Learn how to make crispy baked chicken wings in the oven with these easy steps. Works perfectly every time.
Crispy Baked Chicken Wings Recipe
If you love chicken wings as much as I do, you probably have your favorite wing joint. I enjoy going out for wings, but more often that not I like to make them at home.
When you make your own chicken wings, you can prepare them however you'd like. Most wing joints serve up fried chicken wings. While I greatly enjoy them, I prefer to bake them at home. It saves on calories over deep frying, and I like to limit my intake of fried foods.
The thing is, I also LOVE my chicken wings to be CRISPY. YES! But how do you make your baked chicken wings crispy?
For some, "baked chicken wings" doesn't always equate to "perfect crispy chicken wings". But guess what? Now they do. Let it be known that you can bake your wings at home AND enjoy them super crispy.
I've been making baked chicken wings at home for years, and this is the method that works best for me. As a chicken wing fanatic, it's important to get them right every time. No one likes to lose out on great wings!
I will share a step-by-step recipe below for you to follow, but let's discuss the important factors that affect the crispiness of your baked chicken wings.
The Keys to Making Crispy Oven Baked Chicken Wings Every Time
There are 3 important factors in achieving crispy chicken wings when baked in the oven. They are:
- Drying the Chicken Wings. Pat them very dry with a paper towel to remove as much moisture as possible. You can also set them in the fridge after this step and leave them overnight to dry out even further.
- Baking Powder and Salt. Baking powder and salt help to draw the extra moisture out of the skin where it can evaporate. Moisture is the key reason why oven baked chicken wings don’t crisp up as desired. Very important!
- The Baking Process. Bake the wings first at 250 degrees F (120 degrees C) for 30 minutes, then flip, turn up the heat and bake another 30 minutes (or until they are cooked through and nice and crispy) at 425 degrees F (220 degrees C).
If you’re looking for even MORE crispiness, turn on the broiler at the very end of the cooking time for a couple minutes. Just be careful to not burn them.
You can see the crispiness when you take them out of the oven. You can feel the crispy dryness on the skin. It is awesome!
Let's run through the recipe so you can see the steps. Then I will answer some common questions. We can also explore some alternative cooking methods.
Here we go!
Ingredients Needed
- 2 pounds chicken wings, separated and wing tips removed
- 1 tablespoon baking powder (aluminum free)
- 1 teaspoon salt
- Extra seasonings as desired – I used 2 tablespoons Homemade Creole Seasoning, but any of your preferred seasonings will do, like salt, pepper, garlic powder, others. I like a lot of black pepper.
Crispy Baked Chicken Wings Recipe - Step by Step
First, remove the wing tips and separate the wings. Like so. I like to save the tips in the freezer for making chicken stock.
Pat the wings as dry as you can get them. This will help with the crispiness. I use paper towels.
Next, set the wings into a large bowl and season with baking powder, salt, and your preferred seasonings. Toss to get them nice and coated.
The baking powder helps with the crispiness. For extra dryness, cover the wings and refrigerate them overnight to let even more moisture evaporate.
Next, set your wings onto a baking sheet. You can line the tray with aluminum foil, parchment paper, or use a silicone mat.
Another option is to bake them on a wire baking rack set atop a baking sheet. This will allow the rendered fats to drip through and pool below. The racks are difficult to clean, though.
I usually just use my silicone mat and am very happy with the results.
Preheat your oven to 250 degrees F (120 C). Set the wings onto a lightly oiled baking sheet and bake for 30 minutes. Flip the wings.
You can also bake them on a wire rack to get more air flow around them.
Increase the oven temperature to 425 degrees F (220 C) and bake the wings another 30 minutes, or until the wings are cooked through and the skins are nice and crispy. If you'd like, you can hit them with the broiler for a couple minutes for an extra blast of crispiness.
BOOM! Done! Crispy baked wings! I love them. So wonderfully golden brown.
Serve as is, or toss them with your favorite wing sauce. Try my Homemade Buffalo Sauce Recipe. It rocks!
Here are some common questions and talking points I hear about making your chicken wings nice and crispy in the oven.
Do NOT Use Baking Soda
It is very important that you use Baking POWDER, NOT Baking Soda. Baking soda is very different from baking powder and should not be used for this recipe for crispy wings.
Please be sure to use baking powder.
Other Ways to Make Crispy Baked Chicken Wings
I've tried a number of different variations, and some of them work to a certain degree. As I said, this method has worked the best for me for many years, but the other methods are worth mentioning.
