Crispy oven Baked Chicken Wings are so easy to prepare and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball!

Baked chicken wings in buffalo sauce on a plate with a side of ranch and celery.

It’s football season and what appetizer is better with game-day then crispy baked chicken wings?! Seriously, these little guys are the bomb.com!  They’re baked to crispy perfection, and then tossed in the most delicious sweet and spicy buffalo sauce. They’re totally addicting and perfect for game day! Make them ASAP, and then thank me later! 🙂

What I LOVE about these Baked Wings:

  1. Healthier- without the deep frying, you get wings that are lower in fat and total calories!
  2. Crispy- I’ve got tips to help you ensure you still get that nice crispy chicken wing texture.
  3. 5 minute prep!

How to make Baked Chicken Wings:

  • Dry the wings well with paper towels. This is essential to getting a crispy coating.
  • Toss with dry spice rub. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.

Wings in a bowl with dry spice rub and then baked on a wire rack.

  • Bake. Arrange wings, skin side up and bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
  • Toss in sauce. Remove from oven allow to rest for 5 minutes before tossing in desired sauce. I made a quick buffalo sauce with Franks hot sauce, sugar and water.

Buffalo sauce in a skillet and a bowl with baked chicken wings tossed in buffalo sauce.

For Crispy Wings, DO THIS:

  • Dry them well!  After removing your wings from the packaging, be sure to dry them REALLY well.  Use paper towels to blot away any moisture, pressing firmly on the wings.  The less moisture left in the skin, the more crispy your wings will be!
  • Use Baking Powder. Baking powder will help ensure that your wings brown nicely and it also helps create that desired crispy coating.

Close-up of a baked chicken wing with hot sauce on it.

Baking Temperature Matters!

We all want our oven baked chicken wings to taste like they were fried, right?  Or at least have that delicious crispy texture. Aside from the tricks listed above, it’s also important to get the correct oven temperature!  The ideal oven temperature for crispy baked wings is 425°F.

Sauce for Chicken Wings:

This is the fun part…We love to have several different sauces available to try, including:

A plate with baked chicken wings and one wing dunking in ranch sauce.

Serve wings with:

Consider trying these popular finger foods:

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Recipe

Baked chicken wings in buffalo sauce on a plate with a side of ranch and celery.
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Save Recipe

Ingredients
 
 

  • 4 pounds chicken wings , halved at joints, wingtips discarded
  • 2 Tablespoons baking powder* , aluminum free
  • 3/4 teaspoon salt
  • 1/2 teaspoon cracker black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

Buffalo sauce:

Other Sauce ideas: honey BBQ sauce, ranch, honey garlic sauce, BBQ sauce

    Instructions
     

    • Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F. 
    • Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
    • Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well!
    • Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
    • Arrange wings, skin side up, in single layer on prepared wire rack.
    • Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
    • Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.

    For Buffalo sauce:

    • In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved. 
    • Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).

    Notes

    Baking Powder: You MUST use aluminum-free baking POWDER (not baking soda) for this recipe. I recommend Rumford brand.
    Have an Air Fryer? Try my Air Fryer Chicken Wings!

    Nutrition

    Calories: 432kcalCarbohydrates: 42gProtein: 22gFat: 19gSaturated Fat: 5gCholesterol: 94mgSodium: 586mgPotassium: 563mgSugar: 40gVitamin A: 195IUVitamin C: 8.3mgCalcium: 179mgIron: 1.7mg

    Did You Make This Recipe?

    Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

    Have you tried this recipe?!

    RATE and COMMENT below! I would love to hear your experience.

    I originally shared this recipe September 2014. Updated January 2020 with process photos and instructions.

    This post contains affiliate links.

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    About The Author

    Lauren Allen

    Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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    Comments

    1. I made these delicious wings and they were a hit! I was asked to bake some more!!

    2. Hello Lauren, my chicken wings were baked beautifully, however, without using any wing sauce, I tasted the baking powder. I will use this recipe again maybe using one tablespoon of baking powder instead of two. Thanks again Lauren

    3. 1 star
      This was by far one of the top 5 worst recipes I’ve ever followed.

      The baking powder was an atrocity that ruined these chicken wings.

      I should’ve trusted my instincts. Never again.

    4. 5 stars
      I made 60 wings for a party. Nothing but positive comments. So many people want the recipe. Skin was crisp and tasty and the meat was delicious and tender. My new go to recipe for wings. I made the Buffalo brown sugar sauce and it was fantastic.

    5. WOW 4 pounds chicken wing straight to trash can thank you very much ! 2 Tablespoons baking powder really ? DON’T ATTEMT TO TRY THIS RECEPIE !

    6. 3 stars
      Using an aluminum foil lined pan can almost guarantee that these wings will stick and rip off all that great skin that is supposed to be crispy. My suggestion would be to use parchment instead. I made this based on the ratings. I cannot believe noone else had this issue.

    7. This recipe is awful; I followed the instructions to the letter, but it’s incredibly salty. The wings were inedible.

    8. 4 stars
      Made for two people as an appetizer, to try. Package I bought contained give chicken wings and I halved the recipe. I used a hot sauce purchased at a Mexican store, labeled salsa picante. The sauce was HOT. I did my best to adjust and it was a palatable hot. The wings from the oven were crispy and really good. I had pre-cooked the chicken wings, stove-top for 15 minutes and could bake them for 30 minutes, achieving light brown and crispy texture. Will make again.

    9. 5 stars
      I used a bottled Thai chili sauce for simplicity tonight and have used others… but these are so flavorful they are delicious even with no sauce! And so very easy. It’s definitely on repeat for us now. We won’t be getting take out wings again. Thank you for this scrumptious recipe!

    10. 5 stars
      Excellent recipe.II cut back on the sugar.Added more garlic and paprika and stuff instead of a third of a cup of hot sauce.I did a half a cup. Wife loved them

    11. 5 stars
      This recipe is truly a game changer. So much that I want to try it with chicken legs. Would that be feasible?

    12. 2 stars
      British Cook here, good in theory but I saw it was too much salt, cut the salt amount in half, still FAR too salty!! Took only 40min in oven, don’t know how much salt you Americans can handle but jeez!! Otherwise good recipe.

      1. OMG-now that’s funny. An English person bashing another country’s taste in food. 🤣🤣🤣🤣

    13. 5 stars
      I coated the chicken with a delicious combination of barbecue sauce and brown sugar. It was absolutely yummy!

    14. 5 stars
      “I prepared a delicious batch of wings for my husband, and he enjoyed them thoroughly. The flavor was simply mouth-watering. I am definitely going to make them again soon.”

    15. 5 stars
      Absolutely, without a shadow of a doubt, the BEST chicken wing recipe I’ve come across. I was blown away by it. The crispy chicken, the sauce, the fact I don’t need to fry them, it all just works in a harmonious way! Try it, you won’t be disappointed. Big thanks to Lauren for sharing!

    16. 1 star
      I am mortified I used this recipe. Chicken wasn’t crispy and the skin was undercooked. That’s my fault for trying it! Never again!

      1. Hi Jennifer, did you pat the chicken dry? Did you use the baking powder? Did you bake it at the correct temperature in the oven? The skin will get crispy if you do those things.

    17. 5 stars
      I made these in February and back at them again. Amazing recipe. Fantastic sweet heat. These will be my life long go to wings recipe. Thank you for sharing. I must need to dive into some of your other recipes.

    18. Just finished making these and they were great. I had less than 4 lbs but used the same amount of spice and powder. But I did taste it to be powdery (user error). Other than that they were good. Is there a per pound ratio you suggest for the baking powder? Thanks in advance they were good.

    19. 5 stars
      Very good recipe. Although I misread baking powder for baking soda and my wings were disgusting hah. The chicken was cooked perfectly though!

    20. I’m making this for the second time and I just realized its supposed to be baking powder . We enjoyed it the first time so let’s go for it a second time! I promise the third time I make it I will use baking powder and not soda!

    21. 5 stars
      Have used this exact recipe many times. I used smoked paprika and a dusting of blackening seasoning.
      I make them for my American Legion Post pitch-ins…they disappear

    22. 5 stars
      Yep, 5 Stars!!!! Made these wings this evening; they turned out absolutely delicious! I’ll not fry wings again. This will be my go-to for the future. Great color, great texture, succulent and moist all without the mess of frying and the whole pan hot and sizzling when I rang the dinner bell. I doubled the measure for paprika and for garlic, but used fine granulated garlic instead. But the credit goes to the recipe writer. 5 Stars!!!!

    23. 5 stars
      The most AMAZING baked chicken wings I have ever had and so easy to make!! Highly recommend this recipe!

    24. She made it so clear not to use baking soda. It could not have been clearer. Apparently you don’t know how to follow instructions.

    25. 5 stars
      I love this recipe! The spices are perfect and it DOES make a difference in the baking powders. With aluminum the coating is lightly crisp and without it has that brown color. It is important I would know lol. My son and I made this together he had so much fun coating them, he’s 10. Anyway I wouldn’t make my chicken wings any other way. I use buffalo sauce from the store and when the wings are done I coat my portion because my son doesn’t like spicy, and I put it in the oven for 2 minutes, OMG ! Thanks for sharing.

    26. 5 stars
      Made these following the recipe exactly. My husband said they were better than our favorite local place and I agreed. Will be using this recipe again.

    27. 5 stars
      These were great and so crispy and tasty…never thought baking powder would do the trick. As my husband is more the chicken wing lover,, he loved the sauce also.. Good job!

    28. 5 stars
      These were very, very good AND CRISPY!!
      Ummmm…..I didn’t see the part about the wire rack and put on Pam coated foil. They didn’t stick and tear the foil.
      OK, Lauren. I hate it when people say they made the recipe but they did this or that instead of this and that.
      That said, I did not have smoked paprika. So I googled the next best thing and was cayenne pepper and or red pepper flakes. I used the cayenne pepper and removed a pinch, lol and put 2-3 shakes of pepper flakes. I did everything else the way you said to and MMMMMBOY. Yummers!! My husband and I really liked it. Now I need to go get some Paprika to try it the right way. But thank you for this. (I didn’t try your dipping sauce. sorry…) The husband is a straight hidden valley dude, lol.

    29. 5 stars
      Very good recipe. Thank you so much for sharing this. The wings were crispy and juicy. I will definitely be making them again. No need to buy take out wings anymore.

    30. 5 stars
      I have tried homemade chicken wings many different ways. I love wings and I am very picky about the texture of my wings. These wings were the best homemade wings I have ever made. I made a few edits because we like spicy wings. I added 1/2 tsp of Cayenne to the dry dredge and only used 1 cup of brown sugar in the sauce. It was a great sweet heat. I will definitely be making these again.

    31. Is the 432 calories for the whole 4 lb or do you have any further information related to calories per Wing or pound. Thank you

      1. The 432 calories are calculated per serving, with the recipe designed to serve 8. So, when you whip up those 4 lbs of chicken wings, each serving size is what the calorie count is based on. Hope that helps clarify!

    32. This is the most delicious baked chicken wing recipe I have ever found. My husband does not like the wings I had been baking, but he absolutely loved this recipe. The sauce is outstandingly Good!! This is definitely a keeper!!! Thank you for this recipe and I give it a 10 plus. (I didn’t have the aluminum free baking powder so I used corn starch) ❤️ this.

    33. 5 stars
      So good! Chickens wings aren’t difficult, they just take a little bit of prep work but it’s so worth the trouble!
      This recipe is easy to follow and the outcome was fantastic.
      Don’t hesitate to try!

    34. 5 stars
      I made these exactly as instructed. They turned out SO good. I actually preferred them to fried wings since a bit healthier as well. For the hot sauce I used Franks hot sauce mixed with sweet Thai chili. Gave it a nice sweet hot.

    35. 5 stars
      Amazing! I’ve Googled many recipes and this is the first time I’ve ever left a review. The wings were flavorful and crispy, even without any sauces that I added later. So glad to not have to deep fry them to get that crispy skin.

    36. 3 stars
      The wings were good and crispy-UNTIL I sauced them. Then they became soft and mushy. I like to bake at 350 on sheet pan with wings coated in oil and sprinkled with dry rub, for about an hour turning once. They stay crispy when sauced. I think the baking powder breaks down in the sauce. And yes I used aluminum-free.

    37. 5 stars
      This is my first attempt in baking wings in many years. These were fantastic! They were crisp and delicious and I realized quickly I hadn’t made enough. I followed the recipe exactly and I’ll never make them another way. These wings will be on my menu for a long, long time.

    38. 5 stars
      Crispy delicious wings, even without a sauce! I used the convection roast setting on my oven and sprinkled a little Frank’s Red Hot sauce on them so they didn’t dare get even a little soggy. You must dry them first and then put in the fridge for a while to dry them out a little more. It really makes a big difference for crispy wings.

    39. 5 stars
      A++ recipe. I used corn starch instead of baking powder, as I’ve had good crisping results that way. I’m from the Buffalo area, and to be traditional, used straight-up Frank’s Hot Sauce (no added sugar) along with Ranch and Blue cheese dressings on the side, for dipping instead of tossing it all together. Celery sticks on the side.

    40. 5 stars
      I made these for the Super Bowl. Only thing I did different was adding a little BBQ sauce which made a delicious glaze. The baking powder really made the difference. Delicious.

    41. 5 stars
      Perfect recipe. My husband was worried about the “Frank’s Hot Wing Sauce” being too hot, but it was perfect with the brown sugar.

    42. 5 stars
      Made these for the super bowl and they came out great. I used baking powder with aluminum and it was fine (what is the difference with non aluminum baking powder?) Will definitely do this recipe again.

    43. 1 star
      Faithfully followed recipe. WAY TOO MUCH BAKING SODA. Smelled like fish while baking. Extremely disappointing. This person seems to believe baking soda has no taste: WRONG.

    44. 5 stars
      I’ve been doing songs for years, maybe decades. Smoked, air fried, deep fried, you name it. These are THE BEST I’ve ever made or had. Thank you!

    45. 5 stars
      We made a lot of changes to suit our needs (used skinless chicken breast diced into large pieces; used powder with aluminum; less cooking time because of meat cut) however!… the flavoring and texturing was great! Absolutely recommend. We used the buffalo sauce but split the meat in half and also made a spicy Asian sauce. Perfect for home cooked wings!

    46. I used your recipe and tweeked it with some of my ingredients. Your tip about baking powder was spot, the wings were very crispy. Thank you!

    47. I have made these 3 times and they are the bomb! Since I am from Buffalo, would just add that we add a splash of vinegar to the sauce

    48. 5 stars
      Wow just wow. Followed the recipe to a t (except the sauce I only used 1/2 c brown sugar) and they came out perfect!! Super easy and soooo delicious! Crispy on the outside and tender on the inside.

