Crispy oven Baked Chicken Wings are so easy to prepare and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball!

Baked chicken wings in buffalo sauce on a plate with a side of ranch and celery.

It’s football season and what appetizer is better with game-day then crispy baked chicken wings?! Seriously, these little guys are the!  They’re baked to crispy perfection, and then tossed in the most delicious sweet and spicy buffalo sauce. They’re totally addicting and perfect for game day! Make them ASAP, and then thank me later! 🙂

What I LOVE about these Baked Wings:

  1. Healthier- without the deep frying, you get wings that are lower in fat and total calories!
  2. Crispy- I’ve got tips to help you ensure you still get that nice crispy chicken wing texture.
  3. 5 minute prep!

How to make Baked Chicken Wings:

  • Dry the wings well with paper towels. This is essential to getting a crispy coating.
  • Toss with dry spice rub. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.

Wings in a bowl with dry spice rub and then baked on a wire rack.

  • Bake. Arrange wings, skin side up and bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
  • Toss in sauce. Remove from oven allow to rest for 5 minutes before tossing in desired sauce. I made a quick buffalo sauce with Franks hot sauce, sugar and water.

Buffalo sauce in a skillet and a bowl with baked chicken wings tossed in buffalo sauce.

For Crispy Wings, DO THIS:

  • Dry them well!  After removing your wings from the packaging, be sure to dry them REALLY well.  Use paper towels to blot away any moisture, pressing firmly on the wings.  The less moisture left in the skin, the more crispy your wings will be!
  • Use Baking Powder. Baking powder will help ensure that your wings brown nicely and it also helps create that desired crispy coating.

Close-up of a baked chicken wing with hot sauce on it.

Baking Temperature Matters!

We all want our oven baked chicken wings to taste like they were fried, right?  Or at least have that delicious crispy texture. Aside from the tricks listed above, it’s also important to get the correct oven temperature!  The ideal oven temperature for crispy baked wings is 425°F.

Sauce for Chicken Wings:

This is the fun part…We love to have several different sauces available to try, including:

A plate with baked chicken wings and one wing dunking in ranch sauce.

Serve wings with:

Consider trying these popular finger foods:

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!


Baked chicken wings in buffalo sauce on a plate with a side of ranch and celery.
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Save Recipe


  • 4 pounds chicken wings , halved at joints, wingtips discarded
  • 2 Tablespoons baking powder* , aluminum free
  • 3/4 teaspoon salt
  • 1/2 teaspoon cracker black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

Buffalo sauce:

Other Sauce ideas: honey BBQ sauce, ranch, honey garlic sauce, BBQ sauce


  • Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F. 
  • Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
  • Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well!
  • Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
  • Arrange wings, skin side up, in single layer on prepared wire rack.
  • Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
  • Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.

For Buffalo sauce:

  • In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved. 
  • Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).


Baking Powder: You MUST use aluminum-free baking POWDER (not baking soda) for this recipe. I recommend Rumford brand.
Have an Air Fryer? Try my Air Fryer Chicken Wings!


Calories: 432kcalCarbohydrates: 42gProtein: 22gFat: 19gSaturated Fat: 5gCholesterol: 94mgSodium: 586mgPotassium: 563mgSugar: 40gVitamin A: 195IUVitamin C: 8.3mgCalcium: 179mgIron: 1.7mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe September 2014. Updated January 2020 with process photos and instructions.

This post contains affiliate links.

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.96 from 5763 votes (5,285 ratings without comment)

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I keep coming back to this recipe for when I make wings. It is AMAZING! This time I used your honey bbq sauce recipe. They are always a hit at my house!

  2. 5 stars
    The BEST chicken. We don’t make the sauce. We simply use bottled Primal Buffalo Sauce. But the chicken even without sauce is so good. New chicken cook over here. Highly recommend.

  3. 1 star
    WAY,WAY,WAY too much baking powder !!! You ruined 2 lbs of chicken wings, thank you very little ! With 1 Tablespoon of baking powder for 2 lbs of wings, that’s all we tasted ! Couldn’t even taste the seasonings. Maybe 1/4 Tbsp at best next time. People, you don’t need THAT much baking powder, or you’ll end up with what I had – to throw out.

    1. Did you confirm that you were using Baking Powder that was aluminum-free?

      I used the recommended Baking powder, and my results were fantastic, with no taste other than the chicken and seasoning. Hopefully, it was just the baking powder that was the culprit

  4. 5 stars
    The wings turned out fantastic. My husband and I devoured them. Thank you for sharing this recipe with us! 🙂

  5. 2 stars
    This would have been good except for the large amount of salt specified. I couldn’t eat them.

  6. 5 stars
    We love hese wings! Sometimes I reduce the brown sugar and add honey!
    These are a staple in our house!

  7. 5 stars
    These were so good! We had to find what we could use as a rack since we don’t have one up north at our cabin. We did whatever spices we wanted for the dry rub and shook everything together in a big ziploc to coat and it turned out delicious. Everyone did their own choice of sauce and tossed it with the wings in a bowl – WOW we were so impressed!

  8. 1 star
    Omg! Disgusting. I just threw away 1,5 kg of chicken. That baking powder is overpowering the taste of the sauce. It’s unbelievable. How can you guys eat this. I will stick to my usual recipe.. my god I am sorry I tried this.

    1. I understand that you didn’t like the wings. But someone went to a great deal of trouble to pull this together and your comment was in a word; nasty!
      Didn’t your mama teach you any manners?

  9. This recipe was EXCELLENT! Made exactly as written and they were great. Thank you for sharing!

  10. 1 star
    Waste of chicken wings, followed the recipe exactly, the most disgusting chicken I’ve ever tasted, they were crispy but not evenly browned but just tasted of baking powder (i am assuming that was the flavour making them taste weird) maybe the other ingredients would be a good combination but certainly not with baking powder. Yuck

    1. You have to use aluminum free baking powder or the taste will be very metallic. The type of baking powder readily available in US supermarkets usually contains aluminum, so you might have to find it in a speciality store or online.

  11. 5 stars
    Wow!!! This recipe is simple and delicious. My husband being from Chicago says the sauce is so close to Mild sauce.
    Thanks for this recipe!!!

  12. I made these delicious wings and they were a hit! I was asked to bake some more!!

  13. Hello Lauren, my chicken wings were baked beautifully, however, without using any wing sauce, I tasted the baking powder. I will use this recipe again maybe using one tablespoon of baking powder instead of two. Thanks again Lauren

  14. 1 star
    This was by far one of the top 5 worst recipes I’ve ever followed.

    The baking powder was an atrocity that ruined these chicken wings.

    I should’ve trusted my instincts. Never again.

  15. 5 stars
    I made 60 wings for a party. Nothing but positive comments. So many people want the recipe. Skin was crisp and tasty and the meat was delicious and tender. My new go to recipe for wings. I made the Buffalo brown sugar sauce and it was fantastic.

  16. WOW 4 pounds chicken wing straight to trash can thank you very much ! 2 Tablespoons baking powder really ? DON’T ATTEMT TO TRY THIS RECEPIE !

  17. 3 stars
    Using an aluminum foil lined pan can almost guarantee that these wings will stick and rip off all that great skin that is supposed to be crispy. My suggestion would be to use parchment instead. I made this based on the ratings. I cannot believe noone else had this issue.

  18. This recipe is awful; I followed the instructions to the letter, but it’s incredibly salty. The wings were inedible.

    1. You must have done something incorrectly. I’m looking for low-carb but tasty meat and these were very good. You definitely need to add some kind of sauce to them, but if you use the sauce sparingly on carbs.

    2. 1 star
      Horrible. Good thing I could scrape the coating off. Wish I read the reviews. Yuck! Salty and weird. I never comment either usually but this was bad.

  19. 4 stars
    Made for two people as an appetizer, to try. Package I bought contained give chicken wings and I halved the recipe. I used a hot sauce purchased at a Mexican store, labeled salsa picante. The sauce was HOT. I did my best to adjust and it was a palatable hot. The wings from the oven were crispy and really good. I had pre-cooked the chicken wings, stove-top for 15 minutes and could bake them for 30 minutes, achieving light brown and crispy texture. Will make again.

  20. I just put out a platter of these beautiful wings! They look just like the photo. I only had the baking powder with aluminum along with some bottom of jar without aluminum. It didn’t seem to ruin them. I used less sugar and added a small squeeze of catsup and sweet mustard. My husband and I both loved them. Your recipe is a keeper. Thanks😋

  21. 5 stars
    I used a bottled Thai chili sauce for simplicity tonight and have used others… but these are so flavorful they are delicious even with no sauce! And so very easy. It’s definitely on repeat for us now. We won’t be getting take out wings again. Thank you for this scrumptious recipe!

