I love, love, love crispy chicken wings.
Nothing can beat the taste of wings from the grill. But you can’t always use the bbq grill…what with all the snow, ice, etc. So how do you get that crispy skin on the wings without grilling?
Or without frying! In an effort to stay healthy, I don’t fry foods in oil anymore. To be honest, it’s not just for the health of it. I really, really dislike the hot oil that spatters everywhere. And the cleanup that follows! Unfortunately, baking wings in the oven hasn’t always turned out the best results for the chicken wings. But after much trial and error, I’ve finally found a way to get that crispy skin on the wings and I’m sharing that with you today. I’ll also share a fabulous spice rub recipe! Disclosure: This post contains affiliate links for your convenience. Read my full disclosure policy here for more details. As an Amazon Affiliate I earn from qualifying purchases.
The single ingredient that made all the difference is, surprisingly, baking powder.
By coating the wings with a combination of baking powder and salt, the low heat of the 250 oven draws out the water from the wings, so you end up with crispy wings and NOT the soggy ones you’ve been dealing with. Truthfully, I’m not sure exactly why it works, but it does! It’s some sort of sciency, magical reaction thing. Just trust me and do it.
So here’s what you do.
Preheat oven to 250°F.
Pat wings dry with paper towels. The drier the wings are to start with, the crispier they’ll end up.
Line a cookie sheet with foil for easy cleanup.
Spray a baking rack with Pam. Place the rack on the foil-lined cookie sheet. The rack allows the fat to drain away from the wings, again helping them to crisp up. I use this rack, and I’ve found many, many uses for it. (We also use the rack to bake our bacon in the oven, as it allows the grease to drain off, but that’s a post for another day.)
In a large bowl, toss the flats and drumettes with ½ Tbsp of baking powder and ½ tsp salt OR ½ Tbsp baking powder and the spice rub of your choice. Most all spice rubs have enough salt in them to ensure this technique works. If you cook more than 20 wings, you’ll want to increase the amount of baking powder and salt accordingly. Note: It is essential that you use baking powder and NOT baking soda!
Our absolute favorite spicy rub is Beau’s homemade spiced wing rub.
You can find the recipe for it in my FREE Resource Library. You can get the password for the Library by filling out the form at the bottom of this post. My daughter loves this recipe, and although I’ve given it to her, she always wants ME to make it for her instead! I guess the extra love I add makes it taste better somehow.
Place the wings on the rack in a single layer and bake at 250 for 30 minutes.
After 30 minutes, leave them in the oven and raise the heat to 425°F for 20 minutes. Turn wings over and bake another 20 minutes.
Now that the chicken wings are all nice and CRISPY, you can toss them in your favorite sauce.
So are you ready to do this? If so, head on over to my FREE Resource Library for the wing rub recipe.
Get the password for the library with the free recipes, craft files, and printables by filling out this form:
If you make the crispy oven baked wings, I’d love to see how yours turned out — send me a photo at [email protected] or post it on
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