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:

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Baked chicken wings in buffalo sauce on a plate with a side of ranch and celery.
Prep 10 mins
Cook 40 mins
Total 50 mins
Add to Meal Plan


  • 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:

  • 1/3 cup Frank's Wings Hot Sauce
  • 1 1/2 cups light brown sugar
  • 1 Tablespoon water

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


    • Adjust your oven racks to the upper-middle and lower-middle positions. 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).


    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

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    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.

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    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.

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    Recipe Rating


    1. 5 stars
      I am making these now. So far they smell wonderful. Only thing different was after drying the wings I coated them in the bowl individually then placed on a wire rack. After cooking for 30 minutes I spritzed a canola oil on them to help them crisp more.

    2. 2 stars
      Coating didn’t cover all the chicken. Pretty salty. Tasted the salt more than anything. Followed directions to a T including aluminum free baking powder. The 1 1/2 cup of light brown sugar makes it really grainy. Heated up for along time.Gonna pass on this unfortunately. Sorry. Thank you for your time in sharing this recipe though! Definitely love trying new things.

    3. Laura
      I do much enjoy your recipes. I have made a few of them, but forget to take a picture, as we want to dig right in.
      Everything I have made was wonderful.
      You are my go to chef. Thank you so much.

    4. 3 stars
      Very tasty, but I did not achieve the crispiness advertised. I am a single person and only prepare two wings at a time, so my spice and seasoning measurements were probably off. Perhaps you could adjust them for me. After all, it’s the crispy I was looking forward to. All in all, the recipe did work. Thanks for your attention.

    5. 5 stars
      Best wings I’ve ever made. Really don’t need any sauce. We just ate the wings right out of the oven. Really good 😊

    6. 5 stars
      This is a fantastic recipe! The wings always come out crispy on the outside and tender on the inside. I even got my mom hooked on this recipe!

    7. These were fantastic! Only change was using melted butter and Frank’s hot sauce blended together for a dipping sauce.

    8. 5 stars
      Wings were perfectly crispy and tasty without the sauce! Note that you can make your own aluminum free baking powder by using one part baking soda and 2 parts cream of tartar. I use that combination in many delicately flavored baking recipes ( like biscuits) to avoid the aluminum bite. Also I used General Tso’s sauce instead of Buffalo sauce. Yummy!!!! And a little less heat.

    9. 5 stars
      I have never made wings before but my younger son loves them. I made these as a treat and he said, “Mom don’t let this go to your head, but these are the best wings I. HAVE. EVER. HAD.”
      And apparently his friends agreed. A little more time consuming and messy but completely worth it. Thanks!

    10. 5 stars
      Awesome recipe! Quick Question, could I make these ahead? If so, would I cook completely and then reheat without drying them out, or should I cook for less time?

    11. I followed this recipe to the letter and the wings turned out Wonderful! I didn’t toss them in any sauce as I found out that they tasted wonderful on their own. I did add some grated parmesan cheese to the coating mix and they were addicting! Delicious and so easy!

    12. 5 stars
      These are hands down the best crispy oven wings. They were a hit here in Buffalo! No brown sugar in the sauce though, we just do Frank’s and melted butter with a tiny splash of vinegar. Good bleu cheese like Maria’s if you can’t get Rooties, celery sticks and it’s perfection! I will be making this on repeat: )

    13. 5 stars
      I have yet to make these for anyone that does not tell me these are the best wings they’ve ever tasted! I talking the football fans that get wings ever game from there favorite place cooked their way, and still declare this wings the best!!

    14. 5 stars
      This s second time I made these. Love them they are the best of the best !!! Will never use anything else!!

    15. 5 stars
      Great flavor. Very crispy. Only problem I had was first four in bag used all of the mixture.Assume I didn’t get them dry enough as all the other eight only used same amount of mixture.All were good.

    16. The only issue I have with this recipe is that I don’t buy paper towels and only had a few napkins. Wish there was a different way to dry the wings. My crappy napkins stuck to the wings and I ended up having to rinse off the little bits of napkin. Ugh. Still tried the spices and I think the heat level + bakin powder will still result in tasty and healthier wings than I would have prepared otherwise.


    17. 5 stars
      I have a son who is 14, and I go thru alot of chicken wings. I have been frying them all summer which was a MESS. This is so much better! The baking powder trick was genius.

    18. 5 stars
      These are delicious. We served with different sauces on the side. Our guests loved them even w/no sauce!

    19. 5 stars
      Totally loved the recipe, quick no nonsense and excellent results! I’m the oven no standing over there stove after work – two thumbs up!

    20. Tried this recipe for the first time last night! Amazing! So easy in the oven. Crispy and no mess! Thank you for this!😊

    21. 5 stars
      What a great recipe. They were super crispy and tasty.
      Definitely the best wings I’ve ever made and I’ve made a ton. The sauce was delicious. I will be making my wings like this from now on.

    22. 5 stars
      Third time making these tonight. 5 star raves from both family and friends! Made exactly according to recipe, thank you so much for sharing!

    23. So good! I probably doubled the seasoning. I feel like I added too much baking powder, I could taste it at times. Also with my oven 425 was too hot so I set it to 375. So easy, i’ll cook them this way everytime. Buffalo sauce was on point. Amazing thank you.

    24. 5 stars
      This was my first attempt at making chicken wings and they turned out great. I did not make my own sauce but the coating for the wings was perfect. They browned up nicely and were very crispy. A keeper.

