Crispy Baked Chicken Wings are seasoned, flour-coated wings baked at high heat until golden and crunchy, then tossed in a classic buttery cayenne hot sauce. They offer all the flavor and texture of deep-fried wings—without the mess or oil. Perfect for game day, parties, or a quick family dinner.

Why You’ll Love This Recipe

You’ll love this recipe because it creates unbelievably crispy chicken wings using only your oven—no fryer required. Baking powder helps create a crackly, blistered skin, while the flour and spice mixture adds flavor and light crunch. Tossed in a simple homemade buffalo-style sauce, these wings deliver big flavor with minimal effort.

Crispy Baked Chicken Wings

Crispy Baked Chicken Wings are a game changer for anyone who loves restaurant-style wings but prefers a homemade, healthier alternative. These wings are baked at a high temperature, allowing the skin to crisp beautifully while keeping the meat tender and juicy inside.

One of the secrets behind the incredible crunch is the use of baking powder. When combined with flour and spices, it creates a dry coating that helps draw moisture from the skin, producing that irresistible crispy texture once baked. It’s a simple trick that transforms ordinary oven wings into something extraordinary.

The flour coating not only helps achieve crispiness but also adds a light, flavorful crust. The blend of chili powder, garlic powder, salt, and pepper gives each wing a savory, slightly smoky profile that works perfectly with buffalo sauce or any sauce you choose to toss them in.

High heat is another essential factor in this recipe. Baking wings at 450°F allows the skin to render and crisp, similar to deep frying but with far less oil and cleanup. The wings bake evenly, turning golden brown and achieving just the right crunch with each bite.

The classic buffalo sauce used in this recipe is made from melted butter and cayenne hot sauce. This simple combination creates a rich, spicy, tangy coating that clings beautifully to the crispy wings. You can easily adjust the heat level to your liking by adding more hot sauce or a splash of Tabasco.

These wings are perfect for game day gatherings, parties, or family nights. They’re easy to prepare in large batches, making them ideal for feeding a crowd. Serve them with celery sticks, carrot sticks, and a cooling dip like ranch or blue cheese for the full restaurant experience.

You can also customize this recipe to suit your taste. Swap out the cayenne hot sauce for BBQ sauce, honey garlic glaze, lemon pepper butter, or teriyaki for an entirely different flavor profile. The crispy base makes them incredibly versatile.

Another great feature of this recipe is that it avoids deep frying entirely—no oil splatters, no lingering grease smell, and significantly fewer calories. Yet the wings come out just as crispy and satisfying, proving that baking can be just as effective when done right.

Crispy Baked Chicken Wings also reheat well, especially in an air fryer or oven, making them excellent leftovers. They maintain their texture and flavor, making them a great option for meal prep or snacking throughout the week.

Whether you’re preparing them for a special occasion or simply craving a delicious homemade treat, these wings are guaranteed to impress. They’re easy, flavorful, and incredibly crispy—everything you want in the perfect chicken wing.

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Servings & Time

Servings: 6
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes

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Ingredients

Chicken Wings

• 3 pounds chicken wings or drumettes

• 1/2 cup flour

• 1 teaspoon salt

• 2 teaspoons chili powder

• 1 teaspoon garlic powder

• 1/2 teaspoon pepper

• 2 tablespoons baking powder

Buffalo Sauce

• Bottled cayenne hot sauce (such as Frank’s Red Hot)

• Butter (not margarine)

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Instructions

1. Preheat oven to 450°F.

2. Rinse and trim chicken wings, leaving the skin intact for crispiness.

3. Pat wings completely dry with paper towels.

4. In a large bowl, whisk flour, baking powder, and seasonings.

5. Add wings to the bowl and toss to coat evenly.

6. Shake off any excess flour mixture.

7. Line a baking sheet with foil and spray with cooking spray.

8. Space wings at least 1 inch apart on the prepared sheet.

9. Bake 30–35 minutes, flipping once at around 20 minutes.

10. While wings bake, heat hot sauce and butter in a saucepan until bubbly.

11. Adjust sauce heat by adding more hot sauce or a dash of Tabasco.

12. Transfer cooked wings to a large bowl.

13. Pour buffalo sauce over wings and toss to coat thoroughly.

14. Serve with celery, carrots, and ranch or blue cheese dressing.

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Tips

Ingredient Substitutions

• Use smoked paprika instead of chili powder for deeper flavor.

• Swap cayenne hot sauce with BBQ for a milder option.

• Use gluten-free flour for GF-friendly wings.

Make-Ahead & Storage

• Store leftover wings in the fridge for 3–4 days.

• Reheat in the oven or air fryer at 400°F for extra crispiness.

• Freeze un-sauced baked wings up to 3 months.

Serving Variations

• Toss with garlic parmesan butter.

• Make lemon pepper wings by seasoning with lemon pepper and omitting buffalo sauce.

• Coat in honey sriracha for sweet heat.

Avoid Common Mistakes

• Don’t skip drying the wings; moisture prevents crispiness.

• Don’t overcrowd the baking sheet or wings will steam instead of crisp.

• Avoid margarine; real butter creates the best buffalo sauce.