Best Baked & Crispy Chicken Wings

Best Baked Chicken Wings made with very few ingredients, always crispy on the outside, and juicy on the inside. These are a healthier alternative to chicken wings we all love. Whether you like your wings spicy, sweet, or plain, these baked and crispy chicken wings are perfect for every occasion.

There are few things I prefer ordering out and chicken wings definitely fell into that category until last year. The boyfriend & I occasionally enjoy wings while watching Hot Ones by Sean Evans and one day we thought why not try making our own wings. After trying several different recipes from the internet and our experiences with chicken wings for almost a year, I’d like to share our version of Best Baked Chicken Wings with everyone. These are made in the oven with few ingredients and does require some inactive time in the fridge.

To make chicken wings at home, you are going to need some chicken wings, whole or already cut up and ready to cook from the grocery or your local butcher shop. If you purchase whole wings (whole wings are cheaper than the ready to cook ones), you will need separate the drumette and wingette. If you haven’t done that before, I’d recommend checking this site out for a detailed post on how to cut chicken wings.

We found out that it makes a big difference in the crispiness when you pat dry the wings and coat with a thin layer of all-purpose flour, baking powder, and rice flour and let it dry in the fridge for at least 2 hours or longer. Few chicken wings recipes suggested using aluminum-free baking powder as some people were getting metallic taste from the baking powder with aluminum. We have never experienced that with baking powder with aluminum but again, our recipe also contains little flour and olive oil as a coating.


The most “difficult” part about this recipe is the prep work and inactive time while it dries out in the fridge. I really like the fact that there is not much clean-up because everything is done using a baking rack and a sheet pan. I do recommend lining the pan with a foil to catch all the drippings.

The recipe I am sharing today is good for about 15 wings ~ 2 lb, which was good for 2 people as an appetizer or a meal with some sides. You can scale the recipe per your needs and follow the same steps. Also, if you are doing a large batch, make sure to use 2-3 baking sheet and do not over crowd the baking sheet.


You can enjoy chicken wings with hot sauce or dry-rub of your choice. We love an assortment of sauces, including fermented hot sauce, lemon chili pepper rub, and the classic Frank’s hot buffalo wings. Ranch & blue-cheese dip also makes a great accompaniment when serving wings.

Best Baked & Crispy Chicken Wings

Serves: 15 wings


  • 2 lb chicken wing (separated into drumette & wingette)

  • 2 tablespoon all purpose flour

  • 2 tablespoon rice flour

  • 2 teaspoon baking powder

  • 2-3 tablespoon olive oil, to drizzle

  • salt, to season

  • your choice of hot sauce and dips


  1. Prepare the wings and pat them dry with a paper towel. Set aside.

  2. In a large bowl, add all-purpose flour, rice flour, and baking powder. Add the wings and coat them in the flour mixture.

  3. Prepare a baking sheet lined with a foil. Place the baking rack on top.

  4. Shake off excess flour from the wings and arrange them in a single layer in the baking rack. Put the baking sheet in the fridge for at least 2 hours to dry out.

  5. Preheat the oven to 450F.

  6. Remove the wings from the fridge and drizzle lightly with olive oil and bake for 35-40 minutes until it is golden and crispy. Flip the wings and drizzle olive oil on the other side and bake for additional 15-20 minutes until the other side is just as crispy.

  7. Remove from the oven and season generously with salt and pepper. Coat with your choice of sauce or rub. Serve it hot.

Dixya Bhattarai

Dixya Bhattarai

Written by

Thank you so much for visiting Food, Pleasure, and Health.