• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Work with Me
  • Press/PR
  • Contact
Display Search Bar

The Kitchen Whisperer

  • Home
  • About
  • Recipe Index
  • Shop
  • Weekly Menu
  • Tuesday’s Tips

Oct172013

Crispy Oven-Fried Chicken Wings

Jump to Recipe·Print Recipe

It’s football and hockey season now along with the end of baseball as well.  That being said there are some foods that are iconic of the sport.  Wings are a must in any household, bar, restaurant that is showcasing the big game. It’s almost a law in some cities.  While traditionally wings are deep-fried and then slathered in sauce, shaken to lightly coat or left nekked to dip yours truly is not a big fan of deep-fried foods.  Don’t get me wrong, I LOOOOOOOOOOOVE fried foods however my thighs and butt love them a bit more!  So needless to say Mr. Fantabulous wanted wings and this child refused to deep fry them. That being said I had to figure out a way to make them baked BUT still make them as crispy and as flavorful.  I wanted Crispy Oven-Fried Chicken Wings plain and simple.

Crispy Baked Wings2

As you can see by the pictures, mission accomplished! Now to truly get wings this crispy, that fried outcome, you need to plan ahead.  See when you bake chicken like this you need to draw out the moisture.  Now don’t worry as these badboys will be super juicy and moist but if you try and bake as-is, they won’t get crispy like a fried wing is.  Thus you need to plan.

See you need to coat these in a mixture and then literally let them sit on a tray, uncovered in your fridge over night or 8 hours at a minimum. The next day all you need to do is pop the trays in the oven and bake away.

Crispy Baked Wings

Now once they are done, how you choose to cover these is totally your choice.

You can toss them in some bbq sauce, buffalo glaze, maybe a melted butter garlic sauce.  Heck even plain ol’ seasoned salt.

Crispy Baked Wings1

All I know is these did not last very long as Mr. Fantabulous was all over these in a heartbeat.

I was completely happy about this as he got his wings and I didn’t have to fret over hot oil and adding all that fat to our diets!  Crispy Baked Wings3

Print

Crispy Oven-Fried Chicken Wings

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Print Recipe
Pin Recipe
★★★★★ 4.9 from 14 reviews
Did you make this recipe?
Leave a review

Ingredients

  • 4 lbs chicken wings, halved at joints, wingtips set aside (save for stock)
  • 1 Tbl baking powder
  • 3/4 tsp salt

Instructions

  1. Line rimmed baking sheet with aluminum foil, and set rack inside.
  2. Carefully dry chicken wings with paper towels.
  3. Place wings in a bag, add the baking powder and salt.
  4. Shake evenly.
  5. Place on rack, leaving slight space between each wing.
  6. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture.
  7. Adjust oven rack to upper-middle position and preheat oven to 450°F.
  8. Add chicken wings and cook for 20 minutes.
  9. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer or until internal temperature is 165F.

Notes

Once the wings are done, garnish with your favorite wing sauce

Made this Recipe?

Tag @thekitchenwhisperer on Instagram and hashtag it #thekitchenwhisperer
Recipe Card powered by

 

 

Spread the love and share!
Previous Post
Next Post

Reader Interactions

View Comments

Recipe Reviews & Comments

  1. Liz Williams says

    November 1, 2019 at 12:18 pm

    Hi Lori,

    I have a homemade seasoning that I keep in a jar, and only use it for frying chicken. It includes onion powder, garlic powder, paprika, and salt. My question is: Should I had my seasoning along with the baking powder, BEFORE refrigerating or should I wait and add my seasoning just before cooking the chicken in the oven? Please advise.

    Reply
  2. MaryAnne says

    October 13, 2019 at 6:32 pm

    I was a little skeptical but my oh my, these were very crispy on the outside and the chicken was juicy on the inside!! Delicious! My question is this – can I add more spices/more salt at the same time I toss the wings with the baking powder? I like my wings plain but I would like to kick up the spices a bit…will this effect the baking powder/PH level?