    49. 5 stars
      I’ve been making these for a few years now and as I reflect on looking it up again for the Super Bowl party I’m hosting I just want to say this might be the best internet recipe of all time. This has completely ruined wings for me. This is the only way I can eat them now. True wing Nirvana.

    50. I also don’t like to take nice crispy wings and toss the in a sauce…..to me it makes then less crispy. So, I took frozen wings out last night (only 8 pieces since there’s only two of us and we have lots of other goodies for the Super Bowl) and added several shakes of hot sauce to the freezer bag and let them marinate and defrost in the ‘fridge. I dried them well today and they are chilling in the ‘fridge until I’m ready to toss them in the mix and bake. Hoping the overnight gives them a little kick !

    51. 5 stars
      Discovered this recipe and it’s great. Really easy and indeed the wings are crispy. I find it takes more than 60 mins so depends on your oven. Turn often to get even crispness. I use 2/3 cup brown sugar rather than 1.5 cup and it is sweet enough.

      1. 5 stars
        Made these tonight and everyone loved them!!! I like they are not deep fried or any oil added. Just setup my new kitchen and had not replenished all my pantry items… baking powder, so I used a little flour. It worked out. I will be making these often!! Thank you for the best and easiest recipe for wings!!

    52. Ignore my last comment on salt. I accidentally used a full teaspon measurer thinking it was 1/2 🫣. That is why my 2nd batch was extra salty lol.

    53. 5 stars
      I’ve made these a couple times and love love the crunch . I have cut the salt in half, but for some reason taste super salty even without sauce on it. For the life of me I can’t figure out why because it’s hardly any salt in the recipe. I have had to use baking powder with aluminum in it till I can get aluminium free.
      Could the baking powder be tricking our tongues?!
      Anyone else have an ideas?

      1. Ignore my last statement….I used a teaspoon measuring spoon because it had the label faded off and I thought it was a 1/2 teaspoon. So….I actually added a teaspoon plus a little extra for 5 lbs lol.

      2. Baking powder can make items have a salty effect in my experience. Aluminum can also contribute to that – it usually imparts a more sour/bitter taste. I also let my wings sit in refrig overnight on trays to help with crispiness. I’ve made these once

    54. 5 stars
      Wow! These wings were a breeze to make and tasted better than any we could have bought! Will make this recipe again.

    55. 5 stars
      These are the BEST wings ever!!!!
      I didn’t change a thing!
      Easy to make and this is my go to wings recipe! Thanks so much for sharing!
      Oh -my baking powder had aluminum sulfate in it but didn’t seem to matter.

    56. 5 stars
      I work for a place known for their wings. I couldn’t wait to go in and tell the kitchen staff how AMAZING these wings were!!!! I’m making them again tonight. They are just Perfect! Btw, if some people don’t know the difference between baking powder & baking soda, they probably shouldn’t be cooking 😉

      1. Lynette you do realize young ones are just learning to cook! Not me. But I appreciate her reminding or teaching. We all had to learn at some point!

        1. Sorry Betsy!!!! I didn’t mean anyone in particular, but this perfect recipe got a bad rating from someone who didn’t know the difference and I felt I needed to respond. I’m teaching 2 teenagers to cook right now so I DO understand how those two ingredients could be confused. The other thing I’m trying to teach my teenagers is that posting something negative about someone or something online is going to hang around a lot longer than their anger might. I actually NEVER comment on anything, but I felt that this recipe needed a shout out and i also felt I needed apologize to anyone I might have offended. Cook on!!! ❤️

    57. 5 stars
      What a wonderfully delicious recipe! The chicken wings were so crispy and flavorful. The sauce has just the right amount of kick. A definite keeper!

    58. 1 star
      Made it like suggested and was disgusting- had to throw away all the chicken wings. The baking powder was definitely too much should have been a lot less!!!

    59. I am trying this recipe tonight.
      For your information Arm & Hammer pure Baking Soda does not contain aluminium – nor apparently do any ‘modern’ Sodas.
      I am using Arm & Hammer so I am hoping the skins will be tasty.. Roger

      1. 5 stars
        Made them tonight they were amazing used cornstarch because my baking powder had aluminum in it they were very crispy 👍 thanks for the recipe.

    60. 5 stars
      Tried these tonight . Followed the recipe exactly. Delicious !
      Perfect for NFL PlayOffs .
      Thank you for the recipe !

    61. 5 stars
      This is the best chicken wing recipe I’ve tried. I will only use this one from now on. My wings always turn out perfect! Great flavour, meat falls off the bone and crispy!

    62. 5 stars
      This recipe was AmAzInG!!! My husband and two kiddos were raving about how delicious it was and told me to make sure and print this for our binder of repeat recipes!

    63. I just checked my baking powder, and it doesn’t say it’s aluminum-free. Is it okay to use? Wings are in the over as I type this..

      1. You can use it and get the same results. Some people, not everyone, can notice an off taste from it which you won’t get from the aluminum free option. If you’re using a flavorful wing sauce, it’ll be fine. I’ve done it when aluminum free hasn’t been available

    64. 5 stars
      I made these wings because I didn’t want to fry them in oil and they turned out really well. They were flavorful and not dry at all. We used our own sauce, but the wings were great without any sauce. Thank you for the great recipe. The only change I made was I used 1/2 tsp of salt as opposed to 3/4 tsp salt due to some reviews saying they were too salty. I will definitely make these again, my family loved them!

      1. 5 stars
        Thank you for the wonderful recipe and tips /suggestions. This is a great method for getting wings crispy. Additionally, I paper towel dried the chicken and put them on a cooling rack and tray and popped into the fridge overnight without covering it to get the maximum moisture out before coating it and baking it.

    65. These were absolutely delicious!!
      I cooked them as you said and because someone was anxious,(😁)I broiled them for about 5 minutes to make them brown and crispy. I had three dipping sauces-and they were truly great.
      Thanks!!

    66. 5 stars
      This was my top search result for “oven baked chicken wings” and it was PERFECT! I used a store-bought rub, and then basted with bbq sauce after 40 min. They were crispy but juicy and absolutely delicious!! Thank you!!

    67. 5 stars
      Great recipe! I did not toss with the sauce. I had company so I let them choose what dip they preferred. Ranch, BBQ….etc. Will make these again! Everyone enjoyed!

    68. 5 stars
      You neglected to say if the oven temp was for conventional or a convectional oven. I used your temp at 425 in a conventional oven. I actually raised it to 435 after turning the wings 2 times at 425. This is a great recipe. However, the sauce is great depending on how spicy you want the sauce. If you want a spicier sauce, use less brown sugar. Everyone has a different spice tolerance. This recipe is great. Thank you for sharing it with the world.

      1. 5 stars
        I always assume when a recipe doesn’t specifically say conventional oven, it is not meant for that setting. I made these last night exactly according to recipe and they are the best wings my family and I have ever had! I tossed in a bowl of 1/2 cup bbq & 1/2 cup honey mustard mixed together- amazing

    69. 5 stars
      I followed your recipe to a T and omg, amazing!! They came out crispy and delicious!! I even did the sauce. I will say, I was skeptical at first because the hot sauce to brown sugar ratio but now it’s my favorite wing sauce!! Sweet, sticky abs just a hint of spice! Great job!

    70. I’ve used this recipient with adjustment since I was 5 69 years ago…my dad taught me ty for sharing with the world…

    71. 3 stars
      Loved the wings. I used my own sauces, and most definitely used Clabber Girl Baking Powder. I might cut down a tiny bit on the salt, but everyone loved them. Will definitely make again!

    72. Terrible recipe. Baking powder gave it a bad taste that couldn’t be overcome with two different sauces. Cooking time was way off leaving wings dried out and resulted in me throwing out the majority of the wings. You need to pull this recipe off of the internet. 40 wings ruined!

      1. Mike, if the baking powder have a bad taste, then you either used aluminum baking powder, or baking soda, both of which will not work with this recipe. Hope you get to try it again with the proper ingredients.

    73. 5 stars
      I made these for my husband and he said they were great… but I’m so confused about the sauce…. I used 1.5c white sugar+1 tbsp molasses as substitute and cooked til dissolved with franks red hot sauce. I refrigerated for later … and when we went to use it a couple hours later it was like solidified to the bowl 😂like you could hold the bowl upside down and it stayed in it. We warned it up a bit and it was edible…. Did I read something wrong? At least I’m not Dave though hahaha

    74. Regarding question, very good question, about the amount of light brown sugar. I’ve actually made twice and did think it was a lot but it was so good let it go. Just now I made with 1/2 cup and it was still very good! The 1 1/2 cups might be a typo?

    75. One and a half cups of brown sugar seems like quite a lot. Was that supposed to say one and a half Tablespoons, or do some people like a cup and a half a brown sugar with 1/3 cup hot sauce? No judgment, just curious.

    76. They were delicious. Our whole family loved them. I added 1 tsp of hot spice and I will put in 1 1/2 tsp this time. I will make them every week. Best I have ever had

    77. 5 stars
      Wings came out delicious and crunchy. the wings I got were large. I baked them in my convection (fan) oven on 400 for an hour which might be too long if I followed the 425F as instructed. My husband and I loved then but my son thought they were overcooked so keep an eye on them. I didn’t use the buffalo sauce.

    78. 5 stars
      I hardly ever do reviews. This is absolutely delicious!! 5 stars all the way! I tweaked the brown sugar used about 1/2 of what the recipe called for and added about 3 tablespoons of butter to the sauce a well.

    79. poor folks don’t know their baking ingredients,
      i’ve used the baking POWDER… lol before and they are good… Cheers…

    80. 5 stars
      I was slightly nervous about cooking chicken wings without any oil, but wow. Pleasantly surprised at how well they turned out! I used the Clabber Girl baking powder brand. Very crispy and juicy. Decided to use a dry rub instead of the buffalo sauces.

    81. These are literally the worst wings I’ve ever had. Save yourself 8 steps and just throw them out if you’re dead set on making them.

      Recipe claims you don’t taste the baking soda. Clearly the author never actually made these, because the baking soda spice mix made these wings taste awful, and when you toss them with buffalo sauce the vinegar and the baking soda react, foam, and kills the flavor of the sauce. The wings will literally make your sauce bland because of the baking soda.

      I also meticulously squeezed every bit of moisture from the wings per instructions, and the skin was still slimy and gross after tossing with the sauce (as recommended).

      -1/10 texture
      -1/10 flavor
      11/10 effort required to get the wings dry before you ruin them.

      Thank god I made a big salad to go with them or I’d have been making myself a new dinner while the rest of the family ate.

        1. Making these as I type… hahahaha! I made sure to used baking POWDER;)! Just saw that review and as almost dissapointed until the feedback lol

      1. well, well, well, dave…….had you actually followed the recipe, maybe you wouldn’t have left such an ugly review….the recipe clearly calls for baking POWDER, NOT baking soda. there is a huge difference and if you don’t know the difference i suggest you stay out of the kitchen…..

      2. lol. Dave, you’re an idiot! Just order wingstop and be thankful you didn’t burn your house down. Baking Soda hahahahaha. What is this 7th grade science? I’m dead

      3. Thank you Dave. I really needed that laugh! You can get Door Dash to deliver chicken wings. Please don’t attempt to make anymore.

      4. Dave, I think we should actually call you KAREN! First off she stated many times to use baking POWDER not baking SODA! And if you care to read the rest of the replies you should take note the MAJORITY are stating how great they are.So maybe just maybe YOU didn’t cook them right.

    82. 5 stars
      Gotta laugh at people who can’t read the difference between baking powder and baking soda. One is fantastic. The other is awful. Lol. Making this tonight.

    83. Really good and crispy! I just have regular baking powder so hopefully we survive the aluminum overdose. I’m going to look for aluminum free though so I can make these regularly!

    84. 5 stars
      My family loves buffalo wings and my husband like them extra crispy. This recipe was perfect for him. I used the same ingredients for another pan but this time with no rack since my boys like them a little softer. Worked perfectly as well, still some crisp but not as much! Thank you!

    85. I made these tnight. Turned out great! Nice and moist. I used teriyaki and buffalo for my sauces. Could have been just a tad more crispier but i didnt want to overcook them. Will definitely make these again

    86. 5 stars
      I’ve made these wings 3 times now and they are perfect every time. Would never know they aren’t fried and are a family favorite. Thanks for another great recipe.

    87. I’ve made these wings 2x in less than a month ! This is a great recipe that gives crispy wings . We love this recipe and will use only this one for our rings . I seriously considering making this a New Year’s Day tradition. My wings never turned out crispy before so I’m grateful for your tips as well . Thank you ❤️

    88. I have never left a review for a recipe but these are so amazing, there is a first time for everything!
      Will make them often and the sauce will go on everything! Way better than BBQ sauce.

    89. I made this recipe, Today for lunch/dinner and when I tell you it came out sooo delicious! I made a beautiful tri-colored pasta salacold) to go with your lovely wings.. thank you for the tip about the baking powder! I cooked the wings in my air fryer, thanks again, this is easy and quick!

    90. 5 stars
      Absolutely perfect outcome.
      Adjusted seasoning to liking, with more of the seasoning, but the coating was crispy and awesome.

      The key is to toss the wings (dry as can be) in a bowl with the seasoning… Sprinkling then works well, but not as good as tossing…

      Thank you, baked wings at home were never so good!

    91. 5 stars
      Omgoodness!!! I am so glad I found this recipe. This was the first time I have baked wings. I’m glad I read the comments for some insight. I checked to see how many wings I had which turned out to be 2.5 pounds. So I used only 1T of baking powder and was happy to find that I had Rumsford. I made sure to turn them every 20 min. Man, they were so crispy and tasty! For the sauce, I used the Kroger brand Buffalo medium wing sauce. Next time though I won’t put the sauce on the wings, cause they tasted perfectly wonderful dry. Thank for posting this and for all the helpful comments.

      1. Yes, it’s important to use one that’s aluminum free. Rumford is a common baking powder brand you can get anywhere!

    92. I love this recipe, this is my go to recipe for chicken wings! Wings come out nice and crispy on the outside and perfectly done on the inside. For the sauce I add 2 tbsp water and 3 tbsp brown sugar, just my personal preference for less sweet.

    93. 4 stars
      It did make the wings crispy but also very salty. I think next time I’ll do 1 tblsp of flour and 1 tblsp of baking soda.

    94. 5 stars
      Aluminum free baking POWDER! , not soda. Follow instructions and they will turn out great. I make my sauce differently so I have not tried this one.

