Crispy, golden chicken wings baked to perfection in the oven—no deep fryer needed. This foolproof method yields irresistibly crunchy wings with a flavorful seasoning blend and a spicy-sweet buffalo sauce that hits all the right notes. Perfect for game day, casual gatherings, or anytime you’re craving a crowd-pleasing appetizer. With the right tools, temperature, and techniques, oven-baked wings can be every bit as satisfying as their fried counterparts.
Ingredients Breakdown
Baking powder is the not-so-secret ingredient that transforms these wings into crispy delights. It raises the pH level of the chicken skin and creates tiny bubbles, allowing the surface to dry out and crisp up as it roasts. Be sure to use aluminum-free baking powder to avoid any aftertaste, especially when baking large quantities.
The seasoning mix is simple but impactful. Garlic powder adds a mellow pungency, paprika brings color and subtle smokiness, while cracked black pepper provides gentle heat. The salt draws out moisture and enhances every other flavor in the rub. Each element is carefully balanced to ensure the wings are flavorful even before any sauce is added.
The homemade buffalo sauce blends Frank’s Wings Hot Sauce with light brown sugar and a touch of water. This creates a velvety glaze that’s bold, tangy, and slightly sweet—perfect for coating hot wings straight from the oven. Other sauces like honey BBQ, ranch, or classic garlic options offer additional flavor profiles for varying palates, making the wings a versatile base for any occasion.
Step-by-Step Preparation Guide
Before starting, adjust your oven rack to the upper-middle position. This allows the wings to be closer to the heat source, promoting a faster, crispier cook. Line a baking sheet with foil to catch drips and place a wire rack on top to elevate the wings. Spraying the rack with non-stick spray prevents sticking and helps the wings crisp on all sides.
Use paper towels to blot every wing thoroughly. Moisture is the enemy of crisp skin—any residual dampness can cause steaming rather than roasting. Once dry, toss the wings in a bowl with the baking powder and spices. Be sure to coat each piece evenly to avoid clumping and ensure even browning.
Arrange the wings in a single layer on the prepared rack, skin side up. Bake them in the preheated oven, turning every 20 minutes to ensure consistent crisping on all sides. Depending on the size of your wings, this may take anywhere from 45 minutes to 1 hour. They should emerge from the oven a deep golden-brown with blistered, crackly skin.
Meanwhile, prepare the buffalo sauce. In a small saucepan over medium heat, combine the hot sauce, brown sugar, and water. Stir until the sugar is completely dissolved and the mixture has thickened slightly into a smooth glaze. Allow it to cool to room temperature before tossing it with the wings. This step prevents the crispy skin from softening too quickly.
Let the wings rest for five minutes out of the oven, which allows their texture to firm up even more. Toss them gently in your sauce of choice just before serving for the best results.
Recipe Tips
Use Aluminum-Free Baking Powder:
Prevents any unwanted bitterness or metallic taste in the final dish.
Do Not Skip Drying the Wings:
Removing all moisture from the skin is essential for achieving a shatteringly crisp crust.
Rest Before Saucing:
Allowing the wings to cool slightly after baking helps preserve their texture when the sauce is added.
What to Serve With This Recipe
For classic presentation, pair crispy wings with celery sticks and carrot batons. A side of ranch or blue cheese dip adds creaminess and coolness that balance the heat of the wings. If you’re building a meal around them, opt for hearty sides like seasoned potato wedges, creamy mac and cheese, or fully loaded nachos for a more filling spread.
On the lighter side, a crunchy slaw, cucumber salad, or a crisp garden mix provides brightness and contrast. These refreshing sides cut through the richness and help keep things balanced when you’re serving a large group or enjoying a platter on your own.
Creative Variations
Change up your wing routine by exploring other sauces. Honey garlic, sweet chili, lemon pepper, or teriyaki each offer unique spins that pair beautifully with the crispy base. Adjust the spiciness of the buffalo sauce to suit your taste—add more hot sauce for heat or more sugar for a milder profile.
This same technique also works beautifully with boneless chicken breast pieces, cut into bite-sized chunks. Toss them in cornstarch before baking for a slightly different crisp texture, and you’ll have homemade boneless wings without the fryer.
Frequently Asked Questions
Can I use frozen wings?
Yes, but they must be completely thawed and thoroughly patted dry before seasoning and baking. Excess water will steam the wings and ruin the crispness.
How do I store and reheat leftover wings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes to re-crisp the skin.
Is baking powder the same as baking soda?
