Crispy Baked Chicken Wings

Easy to follow step by step photo instructions for crispy oven baked chicken wings. No need to fry to get the great crispy skin. Add a Buffalo coating, and you have an American favorite. Now you can do it at home. Plus it is healthier.
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: American
Keyword: Baked chicken wings, Chicken wings
Servings: 16 wings
Calories: 178
Author: Dan Mikesell AKA DrDan


  • 2 pounds chicken wings
  • 1 tablespoon aluminum free baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Buffalo coating

  • 1/4 cup hot sauce
  • 2 tablespoons butter melted
  • 1 1/2 teaspoons molasses


  • Start by preheating an oven to 250. Either convection or conventional should do here. Have a lower and a middle rack.
  • Trim about two pounds of chicken wings of any loose joint parts. Pat dry and then pat dry again.
  • Prep a baking tray with aluminum foil and a baking rack. Spray heavily with PAM.
  • Mix 1 tablespoon baking powder (without aluminum ) with 1/2 teaspoon salt and 1/2 teaspoon garlic powder. Add to a one-gallon zip-lock bag. Add chicken wings and shake well to coat.
  • Arrange the wings on the tray with the biggest pieces in the corner and 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 oven to 400 convection or 425 conventional.
  • Prepare the Buffalo sauce to coat the wings. Melt two tablespoons butter and combine with 1/4 cup hot sauce and 1 1/2 teaspoon molasses.
  • Bake until golden brown and crispy. About an additional 40 minutes.
  • Allow to cool for 5 minutes then coat with the Buffalo sauce. Serve hot with Blue Cheese Dip and veggies.


This technique can be used with many flavors of wings other than Buffalo.
Want BBQ Instead?
Skip the Buffalo coating. Mix 1/2 cup of your favorite BBQ sauce with 1 tablespoon melted butter. 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. 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.
Smoking Oven Issues
Smoking ovens have been an issue for at least one user due to high temp 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. If your oven has convection roast and convection bake, use the bake mode.
  4. 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.
  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 the smoking issue. It will cool the fat when it drips.


Calories: 178kcal | Carbohydrates: 0.5g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 703mg | Potassium: 108mg | Sugar: 0.4g | Vitamin A: 300IU | Calcium: 1mg | Iron: 0.7mg