  22. 5 stars
    Excellent recipe.II cut back on the sugar.Added more garlic and paprika and stuff instead of a third of a cup of hot sauce.I did a half a cup. Wife loved them

  23. 5 stars
    This recipe is truly a game changer. So much that I want to try it with chicken legs. Would that be feasible?

  24. 2 stars
    British Cook here, good in theory but I saw it was too much salt, cut the salt amount in half, still FAR too salty!! Took only 40min in oven, don’t know how much salt you Americans can handle but jeez!! Otherwise good recipe.

    1. OMG-now that’s funny. An English person bashing another country’s taste in food. 🤣🤣🤣🤣

  25. 5 stars
    I coated the chicken with a delicious combination of barbecue sauce and brown sugar. It was absolutely yummy!

  26. 5 stars
    “I prepared a delicious batch of wings for my husband, and he enjoyed them thoroughly. The flavor was simply mouth-watering. I am definitely going to make them again soon.”

  27. 5 stars
    Absolutely, without a shadow of a doubt, the BEST chicken wing recipe I’ve come across. I was blown away by it. The crispy chicken, the sauce, the fact I don’t need to fry them, it all just works in a harmonious way! Try it, you won’t be disappointed. Big thanks to Lauren for sharing!

  28. 1 star
    I am mortified I used this recipe. Chicken wasn’t crispy and the skin was undercooked. That’s my fault for trying it! Never again!

    1. Hi Jennifer, did you pat the chicken dry? Did you use the baking powder? Did you bake it at the correct temperature in the oven? The skin will get crispy if you do those things.

  29. 5 stars
    I made these in February and back at them again. Amazing recipe. Fantastic sweet heat. These will be my life long go to wings recipe. Thank you for sharing. I must need to dive into some of your other recipes.

  30. Just finished making these and they were great. I had less than 4 lbs but used the same amount of spice and powder. But I did taste it to be powdery (user error). Other than that they were good. Is there a per pound ratio you suggest for the baking powder? Thanks in advance they were good.

  31. 5 stars
    Very good recipe. Although I misread baking powder for baking soda and my wings were disgusting hah. The chicken was cooked perfectly though!

  32. I’m making this for the second time and I just realized its supposed to be baking powder . We enjoyed it the first time so let’s go for it a second time! I promise the third time I make it I will use baking powder and not soda!

  33. 5 stars
    Have used this exact recipe many times. I used smoked paprika and a dusting of blackening seasoning.
    I make them for my American Legion Post pitch-ins…they disappear

  34. 5 stars
    Yep, 5 Stars!!!! Made these wings this evening; they turned out absolutely delicious! I’ll not fry wings again. This will be my go-to for the future. Great color, great texture, succulent and moist all without the mess of frying and the whole pan hot and sizzling when I rang the dinner bell. I doubled the measure for paprika and for garlic, but used fine granulated garlic instead. But the credit goes to the recipe writer. 5 Stars!!!!

  35. 5 stars
    The most AMAZING baked chicken wings I have ever had and so easy to make!! Highly recommend this recipe!

  36. She made it so clear not to use baking soda. It could not have been clearer. Apparently you don’t know how to follow instructions.

  37. 5 stars
    I love this recipe! The spices are perfect and it DOES make a difference in the baking powders. With aluminum the coating is lightly crisp and without it has that brown color. It is important I would know lol. My son and I made this together he had so much fun coating them, he’s 10. Anyway I wouldn’t make my chicken wings any other way. I use buffalo sauce from the store and when the wings are done I coat my portion because my son doesn’t like spicy, and I put it in the oven for 2 minutes, OMG ! Thanks for sharing.

  38. 5 stars
    Made these following the recipe exactly. My husband said they were better than our favorite local place and I agreed. Will be using this recipe again.

  39. 5 stars
    These were great and so crispy and tasty…never thought baking powder would do the trick. As my husband is more the chicken wing lover,, he loved the sauce also.. Good job!

  40. 5 stars
    These were very, very good AND CRISPY!!
    Ummmm…..I didn’t see the part about the wire rack and put on Pam coated foil. They didn’t stick and tear the foil.
    OK, Lauren. I hate it when people say they made the recipe but they did this or that instead of this and that.
    That said, I did not have smoked paprika. So I googled the next best thing and was cayenne pepper and or red pepper flakes. I used the cayenne pepper and removed a pinch, lol and put 2-3 shakes of pepper flakes. I did everything else the way you said to and MMMMMBOY. Yummers!! My husband and I really liked it. Now I need to go get some Paprika to try it the right way. But thank you for this. (I didn’t try your dipping sauce. sorry…) The husband is a straight hidden valley dude, lol.

  41. 5 stars
    Very good recipe. Thank you so much for sharing this. The wings were crispy and juicy. I will definitely be making them again. No need to buy take out wings anymore.

  42. 5 stars
    I have tried homemade chicken wings many different ways. I love wings and I am very picky about the texture of my wings. These wings were the best homemade wings I have ever made. I made a few edits because we like spicy wings. I added 1/2 tsp of Cayenne to the dry dredge and only used 1 cup of brown sugar in the sauce. It was a great sweet heat. I will definitely be making these again.

  43. Is the 432 calories for the whole 4 lb or do you have any further information related to calories per Wing or pound. Thank you

    1. The 432 calories are calculated per serving, with the recipe designed to serve 8. So, when you whip up those 4 lbs of chicken wings, each serving size is what the calorie count is based on. Hope that helps clarify!

  44. This is the most delicious baked chicken wing recipe I have ever found. My husband does not like the wings I had been baking, but he absolutely loved this recipe. The sauce is outstandingly Good!! This is definitely a keeper!!! Thank you for this recipe and I give it a 10 plus. (I didn’t have the aluminum free baking powder so I used corn starch) ❤️ this.

  45. 5 stars
    So good! Chickens wings aren’t difficult, they just take a little bit of prep work but it’s so worth the trouble!
    This recipe is easy to follow and the outcome was fantastic.
    Don’t hesitate to try!

  46. 5 stars
    I made these exactly as instructed. They turned out SO good. I actually preferred them to fried wings since a bit healthier as well. For the hot sauce I used Franks hot sauce mixed with sweet Thai chili. Gave it a nice sweet hot.

  47. 5 stars
    Amazing! I’ve Googled many recipes and this is the first time I’ve ever left a review. The wings were flavorful and crispy, even without any sauces that I added later. So glad to not have to deep fry them to get that crispy skin.

  48. 3 stars
    The wings were good and crispy-UNTIL I sauced them. Then they became soft and mushy. I like to bake at 350 on sheet pan with wings coated in oil and sprinkled with dry rub, for about an hour turning once. They stay crispy when sauced. I think the baking powder breaks down in the sauce. And yes I used aluminum-free.

  49. 5 stars
    This is my first attempt in baking wings in many years. These were fantastic! They were crisp and delicious and I realized quickly I hadn’t made enough. I followed the recipe exactly and I’ll never make them another way. These wings will be on my menu for a long, long time.

  50. 5 stars
    Crispy delicious wings, even without a sauce! I used the convection roast setting on my oven and sprinkled a little Frank’s Red Hot sauce on them so they didn’t dare get even a little soggy. You must dry them first and then put in the fridge for a while to dry them out a little more. It really makes a big difference for crispy wings.

  51. 5 stars
    A++ recipe. I used corn starch instead of baking powder, as I’ve had good crisping results that way. I’m from the Buffalo area, and to be traditional, used straight-up Frank’s Hot Sauce (no added sugar) along with Ranch and Blue cheese dressings on the side, for dipping instead of tossing it all together. Celery sticks on the side.

  52. 5 stars
    I made these for the Super Bowl. Only thing I did different was adding a little BBQ sauce which made a delicious glaze. The baking powder really made the difference. Delicious.

  53. 5 stars
    Perfect recipe. My husband was worried about the “Frank’s Hot Wing Sauce” being too hot, but it was perfect with the brown sugar.

  54. 5 stars
    Made these for the super bowl and they came out great. I used baking powder with aluminum and it was fine (what is the difference with non aluminum baking powder?) Will definitely do this recipe again.

  55. 1 star
    Faithfully followed recipe. WAY TOO MUCH BAKING SODA. Smelled like fish while baking. Extremely disappointing. This person seems to believe baking soda has no taste: WRONG.

  56. 5 stars
    I’ve been doing songs for years, maybe decades. Smoked, air fried, deep fried, you name it. These are THE BEST I’ve ever made or had. Thank you!

  57. 5 stars
    We made a lot of changes to suit our needs (used skinless chicken breast diced into large pieces; used powder with aluminum; less cooking time because of meat cut) however!… the flavoring and texturing was great! Absolutely recommend. We used the buffalo sauce but split the meat in half and also made a spicy Asian sauce. Perfect for home cooked wings!

  58. I used your recipe and tweeked it with some of my ingredients. Your tip about baking powder was spot, the wings were very crispy. Thank you!

