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    🏠Home » Recipes » Appetizer and Party Recipes

    Extra Crispy Oven Baked Chicken Wings

    Jan 17, 2023 by Dan Mikesell AKA DrDan · 42 Comments

    Recipe Table of Contents    
    4.37 from 63 votes

    The crispiest chicken wings are baked, not fried. No greasy frying mess and it is so easy with this baked chicken wing recipe. You get extra crispy wings by using baking powder, a rack, and a convection oven. Then coat with homemade Buffalo sauce and serve with dipping sauce, carrot, and celery sticks.

    Crispy chicken wings on platter
    Jump To:
    • 😊Why you will make this recipe
    • 🐓Ingredients
    • 👨‍🍳How to Make Extra Crispy Baked Chicken Wings
    • 🥣The Coating Sauce
    • ❓FYIs
    • 📖Crispy Chicken Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    😊Why you will make this recipe

    • Much healthier than frying.
    • Delicious crispy skin with moist and tender meat.
    • The combination of baking powder, two-stage baking, the wire rack, and air movement from the convection oven will give the crispiest skin. But use a conventional oven if you don't have convection.
    • Easy to prepare in 5 minutes
    • Buffalo wings are an All-American favorite that is perfect for game-day parties.
    • Use your favorite sauce and dips.

    🐓Ingredients

    Chicken wings
    Baking powder—
    aluminum free
    Salt
    Garlic powder

    Buffalo coating

    Hot sauce
    Butter—
    melted
    Molasses

    The inspiration recipes are  Cooks Country Oven-Fried Chicken Wings (subscription required), and Serious Eat's very long writeup.

    👨‍🍳How to Make Extra Crispy Baked Chicken Wings

    • Dry wings well and coat with dry spices and baking powder.
    • Prepare a baking tray with a baking rack.
    • Bake on a lower oven rack and temperature, then raise to the middle oven rack, increase the oven temperature, and turn on convection.
    • Bake for about 40 minutes and 165° internal temperature.
    • Coat with homemade Buffalo sauce.
    • Serve with dipping sauce and sides.

    🥣The Coating Sauce

    I suggest the traditional Buffalo hot sauce. This technique can be used with many flavors of wings other than Buffalo. BBQ seems to be a favorite but chooses a different sauce if you like.

    BBQ Sauce

    1. Skip the Buffalo coating.
    2. Mix ½ cup of BBQ sauce with 1 tablespoon of melted butter. Give the wings a light brushing of the BBQ sauce about 10 minutes before the end of cooking (be sure to flip to get both sides) then a heavier brush when they come out.
    3. It somewhat depends on the amount of sauce you want on the wing. The light brushing gives a base for the second coat to stick.

    ❓FYIs

    What dipping sauce to use with baked wings?

    Everybody will have a favorite sauce but are some suggestions.
    BBQ Sauce
    Honey BBQ Sauce
    Ranch Dressing
    Blue Cheese Dressing
    Homemade Blue Cheese Dip

    What does the baking powder do?

    Baking powder is used in a coating; it will pull water out of the skin and break down some proteins leading to crispier skin. Don't buy baking powder with aluminum in it—the aftertaste will ruin this dish for sensitive people.

    What to do with a smoking oven?

    Smoking ovens have been an issue for at least one user due to higher-temperature cooking. I haven’t had the problem, BUT it is probably related to multiple factors.

    1. If there is trimmable fat, trim it.
    2. Use a pan with some side on it to keep any splatter contained.
    3. Use the bake mode if your oven has a convection roast and convection bake.
    4. You could turn down the oven by 25°-50°. This will increase the cooking time and may be prone to drying out some. Remember to cook to an endpoint, not by time.
    5. Of course, the oven should be clean so the smoke isn’t coming from a previous splatter.
    6. Some water in the pan under the rack will prevent most of the smoking issues. It will cool the fat when it drips.

    📖Crispy Chicken Recipes

    Crispy Baked Chicken Thighs

    Oven Baked Chicken Legs — Quick and Easy

    Crispy Oven Baked Chicken Wings

    Crispy Garlic Grilled Split Chicken Breast

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Appetizer and Party Recipes, BBQ Recipes, Chicken Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    raw chicken wings on plate with seasonings

    Start by preheating an oven to 250°conventional. Have a lower and a middle oven rack.

    trimming chicken wings on a red cutting board

    Trim about 2 pounds of chicken wings of any loose joint parts. It is OK not to cut the wings apart or just trim off the tip. Pat dry with paper towels, and then pat dry again.

    spraying a baking rack with PAM on a baking tray

    Prep a rimmed baking sheet with aluminum foil and a wire rack. Spray heavily with PAM.

    shaking wings in plastic bag to coat

    Mix 1 tablespoon aluminum-free baking powder with ½ teaspoon salt and ½ teaspoon garlic powder. Add to a 1-gallon ziplock bag. Add chicken wings and shake well to coat.