    25. 5 stars
      Wow!!! Didn’t believe baking wings would make them crispy. Done that. These wings were fabulous. No more frying wings…ever!

    26. I spent many a night eating chicken wings at the Anchor Bar (even before they became popular everywhere else.) You’re absolutely right about Frank’s Hot Sauce and butter for the sauce and blue cheese dressing – especially because we always ordered them ‘suicide’ hot.

    27. 1 star
      These were the worst…baking powder alone will leave a horrible taste however mixing the baking powder with flour yields a tasty crispy wing. The instructions omitted the flour

      1. Weird because I’ve made wings many times with just baking powder and they have come out crispy every time without flour.

      2. I am wondering if the aluminum in baking powder leaves the aftertaste?
        I used it and I thought they were exceptional… used high quality non aluminum baking powder, fresh.

        Just a thought!

    28. 1 star
      BEWARE! DO NOT DO THIS RECIPE! I tried this, and the wings tasted poisonous! It’s literally bitter from the baking soda baked onto the wing. I had to pour about 1 qt of vinegar on them to neutralize the baking soda. Then I had wet soggy wings to reheat and re-sauce. Absolute nightmare. And yes, I just used normal sodium bicarbonate (Arm&Hammer) baking soda.

        1. Imagine going to post a comment about using baking powder and NOT baking soda but you beat me to it. I am impressed.

    29. 5 stars
      I made this recipe and it was absolutely delicious… crispy and the sauce was amazingly sweet spicy! Definitely will make this recipe again

        1. Actually not spicy at all. Pretty sweet and I cut out some of the brown sugar. Has a great flavor though!!

    30. 5 stars
      In the nutrition section – does this include the sauce or just the wings? I’m starting to pay attention to these things now and it seemed like a lot of carbs if it was just the chicken. Thanks!

    31. These look like good tips. Will try it this evening. However, in Buffalo, you don’t dip the wings in the bleu cheese dressing (never ranch), you dip the celery in it so it cools your mouth between spicy bites. Also, the sauce is Franks plus melted butter. More butter for milder, less for spicier. Wish me luck!

      1. Ranch is by far my favorite to dip wings in. …and no offense but saying NEVER is only your opinion on how u desire your wings … But thank you for the tip

    32. 5 stars
      Turned out absolutely perfect.
      My boyfriend was so impressed.
      We’ve tried many other recipes, and this by far was the best.
      Thank you.

    33. 5 stars
      Made these today for football game snacks. Followed the recipe exactly – put the sauce on half the wings and left the other half plain. Both were great! The baking power & seasonings made for a nice texture/flavor thing. Later, for a light supper, put the leftovers under the broiler for 2 minutes each side. Both the sauced wings and plain wings were still great! Thank you for sharing this recipe. It will be my wing go-to from now on.

    34. 5 stars
      Great recipe! My go to now. I read in another recipe to toss the wings with the spices and baking powder and let them sit on a wire rack in the frig for several hours or overnight. That makes them even more crispy without being dry at all. Thanks.

    35. I just placed our wings in the oven. The recipe was quite simple. I am 77 years old and I have a number of health issues. Finding easy recipes is important to me. I also enjoy trying you recipes to serve my husband.
      Phyllis Bonds

    36. 5 stars
      Great recipe. I used Buttery Steakhouse Rub and Smoked paprika, along with garlic and onion powder, salt and pepper. with the baking powder. I was able to find aluminum free baking powder. It really does work, The chicken wings were crips and delicious, My son who is a great cook and a food connoisseur loved them! He said they could be eaten alone, without sauce. This is a keeper!

    37. 4 stars
      Husband sent me your recipe as soon as I got home with 4#’s of wings from my local store. I have to say for crispness you got this spot on! I have my own Mrs. V’s sauces I use, so I can not coment on your sauce. I use 2 types of hot sauce, a stick of butter, my own dried basil and some minced garlic. Yum 😋 Yum!

    38. 5 stars
      My wing connoisseur boyfriend said these were the best he’d ever had, loved that they were baked. I made them as directed, but used our favourite store bought BBQ sauce. They were very crispy, a quick coat of sauce and served with home fries. Better than any takeout!

    39. 5 stars
      The wings I purchased were rather small, so the cooking time had to be reduced. The flavor was excellent! I served them with both ranch and blue cheese dressings. Trader Joe’s onion was used instead of plain salt. It will be served again and most likely I’ll change up a bit on the spices. Gloria

    40. 5 stars
      Oh I love these! I’ve been making them for at least a year ( I think) they are so so good. I’ve made them as written ( they are great) and I’ve switched up the spices many times to suit my cravings. They always come out well. The batch I’m cooking right now has Frank’s red hot seasoning and a ranch packet added. They smell so good! Of all the times I’ve made them they’ve came out so crispy ! Thanks!!

    41. 5 stars
      The wings were amazing and crispy, definitely the best I’ve made. I wanted to ask though, if it’s possible to substitute some of the baking powder for a type of flour (wheat, corn, potato) as I did find that even though I used aluminum free baking powder it still had a slight acid/soda after taste.
      Thank you!

      1. The baking powder is what makes them crispy… one thing that might be possible is to do a baking powder wash (baking powder and water), and THEN dip in the seasoning. I wonder if that would be better for you… let us know if you try it!

      2. I’ve used cornstarch before mixed with a little bit of flour when frying them..not sure about baking them though.

    42. Delicious! We like our wings dry and crispy, so didn’t toss them sauce but dipped them in various sauces. We used smoked paprika, and next time we might try hot paprika instead.

