Crispy Oven Baked Chicken Wings - My Gorgeous Recipes (2024)

Crispy Oven Baked Chicken Wings seasoned with baking powder, garlic, paprika, salt and pepper, a delicious appetizer for every party. It's such a simple recipe, but the secret to baking the perfect crispy on the outside and tender on the inside wings is the oven temperature.

Chicken wings are not only cheap, but absolutely delicious, and they make the perfect party food for any bbq, game day, Superbowl, picnic, or just a light summer meal.

While I can't think of anything worse than deep-fried chicken wings that are soggy and tasting of overused oil, baking them with absolutely no oil at all is what gives them the crispiness and fabulous taste.

I loved this recipe so much, that I tried different combinations too, and myPeri-Peri Chicken Wings are as good! You can use any other sauce you like, either mild or super hot, or you can serve them with the dip of your choice, they are so good!

This baking technique also works for other chicken drumsticks too, my Baked Chicken Drumsticks Recipe is phenomenal!

Once again it was proved that the best flavours come from simple ingredients. A few ugly-looking chicken wings, a bit of salt, a bit of pepper, some garlic powder, a tiny bit of paprika, and ta-daahh: the best appetizer in the world!!!

Ingredients used

• chicken wings - both drumette or vingette
• baking powder - it helps with the crispiness
• salt
• black pepper
• garlic powder
• paprika

Recipe variations

Any sauce goes well with these wings, I know many people go for the Buffalo sauce, but I am a simple girl, I prefer the good old ketchup. Don't get me wrong, they are tasty too without any sauce whatsoever, but you know, just in case.

The garlic and paprika can also be left out, just salt and pepper work here too, but I love the kick they get if you do use them. Now, let's have some extra crispy baked chicken wings with garlic and paprika, they are calling my name!

Step-by-step photos and instructions

• Stretch out the chicken wings and cut out the wing tips, then separate the drumette and the vingette.
• Discard of the tips, and add the wings to a large bowl
• Add the baking powder, salt, pepper, garlic and paprika, and give everything a good mix to coat well
• Line a baking tray with nonstick paper, place a rack on top of the tray, then arrange the chicken wings on the rack - trust me, you will thank me for that, you really don't want the oven all messy and smoky from that fat dripping from the wings.

How long to bake wings for and at what temperature

After you coat the chicken wings with the baking powder and seasoning, set the oven at a lower temperature, 150 degrees Celsius (300 degrees Fahrenheit) and bake them first for 30 minutes.

The lower temperature will allow the fat to break, and after the 30 minutes, increase the temperature to 220 degrees Celsius (425 degrees Fahrenheit) and bake for a further 30-35 minutes until they are beautifully golden and crispy.

You do have to turn them on the other side before you increase the temperature, just to make sure they are baked nicely on both sides.

Expert tips

Chicken wings can be so fatty, I could not believe that they could release so much fat taking into account that no oil whatsoever was used to toss them in.

So, while the meat itself stays nice and tender, the skin crisps up and becomes so yummy. Does baking powder make chicken wings crispy? Yes, but that's not all. The oven temperature is also essential.

Recipe FAQs

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