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Crispy Oven-Baked Chicken Wings

These chicken wings are baked until crispy with a simple dry rub of paprika, garlic powder, and baking powder, eliminating the need for frying. The result is a crackly-skinned wing with juicy, flavorful meat inside, perfect for game nights or casual snacking. The process emphasizes high heat, space on the tray, and strategic seasoning for maximum crunch and flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings preferably drumettes or flats, fresh and plump
  • 1 teaspoon baking powder aluminum-free for crispiness
  • 1 teaspoon paprika smoked for deep flavor, or sweet if preferred
  • 1 teaspoon garlic powder for even seasoning
  • 1 teaspoon coarse sea salt adjust to taste
  • ½ teaspoon black pepper freshly cracked
  • 1 tablespoon olive oil just enough to coat wings lightly
  • optional cayenne or cumin for extra depth, adjust to taste

Equipment

  • Baking sheet with wire rack
  • Mixing bowl
  • Tongs
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper and place a wire rack on top for even heat circulation.
  2. In a large mixing bowl, toss the chicken wings with a teaspoon of baking powder, coarse salt, black pepper, paprika, garlic powder, and any optional spices you like. Let them sit for about 10 minutes to dry out the skin, which helps achieve crispiness.
  3. Drizzle the wings with a tablespoon of olive oil and toss again to coat evenly. This helps the spices stick and promotes crisping in the oven.
  4. Arrange the wings on the wire rack in a single layer, making sure they aren’t touching. Giving them space allows hot air to circulate and creates that crackly skin.
  5. Bake in the preheated oven for 35-40 minutes, flipping the wings halfway through. You'll notice the skin turning a deep golden brown and becoming crisp and crackly, with a fragrant aroma of roasted spices.
  6. Once the wings look deeply golden and the exterior is crackly, remove them from the oven and let rest for 5 minutes. This allows juices to settle and the skin to firm up further.
  7. Serve the wings hot, with your favorite dipping sauce or a squeeze of lemon. The wings should be crispy, juicy, and bursting with smoky, savory flavor—perfect for snacking or a casual party spread.

Notes

For extra crunch, ensure wings are spaced well and flip halfway. Using baking powder is key for crispiness without frying. Resting the wings after baking enhances the texture.