  59. I have made these 3 times and they are the bomb! Since I am from Buffalo, would just add that we add a splash of vinegar to the sauce

  60. 5 stars
    Wow just wow. Followed the recipe to a t (except the sauce I only used 1/2 c brown sugar) and they came out perfect!! Super easy and soooo delicious! Crispy on the outside and tender on the inside.

  61. 5 stars
    I’ve been making these for a few years now and as I reflect on looking it up again for the Super Bowl party I’m hosting I just want to say this might be the best internet recipe of all time. This has completely ruined wings for me. This is the only way I can eat them now. True wing Nirvana.

  62. I also don’t like to take nice crispy wings and toss the in a sauce… me it makes then less crispy. So, I took frozen wings out last night (only 8 pieces since there’s only two of us and we have lots of other goodies for the Super Bowl) and added several shakes of hot sauce to the freezer bag and let them marinate and defrost in the ‘fridge. I dried them well today and they are chilling in the ‘fridge until I’m ready to toss them in the mix and bake. Hoping the overnight gives them a little kick !

  63. 5 stars
    Discovered this recipe and it’s great. Really easy and indeed the wings are crispy. I find it takes more than 60 mins so depends on your oven. Turn often to get even crispness. I use 2/3 cup brown sugar rather than 1.5 cup and it is sweet enough.

    1. 5 stars
      Made these tonight and everyone loved them!!! I like they are not deep fried or any oil added. Just setup my new kitchen and had not replenished all my pantry items… baking powder, so I used a little flour. It worked out. I will be making these often!! Thank you for the best and easiest recipe for wings!!

  64. Ignore my last comment on salt. I accidentally used a full teaspon measurer thinking it was 1/2 🫣. That is why my 2nd batch was extra salty lol.

  65. 5 stars
    I’ve made these a couple times and love love the crunch . I have cut the salt in half, but for some reason taste super salty even without sauce on it. For the life of me I can’t figure out why because it’s hardly any salt in the recipe. I have had to use baking powder with aluminum in it till I can get aluminium free.
    Could the baking powder be tricking our tongues?!
    Anyone else have an ideas?

    1. Ignore my last statement….I used a teaspoon measuring spoon because it had the label faded off and I thought it was a 1/2 teaspoon. So….I actually added a teaspoon plus a little extra for 5 lbs lol.

    2. Baking powder can make items have a salty effect in my experience. Aluminum can also contribute to that – it usually imparts a more sour/bitter taste. I also let my wings sit in refrig overnight on trays to help with crispiness. I’ve made these once

  66. 5 stars
    Wow! These wings were a breeze to make and tasted better than any we could have bought! Will make this recipe again.

  67. 5 stars
    These are the BEST wings ever!!!!
    I didn’t change a thing!
    Easy to make and this is my go to wings recipe! Thanks so much for sharing!
    Oh -my baking powder had aluminum sulfate in it but didn’t seem to matter.

  68. 5 stars
    I work for a place known for their wings. I couldn’t wait to go in and tell the kitchen staff how AMAZING these wings were!!!! I’m making them again tonight. They are just Perfect! Btw, if some people don’t know the difference between baking powder & baking soda, they probably shouldn’t be cooking 😉

    1. Lynette you do realize young ones are just learning to cook! Not me. But I appreciate her reminding or teaching. We all had to learn at some point!

      1. Sorry Betsy!!!! I didn’t mean anyone in particular, but this perfect recipe got a bad rating from someone who didn’t know the difference and I felt I needed to respond. I’m teaching 2 teenagers to cook right now so I DO understand how those two ingredients could be confused. The other thing I’m trying to teach my teenagers is that posting something negative about someone or something online is going to hang around a lot longer than their anger might. I actually NEVER comment on anything, but I felt that this recipe needed a shout out and i also felt I needed apologize to anyone I might have offended. Cook on!!! ❤️

  69. 5 stars
    What a wonderfully delicious recipe! The chicken wings were so crispy and flavorful. The sauce has just the right amount of kick. A definite keeper!

  70. 1 star
    Made it like suggested and was disgusting- had to throw away all the chicken wings. The baking powder was definitely too much should have been a lot less!!!

  71. I am trying this recipe tonight.
    For your information Arm & Hammer pure Baking Soda does not contain aluminium – nor apparently do any ‘modern’ Sodas.
    I am using Arm & Hammer so I am hoping the skins will be tasty.. Roger

    1. 5 stars
      Made them tonight they were amazing used cornstarch because my baking powder had aluminum in it they were very crispy 👍 thanks for the recipe.

  72. 5 stars
    Tried these tonight . Followed the recipe exactly. Delicious !
    Perfect for NFL PlayOffs .
    Thank you for the recipe !

  73. 5 stars
    This is the best chicken wing recipe I’ve tried. I will only use this one from now on. My wings always turn out perfect! Great flavour, meat falls off the bone and crispy!

  74. 5 stars
    This recipe was AmAzInG!!! My husband and two kiddos were raving about how delicious it was and told me to make sure and print this for our binder of repeat recipes!

  75. I just checked my baking powder, and it doesn’t say it’s aluminum-free. Is it okay to use? Wings are in the over as I type this..

    1. You can use it and get the same results. Some people, not everyone, can notice an off taste from it which you won’t get from the aluminum free option. If you’re using a flavorful wing sauce, it’ll be fine. I’ve done it when aluminum free hasn’t been available

  76. 5 stars
    I made these wings because I didn’t want to fry them in oil and they turned out really well. They were flavorful and not dry at all. We used our own sauce, but the wings were great without any sauce. Thank you for the great recipe. The only change I made was I used 1/2 tsp of salt as opposed to 3/4 tsp salt due to some reviews saying they were too salty. I will definitely make these again, my family loved them!

    1. 5 stars
      Thank you for the wonderful recipe and tips /suggestions. This is a great method for getting wings crispy. Additionally, I paper towel dried the chicken and put them on a cooling rack and tray and popped into the fridge overnight without covering it to get the maximum moisture out before coating it and baking it.

  77. These were absolutely delicious!!
    I cooked them as you said and because someone was anxious,(😁)I broiled them for about 5 minutes to make them brown and crispy. I had three dipping sauces-and they were truly great.

  78. 5 stars
    This was my top search result for “oven baked chicken wings” and it was PERFECT! I used a store-bought rub, and then basted with bbq sauce after 40 min. They were crispy but juicy and absolutely delicious!! Thank you!!

  79. 5 stars
    Great recipe! I did not toss with the sauce. I had company so I let them choose what dip they preferred. Ranch, BBQ….etc. Will make these again! Everyone enjoyed!

  80. 5 stars
    You neglected to say if the oven temp was for conventional or a convectional oven. I used your temp at 425 in a conventional oven. I actually raised it to 435 after turning the wings 2 times at 425. This is a great recipe. However, the sauce is great depending on how spicy you want the sauce. If you want a spicier sauce, use less brown sugar. Everyone has a different spice tolerance. This recipe is great. Thank you for sharing it with the world.

    1. 5 stars
      I always assume when a recipe doesn’t specifically say conventional oven, it is not meant for that setting. I made these last night exactly according to recipe and they are the best wings my family and I have ever had! I tossed in a bowl of 1/2 cup bbq & 1/2 cup honey mustard mixed together- amazing

  81. 5 stars
    I followed your recipe to a T and omg, amazing!! They came out crispy and delicious!! I even did the sauce. I will say, I was skeptical at first because the hot sauce to brown sugar ratio but now it’s my favorite wing sauce!! Sweet, sticky abs just a hint of spice! Great job!

  82. I’ve used this recipient with adjustment since I was 5 69 years ago…my dad taught me ty for sharing with the world…

  83. 3 stars
    Loved the wings. I used my own sauces, and most definitely used Clabber Girl Baking Powder. I might cut down a tiny bit on the salt, but everyone loved them. Will definitely make again!

  84. Terrible recipe. Baking powder gave it a bad taste that couldn’t be overcome with two different sauces. Cooking time was way off leaving wings dried out and resulted in me throwing out the majority of the wings. You need to pull this recipe off of the internet. 40 wings ruined!

    1. Mike, if the baking powder have a bad taste, then you either used aluminum baking powder, or baking soda, both of which will not work with this recipe. Hope you get to try it again with the proper ingredients.

  85. 5 stars
    I made these for my husband and he said they were great… but I’m so confused about the sauce…. I used 1.5c white sugar+1 tbsp molasses as substitute and cooked til dissolved with franks red hot sauce. I refrigerated for later … and when we went to use it a couple hours later it was like solidified to the bowl 😂like you could hold the bowl upside down and it stayed in it. We warned it up a bit and it was edible…. Did I read something wrong? At least I’m not Dave though hahaha

  86. Regarding question, very good question, about the amount of light brown sugar. I’ve actually made twice and did think it was a lot but it was so good let it go. Just now I made with 1/2 cup and it was still very good! The 1 1/2 cups might be a typo?

