My husband, Gavin, firmly believes that chicken wings are always the right move—whether it’s game day, a casual summer weeknight, or honestly, any excuse to fire up the grill. Normally, he makes them on his beloved Traeger, carefully smoking and crisping them to perfection. But sometimes, he just doesn’t feel like going through the whole production for a pound or two of wings.
That’s how he ended up deep in an internet rabbit hole, hunting for an easier way to satisfy a wing craving using the oven. What he found surprised him: home cooks everywhere swear by a super-simple method that uses just three ingredients: baking powder, your preferred seasoning blend (or just salt and pepper), and wings.
Gavin gave it a shot. The verdict? He still dazzled. “They were really impressive,” he says. “So crispy—like something I’d get at a restaurant but we didn’t even have to get out the deep fryer to make them at home.”
Here’s how you can replicate Gavin’s new favorite at home, using just a few pantry staples and your trusty oven.
Why Does Baking Powder Make Wings Extra Crackly?
So, what’s the secret behind the magic? Baking powder raises the pH level of the chicken skin, which breaks down proteins and encourages that golden browning. Plus, most baking powders contain cornstarch, which helps draw out moisture so the skin can dry out and crisp up in the oven (instead of becoming leathery). This combo accelerates the Maillard reaction and creates that bubbly, crackly surface we all love on a good wing.
How To Make the Crispiest Oven-Baked Wings
Ingredients
- Chicken wings, such as flats and drumettes
- Baking powder
- Dry rub (or any combination of your favorite dry seasonings)
For each pound of chicken wings, you’ll need 1 to 2 teaspoons of baking powder and about 1 tablespoon of dry rub. For example, Gavin made 2 pounds of wings with 3 teaspoons of baking powder and 2 tablespoons of dry rub. If you use too much baking powder, you might taste that distinct alkaline flavor. Mix the baking powder with salt, pepper, and any other dry seasonings you like—garlic powder, onion powder, and smoked paprika are all flavorful additions.
Directions
Toss your raw wings in a large bowl, sprinkle the seasoning mix evenly over them, and toss until well coated. Then, arrange the wings on a cooking spray-greased rack set over a baking sheet—this helps air circulate for even browning so it’s important—and bake in a preheated 425 degrees F oven. Let them cook for 40 to 45 minutes, turning halfway through, until golden brown and audibly crispy.
Tips, Tricks, and Variations
- Sauce them up. These wings are delicious on their own, but if you love a saucy finish, toss them in your choice of Buffalo, barbecue, or teriyaki sauce right after baking. Gavin makes a simple, fiery glaze with 1/2 cup of Frank’s Hot Sauce, a stick of melted butter, salt, and pepper.
- Don’t skip the wire rack. Placing your wings on a wire rack set inside a baking sheet allows hot air to circulate all around, helping the skin crisp up evenly—no soggy bottoms here.
- Keep things simple. If you don’t have a spice blend on hand, stick with just baking powder, salt, and pepper. The wings will still crisp up beautifully and work as a base for dipping sauces.
- Sub in drumsticks and thighs. This method works on other cuts of chicken, too! Just adjust the bake time depending on size; larger pieces may need a bit longer to get that golden finish.
- Make them extra crispy. Let the wings rest uncovered in the fridge for a few hours (a.k.a. a dry brine) before baking, which helps draw moisture out of the skin even more before the oven works its magic.