Oven Baked Crispy Chicken Wings

One of the challenges with making wings at home is how to get them crispy. Air-fryers have certainly made that step easier, but what if you don’t have that appliance? I learned a trick years ago to make super crispy chicken wings in a regular oven, and I’m here to tell you this is a game changer.

The following recipe is adapted from the one in “Cooking Meat”, my cookbook all about meat. If you like this recipe, you should really get yourself a copy of the book, available at all fine booksellers. Crispy wings aren’t the only secrets I divulge in there!

Crispy Baked Chicken Wings

Serves 6-8

1 Tbsp vegetable oil
4 pounds chicken wings, split between drumettes and flats

2 Tbsp baking powder (divided)

3 tsp salt (divided)

1½ tsp pepper (divided)

½ cup butter, cold, diced

½ cup Frank’s RedHot sauce


  1. Preheat the oven to 250°F. Set a wire baking rack over a baking tray and rub it with a bit of vegetable oil.
  2. Divide the wings between two medium bowls. Divide the baking powder, salt, and pepper evenly between each bowl. Toss the wings well to coat them thoroughly.
  3. Arrange the wings on the wire rack, leaving room between them so the hot air can circulate freely. Bake for 30 minutes.
  4. Turn up the oven to 425°F and cook the wings for another 50 minutes.
  5. Meanwhile, make the sauce. In a small saucepan over medium heat, melt the butter with the hot sauce, stirring until emulsified. Remove from the heat and set aside.
  6. To serve, place the wings in a large bowl, pour the sauce over top, and toss to coat. Serve immediately.

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