    43. 1 star
      I followed the recipe exactly. They did not get crispy, the taste is ok, I won’t throw them out, but they didn’t come out even remotely like the picture. I’m thinking maybe I should have coated them in egg before the spices, I don’t know. But I won’t use this recipe again.

    44. What a waste of time and money. They taste like baking powder. I’m a good cook. Thought I would try something new. Horrible flavor.

    45. These were delicious! I followed the recipe exactly as written. The wings were crispy and the sauce was incredibly delicious. I usually just make a hot sauce with Frank’s and butter but the sweet heat of this was a nice change. This recipe is definitely a keeper!

    46. Great recipe! For a good Buffalo sauce, try equal part Frank’s hot sauce and melted butter. May not be the healthiest option but it’s better than many restaurants make these days.

      1. 5 stars
        Yea well sad! DELICIOUS!! This is a guaranteed crowd-pleaser. People who only eat one in my house ate two!! Thank you for this recipe. 🤩

    47. I think the aluminum free bsking powder must be important for crispy wings. Run out after 50 lbs. Used regular baking powder for the last 10 lbs were not as crispy.

    48. 5 stars
      My entire family loved them! I made them exactly as directed. They did take a full hour to brown for me, but so worth the wait!

    49. This is the ONLY way to make wings. Crispy every time. Just remember BAKING POWDER with no ALUMINUM in it. Delicious every time. I use my own sauce, I like hot, my husband does not! Thanks for this recipe!!

    50. 5 stars
      These were excellent! Have been trying to get really crispy chicken wings done in the oven for years. These deliver, best I’ve ever had.
      Followed recipe exactly.

    51. 4 stars
      They’re good, used my own sauce to make em spicier.

      Not as crispy as everyone elses… i did use the baking powder…. but only did a quicky pat down to dry em so I think next time I’ll dry em out better

    52. If this recipe requires 4 lbs. of chicken wings and serves 8 that means it’s about 2.5 wings per serving??? Is that right?

    53. Best oven-baked wing recipe that I have made. Great flavor even without the sauce. Will definitely keep this recipe on hand.

    54. 5 stars
      Just found your site. Didn’t make the wings yet, but I can tell that they are going to be absolutely delicious! You do an excellent job of presenting the recipes with the videos! Even someone whose never cooked, can easily follow the recipes! Job well done! Thank you!

    55. SO SO YUMMY! I just made these tonight and they were a hit! They turned out nice and crispy, and the sauce is very sweet and sticky and yummy. I wouldn’t exactly say the sauce is healthy, but hey you have to splurge sometimes! 🙂
      Thank you for this great recipe.

      1. I never tried hot wings before this recipe. Now I absolutely them. Everything was perfect. So easy to make also.

    56. 5 stars
      I’ve made these several times and they are perfect. My young kiddos love them too. Thank you so much!

    57. Love these wings, my kids love them with no sauce. I leave out the salt and lightly salt while cooking instead. We found them a bit too salty otherwise. But that’s just a preference. Saw another posters comment about adding onion powder, I’m going to try that tonight!

    58. 3 stars
      Chicken crisped beautifully. We thought the sauce was too sweet and I didn’t even put the full amount. We like them hot! Will definitely cook the chicken the same way again!

    59. I can’t believe I didn’t realize how stupid it is to put baking soda in. It doesn’t cook out properly! It tastes absolutely awful 🤮 such a shame! Waste of wings, no one could eat them!

    60. 1 star
      I like a lot of your recipes, but this one does not taste better than scratch. It actually made us a little ill. I think it was the large amount of baking powder. I do not recommend.

      1. 4 stars
        Jarae, you have to use baking powder not baking soda! Baking powder that you use for baking cakes.

    61. 5 stars
      Excellent! Made these tonight! The absolute best recipe we’ve found thus far for wings. I halved the recipe because I only had approx. 2 lbs of wings (so I halved the seasoning mix too but I did add onion powder to it) FABULOUS! They were done in 40 mins. and perfect. These will be our go-to wings from this point on! Thanks so much!

    62. 3 stars
      I few things to improve the overall recipe. I found that the dry rub mix didn’t go far enough even with the suggested 4 lb of wings and didn’t coat the wings
      Also, the spicy sauce had to be modified with using alot more Frank’s Hot Sauce than was suggested. Mind you, this is a personal taste since our Thai family likes things more on the spicier side in general.
      Overall, my family enjoyed it.

    63. Thank you for sharing you recipe! My family loved it. I skipped the sauce as my kids like it crispy. Will be cooking it again.

    64. Far too much baking soda …. it actually flavoured the wings and gave them something of an unappetizing smell.
      They were very crispy, and buffalo sauce helped, but I wouldn’t make them this way again.

    65. 5 stars
      I love wings and this is the best oven baked recipe I’ve had. Dry those wings! I did add a bit more garlic powder and used smoked paprika. I never thought the amount of spices would be enough but it was. I precut to drummies and used a quart bag of wings and that was great. I like wings fried but frying fills the house with that grease smell and takes much longer. I also cooked my wings longer than 50 minutes, but mine were pretty good sized. Delicious.

    66. They weren’t bad but the not worse I’ve had.
      Probably would have been better minus the baking powder and salt.
      Just pay dry and bake – then add sauce.

    67. 5 stars
      REALLY GOOD – best homemade wings I’ve ever had. Need to have patience though, 70 minutes at 425 F turning every 20 minutes but Sooooo worth it!
      thanks for the recipe – I’ll be making these again!

