Crispy chicken wings with no fryer and no guesswork. An easy recipe even wing novices can make for game day or any casual gathering. Use baking powder and a low oven to dry the skin, then switch to convection baking for the extra-crispy finish you usually expect from frying.
How long do chicken wings take in a convection oven?
Chicken wings take about 70 minutes total.
- Stage 1 (drying): 30 minutes at 225°F convection (250°F conventional)
- Stage 2 (baking): 40 minutes at 400°F convection (425°F conventional) until crispy and cooked to 165°F internal temperature
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Featured Comment by Don:
⭐⭐⭐⭐⭐
"My wife and I have used your basic recipe for quite some time, and it is "spot on" every time. Wings are crispy, and meat is tender. "
🤔 TL;DR – Recipe Summary
What it is: Crispy baked chicken wings made in a convection oven using baking powder and a two-stage cooking method.
Why you’ll love it: Extra-crispy skin without frying, splatter, or special equipment.
How to make it: Coat the wings lightly with seasoning and baking powder, bake low to dry the skin, then finish hot with convection baking to 165°F.
🐓 Ingredients
- Chicken wings (whole or split into drummies and flats)
- Baking powder — aluminum-free
- Salt
- Garlic powder
- Optional Buffalo coating: hot sauce, butter, molasses
👨🍳 Quick Overview: Crispy Baked Chicken Wings
1. Trim chicken wings, leaving them whole or cutting into drummies and flats. Pat dry thoroughly with paper towels.
2. Mix aluminum-free baking powder with salt and garlic powder. Add the wings and coat evenly.
3. Arrange the wings on a prepared tray. Bake to dry on a lower rack at 250°F conventional (or 225°F convection) for 30 minutes.
✅ Pro Tip: If you don’t have a rack, flip the wings halfway through each stage.
4. Move the tray to the middle rack and bake at 400°F convection (425°F conventional) until golden brown and crispy, about 40 minutes, and cooked to 165°F internal temperature.
5. Let the wings rest for 5 minutes, then toss with Buffalo sauce or your favorite sauce, if using.
6. Serve hot with dip of your choice, celery, and carrot sticks.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🥣 Wing Coating Sauces
These wings are great plain, but sauces are optional if you want extra flavor. A classic Buffalo coating is traditional, while BBQ is a popular alternative.
For best texture, apply sauces after cooking, or serve them on the side to keep the skin as crispy as possible.
Buffalo Coating Sauce
Melt butter and combine with hot sauce and a small amount of molasses for balance. Toss the wings lightly after cooking, or brush the sauce on just before serving.
BBQ Coating Sauce
Mix BBQ sauce with a small amount of melted butter. Brush lightly during the last few minutes of cooking, or coat the wings after baking for a saucier finish.
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🍽️ Serving
We serve these wings with my Blue Cheese Dipping Sauce for Wings,, along with carrot and celery sticks. Other vegetables, such as sliced bell peppers or green onions, are also great additions.
Other dipping options include BBQ sauce, honey BBQ sauce, ranch dressing, or blue cheese dressing.
❄️ Storing Leftover Chicken Wings
Store leftover wings in an airtight container and refrigerate for up to 4 days, or freeze for up to 4 months.
If frozen, thaw overnight in the refrigerator before reheating.
🔥 Reheating Chicken Wings
You can reheat chicken wings in the oven or air fryer. The oven does the best job of maintaining the original texture.
Reheat in a preheated 350°F oven, spread the wings in a single layer, and bake for 10–15 minutes, flipping halfway through. An air fryer can be used similarly.
Avoid the microwave — it will make the skin soggy.
❓ FAQs
A rack helps air circulate and keeps the wings crisp, but it’s not required. If you don’t have a rack, flip the wings halfway through each stage.
Baking powder helps dry the skin, so the wings crisp better in the oven. Use aluminum-free baking powder to avoid a metallic taste. You can skip it, but the wings won’t be as crispy.
Chicken wings are done when they reach an internal temperature of 165°F in the thickest part.
There will be 4-5 raw, untrimmed chicken wings per pound.
Some people experience oven smoke due to higher cooking temperatures. It’s usually related to one or more of the following:
1. Trim excess fat from the wings if present.
2. Use a rimmed pan to contain splatter.
3. Choose convection bake instead of convection roast if your oven offers both.
4. Reduce the oven temperature by 25–50°F if needed (this may increase cooking time). Always cook to an endpoint temperature, not by time alone.