    ★★★★★

    Reply
    • TKWAdmin says

      October 13, 2019 at 9:59 pm

      So happy you loved them MaryAnne!

      Yes you can add spices to the baking powder but it has to be dry spices. Essentially you’re doing a dry brine.

      Best Kitchen Wishes!

      Reply
  3. Connie says

    May 29, 2016 at 9:59 pm

    Would this recipe work if I used skinless chicken breast cut up in small pieces…boneless chicken wings?
    Thank you,
    Connie

    Reply
    • TKWAdmin says

      May 29, 2016 at 10:27 pm

      Hi Connie,

      I’m thinking no to be honest. You see the purpose of ‘drying’ these out in the fridge over night is that you’re drying out the skin part of the chicken to get that ‘fried’ crispy effect.

      For boneless wings I would go with something like this: http://www.thekitchenwhisperer.net/2014/11/11/crispy-crunchy-crusted-chicken-fingers/ Now you can easily use this recipe but follow the skinny baked version. If you don’t want the breading just coat them in your favorite seasoning and bake away.

      Best Kitchen Wishes!

      ★★★★★

      Reply
  4. Elaina says

    February 11, 2016 at 10:32 am

    Would this also work with chicken thighs? If yes, same ratio of baking powder and salt?

    Reply
    • TKWAdmin says

      February 11, 2016 at 11:35 am

      Hi Elaina!

      Yes it will however the baking time will need to be increased due to the thighs being bigger. 4 pounds of chicken. The recipe is for 4 pounds of wings so if you go with 4 pounds of thighs, the ratio would stay the same. You’ll obviously have less thighs than wings as well the thighs are bigger.

      Best Kitchen Wishes!

      ★★★★★

      Reply
  5. andrew maloney says

    March 24, 2015 at 11:52 am

    can i use rice flour

    Reply
    • TKWAdmin says

      March 24, 2015 at 1:56 pm

      Hi Andrew,

      I would say no as the chemical makeup of baking powder and rice flour are completely different (granted I’m not a chemist).

      Baking powder helps draw the moisture into the skin which, when it bakes, it evaporates leaving a crispy skin. As stated in an earlier comment, the acid helps break down proteins within the skin, and the alkali accelerates the browning process, meaning that the skin can crisp more quickly.

      Best Kitchen Wishes!

      ★★★★★

      Reply
  6. C. Stewart says

    February 25, 2015 at 8:43 am

    Baking powder? Sounded a little weird, but I thought let’s give it a try. Instead of the salt, I added a dry Cajun spice mix and it was probably more than the salt it replaced. They were amazing. I’ve been told by my husband that I will make these again=)

    ★★★★★

    Reply
    • TKWAdmin says

      February 25, 2015 at 7:55 pm

      Yep, I would not steer you wrong. It helps draw moisture to the surface of the poultry skin, where it can evaporate. The acid helps break down proteins within the skin, and the alkali accelerates the browning process, meaning that the skin can crisp more quickly.

      Now if you do a search on here for wings you’ll see a bunch of wing recipes with various sauces. Try them with these wings! Thank you again so much!

      Best Kitchen Wishes!

      ★★★★★

      Reply
  7. lois smart says

    January 31, 2015 at 10:43 am

    I just now saw that they needed to be UNcovered in the fridge overnight! Mine had a loose piece of plastic wrap on them. I just uncovered them at 11am and will need to cook at 3:30. I hope I didn’t ruin the outcome of the crispy skin by covering them.

    Reply
    • TKWAdmin says

      January 31, 2015 at 11:45 am

      You should be ok.

      Reply
    • TKWAdmin says

      January 31, 2015 at 2:48 pm

      Hi Lois!

      They should be fine as I commented above. The purpose of ‘drying’ them out uncovered in the fridge is to let the baking powder and salt draw out the liquid from the skin. If you cover them you have the potential of keeping the moisture in. However if you left them just loosely wrapped, they should still crisp up really nice.

