Crazy Good Extra-crispy Chicken Wings Recipe

Pat dry

Pat the wings completely dry with paper towels. Removing surface moisture is essential for crisping.

If whole wings were purchased, use kitchen shears or a sharp knife to separate drumettes and flats at the joint. Discard wing tips or save for stock.

Place the dried wings in a large bowl or a rimmed baking sheet and refrigerate, uncovered, for 30 minutes to 2 hours if time allows. This helps dry the skin for extra crispiness (optional but recommended).

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack in the sheet; spray the rack lightly with nonstick spray. (Alternatively, you can deep-fry or air-fry—see notes at the end.)

In a small bowl, mix the baking powder, kosher salt, black pepper, garlic powder, and onion powder until uniform.

Toss the wings with 1 tablespoon vegetable oil in the large bowl to coat lightly. Sprinkle the baking powder-spice mix over the wings and toss thoroughly so each piece is evenly coated. The baking powder raises the pH of the skin and dries it, yielding an extra-crispy crust.

Arrange the wings on the wire rack in a single layer, leaving space between pieces for air circulation.

Roast in the preheated oven for 25 minutes. After 25 minutes, flip each wing and roast an additional 15–20 minutes, until skin is deeply golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cooking time ~40–45 minutes depending on wing size.

For extra-crisp finish, broil on high for 1–2 minutes per side at the end—watch closely to avoid burning.

BBQ Wings

Warm 3/4 cup BBQ sauce in a small saucepan over low heat until simmering gently. Place hot roasted wings in a large bowl, pour warmed BBQ sauce over them, and toss until fully coated. Return coated wings to the wire rack for 3–5 minutes in the oven (425°F) to set the glaze. Serve immediately with optional dipping sauces.

Buffalo Style Hot Wings

Melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce and whisk until combined and warm. Place hot roasted wings in a large bowl, pour the buffalo sauce over them, and toss to coat evenly. Serve immediately with blue cheese or ranch on the side and celery sticks if desired.

Thai Sweet Chili

Combine 1/2 cup Thai sweet chili sauce with 1 teaspoon light soy sauce and 1 teaspoon rice vinegar in a small bowl; stir to combine. Toss hot roasted wings in the sauce until evenly coated. If you like the sauce thicker/glossier, briefly simmer the sauce in a pan for 1–2 minutes before tossing. Garnish with chopped parsley or sliced green onion and serve.

NAKED Wings (Salt & Pepper)

Place roasted wings on a sheet pan. While hot, sprinkle evenly with flaky sea salt (1/2 tsp) and coarsely ground black pepper (1/2 tsp). Toss gently on the rack to distribute. If using, sprinkle with chopped parsley and serve with lemon wedges on the side.

Arrange wings on a platter. Keep dipping sauces in small bowls alongside. Serve immediately while hot and crispy.

Leftover wings can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (205°C) oven for 8–10 minutes.