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Crispy Chicken Wings

Crispy Chicken Wings (No Deep Fryer Required)

These crispy chicken wings are perfectly golden, juicy on the inside, and incredibly crunchy on the outside—without using a deep fryer. Made with simple ingredients and baked or air-fried, they're an easy appetizer or game-day favorite that everyone will love.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 420
Ingredients Notes

Ingredients
  

  • 12 chicken wings drumettes and flats, patted completely dry
  • 1 tablespoon baking powder not baking soda
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup hot sauce your choice — cayenne-based works great
  • 2 tablespoons melted butter

Notes

  • Baking powder, not baking powder’s cousin cornstarch, is the real secret to crispy skin — though cornstarch has its own job to do.
  • Uncovered, high heat, and a wire rack are the three non-negotiables for oven wings.
  • Pat your wings bone-dry before anything touches them. This one step matters more than any sauce.
  • 350°F is for gentle cooking. 400–425°F is where crispy skin actually happens.
  • You don’t need a deep fryer or years of experience — just the right order of operations.