The Crispy Baked Chicken Wings are proof that you don’t need a deep-fryer for game-day crunch.
When you need something that brings everybody to the table, chicken wings rarely disappoint. These baked wings are easy to make and don’t require the mess or hassle of a deep-fryer. You can pack a lot of flavor into these wings without all the added grease. They come out of the oven golden and crispy (thanks to a special ingredient) and have just enough crunch to give you that satisfying bite before you hit the saucy barbecue glaze.
Making a homemade barbecue sauce is also pretty easy. It’s sweet, smoky, and tangy—you’ll mix ketchup with brown sugar, vinegar, and smoked paprika for a deep barbecue flavor that clings to each wing. If you aren’t feeling up to the extra step, that’s totally fine—simply use your favorite store-bought barbecue sauce instead.
I like to serve these wings as part of a bigger spread with other appetizers and fun bites. They’re a fantastic option for a game-day get-together, but they’re also great for potlucks, parties, or casual hangouts.
Baking powder is the secret to crispy baked chicken wings
You may be wondering why baking powder is included in the recipe. After all, it adds nothing to the flavor. The baking powder is actually going to be your secret weapon in achieving crispy wings. It will raise the pH level of the chicken skin, which will create small air pockets on the surface. This yields an ultra-crispy result when cooked at high heat (400°F or higher).
Be sure to use baking powder and not baking soda. While you’ll get a similar chemical reaction, baking soda will impart the wings with an unpleasant metallic taste.
How do I store leftovers?
You can keep leftover chicken wings in a zip-top bag or an airtight container in the fridge for 3-4 days. You can also freeze them for up to 2 months. I would recommend only putting sauce on the wings you intend to eat, because when you reheat saucy chicken wings from cold, they have a higher chance of coming out soggy. Either way, stick them on a lined baking tray in the oven at 375°F for about 10-15 minutes. If they’re frozen, you’ll want to defrost them in the refrigerator overnight.
Serving suggestions
These baked chicken wings are one of my favorite things to bring to a potluck or serve at a party. There are so many recipes you can make to accompany them, like Pasta Salad, Easy Air-Fryer Zucchini Chips, Air-Fryer Onion Rings, or some Air-Fryer Potato Wedges. If you want to add a little extra protein, consider putting some Slow-Cooker Shredded Chicken Nachos on the menu.
Crispy Baked Chicken Wings
Ingredients
The Wings:
- 1 pound chicken wings
- Pinch of salt and black pepper
- 1 tablespoon baking powder
- fresh parsley chopped, for garnish
The Barbecue Sauce:
- 1/2 cup ketchup
- 1 tablespoon white wine vinegar
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 250°F and prepare a baking tray. Dry the wings on a paper towel until completely dry.
- Place the wings in a large bowl and toss with the salt, pepper, and baking powder until well combined. Place on the baking tray.
- Bake the chicken wings for 20 minutes. Turn the oven up to 400°F and bake for another 10 minutes until golden brown.
- While the chicken wings are baking, make the barbecue sauce. Combine the ketchup, vinegar, smoked paprika, brown sugar, and oil in a saucepan over medium-high heat and bring to a boil. Turn down the heat and let the sauce reduce by half. Set aside.
- Remove the wings from the oven and toss with the barbecue sauce until completely coated.
- Serve the barbecue chicken wings garnished with chopped parsley.
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