      1. Made these the other night and they were delicious!! I baked 10 wings and flipped them after 20 min and baked for another 20. I pulled them out and tossed them in sauce, then put them back in the oven on Hi Broil for 1-2 minutes to get the sauce caramelized and bubbly.

        Question, when you say to “turn” after 20 min, do you mean turn the baking sheet or flip the wings? I flipped them…

    95. 4 stars
      Hubby Loved these wings A LOT!! I thought they were a bit salty, so will reduce when I make them again. Definitely need to take the time to dry the wings – it makes all of the difference!! Tossed half in Buffalo sauce and half in garlic Parmesan sauce. Both had really good flavor!

    96. 5 stars
      These are great. People don’t follow the directions and then come back to complain when they don’t turn out right. If you’re cooking more wings than the air fryer can hold, this is the very best next option.

    97. 2 stars
      Good and helpful recipe for the wings. On the sauce: I did not add sugar. The correct way we Buffalonians make wings is to order them 🙂 but when we don’t live in Buffalo anymore and we have to make them ourselves, it’s Frank’s Hot Sauce and melted butter. That’s all. No sugar. No sugar! No sugar.

      1. 5 stars
        Frank is absolutely right! I worked for years at Archie Moore’s restaurant, famous for our Buffalo wings, and that is exactly how we make our sauce. In fact, I’m making some tonight trying his recipe. Happy eating!

    98. 1 star
      Yuck! This recipe was sooo salty, we had to throw out 3 dozen wings I made following this recipe. I think it was because of the baking soda. I wIll just follow my own yummy recipe from now on.

    99. 5 stars
      I forgot the baking powder but dried the wings really well. I made double the wings which took a little longer to bake. My family loved these!

    100. Followed the recipe to the letter and they did not crisp, maybe a little but certainly not crisp.
      I even cranked the temp up to 450 for an extra 15 minutes.

    101. 1 star
      DISGUSTING TASTE!!!

      Yeah they got crispy but they taste it REALLY Bad! I just threw everything to the trash!!
      A waste of time and money

      1. 5 stars
        Did you use aluminum free baking powder? I made this once with regular baking powder and it tasted awful. Aluminum free and it tastes good.

    102. 3 stars
      Thanks for the recipe. Made to spec. First, the Buffalo sauce recipe is super sweet. Wife loved that aspect, I prefer a more traditional buffalo sauce. Second, we kept our wings whole and only trimmed the tips. Took 50 minutes and prob could have pulled sooner. All in all this recipe was yummy. Note: Our home still smelled like fried wings – I didn’t see that coming.

    103. Hands down the best wings ever! My husband is very picky regarding hot wings. This was such a winner, that I prepared these three days in a row. Twice for dinner and once for his lunch. Thank you for providing precise directions!

    104. 1 star
      These were inedible. They just tasted like baking powder… I’ve made them before just using spices to coat the chicken and I think that is the way to go. Baking powder made these horrible.

    105. 2 stars
      I don’t know what happened but mine are not crispy and they have like a weird coating. Not sure what happened, first time baking them (usually I fry them).

      1. 5 stars
        The absolute best chicken wings I have ever had!! So crispy and delicious. I think turning them every 20 minutes gives each side a good amount of time to crisp up. Thank you so much for the recipe.

    106. 5 stars
      It took me almost an hour and a half. They were definitely large wings though. Worked perfectly. Thank you 🥰

    107. 5 stars
      Easy and so yummy! Like other people have said, the wings are tasty without sauce. Thanks for sharing the recipe.

    108. 5 stars
      This is the best chicken wing recipe ever and always my go to! I come from a culinary background and graduated C.I.A. In Hyde Park, NY in ‘88! Not in the field no more! The recipe has worked for me 100% of the time, and is always my go to for wings! It hurts my heart reading the negative comments because we have raised a country full of idiots that can’t follow directions! #1… 4# of chicken wings is a family pack…Thank you for the recipe!

    109. 5 stars
      Luv them Lauren, smokin wings. after I had them a few times I backed off a little on some sugar and added melted butter as a variation, wasn’t bad either. Thank You🍗

    110. 5 stars
      I made these wings with the honey barbecue sauce. Wings were perfect after cooking 40 minutes and my husband loved them.

    111. 5 stars
      Best recipe! I am one who does not use a sauce I prefer them plain with perhaps honey mustard or just plain. Plain they are so good.
      they are truly crispy but they are not burnt. moist and tender. My partner who is particular loved them and asked we make more often. done! This recipe is good because I do not care for chicken.

    112. I opted for flour instead of baking powder and slightly adjusted the other spices to taste, they came out perfectly crispy and super tasty. Will definitely make it again.

    113. 5 stars
      I doubled or trippled the mass of the wings and eyeballed the amounts for the dry rub, going heavy on all except baking powder. Skipped the rack due to the volume and used parchment paper. Cooked as direct (convection). My wings were small so 45 min was perfect.

      Definitely adding it to my book!

    114. Best recipe for wings, better than the air fryer.
      I have used this recipe before and I will always use it for my wings. They even taste delicious with no sauce at all.

    115. These came our crispy indeed, but you can feel the baking powder in your mouth. it is very unpleasant, and I even used les than the recipe called for.

      1. 1 star
        way too much baking powder and the chicken turned out terrible. did you mean 2 tsp instead of tbsp baking powder??

          1. 1 star
            I also thought there was too much baking powder. I could taste it. The wings came out crispy but didn’t taste good.

    116. 5 stars
      So instead of salt I used lemon pepper. Instead of paprika (because I didn’t have any) I used Cajun. You would think too much salt but it was tasted perfectly balanced. My kids ate it plain and just had sauce on the side. However for me and my husband I combined garlic Parm and sweet teriyaki sauce together and tossed some wings in there. Delicious! Delicious flavor, delicious crisp by following exactly the way it says. My family was impressed that I made crunchy chicken without frying it! Love it so much they want it again tomorrow lol. Thanks for this recipe and method

    117. I have eaten a lot of chicken wings but never cooked them. After making a mistake at the grocery and winding up with 4# of them I figured it was time.
      The crispness of the wings was really good. I never imagined the addition of baking powder! The sauce was too sweet for my taste but I can experiment. They reheated well at 425 degrees for 12-15 minutes and even developed a “fall off the bone” texture. I will do this again if I can keep my smoke alarms from going off.

    118. Serious question…virtually the same recipe, ingredient wise with two cooking methods….oven bake or air fry. The nutritional info is wildly different Cal: 432 vs 277 , carbs 42 vs 2 , sodium 586 vs 311 and sugar 40 vs 1

    119. 5 stars
      I made this yesterday… only thing I did was add half of the amount of sugar because I didn’t want them super sweet.. prefer spicy better and added a squeeze or two of hot honey and EVERYONE wanted the recipe and the wings were gone within seconds!!!!’n excellent recipe

    120. Made this wings per recipe other didn’t toss them in sauce. Had ranch on the side.
      Great- crispy-flavorful
      I will be doing again

    121. Made these last night. They were a HIT !
      Used corn starch since didn’t have any non-aluminum free baking powder and they were nice and crisp. Didn’t use the brown sugar in the sauce, because we prefer non-sweet. Added cayenne to sauce since we like it very spicy. Thanks for the recipe!

      1. Best recipe ever. And I tried many. And people always love my wings. Used my own sauce. Going to try and re heat today. Hope it turns out the same. Will put Uber broiler and shake in sauce again. Thank you. Everyone should try. But serve right away

    122. 5 stars
      This worked perfectly but I did pitch the baking powder that had aluminum in it. The flavors are great and they r as crisp as a deep fry. My wings Connoisseur husband loved them.

    123. 5 stars
      This is my go to recipe. My wife gives me crap if I fry ANYTHING, so I tried this recipe several years ago, and love it. Of course, I change up the sauce on occasion because I like to experiment.

    124. I wonder if the people who say the wings were too salty accidentally used baking soda instead of baking powder…? Baking soda has a much higher salt content.

    125. 1 star
      Revision of my original rating. Baking powder shoulld be removed from this recipe and replaced with plain flour. The strong bitter taste of the baking powder ruined all of my chicken wings. My guests Could NOT eat thwm. Horrible and embarrasing. My sister and I made these together and followed the recipe exactly. Baking powder should NEVER be used as a chicken coating!

      1. I’m so sorry to hear about your experience with the chicken wings, and I appreciate you bringing this to my attention. Baking powder is often used in wing recipes to help crisp up the skin, but it’s crucial that one uses aluminum-free baking powder to avoid any bitter taste. If baking powder isn’t your preference, flour or cornstarch can indeed be an alternative for a crispy exterior.

      2. I find that very odd as we now make all of our chicken wings with baking powder and the results are excellent.

      3. 5 stars
        Sheesh, that was a strong review. Almost sounds like you’re angry at Lauren. lol. No one forced you to make them. My family, picky eaters nonetheless, thought they were amazing and making them again tonight.

      4. Sounds like you used Baking “Soda” and not “Powder”. “Powder” has no overpowering taste, but “Soda” definitely does. “Soda” would definitely ruin your wings.

    126. 5 stars
      I should have made more. They were gone within minutes. Will definitely add to my entertainment menu.

    127. I made these wings recently and we loved them. Was wondering if anyone has tried this same recipe on the grill.

    128. 5 stars
      I made this recipe for chicken wings and it was fabulous, best recipe ever…..comments from my friends was- they had never tasted good chicken wings like that, crispy and soooo good. Not sure if the baking powder makes the difference and the way to cook the wings is the reason for such crispy chicken and not greasy. Thank you!

      1. 5 stars
        I have made this recipe of wings a few times, it is a big family favorite & always a special request from my son-in-law. Will be making them again Today. Thank You 😀

    129. 5 stars
      These wings are amazing and so easy to make! I made the wings for my sister’s birthday party, putting them in a roasting pan on low so they could stay warm. Will definitely make these again!

      Also wondering if anyone has tried making them with chicken tenderloins or breasts?

      Tiffany

    130. 1 star
      I’ve made wings similar to this except for the paprika and garlic salt. I don’t know which spice it was but these were inedible (even though they looked delicious) they were so bitter we had to throw them all out.

    131. 4 stars
      I followed the recipe as written. They were very good but could not get them crispy. I even left them uncovered in the fridge for 8 hrs. The sauce is 5 stars

    132. Great recipe. Turned out delicious! Didn’t have any Cracker black pepper on hand so substituted Cracked black pepper instead

    133. 5 stars
      These turned out great. The best oven baked actually crispy wings. I got a pack of 15 whole wings on sale for $9 so I tried this recipe. They were so much better tasting than the 12 wings a restaurant near us sells for $25. Made sauces to our own heat liking.

    134. 4 stars
      Made it for my boys who loved them! I did not make the hot sauce though, I just used the base recipe and when cooked through I added Sweet Baby Ray’s BBQ sauce.

    135. Great recipe overall but I would leave the brown sugar out of it – it detracted to the sauce. Use some melted butter instead

    136. 1 star
      Followed recipe to T. Used baking POWDER but the wings came out EXTREMELY SALTY. Really disappointed! They were crispy, but otherwise unpalatable. Not sure why everyone is raving, unless they have a taste for very salty chicken. Spent a lot of time on these and can’t eat more than one before having to down a glass of water. Salt lick. Btw, baking powder has baking soda in it. It’s one of the ingredients. Live & Learn!

      1. There is no way on Gods earth 3/4 of a teaspoon salt can over salt 4 pounds of wings. Did you use 3/4 of a cup?

    137. Just finished this recipe and was the best wings I’ve ever done. Next time will try on Big Green Egg and will let you know how they turn out using charcoal.

    138. 5 stars
      Amäjsing! These are great, family and friends love it. Im making them for the 3rd time today as I found Franks hot wing sauce over here in Örebro, Sweden! Tack så mycket!

    139. 1 1/2 cups of sugar? I don’t think so. Come on. You would eat more sugar in your main course than you would in a dessert.

      1. 5 stars
        Light brown sugar. Very different from sugar. Cut light brown sugar down but it’s different.

    140. 1 star
      Not sure if did something wrong but the wings were extremely salty, I could only eat 2 before feeling sick. I used three quarters of a teaspoon of salt. I also cooked them for 40mins following the recipe & they were quite over cooked.

      1. Forgot to add – I didn’t make the sauce noted in the recipe but used Frank’s Redhot Smokin’ Hot BBQ Sauce, this made them a little spicy but yummy!

        Tiffany

    141. 5 stars
      This recipe is fantastic! These have to be the best wings I’ve ever had. I cut the light brown sugar down to 1/2 cup like someone else suggested and it was perfect for my preference. I’ll definitely be making these again.

    142. Really great recipe! Thank you. Had no idea baking POWDER could produce such excellent results in oven baked chicken wings. Everyone was blown away! This is an all-timer for me!

      1. Thank you for trying out the chicken wings recipe and taking the time to leave a comment. I’m sorry to hear that the result was bitter when you used baking soda. However, I want to clarify that the recipe actually calls for baking powder, not baking soda. I hope this helps and that you will give the recipe another try with baking powder instead.

      2. The secret ingredient to super crispy baked chicken wings is Baking POWDER. Please be sure to use baking powder and NOT baking SODA. In addition, make sure your baking POWDER is aluminum free. Using baking soda will give your wings an off taste, so be sure you don’t mix them up.

    143. This really worked well – I’ve been following the Alton Brown steam first approach, but had heard of the baking powder rub and my search brought this up – really great! Well Done!

    144. 5 stars
      Tried this recipe today, they came out great! Didn’t do the sauce suggestion, used a bourbon BBQ sauce instead. Thank you so much!

    145. Did your baked chicken wings last week. They were a hit!! No oil.
      Doing them tonight!
      Thanks for the recipe.
      Jim

    146. 5 stars
      I made these for dinner tonight, they were a big hit!! My grandson wants them like this from now on . Thank you for the delicious recipe.

    147. 5 stars
      I love this recipe for getting a good crispy wing. My boyfriend and I tend to use different sauces each time (so I don’t follow the sauce portion of the recipe) but the base recipe is perfect for getting a crispy wing you can put any sauce on!

    148. 5 stars
      Is that a typo for the light brown sugar? 1 1/2 cups sounds like a lot compared to 1/3 cup of Frank’s Red Hot sauce.

      I did 1/2 cup of light brown sugar (if that).

      1. I’ve made this with half the light brown sugar it called for in the recipe and it was very tasty.

        Now I’ve made another batch following the recipe in its entirety. And, the wings are absolutely delicious! I’m usually not a sweet type of guy when it comes to wings, but this recipe hits the spot. A perfect balance of sweet, heat and spice.