    raw wings on the prepared rack

    Arrange the wings on the tray with the biggest pieces in the corner and the thinnest in the middle. Place in the preheated oven on the lower rack and bake for 30 minutes. Then move the tray to the middle rack and increase the oven to 400° convection (preferred) or 425° conventional if you don't have convection.

    mixing coating in a glass bowl

    Prepare the Buffalo sauce to coat the wings. Melt two tablespoons butter and combine with ¼ cup hot sauce and 1 ½ teaspoon molasses.

    baked wings on rack out of the oven

    Bake until golden brown and crispy. About an additional 40 minutes and 165° internal temperature.

    pouring sauce over wings on a glass bowl

    Allow to cool for 5 minutes, then coat with the Buffalo sauce or sauce of your choice.

    platter of wings with veggies and dipping sauce

    Serve hot with dip of your choice, celery, and carrot sticks.

    Blue Cheese Dipping Sauce in blue bowl
    Blue Cheese Dipping Sauce

    CHECK OUT MY BLUE CHEESE DIPPING SAUCE

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    Recipe

    Crispy Baked Chicken Wings from 101 Cooking for Two

    Extra Crispy Baked Chicken Wings

    From Dan Mikesell AKA DrDan
    The crispiest chicken wings are baked, not fried. No greasy frying mess and it is so easy with this baked chicken wing recipe. You get extra crispy wings by using baking powder, a rack, and a convection oven. Then coat with homemade Buffalo sauce and serve with dipping sauce, carrot, and celery sticks.
    Tap to leave a Rating
    4.37 from 63 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 20 minutes
    Servings #/Adjust if desired 16 wings

    Ingredients

    US Customary - Convert to Metric
    • 2 pounds chicken wings
    • 1 tablespoon aluminum free baking powder
    • ½ teaspoon salt
    • ½ teaspoon garlic powder

    Buffalo coating

    • ¼ cup hot sauce
    • 2 tablespoons butter - melted
    • 1 ½ teaspoons molasses
    Prevent your screen from going dark

    Instructions

    • Start by preheating an oven to 250°. Have a lower and a middle rack.
      raw chicken wings on plate with seasonings
    • Trim about 2 pounds of chicken wings of any loose joint parts. It is OK not to cut the wings apart or just trim off the tip. Pat dry with paper towels, and then pat dry again.
      trimming chicken wings on a red cutting board
    • Prep a rimmed baking sheet with aluminum foil and a wire rack. Spray heavily with PAM.
      spraying a baking rack with PAM on a baking tray
    • Mix 1 tablespoon aluminum-free baking powder with ½ teaspoon salt and ½ teaspoon garlic powder. Add to a 1-gallon ziplock bag. Add chicken wings and shake well to coat.
      shaking wings in plastic bag to coat
    • Arrange the wings on the tray with the biggest pieces in the corner and the thinnest in the middle. Place in the preheated oven on the lower rack and bake for 30 minutes. Then move the tray to the middle rack and increase the oven to 400° convection (preferred) or 425° conventional if you don't have convection.
      raw wings on the prepared rack
    • Prepare the Buffalo sauce to coat the wings. Melt two tablespoons butter and combine with ¼ cup hot sauce and 1 ½ teaspoon molasses.
      mixing coating in a glass bowl
    • Bake until golden brown and crispy. About an additional 40 minutes and 165° internal temperature.
      baked wings on rack out of the oven
    • Allow to cool for 5 minutes, then coat with the Buffalo sauce or sauce of your choice.
      pouring sauce over wings on a glass bowl
    • Serve hot with dip of your choice, celery, and carrot sticks.
      platter of wings with veggies and dipping sauce
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. Trim the joints for bone fragments. You may cut the wings apart, leave them whole, or just trim off the tips.
    2. The baking powder being aluminum-free is important. It leaves a metallic taste that many can taste. That occurs in lots of dishes.
    3. Make sure the wings are very dry after trimming.
    4. Change up the coating if you want.
    5. I suggest Blue Cheese Dip, but everybody has a favorite.
    Want BBQ Wings Instead?
    1. Skip the Buffalo coating.
    2. Mix ½ cup of your favorite BBQ sauce with 1 tablespoon of melted butter.
    3. Give the wings a light brushing of the BBQ about 10 minutes before done (be sure to flip to get both sides) than a heavier brush when they come out.
    4. It somewhat depends on the amount of sauce you want on the wing. The light brushing gives a base for the second coat to stick.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Extra Crispy Baked Chicken Wings
    Amount Per Serving
    Calories 178 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 4g20%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 52mg17%
    Sodium 703mg29%
    Potassium 108mg3%
    Carbohydrates 0.5g0%
    Sugar 0.4g0%
    Protein 15g30%
    Vitamin A 300IU6%
    Calcium 1mg0%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Appetizer
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor Note: Originally published January 30, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. jackiv

      January 26, 2019 at 1:28 pm

      This method of preparation does indeed make for a crispy wing, however I found that the chicken fat makes one heck of a smoky mess of my oven and kitchen for that matter. That being said, I remedied this by placing a one-sheet layer of paper towels over the aluminum foil to catch the fat. I have done this many many times, and no-it does not catch fire! Problem solved! Thanks for the recipe. I detest Buffalo sauce. I'm like you - just give me the dang wings!

