UntrainedChef
Extra Crispy Baked Chicken Wings - chicken, baked recipe

Extra Crispy Baked Chicken Wings

1 hr 30 min
2 portions

Wings so crispy you'll swear they're deep fried. The secret is baking powder - makes the skin absolutely shatter when you bite it.

Instructions

  1. 1

    Pat wings completely dry with paper towels - this is crucial for crispiness. Mix baking powder and salt in a large bowl, then toss wings until evenly coated.

  2. 2

    Place wings on a wire rack set over a baking sheet, making sure they don't touch each other. Let them sit uncovered in the fridge for at least 1 hour, or overnight if you can - this dries out the skin even more.

  3. 3

    Preheat oven to 250°F (120°C). Bake wings for 30 minutes, then increase temperature to 425°F (220°C) and bake another 40-45 minutes until golden brown and crispy.

  4. 4

    Meanwhile, whisk together honey, soy sauce, garlic, ginger, and red pepper flakes in a small saucepan. Bring to a simmer and cook for 2-3 minutes until slightly thickened.

  5. 5

    Toss hot wings with the honey garlic sauce and serve immediately while the skin is still crackling crispy.

Per average serving

564
Calories
kcal
76.7
Protein
g
15.3
Carbs
g
20.4
Fat
g
0.4g
Fiber
12.5g
Sugar
1491mg
Sodium

Tips from the kitchen

  • Drying the wings is the whole game here. Pat them down hard with paper towels, and don't rush the fridge time. An overnight sit on the rack gives you the loudest crunch.
  • Use aluminum-free baking powder, not baking soda. Baking soda will leave a soapy, metallic taste on the skin.
  • Spread the wings out on the rack so air gets all the way around them. Crowding makes them steam instead of crisp.
  • Don't skip the low 250°F start. That gentle phase renders the fat under the skin, so when you crank it to 425°F the skin blisters and shatters.
  • Toss the wings in the honey garlic sauce right before serving. Let them sit in it too long and that crisp skin you worked for goes soft.

Ways to vary it

  • If you like more heat, double the red pepper flakes or add a spoon of sambal to the sauce while it simmers.
  • For a stickier glaze, stir a teaspoon of rice vinegar and a little extra honey into the sauce.
  • Skip the honey garlic sauce entirely and toss the plain crispy wings in lemon pepper or a dusting of garlic salt. They hold up great on their own.

Storage & leftovers

Leftover wings keep in the fridge for up to 3 days in an airtight container. They lose some crunch once sauced, so reheat in a 400°F oven on a rack for about 10 minutes to bring the skin back. I wouldn't freeze them, the texture goes rubbery and you lose what made them good.

What to serve with it

Serve with celery sticks and a bowl of blue cheese or ranch for dipping. A pile of these next to cold beer is hard to beat at a party.

UC
By Untrained ChefPublished 9 February 2026 · Updated 11 July 2026

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