    149. These are the best crispy wings I ever made everyone loves them, have given the recipe to my friends and they love it also. the only way to enjoy Crispy Chicken Wings. thank u for sharing your recipe.

    150. Do not use aluminum foil. Skin will stick to it and come off when they are done..

      Maybe parchment paper instead..

      1. 5 stars
        I use aluminum foil on the bottom of the cookie sheet and a well PAMed cooling rack. Half way through, change out the aluminum foil and the rack. The foil catches the grease, replacing it reduces the smoking. The racks allow the heat to get under the wing, turn them at half time anyway. Convection bake if you can. CRISPIE !!!!

    151. 5 stars
      Yes I tried this recipe and it was great. I used BBQ sauce and then ranch seasoning mix and they was delicious. Thank you for sharing.

    152. 5 stars
      This Crispy Baked Chicken Wings recipe WORKS. The wings were good dry. The sauce very sweet, but doable. Will adjust to suit my taste next time. Thanks for sharing!

    153. 5 stars
      This is a staple in our house now! My husband said they’re better than a restaurant’s wings! Super easy to follow recipe, great flavor and crispy!

    154. These were my first time making wings, so I didn’t know what to expect. Omg, so easy and absolutely delicious! Better than any restaurant!! No joke! Thank you!

    155. 5 stars
      I made these (without the sauce) for the Super Bowl and my kids loved them. (They liked the spices on their “plain” wings).

    156. Made these for the Super Bowl yesterday. Baking them was great and easy!
      Is the brown sugar measurement right? I added about half that and they were still very sweet.
      Will make again but only add probably 1/4 cup at the most of brown sugar.

    157. 5 stars
      I made these for Super Bowl and they were perfect. I prepped that morning, put on a sheet pan and stuck in the fridge until I was ready to bake. Realized I didn’t complete the baking powder step, but they still came out very crispy.

    158. 5 stars
      Just made these and we are OBSESSED! This is my go-to wing recipe from here on out!!!

      I did do a little pickle juice brine for an hour before and i doubled the franks sauce.

      I love this recipe!!!!!!!

    159. Tried this wing recipe. Didn’t like it at all. The wings stuck to the rack and pulled the skin off. Even after I sprayed it down. Had to finish in a Air Fryer.

    160. Great easy recipe. I got my wings ready and put them in the fridge for a couple of hours to dry them out. It was excellent.

    161. I did this recipe but I didn’t have the baking powder so Instead used a teaspoon and a half of corn starch it worked perfectly the wings were crunchy and seasoned just like deep fried

    162. 5 stars
      I made these tonight and they turned out awesome! I did put my wings on a sheet pan in the fridge uncovered for 24 hour to dry out before hand. I turned the wings every 20 minutes on a rack for an hour and then rested 5 minutes before eating. Great Recipe! THANKS!

    163. I’m about to try these for an entry into a wings contest for the Super Bowl party we are attending. I’m very concerned about the amount of Baking Powder. 2 tablespoons sounds like a lot, especially when comparing to other recipes calling for a pound less wings tops out at 1 tablespoon of baking powder, some even less. I will definitely report back on my results.

    164. 5 stars
      I made those and my husband and I really enjoyed them. Easy to make and did not miss the mess!
      Nice and crispy, great flavor and delicious in the Buffalo sauce. I use a little melted butter, honey and Franks hot sauce.

    165. 4 stars
      Very tasty, but I over cooked them by about 5 to 10 minutes. Will try again for Super Bowl but not overcook.
      I did not use the Buffalo sauce, made my own. Tossed with wings and put back in oven for 10 minutes, should have stopped cooking 10 minutes earlier the add sauce and put in oven to dry for 5 minutes.

    166. 5 stars
      It’s my second time making this recipe and both times came out great! My husband says he can’t/won’t go back to Wingstop after trying these 😁

    167. 1 star
      Our 8 lbs of wings were inedible. Not sure why mine were so different than so many other reviewers. The baking soda tastes like chemicals and tastes disgusting. No amount of sauce could cover it. I was so embarrassed when all 6 dinner guests couldn’t eat them. They looked beautiful, just tasted wrong.

      1. That’s because you used baking soda! The recipe calls for baking powder. I really hope you’re able to try them again using baking powder because they taste amazing.

    168. I didn’t care for these wings. The coating had a funny taste. I believe it was the baking powder. I’ve never used baking powder as part of a coating mix. Then again, it’s not my recipe. I personally won’t make these again.

      1. Try and find an aluminum free baking powder. It’s the aluminum that gives it the funky flavor. If you have a Trader Joe’s near you, their powder is aluminum free!

    169. 5 stars
      Soooo good. I gave up on trying to making good wings years ago because they were always soggy. These were perfect and crispy

        1. 1 star
          My first time making chicken wings at home. I am so disappointed to pick up this recipe! It has a funny taste because of the baking soda and the sauce is too sweet to my taste. Just had one bite and threw the rest. 🙈

          1. Christina, the recipe calls for baking POWDER. You used baking soda which is why the wings tasted bad. It really does make a BIG difference.

    170. When they’re finished brush them lightly with a little olive oil / any oil and put them back in for another 20 min. Best crispy wings ever!

    171. 5 stars
      Baking the chicken wings on the wire rack, & turning them every 20 minutes worked great to achieve the desired crispiness.

    172. Made this recipe tonight! Excellent!! Made my own honey bbq dipping sauce. Great taste with or without the sauce. used Rumford Baking POWDER, no aluminum. Ingredients enough for 13 plump whole wings with tips on a 9×12 baking sheet. Definitely a keeper!!

    173. 5 stars
      I love your recipes. I love how adaptable they are for people with allergies and tolerance to things like heat I.e. spicy. Thank you

    174. 5 stars
      I was looking for a good wing recipe for New Year’s Eve when I stumbled upon this. I didn’t get my hopes up because I’ve made wings in the past and they just didn’t turn out. Well…these will be added to our weekly rotation. We loved them! My husband and son both raved about these wings and a guest thought they were store bought! Thank you!

    175. 1 star
      Coating flakes off while baking. Taste is terrible,all you taste is salt and baking powder. Ruined one dozen chicken wings. Worst chicken wings recipe I have tried. Terrible

    176. 5 stars
      This recipe is a winner! We followed recipe except for the aluminum free baking powder which was not available in the stores on New Years Eve. We used regular baking powder and thought these wings were absolutely delicious. We also used less sugar in the sauce. Just our taste preference. Very pleased that we made this recipe.

    177. 5 stars
      These wings are delicious and perfect! My men are huge wing fans, so I decided this NYE, to bypass the local restaurant soggy skinned under or overcooked wings and try these. I followed the directions to a t and they turned out perfect. I used fresh Pilgrim wings and followed all the directions (except I used baking powder with aluminum;). My husband can’t stop bragging on how great these taste!

    178. Excellent recipe! This is actually the first time I’ve ever made chicken wings, since it was just not something I ate growing up. But this recipe (cut in half) was a hit for our family of four and I think we all wish we had made more.

    179. 5 stars
      Delicious, easy to follow recipe. My boyfriend stated that you can’t make a crispy wing in the oven, but you proved him wrong!

    180. This wings turned out faboulous! I used only about 1/2 of the sauce.. I like mince very lightly sauced. I loved the flavor however, I might use less sugar next time. I think I would have liked it just a little spicier and less sweet. Overall it was great and a “make again!”

    181. Yes I suppose if you ate all 4 pounds of wings that is a lot of sugar. I made it along with a few more appetizers for a group of 12 and had rave reviews . Thanks for concise recipe instructions. I cooked for 40 minutes and kept all ingredients as per recipe.

    182. Absolutely loved this recipe!! Who would have thought baking powder could make baked wings so crispy! My husband always requests this recipe when we plan wings for dinner! Thank you Lauren for your ingenuity. I use your site constantly for great recipes!

    183. 5 stars
      I have been making wings this way for years. Tried this recipe and it was very good. Every few months I try another wing recipe (as long as it has non-aluminum baking powder in it) to try and find the best of the best. This one is close.

      I can not believe all the self called GOOD to EXCELLENT COOKS that can not even read a simple printed recipe! Lauren mentions BAKING POWDER no less than four times on her website. And even stresses non aluminum baking powder! You are not proving that you are good to excellent cooks. But you are proving you are pain in the A** morons. If you can not read and follow a recipe you should not step in a kitchen. Once you master the original recipe, then you can tweak it as much as you like. Great site Lauren, keep up the good work.

      1. Not sure what or whom you are referring to. I DID use non aluminum baking soda. I followed the recipe to a tee. I still thought the coating had a funny taste.

        1. Again, for those who can’t READ in the back *Aluminum Free BAKING POWDER, not baking SODA. Baking powder, baking POWDER, not baking soda folks!! Ok, rant over. BTW, EXCELLENT WINGS!!! Winner, winner chicken dinner 🙃

    184. incomplete recipe. Needed some type of oil to make the coating work. I sprayed olive oil and that appeared to help. Every other recipe I looked at had at least some sort of oil in it.

    185. 3 stars
      The actual chicken was great. The wings came out perfect.

      Adding sugar to store bought buffalo sauce is not a recipe, and it’s also sickeningly sweet. It definitely needed something to cut the sugar (I used white vinegar)

      Tl;dr- good chicken but make another sauce

    186. I have made these several times and they are a huge hit everytime! I will be making them for a crowd on the new year’s weekend. Thank you for the great recipe!

    187. 5 stars
      I made these wings last night, and served them with the blue cheese dipping sauce and the buffalo sauce in your recipe. They were outstanding. Everyone devoured them. The wings were crispy and delicious and the homemade dipping sauce and buffalo sauce were both a big hit. I found that once the buffalo sauce cooled, it thickened up considerably and also seemed a bit grainy, so I just warmed it up in the microwave for 30 seconds and it thinned out perfectly. Thank you for such an amazing recipe that my whole family now considers their favourite!

    188. This recipe is by far one of the best. The last and the ingredients for the hot sauce was mind blowing and very tasty. Thank you for sharing!

    189. 5 stars
      Great taste to the wings, my child is one of the most picky eaters I ever met and devoured the wings.

      Love it.

    190. 5 stars
      My wings came out soooo good using this recipe!! I didn’t make the sauce but the wings were crispy and, best part, low carb since no flour is needed. I used baking powder with aluminum and it still came out delicious.

    191. 5 stars
      These wings were awesome. I was looking for wings that weren’t breaded and didn’t require sauce (although I know this recipe calls for sauce, I did not use it for health reasons — we are avoiding foods with sugar). My husband said these wings were perfect and I must agree. I made them with a side salad and oven roasted potato wedges. Thank you for such an amazing, easy and deliciously crisp chicken wing recipe.

    192. Can these be cooked a day or two in advance and reheated on game day? or do they lose crispiness if they are precooked? ………… and can they be frozen? and stay crispy?

    193. 4 stars
      My first attempt at making these tonight. I loved how crispy they were! I did not make the sauce, but they tasted good anyway! On a negative note, they were a bit grainy. I tried to follow the recipe but probably did something wrong. I may try again with regular flour next time. Thank you for sharing. 🙂

    194. Tried it and husband MADE me cook it 2 days later again! for Sunday football with the guys. Followed the recipe exactly as shown 👍🏽👍🏽

    195. 5 stars
      Thanks for the recipe! We stopped going to restaurant to eat chicken wings after I tried your recipe.
      I can even put any ready sauce from store and tests great ,the most important is the crispy chicken !

    196. 5 stars
      Thank you for this recipe! I made these tonight and they are the best crispy wings I’ve ever made. I followed the recipe but didn’t even add any sauce. Yummy!

    197. 5 stars
      Delicious! Made them only with the dry ingredients and everyone loved them. I made these with fresh wings. Any tips on prepping with frozen wings or does this recipe only work best with fresh/ thawed chicken. Thanks for a great easy meal.

    198. 4 stars
      4 stars just because I didn’t make the sauce. Like the other reviews, it’s because of the sugar, since we’re on low carb, no sugar diet. But the chicken wings are so delicious. And it was cooked through. The ‘meat fall off the bones in your mouth’. Oh so good. Baked as directed. Turning every 20 minutes x 5.

      1. Wait… so you’re taking off a star because you chose not to make the complimentary recipe that makes the chicken taste better? Because of your diet? That sounds like a you problem. Give the poor lady five stars!

        1. 5 stars
          My thoughts exactly!! It’s a chicken wing recipe, the sauce is a personal preference. I actually use my own sauce and the wings are great without any sauce. The wings is what makes it! These are the BEST HANDS DOWN. If I could give 10 stars I would. I have a batch in the oven as we speak and had them last night for dinner as well but that’s my business lol.

    199. 5 stars
      I have made these wings following this recipe several times. They have turned out fantastic each time. I have served them to guests and all have raved about them. The baking powder definitely adds a crunch that normally only comes with deep fried wings. Thanks for developing this recipe!

    200. 1 star
      What? I didn’t feel good about the MASSIVE amount of light brown sugar in the sauce recipe (the sweetest of the browns) in a bottled Sauce that didn’t need any additional items from the start. So I did 1/2 c with the other instructions. IT WAS REVOLTING 🤮! It was sugar. Im an excellent cook. I tried to fix the pot for an hour and wasted an entire bottle of reds and a second bottle of sweet baby rays Buffalo. The cooking of wings was terrible too and they tasted like horrible baking soda. This is Not a real person, definitely not a cook. DO NOT FOLLOW.

      1. Thanks for coming back to review. We are sorry you didn’t love the sauce even after your adjustments. The wings tasted bad because you used baking soda instead of Baking POWDER. You also need to be sure it is aluminum free! Hope you can give it another try with the correct ingredients.

      2. Great wings, but I believe there is a typo on the sauce measurement. There is no way 1.5 cups for that small amount of Frank’s. I adjusted to 1.5 tbsp and that was way better.

    201. 5 stars
      Delicious but we will admit I was apprehensive about the buffalo sauce when I saw the amount of sugar in it but went ahead and tried it anyway. It was good at first then the sugar just overpowered the wings! I will make again without using the the buffalo sauce part will just stick with Franks hot sauce and butter.

      1. You’re going to want to re-read the recipe because you’re supposed to use BAKING POWDER not Baking soda!

    202. 5 stars
      I have my own chicken wing recipe and my kids think my wings are too spicy and won’t eat them. I made this recipe and they ate 3lbs of it very quickly. Well done.