Parboiling the Chicken Wings
I've tried this method and wasn't as happy with the end results. Parboiling is the process of first boiling the chicken wings in unseasoned water for a few minutes to render out some of the fat. Then they are dried and baked in the oven until they become crispy.
The idea is that removing some of the internal fat will result in crispier overall wings.
The resulting wings were pretty good, but you lose a bit of flavor and substance when you lose some of that fat. It does save on a few calories, however.
I'll stick with my preferred method.
Baking the Wings at an Even Temperature
Some recipes call for using almost the exact method that I use, except for one step. They do not switch up the temperature half way through. Instead, they bake the wings at 400 degrees F for 45 minutes straight, or until the wings are cooked through.
The result? Yes, the skins were rather crispy. It does work, but one batch of mine still didn't quite match the crispiness that I'm used to.
The verdict? you might save a bit of time this way, but not much.
Are Baked Chicken Wings Healthy?
Baked chicken wings are a healthier alternative to fried chicken wings because of all the oil in fried foods. The oils add a lot more calories in the cooking process.
A average baked chicken wing (half, not whole wing) is 81 calories, with roughly 8 grams of protein and over 5 grams of fat. They are no carb. Keep this in mind if you're counting calories. And still great for game day!
What are the Best Side Dishes for Chicken Wings?
Chicken wings are often served with either ranch dressing or blue cheese dressing, along with a side of celery sticks or carrot sticks.
The dressing is meant to be a cooling element to help if your wings are too spicy. I love mine spicy!
Check Out Some of My Baked Chicken Wings Recipes
- Buffalo Wings
- Buffalo-Garlic-Parmesan Chicken Wings
- Crispy Baked BBQ Chicken Wings
- Jalapeno-Cheddar Chicken Wings
- Baked Ghost Pepper Chicken Wings
- Mango-Habanero Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- Grilled Chicken Wings with Alabama White BBQ Sauce
- Garlic Parmesan Wings
Also try my Smoked Chicken Wings recipe. So good!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media.
Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Crispy Baked Chicken Wings Recipe
Ingredients
- 2 pounds chicken wings separated and wing tips removed
- 1 tablespoon baking powder (aluminum free)
- 1 teaspoon salt
- Extra seasonings as desired – I used 2 tablespoons Homemade Creole Seasoning
Instructions
- Pat the wings as dry as you can get them. This will help with the crispiness.
- Set the wings into a large bowl and season with baking powder, salt, and your preferred seasonings. Toss to get them nice and coated. The baking powder helps with the crispiness. See the discussion above. For extra dryness, cover the wings and refrigerate them overnight to draw out even more moisture.
- Heat oven to 250 degrees F (120 C). Set the wings onto a lightly oiled baking sheet and bake for 30 minutes. Flip the wings.
- Increase oven heat to 425 degrees F (220 C) and bake another 30 minutes, or until the wings are cooked through and the skins are nice and crispy. If you'd like, you can hit them with the broiler for a couple minutes for an extra blast of crispiness.
- Serve as is, or toss them with your favorite wing sauce. Try my Homemade Buffalo Sauce Recipe. It rocks!
Notes
Nutrition Information
Julie says
Great Recipe Mike !
When I bake wings, I place Drumettes and Flats on a separate sheets.
The Flats tend to dry out, if cooked as long as Drumettes.
Great Recipe, Thank you.
Mike H. says
Awesome, thank you for the feedback, Julie!
Donna says
Hi Mike,
Can I make these ahead of time, about two hours before my party and keep them in a warm oven for about an hour before I serve them?
Mike Hultquist says
You can do that, Donna, yes. They may not be quite as crispy, but they will still be tasty! You can also keep them warm, the hit them with the broiler for just a minute or 2 to crisp them back up a little. Just be careful to NOT overcook them. Enjoy!! Perfect party food!
Gwen says
the entire family loved these wings
I made up 15 pounds for our reunion and they were the first item
devoured.
10/10 will make again and again
Mike H. says
Fantastic. Thanks, Gwen!
Shery Sullivan says
My husband hates when I make chicken because he always is picky about it being pink, not cooked. Even though I use a meat thermometer, that happens. These wings were the best! We both loved them. They were perfectly cooked. I'm thinking of using this recipe for all my chicken recipes.
Mike H. says
I am super happy to hear it, Shery. Enjoy, guys!