      Plus at the end if you want you can always broil them just for a few minutes to ensure crispness.

      Best Kitchen Wishes!

      ★★★★★

      Reply
      • Lois smart says

        January 31, 2015 at 2:52 pm

        Thank you. Yes, very loosely covered and I did uncover as soon as I saw my mistake. They go in the oven in about an hour! I’ll report back tomorrow!!!!

        Reply
  8. Mrs. J says

    July 14, 2014 at 1:36 pm

    These were so good. I took them to a jazz festival with friends and one of our group members had to tell her fiance “there is no more meat on the bone.” I seasoned mine up since I didn’t use any sauce and did that right before putting them in the oven. Will definitely be doing this again!

    ★★★★★

    Reply
    • TKWAdmin says

      July 14, 2014 at 5:17 pm

      Hi Mrs. J! Oh yum! I love wings like that too – just great seasoning with no sauce (plus it’s less messy). I’m so thrilled that you and your friends loved them!

      Best Kitchen Wishes!

      ★★★★★

      Reply
  9. Arya says

    April 14, 2014 at 3:31 pm

    Is there nutritional info on this??

    Reply
    • TKWAdmin says

      April 14, 2014 at 3:42 pm

      I cannot provide the nutritional value on these but there are tons of sites out there that can calculate calories, fats, etc… For you.

      Best Kitchen Wishes!

      Reply
  10. Ms jeffery ecby says

    January 15, 2014 at 1:20 am

    These wings are best with out deep frying.

    ★★★★

    Reply
    • TKWAdmin says

      January 15, 2014 at 6:58 pm

      Well thank you very much! They are super crispy just like fried wings but without all that extra fat!

      Best Kitchen Wishes!

      ★★★★★

      Reply
  11. Linda says

    October 17, 2013 at 5:52 pm

    Question? One tablespoon of baking powder to 4 pounds of chicken wings? No flour? I’ve never heard of this, but the pictures make them look just like fried.

    Reply
    • TKWAdmin says

      October 17, 2013 at 6:18 pm

      Hi Linda!

      Yep, that’s it! You’re not ‘breading’ the wings. The baking powder is used to draw out the moisture. It’s just a light coating on the wings. After they rest in the fridge over night, you just bake in the oven. There’s no need to bread them.

      Best Kitchen Wishes!

      ★★★★★

      Reply
      • Linda says

        January 15, 2014 at 10:53 am

        It works! These are awesome. My kids couldn’t get enough! Thanks.

        Linda

        ★★★★★

        Reply
        • TKWAdmin says

          January 15, 2014 at 6:57 pm

          Thank you Linda! I make these weekly as they are so simple to make. If you want to spice them up, when you add in the baking powder add in about a tsp of smoked paprika. It’s INCREDIBLE!

          Best Kitchen Wishes!

          ★★★★★

          Reply

Leave a Reply to Linda Cancel reply

Did you make this recipe? Rate it:

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Welcome!

I'm Lori, The Kitchen Whisperer! Let me help you tame the kitchen one bite at a time!

More About Lori

let’s be friends

Deliciousness Delivered.

Sign up to receive delicious recipes, kitchen tips and weekly menus (bacon, pizza, oh my!) straight to your inbox.

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

Subscribe for delicious new recipes, kitchen tips & weekly menus

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

What's Trending on TKW

Mediterranean Hummus Bowls
Homemade Healthy Apple Chips
6 Gourmet Toast Upgrades
Salsa Fresca (pico de gallo)
Triple Lemon Sunshine Cookies
One Minute Pressure Cooker Quinoa – Perfect Every Single Time!
Pressure Cooker Mom’s Classic Pot Roast with Savory Onion Gravy
Cheesy Spaghetti Squash Pizza
Egg Substitutes in Cooking and Baking
Back to Top
  • Recipe Index
  • instagram
  • Contact
  • Terms & Conditions
  • Privacy Policy
Site CreditsDesigned by Melissa Rose Design.Developed by Once Coupled.