Golden crispy baked chicken wings with celery and dipping sauce.
These crispy chicken wings bake up crunchy without a fryer.
Drying the wings and baking in two stages is the secret.
Toss in your favorite sauce after baking so they stay crisp.
Why You’ll Love This Crispy Chicken Wings
- No frying: Less mess.
- Super crispy: Two-temp bake method.
- Sauce-friendly: Toss at the end.
- Party-ready: Always a hit.
- Gluten-free: Simple seasonings.
Ingredients for Crispy Chicken Wings
- Chicken wings (2 pounds) – pat very dry.
- Baking powder (2 teaspoons) – crisping helper.
- Salt (1 teaspoon), pepper (1/2 teaspoon)
- Garlic powder (1 teaspoon), paprika (1 teaspoon)
- Sauce and dips – buffalo, BBQ, ranch, blue cheese
How to Make Crispy Chicken Wings
- 1. Pat wings dry. Heat oven to 250°F. Set a rack on a sheet pan.
- 2. Toss wings with baking powder and spices. Arrange with space between pieces.
- 3. Bake 30 minutes at 250°F. Raise oven to 425°F.
- 4. Bake 35–45 minutes more, flipping once, until deeply golden and crisp. Sauce after baking.
Tips for Perfect Crispy Chicken Wings
- Dry wings well.
- Use a rack for airflow.
- Don’t overcrowd.
- Sauce at the end.
Variations & Substitutions
- Garlic Parmesan toss.
- Lemon pepper seasoning.
- BBQ glaze at the end.
- Air fryer in batches.
Make-Ahead & Freezing
Fridge: 4 days. Freeze baked wings: 2 months. Reheat at 400°F until crisp.
Serving Suggestions & Pairings
- Celery and dips.
- Nachos and potato skins.
- Simple slaw for dinner.
Recipe Card
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free
Reader Review: Shockingly crispy for baked wings. The low then high bake really works!
Leave a rating if you make them. What sauce are you choosing?