Judy Betts says
This is my go to wing recipe...making again today for the superbowl tomorrow...I don't dare have friends over without them...I use creole seasoning and they have just the right amount of heat...thank you so much for this recipe and your suggestions...I do put in the fridge overnight and they are great!!!!
Mike Hultquist says
So awesome to hear, Judy! Thanks so much for sharing this! Very happy to be helpful!! Enjoy the game, and the wings!
Tony says
Hi Mike , this is the third recipe I have tried since finding you on the internet last month.
Each recipe gets better and better. My wife and I agree that these are the best wings we have had as far back as we can remember .
Followed recipe exactly as given with exception of using a Nashville Hot dry rub I had for the added spice
Outside of wing was crispy, yet inside very moist . The meat just slipped right off the bones
The spice level had some heat but not too much
Made your Buffalo sauce as a side and spooned it over several wings, very nice flavor But honestly the “dry spiced “ wing was perfect , nothing else needed
Will be making these again soon , my new “ go to wing recipe “
Thanks again
Mike H. says
I am so happy to hear that, Tony. Enjoy!!
Jo says
Hi there,
Just trying this now and I've noticed a little typo - 250C = 120F, not 95. Looks like mine's going to need to stay in the oven a bit longer!
Best wishes,
Jo
Mike Hultquist says
UGH, sorry, Jo. I have corrected the recipe card. I hope you enjoy the wings. They should still crisp up just fine after you increase the heat.
irene orlin says
I LOVE IT
Mike Hultquist says
Thanks, Irene!
Todd says
Delicious. Nice and crispy.
Whip up some Buffalo wing sauce with butter and franks and or some dry rub.
Great way to do wings. Pretty tough to tell the difference between deep fried and these.
These always make m the wing lovers happy.
Mike Hultquist says
Thanks, Todd! Glad you enjoyed it! SO good! =)
Chris says
looks very good. I think I'll try with your jerk sauce.
Mike Hultquist says
Enjoy, Chris!
Nikki says
These were dinner last night and they were fabulous! Made your homemade Buffalo Sauce as well. They are on our wings menu!!!! Thank you.
Mike Hultquist says
Boom! Awesome, Nikki! Great pairing! Glad you enjoyed them. =)
Roxana Green says
This recipe is Amazing… I have made them several times using different seasonings and my family loves them
Mike Hultquist says
Nice!! Thanks, Roxana! Glad you enjoyed it. =)
Bonnie Wallace says
Do you need to use a special type of baking powder?
Mike Hultquist says
No, Bonnie, your typical brand will do for this.
Stephanie says
Hi, any idea if these could be made in the air fryer? If so, at what temp and time would you reccomend? I just got an xl air fryer but have made these wonderfully in the oven before.
Mike Hultquist says
Stephanie, I have a recipe for that right here - Crispy Air Fryer Chicken Wings: https://www.chilipeppermadness.com/recipes/air-fryer-chicken-wings/. Let me know how it turns out for you!
Laura says
This sounds delicious! Is there any technique that could be used to achieve the same results with a boneless, skinless wing? I choose not to eat chicken skin because of the fat and calorie content. Thanks!
Mike Hultquist says
Absolutely, Laura. Works great!
Melanie says
Fantastic recipe! We have not found good wings close to our house. I used this recipe and my 21 year old son will not eat any other now. Thank you
Mike Hultquist says
Wow, glad he enjoyed them, Melanie! Great that you can enjoy wings at home!
Jim T says
Hey Mike, I’ve used this recipe along with many others on your site, love em all. But I have a question about overnight in the fridge, in a a bowl and covered, how? Photo looks like you covered with plastic wrap, not sure, and would that not keep moisture in? Please advise.
Many thanks.
Mike Hultquist says
Thanks, Jim. You can cover loosely with a lid or towel. Plastic wrap is good, but you can leave a little gap if needed for moisture to escape.
Mark S Bergman says
Looks great. I look forward to trying this recipe. Just a general suggestion for Buffalo Wings. If the mess of sauce covered fingers is not your favorite part of wings, toss the cooked wings in sauce and then put them back in the over for a few minutes allow the sauce to dry a bit. You will still have the great Buffalo sauce flavor and a little less mess. I learned this trick from a restaurant in Rochester, NY.
Mike Hultquist says
Thanks for the tip, Mark!