5. Make sure the oven is clean so smoke isn’t coming from old splatter.
6. Adding water to the pan can reduce smoke by cooling dripping fat, but because this recipe relies on drying the skin, it’s not recommended here.
🎉 Check out other game day party recipes
Don't miss these other party recipes, like Oven Pulled Pork Butt, Chicken for a Crowd, or Oven Baked BBQ Beef Brisket. And for sweet snacks, try Chocolate Cheesecake Bites and Crock Pot Chocolate Peanut Clusters.
Bacon Wrapped Chicken Bites
These bacon-wrapped chicken bites are a perfect appetizer. The juicy chicken, crispy bacon, and a spicy brown sugar coating will make them the first finger food to disappear at any party.
📖The Recipe Card
Crispy Baked Chicken Wings
Video Slideshow
Ingredients
- 2 pounds chicken wings
- 1 tablespoon aluminum free baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup hot sauce
- 2 tablespoons butter - melted
- 1½ teaspoons molasses
Step-by-Step Instructions
- Preheat the oven to 250°F conventional (225°F convection). Position racks in the lower and middle oven positions.
- Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack generously with cooking spray.
- Trim the chicken wings of any loose joint parts or tips, if desired. Wings may be left whole or split into drummies and flats. Pat dry thoroughly with paper towels.
- In a large zip-top bag, combine 1 tablespoon of aluminum-free baking powder, ½ teaspoon of salt, and ½ teaspoon of garlic powder. Add the wings and shake well to coat evenly.
- Arrange the wings on the rack, spacing them evenly. Place the tray on the lower rack and bake to dry for 30 minutes. Move the tray to the middle rack and increase the oven temperature to 400°F convection(or 425°F conventional).
- While the wings bake, prepare the Buffalo sauce by combining 2 tablespoons of melted butter, ¼ cup of hot sauce, and 1½ teaspoons of molasses.
- Continue baking until the wings are golden brown and crispy, about 40 minutes, and cooked to an internal temperature of 165°F.
- Let the wings rest for 5 minutes, then toss with the Buffalo sauce or your favorite sauce, if desired.
- Serve hot with dip of your choice, celery, and carrot sticks.
Recipe Notes
Pro Tips
- Trim the joints for bone fragments. You may cut the wings apart, leave them whole, and just trim off the tips.
- It is important that the baking powder is aluminum-free. Aluminum leaves a metallic taste that many can taste.
- Make sure the wings are very dry after trimming.
- Change up the coating if you want.
- I suggest Blue Cheese Dip, but everybody has a favorite
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
The inspiration recipes are Cooks Country Oven-Fried Chicken Wings (subscription required) and Serious Eat's very long writeup. This recipe is featured in Tailgate Recipes and Game Day Recipes roundups.
Editor Note: Originally published January 30, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Kathy says
I gave been eating and cooking wings for over 20 years and could not replicate fried wings from restaurants in the oven- until now!!! Thank you very much - they were fabulous!! My go to recipe now!!
Dutch67 says
Doctor,
The crisp level was just right for our 3 family members. I made 24 pieces though, and adjusted the spice and baking powder amounts accordingly. They like Buffalo sauce, and thought the wings held up well with it. I, however, don't care for Buffalo sauce so much and instead used a bottled Asian sweet chili sauce (cut with a little extra vinegar) brushed on the pieces once they got to my plate. That worked well for me. They were also good with no sauce, just some white pepper sprinkled on. Thanks for the formula!
DrDan says
HI Dutch,
Thanks for the note. I'm kind of a no sauce person with this. It is that crispy skin with the garlic that is so good. I do like the white pepper idea. I will try that.
Dan
Michele says
I just found this recipe and I cannot wait to try it! I'm wondering how to tweak it if I were to use BBQ sauce instead? (I am not a huge fan of Buffalo sauce) I know I can't cook BBQ sauce at 400 degrees for 30 minutes because of the high sugar content.....so can you please advise me? Do I cut the 2nd cook time by 5-10 minutes, baste on the BBQ sauce and THEN put them back in for the last 5-10? Or cook completely and toss in a pan on the stove? I don't want to risk losing the crunch! Thanks and I really like your website!
DrDan says
Hi Michele,
Your plan is good. I would give a light brushing about 10 minutes before done (be sure to flip to get both sides) then a heavier brush when they come out. It somewhat depends on the amount of sauce you want on the wing. The light brush gives a base for the second coat to stick. I would add a tablespoon of melted butter to 1/2 cup of BBQ sauce to use. I think I will add this to the recipe in the comment area so others will see it.