    68. 5 stars
      Rave reviews on this recipe. Follow the steps, make sure the wings are dry, bake, turn, when done, plate with the dips/sauces

    69. 2 stars
      Not horrible, but I won’t use this cooking method for wings again. Give me a grill, charcoal or gas, and I will make crispier, tastier wings every time.

      1. 5 stars
        Rick, no one is saying this better than grilled. This is baked, as said in the title and as opposed to frying, as was explicitly said, which obviously will be crispier than grilling. Otherwise, I challenge you to make crispy fried chicken on a grill.

    70. 5 stars
      I haven’t even added the sauce yet (made up my own) but this is the first time my baked chicken have EVER come out CRISPY!!! they are delicious!!!

    71. 5 stars
      The wings came out great! So crispy on the outside but flavorful and juicy on the inside. I used a different sauce so I’ll be saving this recipe for future meals. It’s so versatile.

    72. Is that a typo in the wing sauce recipe?
      1/3 c Hot Sauce to 1 & 1/2 c brown sugar? That’s an absurd amount of sugar omg

    73. 5 stars
      I never comment on recipes, but had to on this one….five star! Have been looking for a way to do crispy wings in the oven for years…this is it! This is a keeper, thanks for sharing…

    74. 1 star
      Worst chicken wing recipe I’ve ever tried waste your money on this nasty tasting garbage chicken

    75. 5 stars
      This method makes really good chicken wings! I used Cajun spices and garlic bbq sauce so I can’t speak to this recipes flavor but the oven temp and time was perfect. After a 40 minute bake time I tossed the wings in sauces and put them under the broiler for about 10 minutes- flipping every 2 minutes. The results were crispy and sticky wings that had my husband smiling throughout dinner.

    76. 5 stars
      Loved this recipe!!! Easy to follow instructions and the wings were moist and juicy. Will definitely make these again. Husband was in love with them. Thank you sooo much!!

    77. 5 stars
      Buffalo is my hometown and these are better than most pub-grub fried versions. Awesome recipe. Definitely a keeper. Many thanks!

    78. 5 stars
      These were the best wings I’ve had in a long time. I left half of them plain with just the seasoned dry rub flavor and coated the other half with a honey bbq sauce. Both were exceptional! I live at high altitude, 10,000 ft., and I cooked them for a total of 60 min. turning them twice. After 40 min. of cooking, I brushed melted butter over the tops of them, and cooked for another 20 min., then brushed a coating of butter on one more time and cooked for about 5 more minutes. They were crispy and delicious!!

    79. 5 stars
      I’m not a big chicken fan, but do like wings for some reason. When I found packages of large wings at my local co-op, I decided to try making some. After searching recipes for baked wings, I chose this one to try. We LOVED them. The recipe was easy to follow and the wings turned out great – just spicy enough, crispy, and delicious.

    80. Not very crispy even though I steamed and chilled the wings first. The sauce is a bit tame and sweet. Thanks though.

    81. 5 stars
      This recipe is great. I’ve used it twice and the wings came out perfectly both times. I added some dry parsley and a little bit of Adobo for extra flavor (it’s the Caribbean in me). Then I tossed the wings in Truff sauce ( It’s a truffle hot sauce. Best “truffalo” wings ever. Thanks for the recipe!

    82. 5 stars
      New wing recipe for us, and we loved it! Baking powder had aluminum, but they still came out crispy. A touch of cayenne pepper in the dry mix added a little more spice! I’ll try corn starch instead of baking powder next time, which browns fried chicken and shrimp really well.

    83. 5 stars
      I was a bit skeptical at first with baking powder but the wings came out nice. I didn’t have aluminum free baking powder so I’m not sure if that’s the reason they were not crispy. I wonder if spraying the wings with non-stick spray would help as a lot of recipes called for that. I also added a bit of cayenne pepper to the coating. Finally I tossed them with store bought Carolina Gold BBQ sauce. Thanks for the recipe, will definitely make them again.

    84. Amazingly easy and taste great. You can use less baking powder and salt especially if using a sauce. They are crispy and the buffalo sauce is outstanding. I add a few drops of Tabasco.

    85. 5 stars
      Just made these. They were nice and crispy. I don’t like much “heat” and really liked the sweet heat of this sauce. My husband doesn’t like sauce but said this sauce was really good. Thanks for the great recipe and good tips!

    86. They turned out perfect! I would probably lessen the salt and I did use baking powder with aluminum (all I had). Tasted fine. I used smoked paprika and I highly recommend to give them a smoky flavor. Thank you for this great recipe!

    87. Was hard to find aluminum free baking powder so I replaced it with potato starch. It was a hit! Will save this recipe!

    88. 1 star
      Made this recipe last night. Such a weird flavour. Was it the baking soda? Wings were not crispy either.
      Will not make again, and wouldn’t recommend.

        1. Everyone make *Sure* to use aluminum free baking POWDER and not soda! This “soda mistake” will create something that does taste odd.
          I seasoned my wings with my preferred mix of go-to spices which included a Cajun type seasoning and a Santa Maria Style seasoning, and I let them sit a bit with that drying on a rack at room temp for 10 minutes. I then toss them in batches in the baking powder and into the oven. They turned out GREAT! This is a dangerous recipe to have on hand as they are easy and delicious. What a treat ✅

      1. I made it too and pretty sure you made the same mistake you did used soda instead of powder tasted terrible. I threw those away doing it the right way today

    89. 3 stars
      I was looking forward to this recipe and was rather disappointed. My youngest and I didn’t like them (too much baking powder taste) but my husband and oldest ate them up and enjoyed it. I’ll keep the spices but will definitely decrease the BP, and maybe add a pinch of c. starch and/ or flour next time.

