Crispy Chicken Wings

These Crispy Chicken Wings are golden, crunchy, and packed with flavor—everything I want in a wing. Whether I bake or fry them, they always come out juicy on the inside and perfectly crispy on the outside. I love serving them as a party snack, game-day favorite, or even as a fun dinner with dipping sauces on the side.

Why You’ll Love This Recipe

I love how these wings get super crispy without needing a deep fryer. They’re easy to season, easy to cook, and totally addictive. The outside has that satisfying crunch, while the inside stays tender and juicy. Plus, they’re endlessly customizable—I can toss them in any sauce or enjoy them plain with a side of ranch or blue cheese dressing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken wings (whole or separated into flats and drumettes)

• Baking powder (not baking soda—for crispiness)

• Salt

• Pepper

• Garlic powder

• Paprika (optional, for flavor and color)

• Olive oil or neutral cooking oil (for baking or frying)

• Optional: sauce of choice (buffalo, BBQ, honey garlic, etc.)

Directions

For baked wings:

1. I preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment paper. I place a wire rack on top if I have one.

2. I pat the wings dry with paper towels—this step helps them crisp up.

3. In a large bowl, I toss the wings with baking powder, salt, pepper, garlic powder, and paprika.

4. I arrange the wings in a single layer on the rack and bake for 20 minutes.

5. I flip them and bake for another 20–25 minutes, or until they’re golden brown and crispy.

6. I let them rest a few minutes, then toss with sauce or serve as-is.

For fried wings:

1. I heat oil in a deep pan or fryer to 350°F (175°C).

2. I pat the wings dry and season with salt, pepper, garlic powder, and paprika.

3. I fry the wings in batches for 8–10 minutes until golden and crispy.

4. I drain them on a paper towel-lined plate and toss with sauce if desired.

Servings and timing

This recipe serves 4 people. It takes about 10–15 minutes to prep and 40–45 minutes to bake (or about 20 minutes if frying). Altogether, I can have crispy wings ready in under an hour.

Variations

I like to toss the wings in buffalo sauce, lemon pepper, or honey BBQ after cooking. For an Asian-style version, I mix soy sauce, garlic, ginger, and honey for a sticky glaze. If I want them extra spicy, I add cayenne to the dry rub.

storage/reheating

Leftover wings can be stored in the fridge for up to 3 days. To reheat and keep them crispy, I use the oven or an air fryer at 375°F (190°C) for 8–10 minutes. I avoid the microwave—it makes the skin soft.

FAQs

Why use baking powder?

Baking powder helps dry out the skin and promotes crispiness when baking. I make sure to use aluminum-free baking powder to avoid any off-taste.

Can I air fry these?

Yes! I cook them at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They get incredibly crispy in the air fryer.

Do I need to marinate the wings?

Not for this recipe. But if I want extra flavor, I can marinate them for a few hours in my favorite spice blend or sauce before baking or frying.

Can I use frozen wings?

Yes, but I thaw them completely and pat them dry before cooking to avoid sogginess and uneven cooking.

What sauces go best with crispy wings?

Buffalo, BBQ, garlic parmesan, honey mustard, teriyaki, or even just a squeeze of lemon—they all work great. I love serving them with ranch or blue cheese for dipping.

Conclusion

Crispy Chicken Wings are one of my all-time favorite snacks—simple to make, full of flavor, and endlessly customizable. Whether I bake, fry, or air fry them, they always turn out crowd-pleasingly crunchy and delicious. Perfect for parties, movie nights, or anytime I’m craving something bold and satisfying.

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