  87. One and a half cups of brown sugar seems like quite a lot. Was that supposed to say one and a half Tablespoons, or do some people like a cup and a half a brown sugar with 1/3 cup hot sauce? No judgment, just curious.

  88. They were delicious. Our whole family loved them. I added 1 tsp of hot spice and I will put in 1 1/2 tsp this time. I will make them every week. Best I have ever had

  89. 5 stars
    Wings came out delicious and crunchy. the wings I got were large. I baked them in my convection (fan) oven on 400 for an hour which might be too long if I followed the 425F as instructed. My husband and I loved then but my son thought they were overcooked so keep an eye on them. I didn’t use the buffalo sauce.

  90. 5 stars
    I hardly ever do reviews. This is absolutely delicious!! 5 stars all the way! I tweaked the brown sugar used about 1/2 of what the recipe called for and added about 3 tablespoons of butter to the sauce a well.

  91. poor folks don’t know their baking ingredients,
    i’ve used the baking POWDER… lol before and they are good… Cheers…

  92. 5 stars
    I was slightly nervous about cooking chicken wings without any oil, but wow. Pleasantly surprised at how well they turned out! I used the Clabber Girl baking powder brand. Very crispy and juicy. Decided to use a dry rub instead of the buffalo sauces.

  93. These are literally the worst wings I’ve ever had. Save yourself 8 steps and just throw them out if you’re dead set on making them.

    Recipe claims you don’t taste the baking soda. Clearly the author never actually made these, because the baking soda spice mix made these wings taste awful, and when you toss them with buffalo sauce the vinegar and the baking soda react, foam, and kills the flavor of the sauce. The wings will literally make your sauce bland because of the baking soda.

    I also meticulously squeezed every bit of moisture from the wings per instructions, and the skin was still slimy and gross after tossing with the sauce (as recommended).

    -1/10 texture
    -1/10 flavor
    11/10 effort required to get the wings dry before you ruin them.

    Thank god I made a big salad to go with them or I’d have been making myself a new dinner while the rest of the family ate.

      1. Making these as I type… hahahaha! I made sure to used baking POWDER;)! Just saw that review and as almost dissapointed until the feedback lol

    1. well, well, well, dave…….had you actually followed the recipe, maybe you wouldn’t have left such an ugly review….the recipe clearly calls for baking POWDER, NOT baking soda. there is a huge difference and if you don’t know the difference i suggest you stay out of the kitchen…..

    2. lol. Dave, you’re an idiot! Just order wingstop and be thankful you didn’t burn your house down. Baking Soda hahahahaha. What is this 7th grade science? I’m dead

    3. Thank you Dave. I really needed that laugh! You can get Door Dash to deliver chicken wings. Please don’t attempt to make anymore.

    4. Dave, I think we should actually call you KAREN! First off she stated many times to use baking POWDER not baking SODA! And if you care to read the rest of the replies you should take note the MAJORITY are stating how great they are.So maybe just maybe YOU didn’t cook them right.

  94. 5 stars
    Gotta laugh at people who can’t read the difference between baking powder and baking soda. One is fantastic. The other is awful. Lol. Making this tonight.

  95. Really good and crispy! I just have regular baking powder so hopefully we survive the aluminum overdose. I’m going to look for aluminum free though so I can make these regularly!

  96. 5 stars
    My family loves buffalo wings and my husband like them extra crispy. This recipe was perfect for him. I used the same ingredients for another pan but this time with no rack since my boys like them a little softer. Worked perfectly as well, still some crisp but not as much! Thank you!

  97. I made these tnight. Turned out great! Nice and moist. I used teriyaki and buffalo for my sauces. Could have been just a tad more crispier but i didnt want to overcook them. Will definitely make these again

  98. 5 stars
    I’ve made these wings 3 times now and they are perfect every time. Would never know they aren’t fried and are a family favorite. Thanks for another great recipe.

  99. I’ve made these wings 2x in less than a month ! This is a great recipe that gives crispy wings . We love this recipe and will use only this one for our rings . I seriously considering making this a New Year’s Day tradition. My wings never turned out crispy before so I’m grateful for your tips as well . Thank you ❤️

  100. I have never left a review for a recipe but these are so amazing, there is a first time for everything!
    Will make them often and the sauce will go on everything! Way better than BBQ sauce.

  101. I made this recipe, Today for lunch/dinner and when I tell you it came out sooo delicious! I made a beautiful tri-colored pasta salacold) to go with your lovely wings.. thank you for the tip about the baking powder! I cooked the wings in my air fryer, thanks again, this is easy and quick!

  102. 5 stars
    Absolutely perfect outcome.
    Adjusted seasoning to liking, with more of the seasoning, but the coating was crispy and awesome.

    The key is to toss the wings (dry as can be) in a bowl with the seasoning… Sprinkling then works well, but not as good as tossing…

    Thank you, baked wings at home were never so good!

  103. 5 stars
    Omgoodness!!! I am so glad I found this recipe. This was the first time I have baked wings. I’m glad I read the comments for some insight. I checked to see how many wings I had which turned out to be 2.5 pounds. So I used only 1T of baking powder and was happy to find that I had Rumsford. I made sure to turn them every 20 min. Man, they were so crispy and tasty! For the sauce, I used the Kroger brand Buffalo medium wing sauce. Next time though I won’t put the sauce on the wings, cause they tasted perfectly wonderful dry. Thank for posting this and for all the helpful comments.

    1. Yes, it’s important to use one that’s aluminum free. Rumford is a common baking powder brand you can get anywhere!

  104. I love this recipe, this is my go to recipe for chicken wings! Wings come out nice and crispy on the outside and perfectly done on the inside. For the sauce I add 2 tbsp water and 3 tbsp brown sugar, just my personal preference for less sweet.

  105. 4 stars
    It did make the wings crispy but also very salty. I think next time I’ll do 1 tblsp of flour and 1 tblsp of baking soda.

  106. 5 stars
    Aluminum free baking POWDER! , not soda. Follow instructions and they will turn out great. I make my sauce differently so I have not tried this one.

    1. Made these the other night and they were delicious!! I baked 10 wings and flipped them after 20 min and baked for another 20. I pulled them out and tossed them in sauce, then put them back in the oven on Hi Broil for 1-2 minutes to get the sauce caramelized and bubbly.

      Question, when you say to “turn” after 20 min, do you mean turn the baking sheet or flip the wings? I flipped them…

  107. 4 stars
    Hubby Loved these wings A LOT!! I thought they were a bit salty, so will reduce when I make them again. Definitely need to take the time to dry the wings – it makes all of the difference!! Tossed half in Buffalo sauce and half in garlic Parmesan sauce. Both had really good flavor!

  108. 5 stars
    These are great. People don’t follow the directions and then come back to complain when they don’t turn out right. If you’re cooking more wings than the air fryer can hold, this is the very best next option.

  109. 2 stars
    Good and helpful recipe for the wings. On the sauce: I did not add sugar. The correct way we Buffalonians make wings is to order them 🙂 but when we don’t live in Buffalo anymore and we have to make them ourselves, it’s Frank’s Hot Sauce and melted butter. That’s all. No sugar. No sugar! No sugar.

    1. 5 stars
      Frank is absolutely right! I worked for years at Archie Moore’s restaurant, famous for our Buffalo wings, and that is exactly how we make our sauce. In fact, I’m making some tonight trying his recipe. Happy eating!

  110. 1 star
    Yuck! This recipe was sooo salty, we had to throw out 3 dozen wings I made following this recipe. I think it was because of the baking soda. I wIll just follow my own yummy recipe from now on.

  111. 5 stars
    I forgot the baking powder but dried the wings really well. I made double the wings which took a little longer to bake. My family loved these!

  112. Followed the recipe to the letter and they did not crisp, maybe a little but certainly not crisp.
    I even cranked the temp up to 450 for an extra 15 minutes.

  113. 1 star

    Yeah they got crispy but they taste it REALLY Bad! I just threw everything to the trash!!
    A waste of time and money

    1. 5 stars
      Did you use aluminum free baking powder? I made this once with regular baking powder and it tasted awful. Aluminum free and it tastes good.

  114. 3 stars
    Thanks for the recipe. Made to spec. First, the Buffalo sauce recipe is super sweet. Wife loved that aspect, I prefer a more traditional buffalo sauce. Second, we kept our wings whole and only trimmed the tips. Took 50 minutes and prob could have pulled sooner. All in all this recipe was yummy. Note: Our home still smelled like fried wings – I didn’t see that coming.

  115. Hands down the best wings ever! My husband is very picky regarding hot wings. This was such a winner, that I prepared these three days in a row. Twice for dinner and once for his lunch. Thank you for providing precise directions!

  116. 1 star
    These were inedible. They just tasted like baking powder… I’ve made them before just using spices to coat the chicken and I think that is the way to go. Baking powder made these horrible.