    90. 5 stars
      Best and crispiest wings I ever made in the oven!!!!! I served without sauce but put several sauces on the side. So. Good!!!

    91. Quick question – when cooking the wings in an Emeril Air Fryer — what Temperature, and how many Minutes? =Ken

    92. 5 stars
      I have bookmarked this recipe and use it every time I make wings. I add onion powder as well as garlic powder. I turn them twice and cook for almost the full hour. I prefer them without any sauce but my kids like sauce which I serve on the side. They are crispy and tasty and no added fat.

    93. OMG….. easiest and best tasting wings I’ve ever cooked. Did use too much salt but was my bad cause I just threw in without a measurement. They really do taste like fried! I doubled the paprika and garlic but don’t double the salt. Now to see if Mom will like tonight.

    94. Will try this tomorrow evening, Mom is gluten free….this sounds wonderful! Can’t wait to taste! Especially love the idea of doubling the rub. I love alot of flavor.

    95. 5 stars
      My kids ask for these wings all the time. Our all time favorite with the Honey BBQ sauce. We do double the dry rub ingredients on this recipe to add extra flavor. I actually love them without sauce!

    96. 5 stars
      These were so yummy I’d give 10 stars if I could. I appreciate the fact that there are so few ingredients and the flavor was mouth watering. This is going into my rotation, no doubt!

    97. 5 stars
      Why baking powder and not just corn starch? Also, the recipe says to adjust the racks but then doesn’t say which rack to use. I assume the lower rack?

      1. “Baking powder, which is slightly alkaline, helps to raise the pH level of the chicken skin. This in turn allows the proteins to break down, and broken-down protein equals faster browning and extra crisping.”

    98. 5 stars
      The best “baked” crispy chicken wings recipe. My family loves wings, however I was looking for a recipe where I could get the crispiness without deep frying. So happy I found this recipe. Truly a family favorite

    99. Once the wings are patted dry with paper towels ( you don’t have to go too crazy, here ) set them on a rack, uncovered, and refrigerate them overnight. They will dry beautifully in the fridge, and will be ready for their spice/baking powder rub coating, baking up to crisp perfection.

    100. 5 stars
      These wings are crispy and delicious. Medium sized wings were done in 60 minutes.
      I highly recommend this recipe as written.

    101. This recipe is so tasty! I’ve made it 3 times and it’s worked out well each time! Best part, we have 3 kids 6 and under and all of them like (the nonspicy version of) these wings! YES!

    102. I made this chicken recipe last week for finger food while watching the football game. It was delicious.
      I used boneless chicken, a teflon pan, and prayed with spray butter. Hats off to you for sharing it.
      This recipe will be my all time one I use from now on.
      Big thank you
      Rich n Jeanne.

    103. 5 stars
      These are definitely going in the rotation! I didn’t have enough baking powder so used baking soda + vinegar substitution and they turned out great. I used small wings, cooking time was about 50 minutes, just to make sure they were fully cooked. Thank you!

    104. I made these but they were way too much baking powder tasting for my taste. They looked wonderful and cooked well, but without a lot of sauce, I could taste the strange salty taste.

    105. 5 stars
      First time I have made wings. I followed all the tips and these turned out crispy and delicious. The only thing I changed was not using a wire rack, because I don’t have one. I cooked these on parchment paper in a convection oven and at 50 min they were perfect. Thank you for the recipe.

    106. 2 stars
      These were NOT our favorite. The chicken was very crispy but you can taste the baking powder on the wings. Not a good taste at all. The sauce has good flavor, but WHEWW it’s HOT! Maybe less hot sauce and no baking powder next time around .

    107. 5 stars
      I made these for my husband’s birthday and Super Bowl today. I only had one pound or 15 wings; so I divided seasonings to 1/4. Cooked at 425 on a rack for 45 minutes. Perfect!! So good! And I did have Rumsford baking powder which had no taste.

      This will be a family favorite.

    108. 5 stars
      These are so delicious! I used parchment paper instead of aluminum foil. I coated the parchment paper with a little olive oil. There was no metallic taste that some people complained of in other reviews.

    109. 1 star
      I made these for Super Bowl Sunday. They were crispy as promised, but had a terrible metallic taste. I had to cover them in sauce, which I was trying to get away from. I will not use this recipe again. Very disappointed.

      1. Hi Cindy, you need to use aluminum free baking powder to avoid that metallic taste. Hope you get to try them again with the correct baking powder.

    110. 5 stars
      I love crispy chicken wings, but have had a difficult time getting the wings to crispy texture. Followed the recipe exactly and the wings came out the way they were supposed to. Only caution is to watch them carefully while cooking as they can get too crispy – almost dry. I cooked at 425 temp for 45 mins. I probably should have cooked for 30 mins at that temp. I also did not cook the amount pounds called for in the recipe – probably about only about 20 wings. I think you can modify the with different seasonings to make spicy or something like pepper or lemon wings. Mine did not have the mentioned metallic taste, but I will take the tip about ensuring the baking soda is aluminum free. I will make again and ensure I don’t cook too long.

    111. 5 stars
      I have made these a few times but instead of baking powder I used flour as a substitute. The first time I made it according to the recipe and the second I used a Cajun seasoning blend in the mix as well. My wife is a huge fan of crispy wings so this was a win!