Barbara Kelly says
Hi Mike, I made wings and buffalo sauce for dinner last night, and they turned out fabulous, and just like you said they would. Thank you for a great recipe. Trying Shrimp tacos next.
Mike Hultquist says
Wonderful! Thanks, Barbara!
Judy Harris says
excellent recipe..have made this several times..my go to wing recipe.... making again for church potluck tomorrow..never any leftovers!!!
Mike Hultquist says
Thanks, Judy!
Martha says
Love this recipe! So easy!
Why did I not know this sooner in life? Finally I have made good wings! Thanks so much!
Mike Hultquist says
Glad to help, Martha!
Laurie Bracy says
I’ve tried many wings recipes and yours is by far the best and easiest! So crispy outside and tender on the inside. Thank you…
Mike Hultquist says
Awesome! Glad to hear, Laurie. Thanks!
Robert Eyamie says
work beautifully just added some spicies
Mike Hultquist says
Excellent!
Cal Williams says
I love your recipes Mike. They really warm things up here in Canada. Your wings recipe is one I make often. Quick easy and delicious.
Mike Hultquist says
Thanks so much, Cal. Happy to hear this, and thanks for sharing! I greatly appreciate it.
Judy Harris-Betts says
Made these yesterday for the 4thof July.......boy were they a hit....did exactly what the recipe called for and they were great....had some left for today but everyone wanted to take them home....I made 8 lbs of wings....now will need to make some more for just us!!!!! This is my new best go to for potlucks!!!!!
Mike Hultquist says
Wonderful! Glad they were enjoyed, Judy! I love it!
Theresa says
When I turn up the oven to 425, do I wait to put the wings back in until the oven has reached the new hotter temp or do I leave them in while the oven is heating up? Thanks!!
Michael Hultquist - Chili Pepper Madness says
I wait for it to come to temp, Theresa, but you can just add them back in. Just keep an eye on them toward the end of cooking time to get them to your crispy preference. Enjoy!
Meghan says
Question!
I have someone requesting crispy wings for a wedding shower that I am cooking for. Is there a way to half cook these, then cool and finish the next day or will that over cook and dry them out?
Very limited cooking as it will be out at a lake cottage with only propane stove/oven and a grill....
Thanks!
Michael Hultquist - Chili Pepper Madness says
Hi, Meghan. Yes, you can half cook these then finish them up later. Keep them cool. I know they will cook through nicely and taste good, but I'm not 100% on the crispiness factor, but still, it's a good way to go for an event like this. Time saver! Let me know how it goes! Exciting! Good luck with the shower.
Fran says
What's not to like, and soooo easy. Thanks
Michael Hultquist - Chili Pepper Madness says
Yeah! Thanks, Fran! =)
Andrew says
Great recipe!
Has anyone tried this in an air fryer????????
Im excited
Michael Hultquist - Chili Pepper Madness says
Thanks! Yes, works great in an air fryer!
David says
My first attempt at crispy wings (usually I go for sticky). I added salt, white pepper, garlic and ginger powders, and garam masala to the baking powder.
I have admit, halfway through cooking, I had my doubts, but after flipping the wings and turning up the heat for the second 30 minutes, they came through perfectly crispy as advertised. Tasted great too.
This recipe is a definite winner, and very easy to make. Will be making it often. Thanks, Mike. Great site, btw.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, David! Super happy you enjoyed the wings.
Madison Wilson says
I'm craving for these foods. I can smell the crispy chicken through these pictures, lol.
Michael Hultquist - Chili Pepper Madness says
Nice. Enjoy!
Kathy Slawsky says
We’ve struggled forever to make crispy wings without the deep frying mess (and over cooked chicken). Whatever sauce or seasoning you use for your end result; This IS absolutely the best way to make crispy wings in the oven!
Michael Hultquist - Chili Pepper Madness says
Yes! Works great, Kathy!
Shirley says
Would the method of drying with baking powder and salt for several hours add any advantage of texture to other methods of cooking wings? I was thinking of your one pot BBQ wings,e.g.
Michael Hultquist - Chili Pepper Madness says
Shirley, it really helps to dry the skins, making them extra crispy. Honestly, though, I'll take wings any way I can get them!
Jérémie says
This is an incredible tip; I never would have thought of baking powder, but it seems to dry out the chicken just perfect to become wonderfuly crispy in the oven. The result is stunning and the buffalo sauce is, as always, wonderful. Thanks Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie. It's an old tested cooking trick. I also find leaving the chicken in the refrigerator helps the skin dry out even more. Extra crispy!