  117. 2 stars
    I don’t know what happened but mine are not crispy and they have like a weird coating. Not sure what happened, first time baking them (usually I fry them).

    1. 5 stars
      The absolute best chicken wings I have ever had!! So crispy and delicious. I think turning them every 20 minutes gives each side a good amount of time to crisp up. Thank you so much for the recipe.

  118. 5 stars
    It took me almost an hour and a half. They were definitely large wings though. Worked perfectly. Thank you 🥰

  119. 5 stars
    Easy and so yummy! Like other people have said, the wings are tasty without sauce. Thanks for sharing the recipe.

  120. 5 stars
    This is the best chicken wing recipe ever and always my go to! I come from a culinary background and graduated C.I.A. In Hyde Park, NY in ‘88! Not in the field no more! The recipe has worked for me 100% of the time, and is always my go to for wings! It hurts my heart reading the negative comments because we have raised a country full of idiots that can’t follow directions! #1… 4# of chicken wings is a family pack…Thank you for the recipe!

  121. 5 stars
    Luv them Lauren, smokin wings. after I had them a few times I backed off a little on some sugar and added melted butter as a variation, wasn’t bad either. Thank You🍗

  122. 5 stars
    I made these wings with the honey barbecue sauce. Wings were perfect after cooking 40 minutes and my husband loved them.

  123. 5 stars
    Best recipe! I am one who does not use a sauce I prefer them plain with perhaps honey mustard or just plain. Plain they are so good.
    they are truly crispy but they are not burnt. moist and tender. My partner who is particular loved them and asked we make more often. done! This recipe is good because I do not care for chicken.

  124. I opted for flour instead of baking powder and slightly adjusted the other spices to taste, they came out perfectly crispy and super tasty. Will definitely make it again.

  125. 5 stars
    I doubled or trippled the mass of the wings and eyeballed the amounts for the dry rub, going heavy on all except baking powder. Skipped the rack due to the volume and used parchment paper. Cooked as direct (convection). My wings were small so 45 min was perfect.

    Definitely adding it to my book!

  126. Best recipe for wings, better than the air fryer.
    I have used this recipe before and I will always use it for my wings. They even taste delicious with no sauce at all.

  127. These came our crispy indeed, but you can feel the baking powder in your mouth. it is very unpleasant, and I even used les than the recipe called for.

    1. 1 star
      way too much baking powder and the chicken turned out terrible. did you mean 2 tsp instead of tbsp baking powder??

        1. 1 star
          I also thought there was too much baking powder. I could taste it. The wings came out crispy but didn’t taste good.

  128. 5 stars
    So instead of salt I used lemon pepper. Instead of paprika (because I didn’t have any) I used Cajun. You would think too much salt but it was tasted perfectly balanced. My kids ate it plain and just had sauce on the side. However for me and my husband I combined garlic Parm and sweet teriyaki sauce together and tossed some wings in there. Delicious! Delicious flavor, delicious crisp by following exactly the way it says. My family was impressed that I made crunchy chicken without frying it! Love it so much they want it again tomorrow lol. Thanks for this recipe and method

  129. I have eaten a lot of chicken wings but never cooked them. After making a mistake at the grocery and winding up with 4# of them I figured it was time.
    The crispness of the wings was really good. I never imagined the addition of baking powder! The sauce was too sweet for my taste but I can experiment. They reheated well at 425 degrees for 12-15 minutes and even developed a “fall off the bone” texture. I will do this again if I can keep my smoke alarms from going off.

  130. Serious question…virtually the same recipe, ingredient wise with two cooking methods….oven bake or air fry. The nutritional info is wildly different Cal: 432 vs 277 , carbs 42 vs 2 , sodium 586 vs 311 and sugar 40 vs 1

  131. 5 stars
    I made this yesterday… only thing I did was add half of the amount of sugar because I didn’t want them super sweet.. prefer spicy better and added a squeeze or two of hot honey and EVERYONE wanted the recipe and the wings were gone within seconds!!!!’n excellent recipe

  132. Made this wings per recipe other didn’t toss them in sauce. Had ranch on the side.
    Great- crispy-flavorful
    I will be doing again

  133. Made these last night. They were a HIT !
    Used corn starch since didn’t have any non-aluminum free baking powder and they were nice and crisp. Didn’t use the brown sugar in the sauce, because we prefer non-sweet. Added cayenne to sauce since we like it very spicy. Thanks for the recipe!

    1. Best recipe ever. And I tried many. And people always love my wings. Used my own sauce. Going to try and re heat today. Hope it turns out the same. Will put Uber broiler and shake in sauce again. Thank you. Everyone should try. But serve right away

  134. 5 stars
    This worked perfectly but I did pitch the baking powder that had aluminum in it. The flavors are great and they r as crisp as a deep fry. My wings Connoisseur husband loved them.

  135. 5 stars
    This is my go to recipe. My wife gives me crap if I fry ANYTHING, so I tried this recipe several years ago, and love it. Of course, I change up the sauce on occasion because I like to experiment.

  136. I wonder if the people who say the wings were too salty accidentally used baking soda instead of baking powder…? Baking soda has a much higher salt content.

  137. 1 star
    Revision of my original rating. Baking powder shoulld be removed from this recipe and replaced with plain flour. The strong bitter taste of the baking powder ruined all of my chicken wings. My guests Could NOT eat thwm. Horrible and embarrasing. My sister and I made these together and followed the recipe exactly. Baking powder should NEVER be used as a chicken coating!

    1. I’m so sorry to hear about your experience with the chicken wings, and I appreciate you bringing this to my attention. Baking powder is often used in wing recipes to help crisp up the skin, but it’s crucial that one uses aluminum-free baking powder to avoid any bitter taste. If baking powder isn’t your preference, flour or cornstarch can indeed be an alternative for a crispy exterior.

    2. I find that very odd as we now make all of our chicken wings with baking powder and the results are excellent.

    3. 5 stars
      Sheesh, that was a strong review. Almost sounds like you’re angry at Lauren. lol. No one forced you to make them. My family, picky eaters nonetheless, thought they were amazing and making them again tonight.

    4. Sounds like you used Baking “Soda” and not “Powder”. “Powder” has no overpowering taste, but “Soda” definitely does. “Soda” would definitely ruin your wings.

  138. 5 stars
    I should have made more. They were gone within minutes. Will definitely add to my entertainment menu.

  139. I made these wings recently and we loved them. Was wondering if anyone has tried this same recipe on the grill.

  140. 5 stars
    I made this recipe for chicken wings and it was fabulous, best recipe ever…..comments from my friends was- they had never tasted good chicken wings like that, crispy and soooo good. Not sure if the baking powder makes the difference and the way to cook the wings is the reason for such crispy chicken and not greasy. Thank you!

    1. 5 stars
      I have made this recipe of wings a few times, it is a big family favorite & always a special request from my son-in-law. Will be making them again Today. Thank You 😀

  141. 5 stars
    These wings are amazing and so easy to make! I made the wings for my sister’s birthday party, putting them in a roasting pan on low so they could stay warm. Will definitely make these again!

    Also wondering if anyone has tried making them with chicken tenderloins or breasts?


  142. 1 star
    I’ve made wings similar to this except for the paprika and garlic salt. I don’t know which spice it was but these were inedible (even though they looked delicious) they were so bitter we had to throw them all out.

  143. 4 stars
    I followed the recipe as written. They were very good but could not get them crispy. I even left them uncovered in the fridge for 8 hrs. The sauce is 5 stars

  144. Great recipe. Turned out delicious! Didn’t have any Cracker black pepper on hand so substituted Cracked black pepper instead

  145. 5 stars
    These turned out great. The best oven baked actually crispy wings. I got a pack of 15 whole wings on sale for $9 so I tried this recipe. They were so much better tasting than the 12 wings a restaurant near us sells for $25. Made sauces to our own heat liking.

  146. 4 stars
    Made it for my boys who loved them! I did not make the hot sauce though, I just used the base recipe and when cooked through I added Sweet Baby Ray’s BBQ sauce.

  147. Great recipe overall but I would leave the brown sugar out of it – it detracted to the sauce. Use some melted butter instead

  148. 1 star
    Followed recipe to T. Used baking POWDER but the wings came out EXTREMELY SALTY. Really disappointed! They were crispy, but otherwise unpalatable. Not sure why everyone is raving, unless they have a taste for very salty chicken. Spent a lot of time on these and can’t eat more than one before having to down a glass of water. Salt lick. Btw, baking powder has baking soda in it. It’s one of the ingredients. Live & Learn!

    1. There is no way on Gods earth 3/4 of a teaspoon salt can over salt 4 pounds of wings. Did you use 3/4 of a cup?

  149. Just finished this recipe and was the best wings I’ve ever done. Next time will try on Big Green Egg and will let you know how they turn out using charcoal.