No. Baking soda will not have the same crisping effect and will leave a bitter taste. Always use aluminum-free baking powder.
Can I make the wings ahead of time and sauce them later?
Absolutely. Bake and refrigerate the wings in advance, then reheat in the oven and toss in sauce just before serving.
These oven-baked crispy chicken wings are a game-changer for home cooks looking to achieve that deep-fried crunch without the mess. Versatile, easy, and endlessly customizable with sauces, they’re the ultimate finger food that’s sure to disappear fast. Whether served for parties, game nights, or weeknight cravings, these wings always deliver bold flavor and unbeatable texture.
Ingredients
4 pounds chicken wings, separated at the joints with wingtips removed
2 tablespoons baking powder (aluminum-free)
1 teaspoon garlic powder
1 teaspoon paprika
¾ teaspoon salt
½ teaspoon cracked black pepper
Buffalo Sauce:
1½ cups light brown sugar
⅓ cup Frank’s Wings Hot Sauce
1 tablespoon water
Other Sauce Ideas:
Honey BBQ sauce
Ranch
Honey garlic sauce
Classic BBQ sauce
Instructions
Preheat your oven to 425°F (220°C) and set the rack in the upper-middle position for optimal crisping. Line a large baking sheet with aluminum foil for easy cleanup, then position a wire rack on top. Lightly grease the rack with non-stick cooking spray to prevent sticking.
Thoroughly pat the chicken wings dry using paper towels—this step is essential for achieving a crispy finish. Place the wings in a large mixing bowl.
In a small dish, mix together the baking powder, garlic powder, paprika, salt, and cracked black pepper. Sprinkle the seasoning mixture over the wings and toss until each piece is evenly coated with the dry rub.
Arrange the wings skin-side up in a single layer on the wire rack. Make sure none are overlapping to ensure even airflow and crisping.
Bake the wings on the prepared oven rack, turning them every 20 minutes to promote uniform browning. Depending on the size and thickness of the wings, baking time may range from 45 minutes to 1 hour. When done, the wings should be golden-brown and visibly crisp. Allow them to rest for about 5 minutes after baking.
While the wings are cooking, prepare the Buffalo sauce. In a medium saucepan over medium heat, combine the brown sugar, Frank’s hot sauce, and water. Stir continuously until the sugar has fully dissolved and the sauce is smooth. Remove from heat and let it cool to room temperature. This can also be made in advance and refrigerated.
Once the wings have rested slightly, place them in a clean bowl and toss with the sauce of your choice until evenly coated. Serve immediately for the best texture and flavor.
Chicken Wings in the Oven Crispy Recipe
Ingredients
- 4 pounds chicken wings separated at the joints with wingtips removed
- 2 tablespoons baking powder aluminum-free
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon cracked black pepper
Buffalo Sauce:
- 1½ cups light brown sugar
- ⅓ cup Frank’s Wings Hot Sauce
- 1 tablespoon water
Other Sauce Ideas:
- Honey BBQ sauce
- Ranch
- Honey garlic sauce
- Classic BBQ sauce
Instructions
- Preheat your oven to 425°F (220°C) and set the rack in the upper-middle position for optimal crisping. Line a large baking sheet with aluminum foil for easy cleanup, then position a wire rack on top. Lightly grease the rack with non-stick cooking spray to prevent sticking.
- Thoroughly pat the chicken wings dry using paper towels—this step is essential for achieving a crispy finish. Place the wings in a large mixing bowl.
- In a small dish, mix together the baking powder, garlic powder, paprika, salt, and cracked black pepper. Sprinkle the seasoning mixture over the wings and toss until each piece is evenly coated with the dry rub.
- Arrange the wings skin-side up in a single layer on the wire rack. Make sure none are overlapping to ensure even airflow and crisping.
- Bake the wings on the prepared oven rack, turning them every 20 minutes to promote uniform browning. Depending on the size and thickness of the wings, baking time may range from 45 minutes to 1 hour. When done, the wings should be golden-brown and visibly crisp. Allow them to rest for about 5 minutes after baking.
- While the wings are cooking, prepare the Buffalo sauce. In a medium saucepan over medium heat, combine the brown sugar, Frank’s hot sauce, and water. Stir continuously until the sugar has fully dissolved and the sauce is smooth. Remove from heat and let it cool to room temperature. This can also be made in advance and refrigerated.
- Once the wings have rested slightly, place them in a clean bowl and toss with the sauce of your choice until evenly coated. Serve immediately for the best texture and flavor.
