Oven wings as crispy as fried, without the oil bath. The secret is three things working together: dry the wings thoroughly, toss them in baking powder (not baking soda) + cornstarch, and bake on a rack at high heat. The baking powder raises the skin's pH so it browns and blisters; the cornstarch wicks moisture and crisps; the rack lets hot air circulate so the bottoms crisp too. Get those right and the sauce is just the finish — toss them in whatever you like (see the variations). Make the base plain, then go buffalo, honey-garlic, dry-rub, or lemon-pepper.
Ingredients
- 2 lbs chicken wings, split into flats and drumettes
- 1 tablespoon baking powder (aluminum-free; NOT baking soda)
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Instructions
Dry and coat
- Pat the wings completely dry with paper towels — surface moisture is the enemy of crisp skin. For the best result, leave them uncovered on a rack in the fridge for a few hours (or overnight) to dry further.
- In a bowl, toss the wings with the baking powder, cornstarch, salt, pepper, and garlic powder until evenly coated and no powder streaks remain.
Bake on a rack
- Set a wire rack over a foil-lined baking sheet and arrange the wings in a single layer, not touching. Elevating them on the rack is what crisps the undersides.
- Bake at 250°F (120°C) on a low oven rack for 30 minutes — this gentle first stage renders the fat.
- Move to the upper rack, raise the heat to 425°F (220°C), and bake 40–50 minutes more, flipping once, until deep golden and crackly.
Finish
- Let them rest 5 minutes (they crisp further as they cool slightly), then toss in a sauce or dust with a dry rub (see variations) — or serve plain with a dip.
Variations
Toss the hot wings in a sauce, or dust with a dry rub right out of the oven while the surface still grips.
Sauces (toss while hot)
| Sauce | How |
|---|---|
| Buffalo | 1/4 cup hot sauce whisked with 3 tablespoons melted butter |
| Honey-garlic | 3 tablespoons honey + 2 cloves grated garlic + 1 tablespoon soy, warmed |
| BBQ | 1/3 cup barbecue sauce, warmed |
| Hot honey | 1/4 cup honey + 1 to 2 teaspoons hot sauce or chili flakes |
| Garlic-parmesan | 3 tablespoons melted butter + 2 tablespoons grated parmesan + garlic |
Dry rubs (dust on hot)
| Rub | How |
|---|---|
| Lemon-pepper | Toss with 1 to 2 teaspoons lemon-pepper seasoning |
| Cajun | 1 to 2 teaspoons cajun/blackening blend |
| Ranch | 1 tablespoon dry ranch seasoning |
| Chaat masala | 1 teaspoon chaat masala + a squeeze of lime for an Indian twist |
Storage
- Fridge: Up to 3 days in a sealed container (sauce separately if possible).
- Reheat: In a 400°F oven or air fryer 6–8 minutes to re-crisp — microwaving makes them soggy.
Notes
- Baking powder, never baking soda — baking powder (especially aluminum-free) crisps and browns the skin; baking soda in this quantity tastes metallic and soapy. Don't swap them.
- Dry is everything — the single biggest factor. Pat dry, and the overnight fridge-dry is a real upgrade if you have time.
- Don't crowd the pan — wings touching steam each other soggy; single layer with space.
- Air fryer — the same baking-powder/cornstarch coating works: ~380°F for 20–25 minutes, shaking halfway.
- Sauce timing — toss sauces on after baking, off the heat; baking sauced wings burns the sugars and softens the crust. Dry rubs can go on just before or after.
- A squeeze of acid (lemon, lime, vinegar in the sauce) cuts the richness and makes them taste cleaner.
Added Oct 27, 2026 · Updated Oct 27, 2026