Ramya says
will try with tofu instead and let you know on twitter how it goes Thanks Ramya
Ramya says
sorry just saw this now will be making this soon can i use mushrooms inatead as am a vegan perfect for my after office snacks will tag you on twitter if i make this Thanks Ramya
Michael Hultquist - Chili Pepper Madness says
Ramya, I have never made this with mushrooms, sorry.
Halima says
Here are my tips for getting the best oven baked chicken Wings
1. Call Mike
2. Beg him for about 3 kilo's of these
3. Feed my darned face till I canny move anymore !!
LOL..
I am deffo trying these tonight. Thank you
Halima in South Africa
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, Halima! Good strategy! =)
Kort says
Added to the long list of recipes from you that I've got to try!
Michael Hultquist - Chili Pepper Madness says
Yes! We love crispy wings, Kort! Enjoy!
Marcel says
Hi Mike,
Just came upon your website.
Do you flip the wings, anytime during this process...
Thoughts:
I dry brine most of my protein, however my new Breville smart oven has a 'dehydrater' setting. I'm interested in doing both versions and comparing the results.
I'm a chili-head as well...love Mrs Renfro's Ghost pepper nacho cheese dip...
r/
Marcel
Michael Hultquist - Chili Pepper Madness says
Marcel, I usually DO flip them, but saw that I didn't note that in the recipe. The recipe works without flipping, but I do recommend it and made and update to reflect this. Enjoy!
Susie says
I have a question... I'm thinking of using the convection setting on my oven for the 425 bake stage. I know that you're supposed to set the temp 25 degrees lower with convection, so I'd set it on 400, and watch... might take less time?
Have you ever used convection with this method?
These sound delicious! Thanks for sharing your recipe, planning on making them tomorrow for the Super Bowl tomorrow!
Michael Hultquist - Chili Pepper Madness says
Susie, yes, it should work in the convection at 400 degrees. It usually does take less time with convection, so I would check them after 15 minutes. Let me know how it goes for you.
Ann says
These wings were sooooo good, one of the best if not the best wings I have ever eaten. Thanks so much for this wonderful recipe
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Ann!
April says
My first attempt at making chicken wings and I followed the recipe added my own spice dry rub and they were out of bounds! My husband and I were so impressed with the crunchy texture which is what we love and no frying! Will make these again and again you rock man!
Michael Hultquist - Chili Pepper Madness says
Thanks, April!!
Holly says
Holy Mama. Have never made wings from scratch before because we like ‘em crispy and didn’t think we could achieve the restaurant-quality at home. WRONG! These are AH-MAY-ZING. We used cracked pepper and sea salt as seasoning. Never going back. Thank you!!!
Michael Hultquist - Chili Pepper Madness says
I love to hear it, Holly! Glad you enjoyed them!!
Christy says
Thank you for responding and in Informing me about baking powder because I didn’t know that either. One day I might be a good chef like you only not as spicy.
Christy says
Some people use baking powder and some use cornstarch for crispy chicken wings what’s the difference between baking powder and cornstarch besides how they’re made. And does it make a difference which one you use?
Michael Hultquist - Chili Pepper Madness says
Christy, baking powder usually contains cornstarch, so cornstarch could work to help draw out some moisture, though baking powder contains other ingredients to balance things out. I've always used baking powder for making my wings nice and crispy.
Jim says
I’ve always done my wings on the grill. Everyone who’s ever had them says they are the best they’ve had. Just tried this recipe and I’m telling you these are the best I’ve ever had!
Michael Hultquist - Chili Pepper Madness says
Awesome, Jim! Quite a review! Super happy you enjoyed them.
Lucas says
Your blog is amazing! I was looking for some new recipes and I'm glad I got here. I'll try this one at the weekned, hopefully I'll do it well, because I love chicken!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lucas!
Donna podolak says
My family really liked these wings especially the Buffalo wings. They are crispy.
Michael Hultquist - Chili Pepper Madness says
Great, Donna! Thanks!
Win says
Was looking how to make wings crispy because mine are always soggy no matter what I do. Hope this works!
Michael Hultquist - Chili Pepper Madness says
Thanks, Win. I hope you enjoy them!
Glazing experts says
Chicken wings - love it !!
Michael Hultquist - Chili Pepper Madness says
As do I! Love them!
Patricia says
Going to fix these wings sounds wonderful want to fix tonight but wondering if you have to cover and refrigerate overnight?
