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A pile of glossy buffalo-coated chicken wings on a slate platter, deep golden crispy skin visible under the orange-red sauce, blue cheese dip in a small ramekin, celery and carrot sticks beside, dr...
Sarah Mitchell

Oven-Baked Crispy Chicken Wings (No Fryer Needed)

I avoided making wings at home for years because every attempt came out flabby and pale. The kind of wings where the skin tastes like the inside of an oven mitt.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 3 pounds chicken wings, separated into flats and drumettes
  • 1 tablespoon aluminum-free baking powder (NOT baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
For Buffalo Sauce (optional)
  • 1/3 cup hot sauce (Frank's RedHot is classic)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
For Serving
  • Blue cheese or ranch dressing
  • Celery sticks
  • Carrot sticks

Equipment

  • Large rimmed baking sheet
  • Wire rack (oven-safe)
  • Aluminum foil
  • Cooking spray
  • Large mixing bowl
  • Tongs
  • Paper towels

Method
 

  1. Preheat the oven to 250°F (120°C). Position one rack on the lowest setting and one in the upper third of the oven. Line a baking sheet with foil and set a wire rack on top. Spray with cooking spray.
  2. Pat the wings completely dry with paper towels — really dry, like blot-aggressively dry. Wet wings won't crisp.
  3. In a large bowl, mix the baking powder, salt, pepper, garlic powder, and smoked paprika. Add the wings and toss until every wing is evenly coated. The coating should look pale and dusty.
  4. Arrange the wings on the wire rack in a single layer, skin-side up, with space between each. Don't crowd.
  5. Bake on the lower rack at 250°F for 30 minutes. This low-temperature bake renders the fat and dries the skin without browning yet.
  6. Move the pan to the upper rack and increase the oven temperature to 425°F (220°C). Bake for another 30-40 minutes, flipping the wings halfway, until deeply golden and crispy.
  7. Meanwhile, make the buffalo sauce: whisk hot sauce, melted butter, honey, and garlic powder in a large bowl until combined.
  8. When wings are crispy, transfer them directly into the bowl of buffalo sauce. Toss to coat. Serve immediately with blue cheese dressing and celery.

Notes

The two-temperature method (low then high) is the key to crispy wings. The low bake renders out the fat and dries the skin completely; the high bake browns and crisps. Skip either step and the wings come out chewy or pale. Also, the wire rack is non-negotiable — wings sitting in their own drippings get soggy underneath. Even an inverted cooling rack on a sheet pan works in a pinch.