Crispy Chicken Wings In The Oven – Super Easy & Flavor-Packed
Making crispy chicken wings in the oven shouldn’t feel like a culinary Everest. But hey, I’ve been there—grease-splattered kitchen, messy fryer, house smelling like a fast food joint. So I ditched the deep fryer, grabbed a wire rack, and guess what? These wings turned out golden, crispy, and so addictive, we almost skipped dinner.
This recipe is now a go-to for every party, lazy Sunday, or last-minute dinner fix. Whether you’re chasing that KFC vibe without the bucket, or just want finger-lickin’ good wings without smothering them in a fryer, this one’s for you.
From easy chicken wings prep to that crispy duck-style skin (yes, really), this hits all the cravings. Want ‘em saucy? Slather them up. Love ‘em naked and crunchy? Let ‘em shine solo. Either way, these party wings will make you look like a total wing wizard—even if you forgot the napkins.
Servings: 6 servings
Ingredients
- 4 lbs chicken wings, trimmed and patted dry
- 1 tbsp aluminum-free baking powder (NOT baking soda)
- 1/2 tsp salt
- Your favorite wing sauce, for tossing (optional)
- Nonstick spray or oil for wire rack
Instructions
- Preheat your oven to 250°F and line a baking sheet with foil. Set a wire rack on top and lightly oil it.
- In a large bowl, toss the wings with baking powder and salt until evenly coated.
- Arrange wings skin-side up on the rack in a single layer. Don’t crowd ‘em—space is key for crispiness.
- Bake at 250°F for 30 minutes, then increase oven to 425°F and continue baking for 40–50 minutes until skin is crispy and brown.
- Let rest for 5 minutes. Toss in your favorite sauce or serve as-is.