    203. 5 stars
      For what it’s worth, I literally squeezed each piece of chicken individually in a fist full of paper towels until I had to peel the paper towels off (a sackcloth towel would work, but definitely don’t try using napkins for this part).
      Also, spraying/oiling the cooking rack made it super easy to flip, and the rack helps air/heat circulate around the meat. As for the dry rub…I sprinkled a little, moved the meat around, repeated this until they were all evenly coated with no powdery spots. Not sure if any of this will be useful for anyone else, but figured I’d share since I appreciate it when others offer their tips. Enjoy these fabulous wings! 😃

    204. 5 stars
      Wow! This came out perfect! It was my first time making hot wings at home and I was a little concerned after reading some of the comments, especially since I didn’t use aluminum free baking powder, and I’m not sure if I used a full 4lbs of chicken. These were pretty meaty so I cooked for 1hr and 5 minutes, flipping every 20 minutes, and 5 minutes extra just to get a little more crisp. I hate slimy, pink chicken, so this was perfect for me and my family. We ate most of them without any sauce. They were delicious, and definitely NOT bitter or grainy or slimy. Perfect crisp and flavor! Thank you so much for this easy, delicious recipe!

    205. Love these wings and yes they are so crispy..I am alone so I don’t cook that much chicken but I do make the rub like I had that much chicken and then I put on what looks good. And they turn out awesome. I just keep the left over to season my hamburger that I cook on my little Georgie and they are great too. Thanks. Shari

      1. Miss Sandra, haven’t missed on this one yet. I mix them by hand to make sure they’re coated. If I have some of the dry mix left, I don’t dump it on them. I’m guessing that may make them gritty. The other thing is they have to be extremely dry. Takes a good many paper towels.

    206. I wasn’t sure on the method to cook wings successfully so I used this one. My wings were frozen. I broke them up under cold water, dried as instructed, cooked them for around an hour, turning 4 times or so. Since I did not have the sauce mentioned I just used Diana’s brand of honey garlic bbq sauce to coat them after cooking, and it was great. Definitely making these again. Thank you Lauren!

    207. 5 stars
      I was a little worried about using baking powder, but turns out for no reason! My family said these were better than wings they’ve had in a lot of restaurants! Definitely my go-to wing recipe from now on. Thank you!

    208. 5 stars
      My chicken wings came out golden and crispy and recipe was so easy. I left some of them whole because that’s the way hubby likes them.

    209. 2 stars
      If the only goal was crisp, this works. If you want to add not overcooked, try something different. The cooking time is sufficient to roast a small chicken.

    210. Love this recipe! I have made it a few times, great wings! I make my sauce with butter, Franks hot sauce and honey

    211. If you steam the wings for 10 minutes first, then cool for about an hour, THEN bake in the oven at 425 for 40 minutes, turning once, you will have juicy, wings with crispy skin and HALF the fat! Plus, the steamed water makes for good chicken stock.

    212. The recipe called for baking powder and I put baking soda by accident

      I think I was sleepy and didn’t realize what I was doing 🤦🏻‍♀️

      I ruined 4lbs of chicken

      We are going out to eat now 😂

      1. Thank-you for posting this! I just did the same thing but because you posted I was able to rinse them and start over! Here’s hoping it works out and they are not ruined!

    213. 5 stars
      Hands Down, this is the best crispy wing recipe. The toweling off of the water/juice is key. My whole family loves them and now they make them for themselves. Thumbs Up!

    214. 5 stars
      This recipe was amazing! I followed everything exactly up until the sugar in the sauce. I just did a cup of Frank’s buffalo wings sauce and a half a stick of butter melted. I warmed the sauce before coating the wings. I really don’t know what people are doing wrong to give these low ratings. I called around till I found a place that sells the aluminum free baking powder. They have it at whole foods! The wings came out crispy and perfectly cooked!

    215. 5 stars
      Excellent method. Changed a little on the spice mixture (added black lime and some hotter pepper.
      Difficult to post a review because of pop ups.
      I also spritzed a little oil as turning the wings.
      Took 45 minutes on convect at 425

    216. Not sure what happened to me but I have followed the recipe to a T and mine where so so salty! Inedible! Had to bin it unfortunately.

    217. 5 stars
      Lauren, these are absolutely the best chicken wings I have ever tasted. The recipe is perfect, easy to follow, & results are exactly as described & expected. Thank you!

      Had to go to 2 stores to find Aluminum free Baking powder, but after researching the “why” (to avoid a metallic taste AND for the crispiness), I was willing to put in the effort. Glad I did.

    218. 5 stars
      I hate deep fried food, these are crispy and flavorful even without the sauce. My grandson said they’re better than the restaurants.

    219. This may sound silly, but by turning do you mean rotating the tray or flipping the wings over?

      1. This may sound silly but why don’t you try flipping the oven rack while the chicken wings are on the tray ?
        Seriously ???

    220. 5 stars
      Your baking powder tip is EVERYTHING. Getting away from eating deep fried wings and if I hadn’t made these myself, I wouldn’t have known the difference.
      We dual experimented between using the oven and using our air fryer. 390 for 26 minutes, flipping halfway- the crunch was insane. And tossing them in the seasoning mix beforehand-didn’t even end up saucing them afterwards. This is our new go to for wing nights! Thank you so much!!

    221. Coated the wings using the dry ingredients and cooked for 50 minutes, turning as suggested. Brushed with a store bought buffalo sauce and cooked an additional 10 minutes. Excellent !

    222. 3 stars
      Just tried these and the wings came out great and crispy but I tried the buffalo sauce listed and it was waaay too sweet. It wasn’t terrible but I think next time I’ll use a lot less sugar and more hot sauce

    223. 5 stars
      I made this recipe and followed the directions with one exception, my baking powder as it turns out is not aluminum free but they were still outstanding, so crispy and delicious that I ate the leftovers the next day without reheating and they were still super crispy and yummy

      1. Thank you for posting about the baking powder! Mine is not aluminum free either, and wings are in the oven right now. I was hoping it wasn’t going to be a big game changer. 🙂

    224. 5 stars
      I butchered my own wings. Patted each individual wing dry. Added dry rubs used no salt seasoning.
      I don’t have a drying rack so I just put them directly on the cookie sheet with some Pam cook them 45 minutes at 4:25 turning them every 20 minutes. Let them sit soak them in the juice I made with brown sugar hot sauce touch of water and some agave! Yum Yum Yum

    225. 5 stars
      All the haters should be ashamed!!
      Yes I just made this and my six-year-old son loved it and I loved it! Probably the best wings I’ve ever made!! Five stars for this one!

    226. 5 stars
      This was my first time trying baking power for wings. I was hesitant once the negative comments were read here. I had them in the oven by the time I read so I had to trust that I can properly follow a recipe and that they would be fine. They were amazing! I tossed with Honey BBQ and sprinkled lemon pepper seasoning!! Thanks!

    227. 1 star
      Do not do this recipe. I am a very good cook and this tasted horrid. I tossed the whole thing. WTF? I thought it was a bad idea to use baking powder. Worst ever.

      1. 1 star
        The baking powder ruined the taste. I think she meant 2 teaspoons of baking powder instead of 2 tablespoons. The wings taste and smell like baking powder. Even garlic didn’t help. I never ruined wings before but decided to try something new. I know in Asian cuisine, they always put baking powder in marinade, but in this case it’s just too much.

    228. This recipe ruined a whole bag of wings. I followed the recipe to the letter, and the wings stuck so bad to the pan that all the skin and half the meat fell off. Very displeased with this recipe. Absolutely disappointed completely!

    229. 1 star
      Weird soggy slim, grainy outer shell, the only thing I could do to save these was deep fry them. They were nasty and weird. Genuinely confused how this got such a high rating

    230. 3 stars
      I made this today. 2 out of the 3 of us liked it. I was the one who didn’t. The house smelled great, the wings were crispy but all I could taste was the bitterness many mentioned. I will make again simply because it was an easy item to make and everyone else liked it.

    231. best wings ever, I used the upper rack on my grill. For the sauce I used arizona gun slinger. perfect crowed pleaser.

    232. 5 stars
      This is a family favorite! Definitely a keeper, for the sauce I did a homemade honey BBQ sauce, because my family doesn’t like super spicy. But the wing recipe was a big hit!

    233. 5 stars
      Unbelievably crisp yet succulent hot wings! The baking powder takes “crispy” to a whole new level! Can’t believe they’re not fried.

    234. 5 stars
      This is the only way I make these, now! Easy and perfect wings anytime! Only conversation while friends and family munch is exclamations of how good these are. Thanks for sharing!

    235. 5 stars
      These were amazing! I patted the wings dry individually (4lbs). I did put each wing into the mixture to coat then I patted it before placing on the wire rack.
      I cooked them for 1 hour, turning once. I added just a tad more hot sauce than the recipe called for and I dipped the wings individually then placed back onto the wire rack and served from there.
      Everyone loved them!

    236. 1 star
      I have made this recipe twice. Made sure I bought the correct baking powder with no aluminum and they taste bitter. No amount of sauce takes the taste of the baking powder away. It seems that some of the wings don’t even absorb the powder and they appear like they were just tossed instead of crispy. I cooked them as directed and I don’t get it. I really wanted to like this, so much so I cooked it twice thinking I messed up. I love wings and want to try a healthier option but I can’t use this recipe again.

    237. I have made this recipe several times. I agree with former comments. You only need to lightly sprinkle wings with dry mixture. If you coat to heavy the baking soda will over power flavor. I absolutely love this recipe. I compliment them with my homemade bleu cheese dressing. The chicken comes right off the bone. I give this receipt 10 stars

    238. 1 star
      Honestly kinda peeved that I wasted $25 worth of wings on this nightmare of a recipe, and then had to spend another $50 to order out because I spent two hours on this catastrophe.

      Yes, I cooked them correctly, minus that I only tossed them in the baking powder once instead of twice, and the overall flavor is terrible. They did turn out perfectly crispy but terribly bitter and disgusting, like eating baking powder right from the package. Even drowned in teriyaki sauce these were horrid, we ended up throwing out 5 lbs of wings. Don’t reccommend this recipe at all.

      1. 5 stars
        Make sure it’s baking powder and not soda.. Because if you follow this recipe the wings are awesome.

    239. 5 stars
      Actually crispy! Used my own sauce recipe but followed the chicken coating and cooking instructions (mine were small and only took 35 minutes), but YUM!

    240. Made these wings but also made the honey bbq sauce recipe to toss them in. OMG…AMAZING!! Def a keeper!

    241. The first time I made these, they were delicious. The second time, not so much but I think I know what I did wrong. Maybe someone else can comment if I’m right. I made the dry ingredients as in the recipe but I only had about 1 1/2 pounds of chicken wings and the recipe calls for 4 pounds. I don’t think you are supposed to coat the wings like you would if you were breading them. As they baked the powder remained dry and weren’t as tasty. Maybe that’s what some of the other people with negative comments did too.

    242. 5 stars
      Always my go-to recipe. And I’m a middle-aged, beer swilling, wing-loving, dad-bod guy who knows how to eat. So easy and SO good!

      1. 5 stars
        So easy and crispy and tasty that we ate them all before we made the Buffalo sauce! Definitely making this again.

    243. 5 stars
      These were excellent wings. I roasted them for about 30 minutes total. I turned them after 20 minutes so that they could get crisp. I did not use buffalo sauce as it is too spicy for me, but I did add Tony Chachere’s original creole seasoning to the baking soda mixture.

    244. Made these for the Super Bowl Party because I figured the local wing shop would be overwhelmed. My husband said he liked these so much better! I will absolutely keep this recipe!

    245. 4 stars
      I made these for Super Bowl LVI and the baking instructions were spot on! Turning the wings every 20 minutes made all the difference. I baked them for one hour and they were crispy and perfectly done. Followed your instructions with the exception of using parchment paper on the baking sheet which I highly recommend. The baking powder kept them crispy without chancing the “gumminess” of using flour. However, it did add a slight bitterness to the coating. I’m going to try it again only with sifted flour to see if I get a similar crisp without the bitterness. Great recipe…thanks for sharing. Tim

    246. 4 stars
      Wonderful recipe.It is imperative that you use ALUMINUM FREE baking powder. If you don’t have it you can make it by mixing baking soda and cream of tartar. Google it for the measurements

    247. 5 stars
      Made for Super Bowl today👍👍👍👏👏👏..Winner Winner Chicken Dinner…Love this wing recipe..your sauce👍👍plus 2 more different kinds…Love that I didn’t stand over a deep fryer today👍👍

    248. These are really great. I’m on a low carb diet so baked wings were what I wanted. I cooked them for the full hour and they were so crispy. Only carbs were the baking powder and blew cheese dressing. I used Frank’s buffalo sauce as its carb free and they were perfect. Only problem I had was stopping eating them. Thanks so much!

    249. I think you made an error with the amount of brown sugar in your hot sauce reciple. You have 1 1/2 cups of brown sugar. Should probably be 1 1/2 tbsp of brown sugar.

        1. Well, of course, you can. But when trying a new recipe for the first time you like to know what the recommended amount it so you can adjust from there.

          1. The amounts listed in the recipe are what is recommended but you can adjust to your personal preference. Hope you love the wings!

    250. 5 stars
      Great recipe – worked perfectly. I just went with the dry rub and did not sauce them – they were fantastic straight out of the oven. I had no idea about using baking powder but what a difference in the crispiness. This is definitely the best recipe I’ve found for crispy wings from the oven. Thanks!

      1. 5 stars
        Couldnt find my wire rack, so i used a cookie sheet and rolled up several pieces of foil spaced out on sheet. I then placed wings in rows upon the foil, so grease could flow down and wings wouldnt sit in grease and lose their crispness.
        Waiting for better idea…,

    251. Maybe add some warning to the recipe to be careful and not mistakenly use baking soda instead of baking powder. 2 hours of work, carefully washing and patting them dry, and turning them every 20 minutes, all in the trash. They are inedible now. It was my own mistake, I didn’t read carefully. But perhaps add a word of warning so that the next person doesn’t repeat my mistake. The first time I made them they came out perfect, sadly today the whole effort was in vain. I feel even worse for spoiling an animal product.

      1. Pretty obvious but maybe the.packaging were similar? Baking. Powder does.contain baking.soda.adding.awarning.to.read.the.recipe.carefully lol?

    252. 5 stars
      Awesome crispy wings! Very tasty even without the Buffalo sauce. My family devoured them; some with sauce and some without.

    253. 5 stars
      GAME CHANGER! I have struggled with wing recipes for a long time. Your suggestions for completely drying the wings and using the wire rack combined with the baking powder rub made such a huge difference. Thank you!!