  150. 5 stars
    Amäjsing! These are great, family and friends love it. Im making them for the 3rd time today as I found Franks hot wing sauce over here in Örebro, Sweden! Tack så mycket!

  151. 1 1/2 cups of sugar? I don’t think so. Come on. You would eat more sugar in your main course than you would in a dessert.

    1. 5 stars
      Light brown sugar. Very different from sugar. Cut light brown sugar down but it’s different.

  152. 1 star
    Not sure if did something wrong but the wings were extremely salty, I could only eat 2 before feeling sick. I used three quarters of a teaspoon of salt. I also cooked them for 40mins following the recipe & they were quite over cooked.

    1. Forgot to add – I didn’t make the sauce noted in the recipe but used Frank’s Redhot Smokin’ Hot BBQ Sauce, this made them a little spicy but yummy!


  153. 5 stars
    This recipe is fantastic! These have to be the best wings I’ve ever had. I cut the light brown sugar down to 1/2 cup like someone else suggested and it was perfect for my preference. I’ll definitely be making these again.

  154. Really great recipe! Thank you. Had no idea baking POWDER could produce such excellent results in oven baked chicken wings. Everyone was blown away! This is an all-timer for me!

    1. Thank you for trying out the chicken wings recipe and taking the time to leave a comment. I’m sorry to hear that the result was bitter when you used baking soda. However, I want to clarify that the recipe actually calls for baking powder, not baking soda. I hope this helps and that you will give the recipe another try with baking powder instead.

    2. The secret ingredient to super crispy baked chicken wings is Baking POWDER. Please be sure to use baking powder and NOT baking SODA. In addition, make sure your baking POWDER is aluminum free. Using baking soda will give your wings an off taste, so be sure you don’t mix them up.

  155. This really worked well – I’ve been following the Alton Brown steam first approach, but had heard of the baking powder rub and my search brought this up – really great! Well Done!

  156. 5 stars
    Tried this recipe today, they came out great! Didn’t do the sauce suggestion, used a bourbon BBQ sauce instead. Thank you so much!

  157. Did your baked chicken wings last week. They were a hit!! No oil.
    Doing them tonight!
    Thanks for the recipe.

  158. 5 stars
    I made these for dinner tonight, they were a big hit!! My grandson wants them like this from now on . Thank you for the delicious recipe.

  159. 5 stars
    I love this recipe for getting a good crispy wing. My boyfriend and I tend to use different sauces each time (so I don’t follow the sauce portion of the recipe) but the base recipe is perfect for getting a crispy wing you can put any sauce on!

  160. 5 stars
    Is that a typo for the light brown sugar? 1 1/2 cups sounds like a lot compared to 1/3 cup of Frank’s Red Hot sauce.

    I did 1/2 cup of light brown sugar (if that).

    1. I’ve made this with half the light brown sugar it called for in the recipe and it was very tasty.

      Now I’ve made another batch following the recipe in its entirety. And, the wings are absolutely delicious! I’m usually not a sweet type of guy when it comes to wings, but this recipe hits the spot. A perfect balance of sweet, heat and spice.

  161. These are the best crispy wings I ever made everyone loves them, have given the recipe to my friends and they love it also. the only way to enjoy Crispy Chicken Wings. thank u for sharing your recipe.

  162. Do not use aluminum foil. Skin will stick to it and come off when they are done..

    Maybe parchment paper instead..

    1. 5 stars
      I use aluminum foil on the bottom of the cookie sheet and a well PAMed cooling rack. Half way through, change out the aluminum foil and the rack. The foil catches the grease, replacing it reduces the smoking. The racks allow the heat to get under the wing, turn them at half time anyway. Convection bake if you can. CRISPIE !!!!

  163. 5 stars
    Yes I tried this recipe and it was great. I used BBQ sauce and then ranch seasoning mix and they was delicious. Thank you for sharing.

  164. 5 stars
    This Crispy Baked Chicken Wings recipe WORKS. The wings were good dry. The sauce very sweet, but doable. Will adjust to suit my taste next time. Thanks for sharing!

  165. 5 stars
    This is a staple in our house now! My husband said they’re better than a restaurant’s wings! Super easy to follow recipe, great flavor and crispy!

  166. These were my first time making wings, so I didn’t know what to expect. Omg, so easy and absolutely delicious! Better than any restaurant!! No joke! Thank you!

  167. 5 stars
    I made these (without the sauce) for the Super Bowl and my kids loved them. (They liked the spices on their “plain” wings).

  168. Made these for the Super Bowl yesterday. Baking them was great and easy!
    Is the brown sugar measurement right? I added about half that and they were still very sweet.
    Will make again but only add probably 1/4 cup at the most of brown sugar.

  169. 5 stars
    I made these for Super Bowl and they were perfect. I prepped that morning, put on a sheet pan and stuck in the fridge until I was ready to bake. Realized I didn’t complete the baking powder step, but they still came out very crispy.

  170. 5 stars
    Just made these and we are OBSESSED! This is my go-to wing recipe from here on out!!!

    I did do a little pickle juice brine for an hour before and i doubled the franks sauce.

    I love this recipe!!!!!!!

  171. Tried this wing recipe. Didn’t like it at all. The wings stuck to the rack and pulled the skin off. Even after I sprayed it down. Had to finish in a Air Fryer.

  172. Great easy recipe. I got my wings ready and put them in the fridge for a couple of hours to dry them out. It was excellent.

  173. I did this recipe but I didn’t have the baking powder so Instead used a teaspoon and a half of corn starch it worked perfectly the wings were crunchy and seasoned just like deep fried

  174. 5 stars
    I made these tonight and they turned out awesome! I did put my wings on a sheet pan in the fridge uncovered for 24 hour to dry out before hand. I turned the wings every 20 minutes on a rack for an hour and then rested 5 minutes before eating. Great Recipe! THANKS!

  175. I’m about to try these for an entry into a wings contest for the Super Bowl party we are attending. I’m very concerned about the amount of Baking Powder. 2 tablespoons sounds like a lot, especially when comparing to other recipes calling for a pound less wings tops out at 1 tablespoon of baking powder, some even less. I will definitely report back on my results.

  176. 5 stars
    I made those and my husband and I really enjoyed them. Easy to make and did not miss the mess!
    Nice and crispy, great flavor and delicious in the Buffalo sauce. I use a little melted butter, honey and Franks hot sauce.

  177. 4 stars
    Very tasty, but I over cooked them by about 5 to 10 minutes. Will try again for Super Bowl but not overcook.
    I did not use the Buffalo sauce, made my own. Tossed with wings and put back in oven for 10 minutes, should have stopped cooking 10 minutes earlier the add sauce and put in oven to dry for 5 minutes.

  178. 5 stars
    It’s my second time making this recipe and both times came out great! My husband says he can’t/won’t go back to Wingstop after trying these 😁

  179. 1 star
    Our 8 lbs of wings were inedible. Not sure why mine were so different than so many other reviewers. The baking soda tastes like chemicals and tastes disgusting. No amount of sauce could cover it. I was so embarrassed when all 6 dinner guests couldn’t eat them. They looked beautiful, just tasted wrong.

    1. That’s because you used baking soda! The recipe calls for baking powder. I really hope you’re able to try them again using baking powder because they taste amazing.

  180. I didn’t care for these wings. The coating had a funny taste. I believe it was the baking powder. I’ve never used baking powder as part of a coating mix. Then again, it’s not my recipe. I personally won’t make these again.

    1. Try and find an aluminum free baking powder. It’s the aluminum that gives it the funky flavor. If you have a Trader Joe’s near you, their powder is aluminum free!

  181. 5 stars
    Soooo good. I gave up on trying to making good wings years ago because they were always soggy. These were perfect and crispy

      1. 1 star
        My first time making chicken wings at home. I am so disappointed to pick up this recipe! It has a funny taste because of the baking soda and the sauce is too sweet to my taste. Just had one bite and threw the rest. 🙈

        1. Christina, the recipe calls for baking POWDER. You used baking soda which is why the wings tasted bad. It really does make a BIG difference.

  182. When they’re finished brush them lightly with a little olive oil / any oil and put them back in for another 20 min. Best crispy wings ever!

  183. 5 stars
    Baking the chicken wings on the wire rack, & turning them every 20 minutes worked great to achieve the desired crispiness.

  184. Made this recipe tonight! Excellent!! Made my own honey bbq dipping sauce. Great taste with or without the sauce. used Rumford Baking POWDER, no aluminum. Ingredients enough for 13 plump whole wings with tips on a 9×12 baking sheet. Definitely a keeper!!

  185. 5 stars
    I love your recipes. I love how adaptable they are for people with allergies and tolerance to things like heat I.e. spicy. Thank you

  186. 5 stars
    I was looking for a good wing recipe for New Year’s Eve when I stumbled upon this. I didn’t get my hopes up because I’ve made wings in the past and they just didn’t turn out. Well…these will be added to our weekly rotation. We loved them! My husband and son both raved about these wings and a guest thought they were store bought! Thank you!

