There is a certain magic to a plate of chicken wings Not only are they crispy, juicy, and full of flavor—but they unite people. Whether it’s a night of games with the group, a weeknight family dinner, or a self-indulgent solitary moment (we’ve all had them), wings have this irresistible power of triggering delight.
Specifically, this recipe? It’s personal.
We’d go to my aunt’s house every summer while growing up, having a backyard BBQ. Children running around with fingers full of sauce, the adults chuckling while they sipped their cold beverages, and a massive tray of baked chicken wings in the foreground of it all. Unfried, of course. Baked. Yet golden, shatteringly crisp, and perfectly flavored. She once let me watch her do them—that was the beauty of it: plain ingredients, no shortcuts, all love. And every time I do them, the memory comes back like sunshine on a warm day.
So, here’s the recipe, and a few of my modifications, of course. Are you ready?
Crispy Baked Chicken Wings
Preparation time: 15 minutes
Cook time: 45–50 minutes
Servings: 4-6 (or you alone. and no judgment)
Ingredients
(All fresh, pantry-friendly, and flexible)
- 2 lbs chicken wings (split at the joints, tips removed if preferred)
- 1 tbsp baking powder (yes–this is the secret to crispy skin!)
- 1 teaspoon sea salt
- Half teaspoon black pepper
- 1 tsp garlic powder
- 1 tsp of smoked paprika (provides that warm, campfire flavor)
- Optional: a dash of cayenne for spice
For the final glaze (optional, but heavenly):
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon chili flakes or hot sauce (optional)
Let’s Cook Together
- Prep the wings
Dry those wings with paper towels—that’s a crucial step. The drier they are, the crisper they will be. If you have time, put them uncovered in the refrigerator for an hour or overnight. - Season and toss
In a large bowl, whisk together the baking powder, salt, pepper, garlic powder, paprika, and cayenne (if using). Toss the wings in the bowl until they are evenly coated in the flavor dust. - Bake them straight
Preheat oven to 425°F (220°C).
Add a sheet of foil or parchment to a baking sheet, then set a wire rack on top. Position the wings in a single layer, leaving space to breathe!
Bake for 25 minutes, and then turn the wings and bake for a further 20–25 minutes until they are crispy, golden, and the kitchen will smell heavenly. - Optional glaze magic
While the wings are completing, warm up the honey, soy sauce, vinegar, and chili flakes in a small pan. Simmer the mixture on low for 2–3 minutes or until it’s slightly thickened. Toss the wings gently in the glaze or pour it on top of them once they are ready.
Get it to Fit
- Gluten-free? Use tamari or coconut aminos in place of soy sauce.
- Low-carb/keto? Omit the honey glaze or substitute using a sugar-free alternative.
- Vegetarian alternative? Use cauliflower florets instead! Same technique, shorter baking time (30 minutes in total).
What You’ll See (and Smell)
Picture this: Golden-brown wings covered in a crackly, irresistible crust. A touch of glisten thanks to the honey glaze, studded with red pepper flakes. Smoky, savory, sweet, and spicy, the aroma? One bite and the skin shatters, exposing the juicy meat below. Serve them up with ranch, a squeeze of lime, or nothin’ at all. They’re that good.
Over to You!
I’d love to hear about how your wings turn out. Did you use the sweet glaze or stay traditional? Any flavor surprises? Share your experience (and possibly a pic!) in the comments below—I read each one.
Sharing is caring when it comes to cooking, so go and invite a wing-enthusiast friend to join you. This one’s so good, it mustn’t be enjoyed alone.
Enjoy your cooking, friend. And don’t forget the napkins.