    112. 5 stars
      The only way to make wings! Followed recipe completely (did use HOT paprika), and it’s perfect Will use this all the time. I did modify the sauce. Doubled Franks hot sauce and halved the sugar. Nice kick to it. May add more Franks next time. Overall…the BEST!

    113. 5 stars
      Was considering buying an air fryer, tried this recipe instead and it is perfect! My husband said they were the best wings he’s ever eaten! Thanks!

      1. 5 stars
        I totally agree with you Kelly about being the best wings (and we’ve attempted MANY times. Made these and an AWESOME Buffalo chicken pizza to watch with the Super Bowl!! Definitely keeping this recipe. I personally feel they were better than some I’ve gotten at restaurants. thank you so much for sharing.

    114. 5 stars
      Got a new oven with an Air Fryer setting. This is the second time I’ve made them using the air fryer.

    115. 5 stars
      Honestly, I’ve always grilled or deep fried our wings and have tried numerous rubs, sauces, recipes,etc. Many have been outstanding. I found this recipe 2 weeks ago and have already used it 3 times. The last time I varied just a little. I skipped the rack and used parchment paper, turned every 15 minutes, and after drying thoroughly as suggested I applied the seasoning and actually squeezed it to the wing in my hand. I found this really helps binding to either skin on or skin off wings. Many recipes are excellent but this one wins for simplicity, juicy and extra crispy. Thanks Laura Allen!! Tom and Kathy ,OIB, NC:)

    116. 5 stars
      These were great and simple to make! I added a extra baking powder and they ended up extra crispy. Did not use any sauce.

    117. 5 stars
      What an amazing recipe, it is very easy to make and follow 5 starts, yummy. I did chicken wings and drumsticks, and I was surprised the skin of the wings soaked the ingredients very nice

    118. 1 star
      Great wings are a gift from the heavens for sure, but these were inedible. I wanted to love these! Made EXACTLY as written and yes, I used BAKING POWDER, not baking soda. They were truly nice and crunchy, but the metallic, bitter taste of the baking powder was reminiscent of chewing an aspirin tablet. We had to drown them in hot sauce and even then the sour taste was still there. I even went so far as to get a new container of baking powder for this meal, so I know everything was fresh. I have the spouse who will eat anything and he pushed his plate away after eating just a few. So bummed. 🙁

      1. The recipe is missing the fact that you need to use Aluminum free baking powder. There are two different kinds. The metallic taste is from the aluminum in the wrong kind.

        1. I have made baked wings for two yrs now, the trick is the baking powder must be a brand WITHOUT aluminum, that’s the game changer.

    119. 5 stars
      When it’s way too cold to BBQ and you hit the jackpot pull-up an oven recipe for wings! The entire family absolutely LOVED these wings. They can’t wait for the next time I make them.

      1. 5 stars
        I need to edit my post to reflect that I did not make the sauce as written because I do not eat sugar. I dipped them in a mixture of Frank’s hot sauce and butter.

    120. 5 stars
      These wings are the best. Seasonings are perfect. They are the perfect substitute for fried wings..crunchy and tasty. I love them plain. I have made them 4 times so far. They are a keeper.

    121. 4 stars
      Really enjoyed the crispness of the oven preparation with baking powder. The buffalo sauce was way too sweet for our liking. Next time I will add more spice to the baking powder mixture and just use 1/4 cup Frank’s and 1/4 cup butter for the sauce.

    122. 5 stars
      Absolutely delicious. I paper towel dry my wings and leave them uncovered in a single layer on paper towel in a casserole dish refrigerated dries them nicely causing them to brown more readily.
      The flavor was sweet wit a tang.
      I will for sure make them again.

    123. 5 stars
      Fabulous baked wing recipe and packs the crunch. Like me, you may be skeptical about the amount of coating, but the recipe is just enough. I didn’t have paprika so used chili powder and it tasted fine. I will definitely try with paprika.

    124. Fabulous baked wing recipe for extra crunch. Like me, you may think the coating mix is not enough, but it is more than enough. I didn’t have paprika so I substituted chili powder and it tasted just fine. I will definitely try with paprika.

      1. Did you use baking soda instead of baking powder (as the recipe states)? If so, that is the reason for the abundance of salt. Just saying…

    125. 5 stars
      I like my wings extra crispy, but peanut oil is expensive so thought I’d give this a try and pleasantly surprised. They honestly turned out almost as crispy as I like fried, but the meat was less dried out which is a downside to extra crispy wings usually. Frequently the ends, at joint especially dry out completely so this was actually more satisfying with the tender flavor and still substantially crispy! The only downside is they they take an hour, I actually did 1hr 10mins but was worth it for lazy Saturday with temps at 30f.

    126. 5 stars
      I have made these wings three times now and they are delicious. They come out crispy on the outside and tender on the inside. My family loves them!!!! Thanks for the great easy recipe.

    127. 5 stars
      Made these and the family loved the wings. They were crispy and easy to prepare. I don’t even care for wings and thought ok these are good.