    254. 4 stars
      I just made them and followed the directions. The brown sugar made the Buffalo sauce too grainy and it was on the sweet side. Next time I’m going with a cup of brown sugar and adding a second hot sauce.

      Outside of that, chicken cooked perfect and was tasty without the Buffalo sauce!

    255. 1 star
      Won’t make this again. The baking powder made me feel ill. I had to remove the skin from the wings just so they would be edible. Followed the recipe exactly but I thingmk it must be missing flour I r something because the bakingvpowder I s too over powering.

    256. 5 stars
      Best wings ever!! These have a very crispy outside and tender delicious chicken inside. Sauce was perfect…just the right balance of heat and sweet. My wife is not a lover of wings, but she absolutely loved these…picked them clean. Fantastic recipe!

    257. 5 stars
      I am making these now. So far they smell wonderful. Only thing different was after drying the wings I coated them in the bowl individually then placed on a wire rack. After cooking for 30 minutes I spritzed a canola oil on them to help them crisp more.

    258. 2 stars
      Coating didn’t cover all the chicken. Pretty salty. Tasted the salt more than anything. Followed directions to a T including aluminum free baking powder. The 1 1/2 cup of light brown sugar makes it really grainy. Heated up for along time.Gonna pass on this unfortunately. Sorry. Thank you for your time in sharing this recipe though! Definitely love trying new things.

    259. Laura
      I do much enjoy your recipes. I have made a few of them, but forget to take a picture, as we want to dig right in.
      Everything I have made was wonderful.
      You are my go to chef. Thank you so much.

    260. 3 stars
      Very tasty, but I did not achieve the crispiness advertised. I am a single person and only prepare two wings at a time, so my spice and seasoning measurements were probably off. Perhaps you could adjust them for me. After all, it’s the crispy I was looking forward to. All in all, the recipe did work. Thanks for your attention.

    261. 5 stars
      Best wings I’ve ever made. Really don’t need any sauce. We just ate the wings right out of the oven. Really good 😊

    262. 5 stars
      This is a fantastic recipe! The wings always come out crispy on the outside and tender on the inside. I even got my mom hooked on this recipe!

    263. These were fantastic! Only change was using melted butter and Frank’s hot sauce blended together for a dipping sauce.

    264. 5 stars
      Wings were perfectly crispy and tasty without the sauce! Note that you can make your own aluminum free baking powder by using one part baking soda and 2 parts cream of tartar. I use that combination in many delicately flavored baking recipes ( like biscuits) to avoid the aluminum bite. Also I used General Tso’s sauce instead of Buffalo sauce. Yummy!!!! And a little less heat.

      1. Julie, thanks for the recipe. I can’t find any aluminum free baking powder here, so I’ll try it. Although I didn’t notice any objectionable taste in the ones I made without sauce. Delicious!

    265. 5 stars
      I have never made wings before but my younger son loves them. I made these as a treat and he said, “Mom don’t let this go to your head, but these are the best wings I. HAVE. EVER. HAD.”
      And apparently his friends agreed. A little more time consuming and messy but completely worth it. Thanks!

    266. 5 stars
      Awesome recipe! Quick Question, could I make these ahead? If so, would I cook completely and then reheat without drying them out, or should I cook for less time?

    267. I followed this recipe to the letter and the wings turned out Wonderful! I didn’t toss them in any sauce as I found out that they tasted wonderful on their own. I did add some grated parmesan cheese to the coating mix and they were addicting! Delicious and so easy!

    268. 5 stars
      These are hands down the best crispy oven wings. They were a hit here in Buffalo! No brown sugar in the sauce though, we just do Frank’s and melted butter with a tiny splash of vinegar. Good bleu cheese like Maria’s if you can’t get Rooties, celery sticks and it’s perfection! I will be making this on repeat: )

    269. 5 stars
      I have yet to make these for anyone that does not tell me these are the best wings they’ve ever tasted! I talking the football fans that get wings ever game from there favorite place cooked their way, and still declare this wings the best!!

    270. 5 stars
      This s second time I made these. Love them they are the best of the best !!! Will never use anything else!!

    271. 5 stars
      Great flavor. Very crispy. Only problem I had was first four in bag used all of the mixture.Assume I didn’t get them dry enough as all the other eight only used same amount of mixture.All were good.

    272. The only issue I have with this recipe is that I don’t buy paper towels and only had a few napkins. Wish there was a different way to dry the wings. My crappy napkins stuck to the wings and I ended up having to rinse off the little bits of napkin. Ugh. Still tried the spices and I think the heat level + bakin powder will still result in tasty and healthier wings than I would have prepared otherwise.

      Thanks!

    273. 5 stars
      I have a son who is 14, and I go thru alot of chicken wings. I have been frying them all summer which was a MESS. This is so much better! The baking powder trick was genius.

    274. 5 stars
      These are delicious. We served with different sauces on the side. Our guests loved them even w/no sauce!

    275. 5 stars
      Totally loved the recipe, quick no nonsense and excellent results! I’m the oven no standing over there stove after work – two thumbs up!

    276. Tried this recipe for the first time last night! Amazing! So easy in the oven. Crispy and no mess! Thank you for this!😊

    277. 5 stars
      What a great recipe. They were super crispy and tasty.
      Definitely the best wings I’ve ever made and I’ve made a ton. The sauce was delicious. I will be making my wings like this from now on.

    278. 5 stars
      Third time making these tonight. 5 star raves from both family and friends! Made exactly according to recipe, thank you so much for sharing!

    279. So good! I probably doubled the seasoning. I feel like I added too much baking powder, I could taste it at times. Also with my oven 425 was too hot so I set it to 375. So easy, i’ll cook them this way everytime. Buffalo sauce was on point. Amazing thank you.

    280. 5 stars
      This was my first attempt at making chicken wings and they turned out great. I did not make my own sauce but the coating for the wings was perfect. They browned up nicely and were very crispy. A keeper.

    281. 5 stars
      Wow!!! Didn’t believe baking wings would make them crispy. Done that. These wings were fabulous. No more frying wings…ever!

    282. I spent many a night eating chicken wings at the Anchor Bar (even before they became popular everywhere else.) You’re absolutely right about Frank’s Hot Sauce and butter for the sauce and blue cheese dressing – especially because we always ordered them ‘suicide’ hot.

    283. 1 star
      These were the worst…baking powder alone will leave a horrible taste however mixing the baking powder with flour yields a tasty crispy wing. The instructions omitted the flour

      1. Weird because I’ve made wings many times with just baking powder and they have come out crispy every time without flour.

      2. I am wondering if the aluminum in baking powder leaves the aftertaste?
        I used it and I thought they were exceptional… used high quality non aluminum baking powder, fresh.

        Just a thought!

    284. 1 star
      BEWARE! DO NOT DO THIS RECIPE! I tried this, and the wings tasted poisonous! It’s literally bitter from the baking soda baked onto the wing. I had to pour about 1 qt of vinegar on them to neutralize the baking soda. Then I had wet soggy wings to reheat and re-sauce. Absolute nightmare. And yes, I just used normal sodium bicarbonate (Arm&Hammer) baking soda.

        1. Imagine going to post a comment about using baking powder and NOT baking soda but you beat me to it. I am impressed.

    285. 5 stars
      I made this recipe and it was absolutely delicious… crispy and the sauce was amazingly sweet spicy! Definitely will make this recipe again

        1. Actually not spicy at all. Pretty sweet and I cut out some of the brown sugar. Has a great flavor though!!

    286. 5 stars
      In the nutrition section – does this include the sauce or just the wings? I’m starting to pay attention to these things now and it seemed like a lot of carbs if it was just the chicken. Thanks!

    287. These look like good tips. Will try it this evening. However, in Buffalo, you don’t dip the wings in the bleu cheese dressing (never ranch), you dip the celery in it so it cools your mouth between spicy bites. Also, the sauce is Franks plus melted butter. More butter for milder, less for spicier. Wish me luck!

      1. Ranch is by far my favorite to dip wings in. …and no offense but saying NEVER is only your opinion on how u desire your wings … But thank you for the tip

    288. 5 stars
      Turned out absolutely perfect.
      My boyfriend was so impressed.
      We’ve tried many other recipes, and this by far was the best.
      Thank you.

    289. 5 stars
      Made these today for football game snacks. Followed the recipe exactly – put the sauce on half the wings and left the other half plain. Both were great! The baking power & seasonings made for a nice texture/flavor thing. Later, for a light supper, put the leftovers under the broiler for 2 minutes each side. Both the sauced wings and plain wings were still great! Thank you for sharing this recipe. It will be my wing go-to from now on.

    290. 5 stars
      Great recipe! My go to now. I read in another recipe to toss the wings with the spices and baking powder and let them sit on a wire rack in the frig for several hours or overnight. That makes them even more crispy without being dry at all. Thanks.

    291. I just placed our wings in the oven. The recipe was quite simple. I am 77 years old and I have a number of health issues. Finding easy recipes is important to me. I also enjoy trying you recipes to serve my husband.
      Phyllis Bonds

    292. 5 stars
      Great recipe. I used Buttery Steakhouse Rub and Smoked paprika, along with garlic and onion powder, salt and pepper. with the baking powder. I was able to find aluminum free baking powder. It really does work, The chicken wings were crips and delicious, My son who is a great cook and a food connoisseur loved them! He said they could be eaten alone, without sauce. This is a keeper!

    293. 4 stars
      Husband sent me your recipe as soon as I got home with 4#’s of wings from my local store. I have to say for crispness you got this spot on! I have my own Mrs. V’s sauces I use, so I can not coment on your sauce. I use 2 types of hot sauce, a stick of butter, my own dried basil and some minced garlic. Yum 😋 Yum!

    294. 5 stars
      My wing connoisseur boyfriend said these were the best he’d ever had, loved that they were baked. I made them as directed, but used our favourite store bought BBQ sauce. They were very crispy, a quick coat of sauce and served with home fries. Better than any takeout!

    295. 5 stars
      The wings I purchased were rather small, so the cooking time had to be reduced. The flavor was excellent! I served them with both ranch and blue cheese dressings. Trader Joe’s onion was used instead of plain salt. It will be served again and most likely I’ll change up a bit on the spices. Gloria

    296. 5 stars
      Oh I love these! I’ve been making them for at least a year ( I think) they are so so good. I’ve made them as written ( they are great) and I’ve switched up the spices many times to suit my cravings. They always come out well. The batch I’m cooking right now has Frank’s red hot seasoning and a ranch packet added. They smell so good! Of all the times I’ve made them they’ve came out so crispy ! Thanks!!

    297. 5 stars
      The wings were amazing and crispy, definitely the best I’ve made. I wanted to ask though, if it’s possible to substitute some of the baking powder for a type of flour (wheat, corn, potato) as I did find that even though I used aluminum free baking powder it still had a slight acid/soda after taste.
      Thank you!

      1. The baking powder is what makes them crispy… one thing that might be possible is to do a baking powder wash (baking powder and water), and THEN dip in the seasoning. I wonder if that would be better for you… let us know if you try it!

      2. I’ve used cornstarch before mixed with a little bit of flour when frying them..not sure about baking them though.

    298. Delicious! We like our wings dry and crispy, so didn’t toss them sauce but dipped them in various sauces. We used smoked paprika, and next time we might try hot paprika instead.

    299. 1 star
      I followed the recipe exactly. They did not get crispy, the taste is ok, I won’t throw them out, but they didn’t come out even remotely like the picture. I’m thinking maybe I should have coated them in egg before the spices, I don’t know. But I won’t use this recipe again.

    300. What a waste of time and money. They taste like baking powder. I’m a good cook. Thought I would try something new. Horrible flavor.

    301. These were delicious! I followed the recipe exactly as written. The wings were crispy and the sauce was incredibly delicious. I usually just make a hot sauce with Frank’s and butter but the sweet heat of this was a nice change. This recipe is definitely a keeper!

    302. Great recipe! For a good Buffalo sauce, try equal part Frank’s hot sauce and melted butter. May not be the healthiest option but it’s better than many restaurants make these days.

      1. 5 stars
        Yea well sad! DELICIOUS!! This is a guaranteed crowd-pleaser. People who only eat one in my house ate two!! Thank you for this recipe. 🤩

    303. I think the aluminum free bsking powder must be important for crispy wings. Run out after 50 lbs. Used regular baking powder for the last 10 lbs were not as crispy.

    304. 5 stars
      A+
      My entire family loved them! I made them exactly as directed. They did take a full hour to brown for me, but so worth the wait!

    305. This is the ONLY way to make wings. Crispy every time. Just remember BAKING POWDER with no ALUMINUM in it. Delicious every time. I use my own sauce, I like hot, my husband does not! Thanks for this recipe!!

    306. 5 stars
      These were excellent! Have been trying to get really crispy chicken wings done in the oven for years. These deliver, best I’ve ever had.
      Followed recipe exactly.

    307. 4 stars
      They’re good, used my own sauce to make em spicier.

      Not as crispy as everyone elses… i did use the baking powder…. but only did a quicky pat down to dry em so I think next time I’ll dry em out better

    308. If this recipe requires 4 lbs. of chicken wings and serves 8 that means it’s about 2.5 wings per serving??? Is that right?

    309. Best oven-baked wing recipe that I have made. Great flavor even without the sauce. Will definitely keep this recipe on hand.

    310. 5 stars
      Just found your site. Didn’t make the wings yet, but I can tell that they are going to be absolutely delicious! You do an excellent job of presenting the recipes with the videos! Even someone whose never cooked, can easily follow the recipes! Job well done! Thank you!

    311. SO SO YUMMY! I just made these tonight and they were a hit! They turned out nice and crispy, and the sauce is very sweet and sticky and yummy. I wouldn’t exactly say the sauce is healthy, but hey you have to splurge sometimes! 🙂
      Thank you for this great recipe.

      1. I never tried hot wings before this recipe. Now I absolutely them. Everything was perfect. So easy to make also.

    312. 5 stars
      I’ve made these several times and they are perfect. My young kiddos love them too. Thank you so much!

    313. Love these wings, my kids love them with no sauce. I leave out the salt and lightly salt while cooking instead. We found them a bit too salty otherwise. But that’s just a preference. Saw another posters comment about adding onion powder, I’m going to try that tonight!

    314. 3 stars
      Chicken crisped beautifully. We thought the sauce was too sweet and I didn’t even put the full amount. We like them hot! Will definitely cook the chicken the same way again!

    315. I can’t believe I didn’t realize how stupid it is to put baking soda in. It doesn’t cook out properly! It tastes absolutely awful 🤮 such a shame! Waste of wings, no one could eat them!

