Baked Chicken Wings

Baked chicken wings are the perfect game-time appetizer! Drying the chicken beforehand and adding baking powder ensures that each bite is crispy.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Servings: 20 pieces
Calories: 55kcal
Author: Jessica Gavin


  • vegetable oil as needed for oiling baking rack
  • 2 pounds chicken wings (907g) wings and drummettes
  • 2 teaspoons baking powder (7g)
  • 1 teaspoon kosher salt (4g)
  • 1 teaspoon black pepper (1g)


  • Adjust oven rack to the middle position. Preheat to 450°F (232°C).
  • Line a large baking sheet with foil. Set a wire rack inside and coat both sides with vegetable oil.
  • Thoroughly dry chicken wings and drummettes between paper towels.
  • In a large bowl whisk together baking powder, salt, and black pepper.
  • Add chicken to the bowl and mix to evenly coat the surface with the baking powder mixture.
  • Evenly space the chicken on the wire rack.
  • Bake chicken for 20 minutes. Flip and bake for 15 minutes.
  • Flip again and bake until skin is golden brown and crisp, 12 to 15 minutes.
  • Serve baked chicken wings hot with desired sauce like buffalo, barbecue, or ranch.


Calories: 55kcal | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 134mg | Potassium: 78mg | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.3mg
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