    128. 5 stars
      Hello. I used this recipe to feed my three kids (15, 20, and 20 yo) an inexpensive, easy, and quick meal. I made a few modifications to the recipe because of the ingredients on hand. The important takeaways were the time/temp to bake and the use of a rub and seasoning, and the flipping of the chicken approximately every 20 minutes (mucho importanto). After about 45 minutes I brushed half of both sides of the wings/drumsticks with bbq sauce and both sides of the other half with Frank’s wing sauce, cooking for approximately 20-30 minutes longer. Most excellent. The skin was not crunchy-crunchy but well cooked, and the meat tender and j**cy. I put the chicken on a platter marked BBQ and BUFF, and added a platter of sliced fresh veg: yellow peppers, carrots, celery, cukes, grape tomatoes. It was a hit! Realistically, start to finish was 80 minutes.

    129. These wings are the BEST ever. I have made them several times, and now place the wings on the rack on the sheet uncovered for 1 hour in my refrigerator to make them extra dry, before I toss them in the baking powder mixture. This makes them extra crispy.

    130. 5 stars
      This is superb!!!! Easy to make, mess free. Thanks so much for this recipe, it is crispy, delicious. Simply a finger licking!! I added cumin powder and cayenne:)

    131. 4 stars
      This was a tasty chicken wing recipe! It wasn’t as crispy as I thought it would be, but definitely not soggy or weighed down with lots of other stuff. I will definitely use this recipe again… hopefully in an air fryer (don’t have that yet). I made the buffalo sauce and agree that I could have used less sugar. Instead, I added a teaspoon of a different super hot sauce. Thanks for the recipe!

    132. We made this and two other recipes. Everyone agreed that your recipe was the best of the bunch by far. These were so crispy and didn’t have all the batter in the way of the nice chicken skin. We’re going to make the next batch all with just your recipe and directions. Thanks for all the tips!

    133. 5 stars
      My husband said these are the best wings he has ever had! They are super crispy (thanks to the baking powder) and love that they are baked instead of fried. I put only 1/2 of the brown sugar the recipe called for so the Franks sauce was still a feature. Fantastic! I dipped each wings in the warm Franks sauce straight out of the oven and plated with celery and blue cheese. Thank you for this recipe, Lauren!

    134. 5 stars
      I absolutely love everything with a crisp and have a hard time finding chicken recipes that satisfy this craving. A friend of mine made these wings for me one night and I was blown away. I honestly cannot remember the last time I cleaned a chicken bone, meaning I ate all of the chicken. If you haven’t already you need to try this recipe!!

    135. 5 stars
      My husband loves fried chicken which I rarely make because it’s so unhealthy. Made this for Sunday dinner and he LOVED it! He now says this is the only way he wants his chicken prepared.

    136. 5 stars
      Wings are THE football food in the SEC!!— Especially with our pent up expectations for some sort of Fall college sports normalcy in the pandemic. These were Perfect wings that stay crispy and have flavor without the greasy frying! I mixed the spices and baking powder and rolled the dried wings in it rather than sprinkling over the wings. My wings were large, but it still only took 50 minutes at 425. This is my new GO TO College football game day recipe tailgating at home instead of the stadium! GO GATORS!!

    137. 5 stars
      I have made many chicken wings, this one is my keeper, I will use the same coating for my crispy baked chicken as well, thank you for sharing!

    138. 5 stars
      Used the bones of your recipe. Was missing baking powder, but added sage, thyme and a little mace to the coating. Still resulted in wings with no leftovers.

    139. 5 stars
      Excellent!!!! Bets chicken wing recipe EVER! Crispy, moist and wonderful on their own or with any of the sauces. I added extra pepper and some cayenne, YUM! Thank you.

    140. 4 stars
      Your recipe says to adjust the oven racks to upper middle and lower middle settings but you forgot to mention why the racks needed to be adjusted. I assume you forgot to include instructions on rendering the wings at 250 for 30 minutes on the lower rack and THEN turn the oven up to 425 and move the wings to the upper rack and cook for 20 minutes then rotate the baking sheet 180 degrees and cook for 20 more minutes….and it looked and tasted like good fried chicken!

    141. 5 stars
      Thanks for sharing this recipe. My family loved it! We had just a handful of wings left over from a previous recipe and I tried yours just to use up what was left. Everyone was sorry we didn’t have more and now we are risking an unnecessary trip to the grocery store just to get more wings. (I’m wearing a mask!) 🙂 We were so surprised how nice and crispy the skin got without a ton of batter or a deep fry. We did find them a bit salty and when paired with sauces it got too salty. So the next time we’re planning to cut down the salt a touch and go to TOWN through a big bag of wings.

    142. 5 stars
      So delish!! My go to wing recipe. I had to double the chicken because my family at it all up with no leftovers!

    143. 5 stars
      My husband is a chicken fanatic And wings are at the top of the list. I have been trying to find a crispy wing method for years. This is super easy and super special. The only change I made was to put the wings in buttermilk for about 6 hours before baking. The wings were juicy inside, tender and crispy outside. I didn’t have time for any sauce…they were attacked once they came out of the oven. This is a winner!

    144. 5 stars
      Lauren thank you for this a-l-l star lip smacking finger licking healthy recipe! Who knew baking powder was so versatile?

      I tried the wings plain without sauce – Wow just like fried chicken!

      I tried the wings with a (gluten free) bbq sauce – Fantastic! Next time I will use a bib.

      Then…I tried something different. I took the wings out the oven 10 minutes before they were finished baking, let them sit for 5 minutes. Then lightly coated with bbq sauce and returned to the oven for the last 10 minutes. Finally, I let the chicken sit for 5 minutes again and lightly coated with bbq sauce again let sit for 5 minutes. Perfect bbq to crispy to meat ratio!! The wings never made it to my plate. I ate them over the kitchen sink!

