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Crispy Baked Chicken Wings

These Crispy Baked Chicken Wings are perfectly seasoned, golden and crunchy on the outside, and juicy on the inside. Baking powder helps create an extra-crispy skin without frying, making these easy oven-baked wings perfect for game day, parties, appetizers, or snacks.
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Cook Time 1 hour
Resting Time 5 minutes
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 4 pounds chicken wings separated into drumettes and flats
  • 1/4 cup olive oil
  • 1 1/2 tablespoons chicken bouillon such as Knorr
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons baking powder aluminum-free
  • 1 teaspoon paprika
  • salt to taste
  • ground black pepper to taste
For the Baking Rack
  • nonstick cooking spray as needed
Optional for Serving
  • blue cheese dressing for serving
  • ranch dressing for serving
  • celery sticks for serving

Equipment

  • Large mixing bowl
  • Large baking sheet
  • Wire cooling rack
  • Paper towels
  • Tongs
  • Measuring cups and spoons

Method
 

Prepare the Oven
  1. Preheat the oven to 425°F (220°C).
  2. Place a wire rack over a large baking sheet and generously coat the rack with nonstick cooking spray.
Season the Chicken Wings
  1. Pat the chicken wings thoroughly dry with paper towels and transfer them to a large mixing bowl.
  2. Add the olive oil, chicken bouillon, garlic powder, onion powder, baking powder, paprika, salt, and black pepper.
  3. Toss thoroughly until every wing is evenly coated with the oil and seasoning mixture.
Bake the Wings
  1. Arrange the seasoned chicken wings in a single layer on the prepared wire rack, leaving a little space between the pieces for air circulation.
  2. Bake at 425°F for 30 minutes.
  3. Flip each wing and return the baking sheet to the oven.
  4. Bake for another 30 minutes, or until the wings are deeply golden, crisp, and cooked through. Chicken should reach an internal temperature of at least 165°F (74°C).
Rest and Serve
  1. Remove the wings from the oven and let them rest on the wire rack for approximately 5 minutes.
  2. Serve warm with blue cheese or ranch dressing and celery sticks, if desired.

Notes

  • Yield: The original recipe does not specify the number of servings, so the servings field has been left blank.
  • Prep time: No preparation time was provided in the original recipe, so it has not been estimated.
  • Cooking time: The wings bake for 30 minutes on the first side and another 30 minutes after flipping, for a total baking time of 60 minutes.
  • Resting time: Let the wings rest on the rack for approximately 5 minutes before serving.
  • Dry the wings well: Thoroughly patting the chicken dry before seasoning removes excess surface moisture and helps the skin become crisp.
  • Baking powder: Use aluminum-free baking powder, not baking soda. The baking powder helps promote browning and a crispier exterior.
  • Wire rack: Baking the wings on a rack allows hot air to circulate around them and helps the underside crisp instead of sitting in rendered fat.
  • Do not overcrowd: Arrange the wings in a single layer with some space between them for the crispiest results.
  • Salt: Chicken bouillon can already be salty, so season carefully and adjust additional salt to taste.
  • Food safety: Chicken wings should reach an internal temperature of at least 165°F (74°C) before serving.
  • Serving: Serve with ranch or blue cheese dressing and crisp celery sticks.
  • Storage: Refrigerate cooled leftover wings in an airtight container for up to 3–4 days.
  • Reheating: Reheat in a 400°F oven or air fryer until hot and crisp for the best texture.