You don’t need a deep fryer and oil to achieve perfect crispy chicken wings. This oven-baked chicken wing recipe using baking powder is an easy and healthy alternative that results in wonderfully light and crispy chicken skin outside with juicy and tender chicken meat inside. As a bonus, these flavorful chicken wings are also low-carb and gluten-free. It’s a recipe that both children and adults will love!

How to Make Crispy Chicken Wings in the Oven?

The secret to making my crispy chicken wings recipe is a combination of giving the wings time to dry, coating them in baking powder, and slow and even baking. These different techniques come together to create a healthy baked chicken wing with crispy skin and juicy meat.

Before preparing the chicken to be baked, I highly recommend giving them time to dry. To do this, arrange them on a drying rack and keep uncovered in the refrigerator. The ideal amount of time is 3 hours to overnight, but you can still do this in less than three hours and get good results.

When cooking the baking powder chicken wings, I get the best results from baking them at 425 °F for 40 minutes, making sure to flip the chicken wings at the 20 minute mark. This mimics the heat distribution of conventional frying without needing to use any oil!

Why Use Baking Powder on Chicken Wings?

Baking powder is a tried and tested method for getting the best crispy chicken. It’s often mixed into breading to make an airier coating when fried, but you can also use it on its own. Instead of the traditional flour breading, you can achieve crispy chicken wings by coating them with baking powder. This dries out the chicken skin and results in a wonderfully crisp and crunchy finish with juicy meat on the inside when cooked.

As a bonus, these baking powder chicken wings are also a healthier alternative to crispy oven chicken wings made with flour because it’s gluten-free and very low carb.

Simple Chicken Wing Seasoning

For these oven-baked chicken wings, I find the best way to season them is to just toss them in a generous amount of onion powder and garlic powder before baking, followed by a sprinkle of salt before serving. These classic flavors really bring out the delicious flavor of the chicken!


Tip 1: I do not put salt on my chicken wings prior to baking. Only some garlic powder and onion powder. I feel like the salt draws out too much moisture and you may end up with too wings that are just to dry.

Tip 2: After thoroughly washing and patting the wings dry, I spread the wings on a rack and put them in the refrigerator uncovered for at least one hour. You can even do it overnight. That will ensure that your wings are absolutely dry before tossing them in baking powder.
Tip 3: After backing them at 425 degrees for 20 minutes each side, I take the wings out of the oven and let them rest for 5-10 minutes before eating. This way your chicken wing skin is crispy but the inside is nice and juicy.
Tip 4: After the wings have rested for 5-10 minutes, you want to sprinkle them with salt or toss them in your favorite buffalo wing sauce if you like to. This is the time to do so.

This crispy chicken wings recipe is a great one to use for parties and get-togethers as it is super easy to prepare, doesn’t need much attention, and you can make different flavors of crispy oven chicken wings by changing the seasoning or sauce.

I hope you enjoy these crispy oven-baked chicken wings. For another easy and comforting lunch idea, I highly recommend my Hawaiian Loco Moco recipe – steamed rice topped with a juicy ground beef patty, savory mushroom gravy, and a fried egg. It’s another crowd-favorite that’s sure to please the whole family. Happy cooking!

Crispy Baked Chicken Wings

Who does not like Crispy Chicken Wings? Crispy Wings are Da Bomb but many of us prefer not to eat too much fried food. Well, no need to give up Crispy Chicken Wings as in today’s video, I’ll show you how to bake Crispy Chicken Wings with no oil whatsoever! How good does that sound?
The secret ingredient is Baking Powder! WHAT????? YES! Baking Powder. The baking powder creates some chemical reaction that create the crispiness that we looking. What chemical reaction exactly? Please don’t ask me. I failed Chemistry back in school.
Course Appetizer, Main Course, Snack
Cuisine American


  • Wash chicken wings thoroughly with salt, vinegar and water. Pat very dry with paper towels.
  • If possible, allow for the wings to dry even more on a rack uncovered in the refrigerator.
  • Toss with onion powder and garlic powder.
  • Add 2 tablespoons of baking powder to 2 lbs of chicken wings – a rule of thumb is 1 full tablespoon of baking powder per pound of chicken wings.
  • Toss wing thoroughly in baking powder.
  • Bake at 425 degrees for 20 minutes.
  • Flip wings over and bake for another 20 minutes.
  • Take them out of the oven and let them rest for 5-10 minutes before serving.
  • Sprinkle with salt or toss in desired wing sauce after wings have rested or right before serving. Enjoy!