Ryan's Big-Batch Crispy Chicken Wings
Extra-crispy oven-baked wings with deeply golden skin and plenty of crunch — perfect plain, sauced, or served with your favorite dipping sauces.
Prep
15 min
Cook
1 hr 10 min - 1 hr 20 min
Temp
250°F, then 425°F
Yield
8 servings
Ingredients
- 4 pounds chicken wings, thawed and separated into drumettes and wingettes
- 5 teaspoons baking powder (not baking soda)
- 3/4 teaspoon salt
- Cooking spray
Instructions
1Prepare the wings. Pat the wings very dry with plenty of paper towels. Preheat the oven to 250°F. Line baking sheets with foil and lightly coat the racks with cooking spray.
2Season the wings. Place the wings in a large bowl. Toss with the baking powder and salt until evenly coated.
3Arrange and spray. Arrange the wings on the prepared racks in a single layer and lightly spray the tops with cooking spray.
4Bake low. Bake the wings at 250°F for 30 minutes to begin rendering the fat and drying the skin.
5Increase the heat. Raise the oven temperature to 425°F and continue baking for 20 minutes.
6Flip and finish. Flip the wings and continue baking for another 20–30 minutes, or until the skin is deeply golden brown and crispy. Let rest for 5 minutes before serving.
Tips & Variations
- Serve plain, toss with sauce, or offer sauces on the side.
- Buffalo, barbecue, teriyaki, and Asian Zing are all great sauce options.
- Serve with celery and carrots for a classic wing-night spread.
- French fries or tater tots make great side dishes alongside the wings.
- Leftover wings reheat well in the oven or an air fryer.