  187. 1 star
    Coating flakes off while baking. Taste is terrible,all you taste is salt and baking powder. Ruined one dozen chicken wings. Worst chicken wings recipe I have tried. Terrible

  188. 5 stars
    This recipe is a winner! We followed recipe except for the aluminum free baking powder which was not available in the stores on New Years Eve. We used regular baking powder and thought these wings were absolutely delicious. We also used less sugar in the sauce. Just our taste preference. Very pleased that we made this recipe.

  189. 5 stars
    These wings are delicious and perfect! My men are huge wing fans, so I decided this NYE, to bypass the local restaurant soggy skinned under or overcooked wings and try these. I followed the directions to a t and they turned out perfect. I used fresh Pilgrim wings and followed all the directions (except I used baking powder with aluminum;). My husband can’t stop bragging on how great these taste!

  190. Excellent recipe! This is actually the first time I’ve ever made chicken wings, since it was just not something I ate growing up. But this recipe (cut in half) was a hit for our family of four and I think we all wish we had made more.

  191. 5 stars
    Delicious, easy to follow recipe. My boyfriend stated that you can’t make a crispy wing in the oven, but you proved him wrong!

  192. This wings turned out faboulous! I used only about 1/2 of the sauce.. I like mince very lightly sauced. I loved the flavor however, I might use less sugar next time. I think I would have liked it just a little spicier and less sweet. Overall it was great and a “make again!”

  193. Yes I suppose if you ate all 4 pounds of wings that is a lot of sugar. I made it along with a few more appetizers for a group of 12 and had rave reviews . Thanks for concise recipe instructions. I cooked for 40 minutes and kept all ingredients as per recipe.

  194. Absolutely loved this recipe!! Who would have thought baking powder could make baked wings so crispy! My husband always requests this recipe when we plan wings for dinner! Thank you Lauren for your ingenuity. I use your site constantly for great recipes!

  195. 5 stars
    I have been making wings this way for years. Tried this recipe and it was very good. Every few months I try another wing recipe (as long as it has non-aluminum baking powder in it) to try and find the best of the best. This one is close.

    I can not believe all the self called GOOD to EXCELLENT COOKS that can not even read a simple printed recipe! Lauren mentions BAKING POWDER no less than four times on her website. And even stresses non aluminum baking powder! You are not proving that you are good to excellent cooks. But you are proving you are pain in the A** morons. If you can not read and follow a recipe you should not step in a kitchen. Once you master the original recipe, then you can tweak it as much as you like. Great site Lauren, keep up the good work.

    1. Not sure what or whom you are referring to. I DID use non aluminum baking soda. I followed the recipe to a tee. I still thought the coating had a funny taste.

      1. Again, for those who can’t READ in the back *Aluminum Free BAKING POWDER, not baking SODA. Baking powder, baking POWDER, not baking soda folks!! Ok, rant over. BTW, EXCELLENT WINGS!!! Winner, winner chicken dinner 🙃

  196. incomplete recipe. Needed some type of oil to make the coating work. I sprayed olive oil and that appeared to help. Every other recipe I looked at had at least some sort of oil in it.

  197. 3 stars
    The actual chicken was great. The wings came out perfect.

    Adding sugar to store bought buffalo sauce is not a recipe, and it’s also sickeningly sweet. It definitely needed something to cut the sugar (I used white vinegar)

    Tl;dr- good chicken but make another sauce

  198. I have made these several times and they are a huge hit everytime! I will be making them for a crowd on the new year’s weekend. Thank you for the great recipe!

  199. 5 stars
    I made these wings last night, and served them with the blue cheese dipping sauce and the buffalo sauce in your recipe. They were outstanding. Everyone devoured them. The wings were crispy and delicious and the homemade dipping sauce and buffalo sauce were both a big hit. I found that once the buffalo sauce cooled, it thickened up considerably and also seemed a bit grainy, so I just warmed it up in the microwave for 30 seconds and it thinned out perfectly. Thank you for such an amazing recipe that my whole family now considers their favourite!

  200. This recipe is by far one of the best. The last and the ingredients for the hot sauce was mind blowing and very tasty. Thank you for sharing!

  201. 5 stars
    Great taste to the wings, my child is one of the most picky eaters I ever met and devoured the wings.

    Love it.

  202. 5 stars
    My wings came out soooo good using this recipe!! I didn’t make the sauce but the wings were crispy and, best part, low carb since no flour is needed. I used baking powder with aluminum and it still came out delicious.

  203. 5 stars
    These wings were awesome. I was looking for wings that weren’t breaded and didn’t require sauce (although I know this recipe calls for sauce, I did not use it for health reasons — we are avoiding foods with sugar). My husband said these wings were perfect and I must agree. I made them with a side salad and oven roasted potato wedges. Thank you for such an amazing, easy and deliciously crisp chicken wing recipe.

  204. Can these be cooked a day or two in advance and reheated on game day? or do they lose crispiness if they are precooked? ………… and can they be frozen? and stay crispy?

  205. 4 stars
    My first attempt at making these tonight. I loved how crispy they were! I did not make the sauce, but they tasted good anyway! On a negative note, they were a bit grainy. I tried to follow the recipe but probably did something wrong. I may try again with regular flour next time. Thank you for sharing. 🙂

  206. Tried it and husband MADE me cook it 2 days later again! for Sunday football with the guys. Followed the recipe exactly as shown 👍🏽👍🏽

  207. 5 stars
    Thanks for the recipe! We stopped going to restaurant to eat chicken wings after I tried your recipe.
    I can even put any ready sauce from store and tests great ,the most important is the crispy chicken !

  208. 5 stars
    Thank you for this recipe! I made these tonight and they are the best crispy wings I’ve ever made. I followed the recipe but didn’t even add any sauce. Yummy!

  209. 5 stars
    Delicious! Made them only with the dry ingredients and everyone loved them. I made these with fresh wings. Any tips on prepping with frozen wings or does this recipe only work best with fresh/ thawed chicken. Thanks for a great easy meal.

  210. 4 stars
    4 stars just because I didn’t make the sauce. Like the other reviews, it’s because of the sugar, since we’re on low carb, no sugar diet. But the chicken wings are so delicious. And it was cooked through. The ‘meat fall off the bones in your mouth’. Oh so good. Baked as directed. Turning every 20 minutes x 5.

    1. Wait… so you’re taking off a star because you chose not to make the complimentary recipe that makes the chicken taste better? Because of your diet? That sounds like a you problem. Give the poor lady five stars!

      1. 5 stars
        My thoughts exactly!! It’s a chicken wing recipe, the sauce is a personal preference. I actually use my own sauce and the wings are great without any sauce. The wings is what makes it! These are the BEST HANDS DOWN. If I could give 10 stars I would. I have a batch in the oven as we speak and had them last night for dinner as well but that’s my business lol.

  211. 5 stars
    I have made these wings following this recipe several times. They have turned out fantastic each time. I have served them to guests and all have raved about them. The baking powder definitely adds a crunch that normally only comes with deep fried wings. Thanks for developing this recipe!

  212. 1 star
    What? I didn’t feel good about the MASSIVE amount of light brown sugar in the sauce recipe (the sweetest of the browns) in a bottled Sauce that didn’t need any additional items from the start. So I did 1/2 c with the other instructions. IT WAS REVOLTING 🤮! It was sugar. Im an excellent cook. I tried to fix the pot for an hour and wasted an entire bottle of reds and a second bottle of sweet baby rays Buffalo. The cooking of wings was terrible too and they tasted like horrible baking soda. This is Not a real person, definitely not a cook. DO NOT FOLLOW.

    1. Thanks for coming back to review. We are sorry you didn’t love the sauce even after your adjustments. The wings tasted bad because you used baking soda instead of Baking POWDER. You also need to be sure it is aluminum free! Hope you can give it another try with the correct ingredients.

    2. Great wings, but I believe there is a typo on the sauce measurement. There is no way 1.5 cups for that small amount of Frank’s. I adjusted to 1.5 tbsp and that was way better.

  213. 5 stars
    Delicious but we will admit I was apprehensive about the buffalo sauce when I saw the amount of sugar in it but went ahead and tried it anyway. It was good at first then the sugar just overpowered the wings! I will make again without using the the buffalo sauce part will just stick with Franks hot sauce and butter.

    1. You’re going to want to re-read the recipe because you’re supposed to use BAKING POWDER not Baking soda!

  214. 5 stars
    I have my own chicken wing recipe and my kids think my wings are too spicy and won’t eat them. I made this recipe and they ate 3lbs of it very quickly. Well done.