Thanks for the note.
Dan
Annmarie Anderson says
Simply, WOW, AWESOME, SUPER CRISPY, LESS SPLATTER etc...
Your recipe for chicken wing sauce is THE GREATEST!!
DrDan says
Hi Annmarie,
They are super crispy. I'm doing a double batch today for the Super Bowl.
Thanks so much for the note.
Dan
plasterers bristol says
These sound so delicious. Thaanks for sharing this recipe.
Simon
Richard Taylor says
Your printable recipe says 1/2 cup hot sauce, but in the article above, you say 1/4 cup hot sauce. Which is it?
DrDan says
1/4 cup. The reference recipe was for twice this so it snuck over from there in the one spot. Thanks for the catch.
Dan
rose says
My oven was clean and now My oven is a mess. My kitchen is full of smoke. Can barely breath. opened up doors and windows even though cold outside. I don't think spraying with pan helped. Just made more smoke.
N. Coulas says
Very good chicken wings,, also made the blue cheese dressing, so happy with the results.
First tried the chicken thighs, not sure how many times I have made them now, always requested by family.
Thanks for the recipes!
James says
Found them very salty , the baking powder I used said ingredients bicarbonate of soda and corn starch , so not sure if aliminium was in it, anyway not very nice. Would the molasses leave a salty taste ?
Jared says
Hi there, big fan of your site. It's been a big help to practice for cooking on my own.
I was just wondering why you use baking powder in the dry mix? My roommate was surprised when I told him I was going to use aluminum free baking powder instead of flour or corn starch. The end resulting wings I made were a bit on the salty side, and he said it may be accredited to the aluminum free baking powder, as we probably put in less salt than was suggested.
What are your thoughts?
Thanks for the recipes!
DrDan says
Aluminum free baking powder is less sodium the with aluminum. I always do aluminum free since there is a distinctive taste that many (me included) can taste. The baking powder is used to pull water out of the skin allowing it to be more crispy. A trick used by many. Flour and corn starch would pull a little fluid out but leave a starch coating.
Dan
Chris says
I have to try the molasses in the wing sauce. I've done worcestershire sauce but never molassess, I like that idea.
Aku Selasi says
I am from Ghana and I came across your site when we moved to the States 3 years ago. Your recipes are the only ones I have tried and it always turned out fantastic. I'm yet to try the wings for my family I know it will be a hit. I trust your recipes.
DrDan says
Hi Aku,
Thanks for the note. I would say that there is a huge universe of recipes out there to try. I think I'm a bit boring.
Dan
Leslie says
Although, Carolina Panthers lost, the wings, blue cheese dipping sauce, broccoli slaw, and brisket all won. Thanks again for the recipes!
Ryan says
Wings are in the oven. I'm trying your low temp technique and I'm interested to see how it compares to the much higher temps I usually bake at. I didnt have baking powder and figured baking soda wouldn't be a great substitute. Have you ever tried coating in olive oil? Mine always come out brown and crispy. I'm hoping with the lower temp the splatter inside the oven is much less or none at all.
Ryan says
Now that I look at my wing and yours, Id say mine were just getting brown but not crispy. Looking forward to trying our recipe w/ the baking powder.
DrDan says
Hi Ryan,
The baking powder really does make the difference in the crispiness. The initial low temp is to pull moisture out of the skin to help with the crispiness when finished at high temp.
Thanks for the notes and rating.
DrDan
Ryan says
Tried this again w/ the recommended 1Tablespoon baking powder and it was just way too much power for me. Did you really mean a tablespoon? I tried again with 1 1/2 teaspoon of baking powder and it was nearly perfect. The added bonus is that the powder keeps most of the splattering grease from flying all over the oven. I blame your crispy chicken thighs recipe that i love, for making my oven a total mess. LOL
Leslie says
The wings sound great since I am making your beef brisket Saturday, I can make these Sunday. Thanks for the great recipes.
DrDan says
This one will not disappoint.
Dan
Lara says
Assume this would also work with chicken legs (which my family prefers)? Great idea - and much less mess! Can't wait to try this!
DrDan says
Yep it would work for drumsticks but the skin here is extra crispy to stand up to the Buffalo sauce coating. Try https://www.101cookingfortwo.com/the-art-of-drummies-oven-baked-chicken/ for the drumsticks.
Dan