    316. 1 star
      I like a lot of your recipes, but this one does not taste better than scratch. It actually made us a little ill. I think it was the large amount of baking powder. I do not recommend.

      1. 4 stars
        Jarae, you have to use baking powder not baking soda! Baking powder that you use for baking cakes.

    317. 5 stars
      Excellent! Made these tonight! The absolute best recipe we’ve found thus far for wings. I halved the recipe because I only had approx. 2 lbs of wings (so I halved the seasoning mix too but I did add onion powder to it) FABULOUS! They were done in 40 mins. and perfect. These will be our go-to wings from this point on! Thanks so much!

    318. 3 stars
      I few things to improve the overall recipe. I found that the dry rub mix didn’t go far enough even with the suggested 4 lb of wings and didn’t coat the wings
      Also, the spicy sauce had to be modified with using alot more Frank’s Hot Sauce than was suggested. Mind you, this is a personal taste since our Thai family likes things more on the spicier side in general.
      Overall, my family enjoyed it.

    319. Thank you for sharing you recipe! My family loved it. I skipped the sauce as my kids like it crispy. Will be cooking it again.

    320. Far too much baking soda …. it actually flavoured the wings and gave them something of an unappetizing smell.
      They were very crispy, and buffalo sauce helped, but I wouldn’t make them this way again.

    321. 5 stars
      I love wings and this is the best oven baked recipe I’ve had. Dry those wings! I did add a bit more garlic powder and used smoked paprika. I never thought the amount of spices would be enough but it was. I precut to drummies and used a quart bag of wings and that was great. I like wings fried but frying fills the house with that grease smell and takes much longer. I also cooked my wings longer than 50 minutes, but mine were pretty good sized. Delicious.

    322. They weren’t bad but the not worse I’ve had.
      Probably would have been better minus the baking powder and salt.
      Just pay dry and bake – then add sauce.

    323. 5 stars
      REALLY GOOD – best homemade wings I’ve ever had. Need to have patience though, 70 minutes at 425 F turning every 20 minutes but Sooooo worth it!
      thanks for the recipe – I’ll be making these again!
      -Keith

    324. 5 stars
      Rave reviews on this recipe. Follow the steps, make sure the wings are dry, bake, turn, when done, plate with the dips/sauces

    325. 2 stars
      Not horrible, but I won’t use this cooking method for wings again. Give me a grill, charcoal or gas, and I will make crispier, tastier wings every time.

      1. 5 stars
        Rick, no one is saying this better than grilled. This is baked, as said in the title and as opposed to frying, as was explicitly said, which obviously will be crispier than grilling. Otherwise, I challenge you to make crispy fried chicken on a grill.

    326. 5 stars
      I haven’t even added the sauce yet (made up my own) but this is the first time my baked chicken have EVER come out CRISPY!!! they are delicious!!!

    327. 5 stars
      The wings came out great! So crispy on the outside but flavorful and juicy on the inside. I used a different sauce so I’ll be saving this recipe for future meals. It’s so versatile.

    328. Is that a typo in the wing sauce recipe?
      1/3 c Hot Sauce to 1 & 1/2 c brown sugar? That’s an absurd amount of sugar omg

    329. 5 stars
      I never comment on recipes, but had to on this one….five star! Have been looking for a way to do crispy wings in the oven for years…this is it! This is a keeper, thanks for sharing…

    330. 1 star
      Worst chicken wing recipe I’ve ever tried waste your money on this nasty tasting garbage chicken

    331. 5 stars
      This method makes really good chicken wings! I used Cajun spices and garlic bbq sauce so I can’t speak to this recipes flavor but the oven temp and time was perfect. After a 40 minute bake time I tossed the wings in sauces and put them under the broiler for about 10 minutes- flipping every 2 minutes. The results were crispy and sticky wings that had my husband smiling throughout dinner.

    332. 5 stars
      Loved this recipe!!! Easy to follow instructions and the wings were moist and juicy. Will definitely make these again. Husband was in love with them. Thank you sooo much!!

    333. 5 stars
      Buffalo is my hometown and these are better than most pub-grub fried versions. Awesome recipe. Definitely a keeper. Many thanks!

    334. 5 stars
      These were the best wings I’ve had in a long time. I left half of them plain with just the seasoned dry rub flavor and coated the other half with a honey bbq sauce. Both were exceptional! I live at high altitude, 10,000 ft., and I cooked them for a total of 60 min. turning them twice. After 40 min. of cooking, I brushed melted butter over the tops of them, and cooked for another 20 min., then brushed a coating of butter on one more time and cooked for about 5 more minutes. They were crispy and delicious!!

    335. 5 stars
      I’m not a big chicken fan, but do like wings for some reason. When I found packages of large wings at my local co-op, I decided to try making some. After searching recipes for baked wings, I chose this one to try. We LOVED them. The recipe was easy to follow and the wings turned out great – just spicy enough, crispy, and delicious.

    336. Not very crispy even though I steamed and chilled the wings first. The sauce is a bit tame and sweet. Thanks though.

    337. 5 stars
      This recipe is great. I’ve used it twice and the wings came out perfectly both times. I added some dry parsley and a little bit of Adobo for extra flavor (it’s the Caribbean in me). Then I tossed the wings in Truff sauce (www.Truff.com). It’s a truffle hot sauce. Best “truffalo” wings ever. Thanks for the recipe!

    338. 5 stars
      New wing recipe for us, and we loved it! Baking powder had aluminum, but they still came out crispy. A touch of cayenne pepper in the dry mix added a little more spice! I’ll try corn starch instead of baking powder next time, which browns fried chicken and shrimp really well.

    339. 5 stars
      I was a bit skeptical at first with baking powder but the wings came out nice. I didn’t have aluminum free baking powder so I’m not sure if that’s the reason they were not crispy. I wonder if spraying the wings with non-stick spray would help as a lot of recipes called for that. I also added a bit of cayenne pepper to the coating. Finally I tossed them with store bought Carolina Gold BBQ sauce. Thanks for the recipe, will definitely make them again.

    340. Amazingly easy and taste great. You can use less baking powder and salt especially if using a sauce. They are crispy and the buffalo sauce is outstanding. I add a few drops of Tabasco.

    341. 5 stars
      Just made these. They were nice and crispy. I don’t like much “heat” and really liked the sweet heat of this sauce. My husband doesn’t like sauce but said this sauce was really good. Thanks for the great recipe and good tips!

    342. They turned out perfect! I would probably lessen the salt and I did use baking powder with aluminum (all I had). Tasted fine. I used smoked paprika and I highly recommend to give them a smoky flavor. Thank you for this great recipe!

    343. Was hard to find aluminum free baking powder so I replaced it with potato starch. It was a hit! Will save this recipe!

    344. 1 star
      Made this recipe last night. Such a weird flavour. Was it the baking soda? Wings were not crispy either.
      Will not make again, and wouldn’t recommend.

        1. Everyone make *Sure* to use aluminum free baking POWDER and not soda! This “soda mistake” will create something that does taste odd.
          I seasoned my wings with my preferred mix of go-to spices which included a Cajun type seasoning and a Santa Maria Style seasoning, and I let them sit a bit with that drying on a rack at room temp for 10 minutes. I then toss them in batches in the baking powder and into the oven. They turned out GREAT! This is a dangerous recipe to have on hand as they are easy and delicious. What a treat ✅

          1. I know right ? What’s even more amazing is, the people that are saying the wings tasted horrible, are actually “admitting” they used baking soda.

      1. I made it too and pretty sure you made the same mistake you did used soda instead of powder tasted terrible. I threw those away doing it the right way today

    345. 3 stars
      I was looking forward to this recipe and was rather disappointed. My youngest and I didn’t like them (too much baking powder taste) but my husband and oldest ate them up and enjoyed it. I’ll keep the spices but will definitely decrease the BP, and maybe add a pinch of c. starch and/ or flour next time.

    346. 5 stars
      Best and crispiest wings I ever made in the oven!!!!! I served without sauce but put several sauces on the side. So. Good!!!

    347. Quick question – when cooking the wings in an Emeril Air Fryer — what Temperature, and how many Minutes? =Ken

    348. 5 stars
      I have bookmarked this recipe and use it every time I make wings. I add onion powder as well as garlic powder. I turn them twice and cook for almost the full hour. I prefer them without any sauce but my kids like sauce which I serve on the side. They are crispy and tasty and no added fat.

    349. OMG….. easiest and best tasting wings I’ve ever cooked. Did use too much salt but was my bad cause I just threw in without a measurement. They really do taste like fried! I doubled the paprika and garlic but don’t double the salt. Now to see if Mom will like tonight.

    350. Will try this tomorrow evening, Mom is gluten free….this sounds wonderful! Can’t wait to taste! Especially love the idea of doubling the rub. I love alot of flavor.

    351. 5 stars
      My kids ask for these wings all the time. Our all time favorite with the Honey BBQ sauce. We do double the dry rub ingredients on this recipe to add extra flavor. I actually love them without sauce!

    352. 5 stars
      These were so yummy I’d give 10 stars if I could. I appreciate the fact that there are so few ingredients and the flavor was mouth watering. This is going into my rotation, no doubt!

    353. 5 stars
      Why baking powder and not just corn starch? Also, the recipe says to adjust the racks but then doesn’t say which rack to use. I assume the lower rack?

      1. “Baking powder, which is slightly alkaline, helps to raise the pH level of the chicken skin. This in turn allows the proteins to break down, and broken-down protein equals faster browning and extra crisping.”

    354. 5 stars
      The best “baked” crispy chicken wings recipe. My family loves wings, however I was looking for a recipe where I could get the crispiness without deep frying. So happy I found this recipe. Truly a family favorite

    355. Once the wings are patted dry with paper towels ( you don’t have to go too crazy, here ) set them on a rack, uncovered, and refrigerate them overnight. They will dry beautifully in the fridge, and will be ready for their spice/baking powder rub coating, baking up to crisp perfection.

    356. 5 stars
      These wings are crispy and delicious. Medium sized wings were done in 60 minutes.
      I highly recommend this recipe as written.

    357. This recipe is so tasty! I’ve made it 3 times and it’s worked out well each time! Best part, we have 3 kids 6 and under and all of them like (the nonspicy version of) these wings! YES!

    358. I made this chicken recipe last week for finger food while watching the football game. It was delicious.
      I used boneless chicken, a teflon pan, and prayed with spray butter. Hats off to you for sharing it.
      This recipe will be my all time one I use from now on.
      Big thank you
      Rich n Jeanne.

    359. 5 stars
      These are definitely going in the rotation! I didn’t have enough baking powder so used baking soda + vinegar substitution and they turned out great. I used small wings, cooking time was about 50 minutes, just to make sure they were fully cooked. Thank you!

    360. I made these but they were way too much baking powder tasting for my taste. They looked wonderful and cooked well, but without a lot of sauce, I could taste the strange salty taste.

    361. 5 stars
      First time I have made wings. I followed all the tips and these turned out crispy and delicious. The only thing I changed was not using a wire rack, because I don’t have one. I cooked these on parchment paper in a convection oven and at 50 min they were perfect. Thank you for the recipe.

    362. 2 stars
      These were NOT our favorite. The chicken was very crispy but you can taste the baking powder on the wings. Not a good taste at all. The sauce has good flavor, but WHEWW it’s HOT! Maybe less hot sauce and no baking powder next time around .

    363. 5 stars
      I made these for my husband’s birthday and Super Bowl today. I only had one pound or 15 wings; so I divided seasonings to 1/4. Cooked at 425 on a rack for 45 minutes. Perfect!! So good! And I did have Rumsford baking powder which had no taste.

      This will be a family favorite.

    364. 5 stars
      These are so delicious! I used parchment paper instead of aluminum foil. I coated the parchment paper with a little olive oil. There was no metallic taste that some people complained of in other reviews.

    365. 1 star
      I made these for Super Bowl Sunday. They were crispy as promised, but had a terrible metallic taste. I had to cover them in sauce, which I was trying to get away from. I will not use this recipe again. Very disappointed.

      1. Hi Cindy, you need to use aluminum free baking powder to avoid that metallic taste. Hope you get to try them again with the correct baking powder.

    366. 5 stars
      I love crispy chicken wings, but have had a difficult time getting the wings to crispy texture. Followed the recipe exactly and the wings came out the way they were supposed to. Only caution is to watch them carefully while cooking as they can get too crispy – almost dry. I cooked at 425 temp for 45 mins. I probably should have cooked for 30 mins at that temp. I also did not cook the amount pounds called for in the recipe – probably about only about 20 wings. I think you can modify the with different seasonings to make spicy or something like pepper or lemon wings. Mine did not have the mentioned metallic taste, but I will take the tip about ensuring the baking soda is aluminum free. I will make again and ensure I don’t cook too long.

    367. 5 stars
      I have made these a few times but instead of baking powder I used flour as a substitute. The first time I made it according to the recipe and the second I used a Cajun seasoning blend in the mix as well. My wife is a huge fan of crispy wings so this was a win!

    368. 5 stars
      The only way to make wings! Followed recipe completely (did use HOT paprika), and it’s perfect Will use this all the time. I did modify the sauce. Doubled Franks hot sauce and halved the sugar. Nice kick to it. May add more Franks next time. Overall…the BEST!

    369. 5 stars
      Was considering buying an air fryer, tried this recipe instead and it is perfect! My husband said they were the best wings he’s ever eaten! Thanks!

      1. 5 stars
        I totally agree with you Kelly about being the best wings (and we’ve attempted MANY times. Made these and an AWESOME Buffalo chicken pizza to watch with the Super Bowl!! Definitely keeping this recipe. I personally feel they were better than some I’ve gotten at restaurants. thank you so much for sharing.

    370. 5 stars
      Got a new oven with an Air Fryer setting. This is the second time I’ve made them using the air fryer.
      Outstanding!!👍

    371. 5 stars
      Honestly, I’ve always grilled or deep fried our wings and have tried numerous rubs, sauces, recipes,etc. Many have been outstanding. I found this recipe 2 weeks ago and have already used it 3 times. The last time I varied just a little. I skipped the rack and used parchment paper, turned every 15 minutes, and after drying thoroughly as suggested I applied the seasoning and actually squeezed it to the wing in my hand. I found this really helps binding to either skin on or skin off wings. Many recipes are excellent but this one wins for simplicity, juicy and extra crispy. Thanks Laura Allen!! Tom and Kathy ,OIB, NC:)

    372. 5 stars
      These were great and simple to make! I added a extra baking powder and they ended up extra crispy. Did not use any sauce.