  215. 5 stars
    For what it’s worth, I literally squeezed each piece of chicken individually in a fist full of paper towels until I had to peel the paper towels off (a sackcloth towel would work, but definitely don’t try using napkins for this part).
    Also, spraying/oiling the cooking rack made it super easy to flip, and the rack helps air/heat circulate around the meat. As for the dry rub…I sprinkled a little, moved the meat around, repeated this until they were all evenly coated with no powdery spots. Not sure if any of this will be useful for anyone else, but figured I’d share since I appreciate it when others offer their tips. Enjoy these fabulous wings! 😃

  216. 5 stars
    Wow! This came out perfect! It was my first time making hot wings at home and I was a little concerned after reading some of the comments, especially since I didn’t use aluminum free baking powder, and I’m not sure if I used a full 4lbs of chicken. These were pretty meaty so I cooked for 1hr and 5 minutes, flipping every 20 minutes, and 5 minutes extra just to get a little more crisp. I hate slimy, pink chicken, so this was perfect for me and my family. We ate most of them without any sauce. They were delicious, and definitely NOT bitter or grainy or slimy. Perfect crisp and flavor! Thank you so much for this easy, delicious recipe!

  217. Love these wings and yes they are so crispy..I am alone so I don’t cook that much chicken but I do make the rub like I had that much chicken and then I put on what looks good. And they turn out awesome. I just keep the left over to season my hamburger that I cook on my little Georgie and they are great too. Thanks. Shari

    1. Miss Sandra, haven’t missed on this one yet. I mix them by hand to make sure they’re coated. If I have some of the dry mix left, I don’t dump it on them. I’m guessing that may make them gritty. The other thing is they have to be extremely dry. Takes a good many paper towels.

  218. I wasn’t sure on the method to cook wings successfully so I used this one. My wings were frozen. I broke them up under cold water, dried as instructed, cooked them for around an hour, turning 4 times or so. Since I did not have the sauce mentioned I just used Diana’s brand of honey garlic bbq sauce to coat them after cooking, and it was great. Definitely making these again. Thank you Lauren!

  219. 5 stars
    I was a little worried about using baking powder, but turns out for no reason! My family said these were better than wings they’ve had in a lot of restaurants! Definitely my go-to wing recipe from now on. Thank you!

  220. 5 stars
    My chicken wings came out golden and crispy and recipe was so easy. I left some of them whole because that’s the way hubby likes them.

  221. 2 stars
    If the only goal was crisp, this works. If you want to add not overcooked, try something different. The cooking time is sufficient to roast a small chicken.

  222. Love this recipe! I have made it a few times, great wings! I make my sauce with butter, Franks hot sauce and honey

  223. If you steam the wings for 10 minutes first, then cool for about an hour, THEN bake in the oven at 425 for 40 minutes, turning once, you will have juicy, wings with crispy skin and HALF the fat! Plus, the steamed water makes for good chicken stock.

  224. The recipe called for baking powder and I put baking soda by accident

    I think I was sleepy and didn’t realize what I was doing 🤦🏻‍♀️

    I ruined 4lbs of chicken

    We are going out to eat now 😂

    1. Thank-you for posting this! I just did the same thing but because you posted I was able to rinse them and start over! Here’s hoping it works out and they are not ruined!

  225. 5 stars
    Hands Down, this is the best crispy wing recipe. The toweling off of the water/juice is key. My whole family loves them and now they make them for themselves. Thumbs Up!

  226. 5 stars
    This recipe was amazing! I followed everything exactly up until the sugar in the sauce. I just did a cup of Frank’s buffalo wings sauce and a half a stick of butter melted. I warmed the sauce before coating the wings. I really don’t know what people are doing wrong to give these low ratings. I called around till I found a place that sells the aluminum free baking powder. They have it at whole foods! The wings came out crispy and perfectly cooked!

  227. 5 stars
    Excellent method. Changed a little on the spice mixture (added black lime and some hotter pepper.
    Difficult to post a review because of pop ups.
    I also spritzed a little oil as turning the wings.
    Took 45 minutes on convect at 425

  228. Not sure what happened to me but I have followed the recipe to a T and mine where so so salty! Inedible! Had to bin it unfortunately.

  229. 5 stars
    Lauren, these are absolutely the best chicken wings I have ever tasted. The recipe is perfect, easy to follow, & results are exactly as described & expected. Thank you!

    Had to go to 2 stores to find Aluminum free Baking powder, but after researching the “why” (to avoid a metallic taste AND for the crispiness), I was willing to put in the effort. Glad I did.

  230. 5 stars
    I hate deep fried food, these are crispy and flavorful even without the sauce. My grandson said they’re better than the restaurants.

  231. This may sound silly, but by turning do you mean rotating the tray or flipping the wings over?

    1. This may sound silly but why don’t you try flipping the oven rack while the chicken wings are on the tray ?
      Seriously ???

  232. 5 stars
    Your baking powder tip is EVERYTHING. Getting away from eating deep fried wings and if I hadn’t made these myself, I wouldn’t have known the difference.
    We dual experimented between using the oven and using our air fryer. 390 for 26 minutes, flipping halfway- the crunch was insane. And tossing them in the seasoning mix beforehand-didn’t even end up saucing them afterwards. This is our new go to for wing nights! Thank you so much!!

  233. Coated the wings using the dry ingredients and cooked for 50 minutes, turning as suggested. Brushed with a store bought buffalo sauce and cooked an additional 10 minutes. Excellent !

  234. 3 stars
    Just tried these and the wings came out great and crispy but I tried the buffalo sauce listed and it was waaay too sweet. It wasn’t terrible but I think next time I’ll use a lot less sugar and more hot sauce

  235. 5 stars
    I made this recipe and followed the directions with one exception, my baking powder as it turns out is not aluminum free but they were still outstanding, so crispy and delicious that I ate the leftovers the next day without reheating and they were still super crispy and yummy

    1. Thank you for posting about the baking powder! Mine is not aluminum free either, and wings are in the oven right now. I was hoping it wasn’t going to be a big game changer. 🙂

  236. 5 stars
    I butchered my own wings. Patted each individual wing dry. Added dry rubs used no salt seasoning.
    I don’t have a drying rack so I just put them directly on the cookie sheet with some Pam cook them 45 minutes at 4:25 turning them every 20 minutes. Let them sit soak them in the juice I made with brown sugar hot sauce touch of water and some agave! Yum Yum Yum

  237. 5 stars
    All the haters should be ashamed!!
    Yes I just made this and my six-year-old son loved it and I loved it! Probably the best wings I’ve ever made!! Five stars for this one!

  238. 5 stars
    This was my first time trying baking power for wings. I was hesitant once the negative comments were read here. I had them in the oven by the time I read so I had to trust that I can properly follow a recipe and that they would be fine. They were amazing! I tossed with Honey BBQ and sprinkled lemon pepper seasoning!! Thanks!

  239. 1 star
    Do not do this recipe. I am a very good cook and this tasted horrid. I tossed the whole thing. WTF? I thought it was a bad idea to use baking powder. Worst ever.

    1. 1 star
      The baking powder ruined the taste. I think she meant 2 teaspoons of baking powder instead of 2 tablespoons. The wings taste and smell like baking powder. Even garlic didn’t help. I never ruined wings before but decided to try something new. I know in Asian cuisine, they always put baking powder in marinade, but in this case it’s just too much.

  240. This recipe ruined a whole bag of wings. I followed the recipe to the letter, and the wings stuck so bad to the pan that all the skin and half the meat fell off. Very displeased with this recipe. Absolutely disappointed completely!

  241. 1 star
    Weird soggy slim, grainy outer shell, the only thing I could do to save these was deep fry them. They were nasty and weird. Genuinely confused how this got such a high rating

  242. 3 stars
    I made this today. 2 out of the 3 of us liked it. I was the one who didn’t. The house smelled great, the wings were crispy but all I could taste was the bitterness many mentioned. I will make again simply because it was an easy item to make and everyone else liked it.

  243. best wings ever, I used the upper rack on my grill. For the sauce I used arizona gun slinger. perfect crowed pleaser.

  244. 5 stars
    This is a family favorite! Definitely a keeper, for the sauce I did a homemade honey BBQ sauce, because my family doesn’t like super spicy. But the wing recipe was a big hit!

  245. 5 stars
    Unbelievably crisp yet succulent hot wings! The baking powder takes “crispy” to a whole new level! Can’t believe they’re not fried.

  246. 5 stars
    This is the only way I make these, now! Easy and perfect wings anytime! Only conversation while friends and family munch is exclamations of how good these are. Thanks for sharing!

  247. 5 stars
    These were amazing! I patted the wings dry individually (4lbs). I did put each wing into the mixture to coat then I patted it before placing on the wire rack.
    I cooked them for 1 hour, turning once. I added just a tad more hot sauce than the recipe called for and I dipped the wings individually then placed back onto the wire rack and served from there.
    Everyone loved them!