible canvas.
These wings are excellent for entertaining or a protein-forward dinner: make them ahead and re-crisp in a hot oven for a few minutes, or hold them briefly on the rack while you finish the sides. Prep is about 15 minutes and the oven does the rest—crispy, simple, and reliably delicious.
Ingredients
How to Make Crispy Baked Chicken Wings
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack in the sheet (rack allows air to circulate and crisps the skin).
- Pat the chicken wings very dry with paper towels; removing surface moisture is key to crisping.
- In a large bowl, toss the dry wings with baking powder, cornstarch, table salt, black pepper, garlic powder, and smoked paprika until evenly coated.
- Drizzle the olive oil and lemon juice over the coated wings and toss just until the oil is distributed; arrange wings in a single layer on the wire rack with space between pieces.
- Bake at 425°F for 25 minutes, then flip each wing and continue baking another 15–20 minutes until skin is deep golden and internal temperature reaches 165°F; if you want extra crispness, broil 2–3 minutes while watching carefully.
- While wings bake, make the quick dip: stir the Greek yogurt with 1/2 tablespoon of chopped parsley, a pinch of salt and black pepper, and 1/2 teaspoon lemon juice (adjust to taste).
- Remove wings from oven and let rest 5 minutes on the rack so juices settle and skin stays crisp.
- Transfer wings to a family-style serving dish, sprinkle with remaining chopped parsley, and serve warm with the yogurt dip alongside.
Recipe Card
Crispy Baked Chicken Wings
Crispy Baked Chicken Wings roasts or bakes up crisp outside and juicy inside—serve with your favorite dipping sauce.
- Prep
- 15 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack in the sheet (rack allows air to circulate and crisps the skin).
- Pat the chicken wings very dry with paper towels; removing surface moisture is key to crisping.
- In a large bowl, toss the dry wings with baking powder, cornstarch, table salt, black pepper, garlic powder, and smoked paprika until evenly coated.
- Drizzle the olive oil and lemon juice over the coated wings and toss just until the oil is distributed; arrange wings in a single layer on the wire rack with space between pieces.
- Bake at 425°F for 25 minutes, then flip each wing and continue baking another 15–20 minutes until skin is deep golden and internal temperature reaches 165°F; if you want extra crispness, broil 2–3 minutes while watching carefully.
- While wings bake, make the quick dip: stir the Greek yogurt with 1/2 tablespoon of chopped parsley, a pinch of salt and black pepper, and 1/2 teaspoon lemon juice (adjust to taste).
- Remove wings from oven and let rest 5 minutes on the rack so juices settle and skin stays crisp.
- Transfer wings to a family-style serving dish, sprinkle with remaining chopped parsley, and serve warm with the yogurt dip alongside.
Nutrition
- Carbohydrates
- 4
- Saturated Fat
- 10
- Sodium
- 780
- Fiber
- 0.5
- Unsaturated Fat
- 27
- Protein
- 42
- Fat
- 37
- Cholesterol
- 200
- Trans Fat
- 0.1
- Calories
- 510
- Sugar
- 1