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Crispy Baked Chicken Wings for Football Sunday: Best Game Day Snack

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These oven-baked chicken wings are shatteringly crisp and juicy inside, thanks to a simple baking powder trick and a dry brine. Perfect for game day, they rival any deep-fried wing without the mess.

Ingredients

Scale
  • 3 lbs chicken wings (party wings, drums and flats)
  • 2 teaspoons baking powder (aluminum-free)
  • 1 ½ teaspoons kosher salt (Diamond Crystal recommended; use half if using table salt)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper (freshly ground)
  • 2 tablespoons neutral oil (avocado, grapeseed, or canola oil)
  • For serving (optional): your favorite wing sauce (e.g., buffalo sauce made with butter and Frank’s RedHot), celery sticks, carrot sticks, blue cheese or ranch dressing

Instructions

  1. Prep the Wings (15 minutes): Rinse the chicken wings under cold water and pat them extremely dry with paper towels. If using whole wings, cut through the joint to separate drumettes from flats; discard wing tips or save for stock. Place separated pieces in a large mixing bowl.
  2. Dry Brine (8-24 hours, but at least 1 hour): In a small bowl, combine baking powder, kosher salt, garlic powder, onion powder, and black pepper. Sprinkle mixture over wings and toss well to coat evenly. Place a wire rack inside each of two rimmed baking sheets. Arrange wings in a single layer on racks, ensuring none are touching. Place baking sheets, uncovered, in the refrigerator for at least 1 hour, ideally 8-24 hours.
  3. Preheat and Prep for Roasting (20 minutes): Remove wings from refrigerator and let sit at room temperature for 20 minutes. Preheat oven to 425°F (220°C). Position one rack in the upper third and one in the lower third of the oven.
  4. Roast the Wings (45-50 minutes): Drizzle neutral oil over wings and toss gently to coat. Ensure wings are still in a single, non-touching layer on wire racks. Place one sheet on the top rack and one on the bottom rack. Roast for 25 minutes. Remove sheets from oven, flip each wing using tongs, and swap the positions of the baking sheets. Roast for another 20-25 minutes, until wings are deep golden brown, skin is crispy, and internal temperature reaches 165°F (74°C).
  5. Sauce and Serve (5 minutes): If tossing in sauce, do so immediately while wings are hot. Place wings in a large bowl, pour desired sauce over them, and toss vigorously until evenly coated. Return to wire rack for a minute to let excess sauce drip off, or serve immediately on a platter with dipping sauces and veggies.

Notes

The baking powder trick is essential for crispy skin—do not substitute baking soda. For even crispier finish, increase oven to 450°F (230°C) for the last 10-15 minutes after flipping. If using a convection oven, reduce temperature by 25°F (15°C) and check doneness earlier. Leftover wings can be reheated in a 400°F (200°C) oven on a wire rack for 8-12 minutes or in an air fryer at 375°F (190°C) for 4-6 minutes.

Nutrition

Keywords: crispy baked chicken wings, game day snack, football Sunday, oven baked wings, buffalo wings, party wings, crispy wings, baked chicken wings

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