      Reply
      • DrDan

        January 26, 2019 at 1:54 pm

        Hi Jack,
        Welcome to the blog.
        The cooking of chicken at high temp tends to do that sometimes. Really, I never have had a problem.

        But in my high temperature cooking of chicken thighs, others are having issues occasionally. Here are my suggestions there and I will add it to this recipes. Or the paper towel if it works for you.

          -If there is trimmable fat, trim it.
          -Use a pan with some side on it to keep any splatter contained.
          -If your oven has convection roast and convection bake, use the bake mode.
          -You could turn down the oven by 25-50 degrees. This will increase the cooking time some and may prone to drying out some. Remember to cook to an endpoint, not by time.
          -Of course, the oven should be clean, so the smoke isn’t coming from a previous splatter.
          -Some water in the pan under the rack will prevent the smoking issue. It will cool the fat when it drips.

        Thanks for the note and glad it works well for you.
        Dan

    2. Cassie

      November 11, 2018 at 12:28 pm

      30 mins at 250F and then 40 mins at 400F?

      Am I reading this right? Should put 10 mins at 400F, makes it less confusing.

      Reply
      • DrDan

        November 11, 2018 at 5:47 pm

        Hi Cassie,
        Welcome to the blog.
        The 30 minutes at 250 draws the moisture out of the skin and the 40 minutes at 400 cooks and crisps. I haven't cooked this since last Super Bowl so I want back to the model recipes and Cooks Country is 40-50 minutes at 425. So the recipe is correct. I will re-word it some to clarify.

        Thanks for the note.
        Dan

    3. Kathy

      June 09, 2018 at 8:07 pm

      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!!

      Reply
    4. Dutch67

      May 27, 2018 at 8:55 am

      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!

      Reply
      • DrDan

        May 27, 2018 at 9:33 am

        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

    5. Michele

      January 31, 2018 at 3:26 pm

      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!

      Reply
      • DrDan

        January 31, 2018 at 4:55 pm

        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

    6. Annmarie Anderson

      February 04, 2017 at 5:41 pm

      Simply, WOW, AWESOME, SUPER CRISPY, LESS SPLATTER etc...

      Your recipe for chicken wing sauce is THE GREATEST!!

      Reply
      • DrDan

        February 05, 2017 at 9:01 am

        Hi Annmarie,
        They are super crispy. I'm doing a double batch today for the Super Bowl.
        Thanks so much for the note.
        Dan

    7. plasterers bristol

      January 31, 2017 at 7:04 am

      These sound so delicious. Thaanks for sharing this recipe.

      Simon

      Reply
    8. Richard Taylor

      January 29, 2017 at 6:18 pm

      Your printable recipe says 1/2 cup hot sauce, but in the article above, you say 1/4 cup hot sauce. Which is it?

      Reply
      • DrDan

        January 29, 2017 at 6:45 pm

        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

    9. rose

      October 01, 2016 at 9:17 am

      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.

      Reply
    10. N. Coulas

      September 01, 2016 at 8:39 pm

      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!

      Reply
    11. James

      February 27, 2016 at 2:21 pm

      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 ?

      Reply
    12. Jared

      February 21, 2016 at 2:00 pm

      4 stars
      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!

      Reply
      • DrDan

        February 21, 2016 at 2:11 pm

        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

    13. Chris

      February 12, 2016 at 8:45 pm

      I have to try the molasses in the wing sauce. I've done worcestershire sauce but never molassess, I like that idea.

      Reply
    14. Aku Selasi

      February 09, 2016 at 8:13 pm

      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.

      Reply
      • DrDan

        February 10, 2016 at 7:37 pm

        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

    15. Leslie

      February 08, 2016 at 10:50 pm

      5 stars
      Although, Carolina Panthers lost, the wings, blue cheese dipping sauce, broccoli slaw, and brisket all won. Thanks again for the recipes!

      Reply
    16. Ryan

      February 06, 2016 at 7:33 pm

      5 stars
      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.

      Reply
      • Ryan

        February 06, 2016 at 8:46 pm

        5 stars
        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

        February 07, 2016 at 6:59 pm

        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

        February 27, 2016 at 10:45 pm

        5 stars
        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

    17. Leslie

      February 02, 2016 at 8:10 pm

      The wings sound great since I am making your beef brisket Saturday, I can make these Sunday. Thanks for the great recipes.

      Reply
      • DrDan

        February 02, 2016 at 9:50 pm

        This one will not disappoint.
        Dan

    18. Lara

      January 31, 2016 at 7:15 am

      Assume this would also work with chicken legs (which my family prefers)? Great idea - and much less mess! Can't wait to try this!

      Reply
      • DrDan

        January 31, 2016 at 9:49 am

        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

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