    373. 5 stars
      What an amazing recipe, it is very easy to make and follow 5 starts, yummy. I did chicken wings and drumsticks, and I was surprised the skin of the wings soaked the ingredients very nice

    374. 1 star
      Great wings are a gift from the heavens for sure, but these were inedible. I wanted to love these! Made EXACTLY as written and yes, I used BAKING POWDER, not baking soda. They were truly nice and crunchy, but the metallic, bitter taste of the baking powder was reminiscent of chewing an aspirin tablet. We had to drown them in hot sauce and even then the sour taste was still there. I even went so far as to get a new container of baking powder for this meal, so I know everything was fresh. I have the spouse who will eat anything and he pushed his plate away after eating just a few. So bummed. 🙁

      1. The recipe is missing the fact that you need to use Aluminum free baking powder. There are two different kinds. The metallic taste is from the aluminum in the wrong kind.

        1. I have made baked wings for two yrs now, the trick is the baking powder must be a brand WITHOUT aluminum, that’s the game changer.

    375. 5 stars
      When it’s way too cold to BBQ and you hit the jackpot pull-up an oven recipe for wings! The entire family absolutely LOVED these wings. They can’t wait for the next time I make them.

      1. 5 stars
        I need to edit my post to reflect that I did not make the sauce as written because I do not eat sugar. I dipped them in a mixture of Frank’s hot sauce and butter.

    376. 5 stars
      These wings are the best. Seasonings are perfect. They are the perfect substitute for fried wings..crunchy and tasty. I love them plain. I have made them 4 times so far. They are a keeper.

    377. 4 stars
      Really enjoyed the crispness of the oven preparation with baking powder. The buffalo sauce was way too sweet for our liking. Next time I will add more spice to the baking powder mixture and just use 1/4 cup Frank’s and 1/4 cup butter for the sauce.

    378. 5 stars
      Absolutely delicious. I paper towel dry my wings and leave them uncovered in a single layer on paper towel in a casserole dish refrigerated overnight..it dries them nicely causing them to brown more readily.
      The flavor was sweet wit a tang.
      I will for sure make them again.

    379. 5 stars
      Fabulous baked wing recipe and packs the crunch. Like me, you may be skeptical about the amount of coating, but the recipe is just enough. I didn’t have paprika so used chili powder and it tasted fine. I will definitely try with paprika.

    380. Fabulous baked wing recipe for extra crunch. Like me, you may think the coating mix is not enough, but it is more than enough. I didn’t have paprika so I substituted chili powder and it tasted just fine. I will definitely try with paprika.

      1. Did you use baking soda instead of baking powder (as the recipe states)? If so, that is the reason for the abundance of salt. Just saying…

    381. 5 stars
      I like my wings extra crispy, but peanut oil is expensive so thought I’d give this a try and pleasantly surprised. They honestly turned out almost as crispy as I like fried, but the meat was less dried out which is a downside to extra crispy wings usually. Frequently the ends, at joint especially dry out completely so this was actually more satisfying with the tender flavor and still substantially crispy! The only downside is they they take an hour, I actually did 1hr 10mins but was worth it for lazy Saturday with temps at 30f.

    382. 5 stars
      I have made these wings three times now and they are delicious. They come out crispy on the outside and tender on the inside. My family loves them!!!! Thanks for the great easy recipe.

    383. 5 stars
      Made these and the family loved the wings. They were crispy and easy to prepare. I don’t even care for wings and thought ok these are good.

    384. 5 stars
      Hello. I used this recipe to feed my three kids (15, 20, and 20 yo) an inexpensive, easy, and quick meal. I made a few modifications to the recipe because of the ingredients on hand. The important takeaways were the time/temp to bake and the use of a rub and seasoning, and the flipping of the chicken approximately every 20 minutes (mucho importanto). After about 45 minutes I brushed half of both sides of the wings/drumsticks with bbq sauce and both sides of the other half with Frank’s wing sauce, cooking for approximately 20-30 minutes longer. Most excellent. The skin was not crunchy-crunchy but well cooked, and the meat tender and j**cy. I put the chicken on a platter marked BBQ and BUFF, and added a platter of sliced fresh veg: yellow peppers, carrots, celery, cukes, grape tomatoes. It was a hit! Realistically, start to finish was 80 minutes.

    385. These wings are the BEST ever. I have made them several times, and now place the wings on the rack on the sheet uncovered for 1 hour in my refrigerator to make them extra dry, before I toss them in the baking powder mixture. This makes them extra crispy.

    386. 5 stars
      This is superb!!!! Easy to make, mess free. Thanks so much for this recipe, it is crispy, delicious. Simply a finger licking!! I added cumin powder and cayenne:)

    387. 4 stars
      This was a tasty chicken wing recipe! It wasn’t as crispy as I thought it would be, but definitely not soggy or weighed down with lots of other stuff. I will definitely use this recipe again… hopefully in an air fryer (don’t have that yet). I made the buffalo sauce and agree that I could have used less sugar. Instead, I added a teaspoon of a different super hot sauce. Thanks for the recipe!

    388. We made this and two other recipes. Everyone agreed that your recipe was the best of the bunch by far. These were so crispy and didn’t have all the batter in the way of the nice chicken skin. We’re going to make the next batch all with just your recipe and directions. Thanks for all the tips!

    389. 5 stars
      My husband said these are the best wings he has ever had! They are super crispy (thanks to the baking powder) and love that they are baked instead of fried. I put only 1/2 of the brown sugar the recipe called for so the Franks sauce was still a feature. Fantastic! I dipped each wings in the warm Franks sauce straight out of the oven and plated with celery and blue cheese. Thank you for this recipe, Lauren!

    390. 5 stars
      I absolutely love everything with a crisp and have a hard time finding chicken recipes that satisfy this craving. A friend of mine made these wings for me one night and I was blown away. I honestly cannot remember the last time I cleaned a chicken bone, meaning I ate all of the chicken. If you haven’t already you need to try this recipe!!

    391. 5 stars
      My husband loves fried chicken which I rarely make because it’s so unhealthy. Made this for Sunday dinner and he LOVED it! He now says this is the only way he wants his chicken prepared.

    392. 5 stars
      Wings are THE football food in the SEC!!— Especially with our pent up expectations for some sort of Fall college sports normalcy in the pandemic. These were Perfect wings that stay crispy and have flavor without the greasy frying! I mixed the spices and baking powder and rolled the dried wings in it rather than sprinkling over the wings. My wings were large, but it still only took 50 minutes at 425. This is my new GO TO College football game day recipe tailgating at home instead of the stadium! GO GATORS!!

    393. 5 stars
      I have made many chicken wings, this one is my keeper, I will use the same coating for my crispy baked chicken as well, thank you for sharing!

    394. 5 stars
      Used the bones of your recipe. Was missing baking powder, but added sage, thyme and a little mace to the coating. Still resulted in wings with no leftovers.

    395. 5 stars
      Excellent!!!! Bets chicken wing recipe EVER! Crispy, moist and wonderful on their own or with any of the sauces. I added extra pepper and some cayenne, YUM! Thank you.

    396. 4 stars
      Your recipe says to adjust the oven racks to upper middle and lower middle settings but you forgot to mention why the racks needed to be adjusted. I assume you forgot to include instructions on rendering the wings at 250 for 30 minutes on the lower rack and THEN turn the oven up to 425 and move the wings to the upper rack and cook for 20 minutes then rotate the baking sheet 180 degrees and cook for 20 more minutes….and it looked and tasted like good fried chicken!

    397. 5 stars
      Thanks for sharing this recipe. My family loved it! We had just a handful of wings left over from a previous recipe and I tried yours just to use up what was left. Everyone was sorry we didn’t have more and now we are risking an unnecessary trip to the grocery store just to get more wings. (I’m wearing a mask!) 🙂 We were so surprised how nice and crispy the skin got without a ton of batter or a deep fry. We did find them a bit salty and when paired with sauces it got too salty. So the next time we’re planning to cut down the salt a touch and go to TOWN through a big bag of wings.

    398. 5 stars
      So delish!! My go to wing recipe. I had to double the chicken because my family at it all up with no leftovers!

    399. 5 stars
      My husband is a chicken fanatic And wings are at the top of the list. I have been trying to find a crispy wing method for years. This is super easy and super special. The only change I made was to put the wings in buttermilk for about 6 hours before baking. The wings were juicy inside, tender and crispy outside. I didn’t have time for any sauce…they were attacked once they came out of the oven. This is a winner!

    400. 5 stars
      Lauren thank you for this a-l-l star lip smacking finger licking healthy recipe! Who knew baking powder was so versatile?

      I tried the wings plain without sauce – Wow just like fried chicken!

      I tried the wings with a (gluten free) bbq sauce – Fantastic! Next time I will use a bib.

      Then…I tried something different. I took the wings out the oven 10 minutes before they were finished baking, let them sit for 5 minutes. Then lightly coated with bbq sauce and returned to the oven for the last 10 minutes. Finally, I let the chicken sit for 5 minutes again and lightly coated with bbq sauce again let sit for 5 minutes. Perfect bbq to crispy to meat ratio!! The wings never made it to my plate. I ate them over the kitchen sink!

      My mom has several food allergies. When I discovered Hak’s bbq sauce, Chipotle Bourbon flavor 100% natural, no preservatives, Gluten Free, Non-GMO, made in the USA, Small Batch, I knew I had to try it with wings. I discovered your recipe and used it with the bbq sauce for the first time ever. I am not associated with the product nor receive any compensation – just sharing. I will have to pick up a bottle of Franks Wings Hot Sauce next time I shop for us to try. Is it hot spicy? or hot flavorful? It is just so great to find something my mom can eat that she likes. This will be a staple dish on our weekly menu.

      Thank you very very very much!

    401. Dear Lauren,
      These were hands down the best chicken wings made in my oven. The recipe was easy, temps and oven timing exact and the clean up was next to nothing. Truly enjoyed these! Thanks!

    402. 5 stars
      Just made these wings. Waiting to eat them after they cool for a bit. They look crispy and smell delicious. First time and recipe used for crispy oven baked wings and know it will be the only one I use in the future. Thank you, for this easy recipe. I had all ingredients in my cupboard and didn’t have to buy any other ingredients that I couldn’t pronounce or locate in a grocery. 🤸‍♂️🤸‍♂️🤸‍♂️

    403. This is definitely the best chicken wings recipe I’ve ever tried! I couldn’t stop eating! I loved both, covered in bufflo sauce and just these straight from the oven! Omg! When this crazy time is over, that dish will be THE MUST at my parties! Thank you thank thank you!

    404. 5 stars
      OMG!!! I made these wings for lunch today and they will forever be my go to recipe!!!! I only cooked 8 wings because hubby had already had lunch… but these wings were delightfully flavorful. I don’t have paprika so used smoked paprika instead… and my wings were small so finished cooking in just 40 minutes. I’m putting wings on my next grocery list.. will have to be a weekly treat, so much better than fried wings too!! I paired these wings with a sauce I found here https://www.tastesoflizzyt.com/buffalo-sauce-recipe/comment-page-1/?unapproved=52028&moderation-hash=9f6cf3ab1a79616635b79d76540dbe1b#comment-52028 It had a lot of the same ingredients featured in you wing recipe and oh boy what a wonderful pairing!!!! Thanks for this recipe!!!!

    405. Do NOT use that much baking powder! It should be 2 teaspoons not tablespoons. The wings were absolutely ruined and disgusting tasting with that much baking powder. I checked other recipes to realize this is a glaring error here.

      1. No, 2 Tablespoons is the correct measurement to coat 4 pounds of chicken wings. Sorry it didn’t work for you, but are you sure you used 4 lbs of wings? (Dozens of commenters have had great success with 2 tablespoons baking powder).

      2. The baking POWDER should not give it a strong unappealing taste. I bet you used baking SODA by accident!

    406. Have you ever tried using smoked paprika? Just curious. I have wings thawing now for tonight’s dinner. looking forward to trying this recipe.

        1. 5 stars
          Yes Lauren, I tried this with smoked paprika last night and it was delicious!! I loved this recipe and I have no need to look any further for a wing recipe!!! Thank You so much!!!

    407. GREAT recipe,followed exactlty bt added 1 tsp. smokehouse maple seasoning.Wings were crisp and tender on inside.Actually they came oI’mut better than when I used my air fryer.

    408. 5 stars
      Awesome chicken and rub recipe thanks for sharing!! I have to ask though, does the sauce recipe actually work?? Seems like an insane amount of brown sugar haha

    409. Wings were crispy and the smell while cooking was incredible! However, they were too salty for my taste and I’ll reduce sodium next time. Thanks for sharing your recipe.

    410. 5 stars
      My husband loves wings but only if they are crispy. I made a batch for dinner tonight and he loved them.
      Thanks for a fantastic recipe.

    411. 5 stars
      Made these last night and they were incredible! Truly! I will never buy wings again! Thank you for sharing such a wonderful recipe! Next time I’m gonna alter the recipe and try lemon pepper wings! Now you got me going!

      1. It just depends how big your wings are. Be sure to give them plenty of space on the pan so that the skin can get crispy.

    412. 5 stars
      Looks yummy and delicious, can’t wait to try this chicken recipe for my family. Thanks for sharing!

    413. How many wings are in a serving? Are the fat grams correct? That seems like a lot of fat since there is no butter in the sauce.

      1. That’s correct–you use 2 tablespoons of baking powder. It helps with the browning/crisping of the skin

    414. The cooking technique of baking to “crispy perfection” before smothering in a sauce definitely adds a flavor which is special and delectable. Your photos are incredibly well done.

    415. Is that a misprint where it says to bake another 40 minutes at 425 degrees? Seems way too long at such a high temperature. I’d love to try this recipe to avoid the mess of frying but am nervous about that long cooking time leaving the wings dried out. I’m from the Buffalo area and practically grew up on wings, always fried. This sounds like a much neater and easier alternative, healthier too. Here we generally use Frank’s Hot Sauce and butter, perhaps with the addition of some celery salt, in which to toss the wings after frying. Equal parts of hot sauce and butter works great for moderately mild wings, but change the proportions if you like more “heat”.

      1. Hi Judy, it is not a misprint. You could always monitor the wings during the second round of baking and take them out a little earlier if you think they’re done. Oven times vary slightly depending on where you live and what oven you have.

    416. When I read the recipe and it called for “baking soda” I thought it was an error..it’s not!..I am considered a very good cook and these r the best I ever made and they r baked making them even better..will not share this secret…thanks a bunch…

    417. I definitely could devour a bowlful of these chicken wings right now.. they look incredibly delicious, thanks for the great recipe!

    418. Yum! Those look fantastic!! I have never baked chicken wings before! I might just need to make some of these!
      ~Laura