You can hear that crispiness when you tap these crispy oven baked chicken wings. The Cooks Illustrated method makes them deliciously addictive without frying!
Finish them with whatever sauce or dip you like best.
I usually stay away from chicken wings (not exactly healthy food), but every once in awhile, I can't get them out of my head until I make them. A much loved guilty treat for me.
I looked at a ton of recipes and settled on the Cooks Illustrated method which found a way to make the wings super crispy when baked. Genius. And less guilt with no frying.
There are two tricks to these oven baked wings.
- Bake them with a light coating of baking powder at two different temperatures.
- Add the glaze or sauce after baking. The wings will stay crisp for 10-15 minutes once glazed, so add the sauce just before serving.
This guarantees crispiness and deliciousness.
And here are more reasons to make these crispy oven baked wings if you're still not convinced:
- No flour or breadcrumb coating.
- No messy frying and extra grease to clean up.
- Minimal hands on time.
You can use various glazes or dipping sauces with the wings. I included the recipe for a pretty common Asian-style honey garlic glaze as well as several other options.
How many wings per person?
- Figure about ¾ lb per person or 1 lb to be on the safe side for bigger eaters as a main course. The lower amount is probably fine if you are serving the wings with a few sides.
- So 4 lbs of wings will serve 4-6 people for a main (or 8-10 as an appetizer). This means 16-20 whole wings in total, depending on the size of the wings. (Or 32-40 pieces if split).
Tailor To Your Taste
- Use whole wings or split wings.
- Try different glazes such as spicy honey-lime sauce from our honey lime chicken recipe or a herb vinaigrette dressing from our lemon garlic herb chicken.
- Some great dips for wings are: Thai chili sauce (spicy), honey mustard, peanut sauce, Buffalo wing sauce, ranch dressing, salsa, Caesar dressing, blue cheese dip.
- Get a butcher to cut off the wing tips and/or split the wings for you.
- Use a good bottled BBQ sauce, honey garlic or other sauce in a jar.
- Make the wings ahead without adding sauce, then reheat them at 400F for 6-8 minutes. They will crisp back up. Toss with sauce just before serving.
- The sauce, glaze or dip can be made a day or two ahead as well.
Crispy Oven Baked Chicken Wings
- 4 pounds chicken wings, tips discarded, split if preferred (about 16-20 whole wings) Note 1
- 2 tablespoon baking powder NOT baking soda!
- ¾ teaspoon salt
- oil for spraying wings
- Garnish: 1 tablespoon toasted sesame seeds, chopped cilantro or parsley.
Honey Garlic Sauce
- ½ cup honey
- 4 cloves garlic, finely minced (4 tsp)
- 2 tablespoon dry sherry, fortified wine or rice wine
- 2 tablespoon soy sauce I use low sodium
- 1 teaspoon grated ginger, optional
- ¼ teaspoon -½ teaspoon chili flakes, optional
- 2 teaspoon cornstarch
- PREHEAT OVEN to 250F/120C. Position one oven rack in lower ⅓ of oven and one rack in upper third of oven. Line large pan with foil and place grate or cooling rack on top. Spray grate with oil.
- PREPARE WINGS: Pat wings dry with a paper towel. Place baking powder and salt in a bag and toss in wings. Shake to coat evenly. Lay wings on the baking tray in a single layer with smooth side up. It's ok if they fit snugly as they will shrink when they cook. If you haven't spit the wings, you may need to use a second pan.
- BAKE WINGS AT LOW HEAT: Bake wings for 30 minutes in the lower third of the oven at 250F.
- BAKE WINGS AT HIGH HEAT: Raise heat to 425F. Move wings to upper third of oven for another 30-40 minutes, depending on size of wings, until crispy and golden brown, rotating the tray halfway through. Let wings stand for 5 minute.
- MAKE SAUCE/GLAZE: While wings are baking, place all sauce ingredients in a small sauce pan over medium-high heat. Boil for 3-4 minutes, stirring, until glaze has reduced and thickened a bit. Taste and adjust flavors. Remove from heat.
- SERVE: There's a couple of options here. 1) Place wings in a bowl, pour on sauce and toss together. 2) Place wings on a plate and drizzle on sauce. 3) Serve wings with sauce or dip of your choice on the side. Note 2 for sauce and dip suggestions. Sprinkle with chopped parsley or cilantro, and sesame seeds if desired.
- Portion size: Figure about ¾ lb per person or 1 lb to be on the safe side for bigger eaters as a main course. The lower amount is probably fine if you are serving the wings with a few sides. So 4 lbs of wings will serve 4-6 people for a main (or 8-10 as an appetizer).
- Sauce/Dip suggestions: Sauces: honey garlic sauce as per recipe, spicy honey lime, lemon garlic herb dressing. Dips: Thai chili sauce, honey mustard, peanut sauce, Buffalo wing sauce, ranch dressing, salsa, Caesar dressing, blue cheese dip.
- Make Ahead: Make wings ahead without adding sauce, then reheat them at 400F for 6-8 minutes. They will crisp back up. Toss with sauce just before serving. The sauce, glaze or dip can be made a day or two ahead as well.
Here's another chicken wing recipe you might like:
Chili Lime Chicken Wings
And another Asian-style honey garlic chicken or beef recipe:
Honey Garlic Chicken or Beef