Michael Hultquist - Chili Pepper Madness says
Patricia, you can skip that step, but just make sure to get them as dry as possible. Let me know how they turn out for you. Enjoy!
Patricia says
OMG I did skip the overnight part got them very dry they are awesome it is a hit that will continue next time I will plan ahead and do the overnight part and compare but awesome awesome
Michael Hultquist - Chili Pepper Madness says
Great, Patricia! Super happy you enjoyed the chicken wings!
hammtreeservice.com/ says
Wow! This is my favorite, a mouth-watering recipe. I'll try this for my kids too.
Jems says
Can you use an air fryer for this recipe?
Michael Hultquist - Chili Pepper Madness says
Jems, yes, you can. I plan to do a post for this specific to air fryers as well.
http://www.yycsepticservices.ca/ says
I love this. It taste so good, my kids love it too.
mobile car detailing va.com says
These are so good! I made them yesterday for my family! Will recommend.
Anthony says
Looks so good! I will try them this weekend, thank you for sharing, such delicious wing recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Anthony! Time for crispy chicken wings!!
rd medical products says
Wow! this is so heaven. Thanks for sharing your procedure.
Deidre says
Is it possible to make these the night before and put them back in the oven the next day for a few minutes minutes on broil and they will still have the crisp to them?
Michael Hultquist - Chili Pepper Madness says
Deidre, yes, you can do this and I have tried it, though you don't as much crispiness. They better fresh out of the oven. Let me know how it goes for you.
southern rfg says
My staff loved the chicken!!
Michael Hultquist - Chili Pepper Madness says
All right! Yes! Such crispy chicken. Very tasty.
Claire says
I will, with all might, definitely gonna be trying this recipe. Cant wait to share with you the results!
St. Louis says
Definitely trying this recipe! Chicken wings are definitely the bomb!
Sandy says
This looks so good. Can’t wait to try it. I’m wondering if this would work for chicken legs &/or thighs? I don’t see why not. Except they might not be cooked through. I want to make my baked chicken for dinner this way
Michael Hultquist - Chili Pepper Madness says
Sandy, absolutely. This works with any chicken with skin.
ande griffin says
I want to try these as smoked wings. I thought for the first time I would do the low temp on the smoker and top them off with the oven at the end. any ideas?
Michael Hultquist - Chili Pepper Madness says
Ande, I think that would be great. I'm not sure how crispy they'll be this way, but they sure would be delicious! Let me know how it turns out for you.
Dan says
I made wings last night on the grill, using a recipe very similar to yours. Baking powder is one of the main keys to crispy chicken skin. It changes the pH of the skin and helps it crisp up. I used a vortex in the center for the coals, with the wings encircling the outer ring of the grill. The heat is very even across the whole grill. The leftovers were still surprisingly crispy when reheated in the microwave for lunch today.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Dan! I love to hear it. Great news about the reheating as well. Crispy wings are the best!
Jared says
So good, exactly as advertised! My wife has never had buffalo wings so I made these last night, now she's asking me to make them again tonight!
Michael Hultquist - Chili Pepper Madness says
Excellent, Jared! Great! Thanks for letting me know!
Lauren says
I made these tonight and they were marvellous - a joy of crispy, juicy, deliciousness. We DEVOURED them!
These are the chicken wings I've always tried to make but have never succeeded! Thank you so much for this recipe, Mike, this is the go to recipe now without question.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Lauren! Glad I could help and that you loved them! Enjoy!
Mike says
The only problem with this recipe was... I didn't make enough!!!
Very simple recipe to follow.
Last 5 minutes of cooking was under the broiler, they turned out perfect.
Thanks!!
Michael Hultquist - Chili Pepper Madness says
Excellent, Mike! Thanks! Super happy you loved them.
Peg says
I LOVE wings! I’ve tried baked wings with the baking powder and they were awesome! Looking forward to trying your technique of the split cooking times. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Peg! Awesome!
Hofterzielbeek says
Wow! These Chicken Wings looks soo tempting and irresistible that I can't wait to try it. Thanks for sharing this delicious recipe.
Michael Hultquist - Chili Pepper Madness says
I hope you love them!
Bubba says
My pap taught me a long time ago this recipe this is how i allways make my wings crispy skin moist meat i
Michael Hultquist - Chili Pepper Madness says
Excellent, Bubba! Perfect crispy baked chicken wings every time.