      My mom has several food allergies. When I discovered Hak’s bbq sauce, Chipotle Bourbon flavor 100% natural, no preservatives, Gluten Free, Non-GMO, made in the USA, Small Batch, I knew I had to try it with wings. I discovered your recipe and used it with the bbq sauce for the first time ever. I am not associated with the product nor receive any compensation – just sharing. I will have to pick up a bottle of Franks Wings Hot Sauce next time I shop for us to try. Is it hot spicy? or hot flavorful? It is just so great to find something my mom can eat that she likes. This will be a staple dish on our weekly menu.

      Thank you very very very much!

    145. Dear Lauren,
      These were hands down the best chicken wings made in my oven. The recipe was easy, temps and oven timing exact and the clean up was next to nothing. Truly enjoyed these! Thanks!

    146. 5 stars
      Just made these wings. Waiting to eat them after they cool for a bit. They look crispy and smell delicious. First time and recipe used for crispy oven baked wings and know it will be the only one I use in the future. Thank you, for this easy recipe. I had all ingredients in my cupboard and didn’t have to buy any other ingredients that I couldn’t pronounce or locate in a grocery. 🤸‍♂️🤸‍♂️🤸‍♂️

    147. This is definitely the best chicken wings recipe I’ve ever tried! I couldn’t stop eating! I loved both, covered in bufflo sauce and just these straight from the oven! Omg! When this crazy time is over, that dish will be THE MUST at my parties! Thank you thank thank you!

    148. 5 stars
      OMG!!! I made these wings for lunch today and they will forever be my go to recipe!!!! I only cooked 8 wings because hubby had already had lunch… but these wings were delightfully flavorful. I don’t have paprika so used smoked paprika instead… and my wings were small so finished cooking in just 40 minutes. I’m putting wings on my next grocery list.. will have to be a weekly treat, so much better than fried wings too!! I paired these wings with a sauce I found here It had a lot of the same ingredients featured in you wing recipe and oh boy what a wonderful pairing!!!! Thanks for this recipe!!!!

    149. Do NOT use that much baking powder! It should be 2 teaspoons not tablespoons. The wings were absolutely ruined and disgusting tasting with that much baking powder. I checked other recipes to realize this is a glaring error here.

      1. No, 2 Tablespoons is the correct measurement to coat 4 pounds of chicken wings. Sorry it didn’t work for you, but are you sure you used 4 lbs of wings? (Dozens of commenters have had great success with 2 tablespoons baking powder).

      2. The baking POWDER should not give it a strong unappealing taste. I bet you used baking SODA by accident!

    150. Have you ever tried using smoked paprika? Just curious. I have wings thawing now for tonight’s dinner. looking forward to trying this recipe.

        1. 5 stars
          Yes Lauren, I tried this with smoked paprika last night and it was delicious!! I loved this recipe and I have no need to look any further for a wing recipe!!! Thank You so much!!!

    151. GREAT recipe,followed exactlty bt added 1 tsp. smokehouse maple seasoning.Wings were crisp and tender on inside.Actually they came oI’mut better than when I used my air fryer.

    152. 5 stars
      Awesome chicken and rub recipe thanks for sharing!! I have to ask though, does the sauce recipe actually work?? Seems like an insane amount of brown sugar haha

    153. Wings were crispy and the smell while cooking was incredible! However, they were too salty for my taste and I’ll reduce sodium next time. Thanks for sharing your recipe.

    154. 5 stars
      My husband loves wings but only if they are crispy. I made a batch for dinner tonight and he loved them.
      Thanks for a fantastic recipe.

    155. 5 stars
      Made these last night and they were incredible! Truly! I will never buy wings again! Thank you for sharing such a wonderful recipe! Next time I’m gonna alter the recipe and try lemon pepper wings! Now you got me going!

      1. It just depends how big your wings are. Be sure to give them plenty of space on the pan so that the skin can get crispy.

    156. 5 stars
      Looks yummy and delicious, can’t wait to try this chicken recipe for my family. Thanks for sharing!

    157. How many wings are in a serving? Are the fat grams correct? That seems like a lot of fat since there is no butter in the sauce.

      1. That’s correct–you use 2 tablespoons of baking powder. It helps with the browning/crisping of the skin

    158. The cooking technique of baking to “crispy perfection” before smothering in a sauce definitely adds a flavor which is special and delectable. Your photos are incredibly well done.

    159. Is that a misprint where it says to bake another 40 minutes at 425 degrees? Seems way too long at such a high temperature. I’d love to try this recipe to avoid the mess of frying but am nervous about that long cooking time leaving the wings dried out. I’m from the Buffalo area and practically grew up on wings, always fried. This sounds like a much neater and easier alternative, healthier too. Here we generally use Frank’s Hot Sauce and butter, perhaps with the addition of some celery salt, in which to toss the wings after frying. Equal parts of hot sauce and butter works great for moderately mild wings, but change the proportions if you like more “heat”.

      1. Hi Judy, it is not a misprint. You could always monitor the wings during the second round of baking and take them out a little earlier if you think they’re done. Oven times vary slightly depending on where you live and what oven you have.

    160. When I read the recipe and it called for “baking soda” I thought it was an’s not!..I am considered a very good cook and these r the best I ever made and they r baked making them even better..will not share this secret…thanks a bunch…

    161. I definitely could devour a bowlful of these chicken wings right now.. they look incredibly delicious, thanks for the great recipe!

    162. Yum! Those look fantastic!! I have never baked chicken wings before! I might just need to make some of these!