This recipe for Fall-off-the-bone, Crispy, Baked Chicken Wings is the ideal snack for watching Sunday sports with some good friends. Even the non-Chicken Wing lovers will want this recipe.
Some planning is required for this recipe to turn out just right. BUT, I promise, you will never need another wing recipe! Well--except for maybe my Smoked Chicken Wings (a current work in progress).
Seasoning the Chicken Wings
It's important to season the chicken wings before you chill them in the refrigerator.
We want the salt to take it's sweet time and fully flavor every part of the wing. The salt will also help to break down connective tissue and create a very tender and crispy bite.
Why we are marinating our Chicken Wings in the refrigerator for so long?
There are 2 reasons that we are marinating the wings in the refrigerator.
First, we want to dry the wings out as much as possible so we get a crispy exterior and a moist, fall-off-the-bone interior.
Second, we want to keep our chicken at a safe temperature while it marinates and dries out.
Why it's good to add the baking powder
Lightly dusting the wings with baking powder will draw out the moisture from the wing and give you an exceptionally crispy crust.
*Do not substitute baking soda for baking powder. They are not the same.
Bake the wings on a Cooling Rack.
Why you ask? We want the fat from the skin to drip off of the wing. If you don't use a non-stick cooling rack, then your wings will be sitting in their fat and juices and may not crisp up the way you desire. AND the bottom of the wings will be greasy.
Bake Chicken Wings 2 times. Once at a low temperature. Then at a high temperature.
Baking the wings at 2 different temperatures will ensure your wings come out just right.
The low temperature will slowly melt the fat on the skin, softening the skin texture.
The high-temperature bake will sear and crisp up the skin beautifully.
A few more recipes you may enjoy:
I hope you enjoy! Please share this recipe with friends if you love it. Please leave a rating and a comment below to let me know how this recipe turned out for you!
Cheers!
Suzie xo
Recipe
Fall-off-the-bone, Crispy, Baked Chicken Wings
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 3 pounds chicken Wings
- 1 tablespoon garlic Powder
- 2 tablespoon onion Powder
- 2 teaspoon paprika
- 1 teaspoon dired thyme
- 1 tsp dried oregano
- 2 teaspoon Salt
- 1 tsp black pepper
- 1-2 tablespoon baking powder (non-aluminum) (Not baking soda - do not replace)
- ⅓ cup spicy BBQ sauce (Click for recipe)
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Instructions
- Season chicken wings with salt, pepper, onion powder, garlic powder, paprika, thyme and oregano. Gently massage seasonings into the wings.
- Spread wings evenly on a baking sheet and put in the fridge, uncovered, for 3 - 4 hours to marinate and dry.
- Remove wings from fridge and let set at room temperature for 20 minutes.
- Preheat the oven to 250° F.
- Sprinkle the wings with 1 -2 tablespoons of non-aluminum baking powder (don’t use baking soda) toss to coat each wing lightly.
- Place wings on top of a cooling rack inside a baking sheet. (You want the fat to fall away from the wings. You don’t want to cook the wings in the fat)
- Bake the wings, uncovered, on the top rack of your oven for 40 minutes at 250°
- Remove from the oven and turn oven up to 450° F.
- Once the oven is ready, put the wings back in oven and cook on the top rack for 30 minutes - rotating half way ( at about 15- 20 minutes)
- After 30 minutes remove from the oven and brush wings with Spicy BBQ sauce. (or you can use store bought) Place back in oven (top rack) for another 10 minutes or until crispy.
- Let rest for 5 -10 minutes after done cooking and serve with blue cheese or ranch dressing.
Nutrition
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Mary
Really want to try this but do I need to defrost the wings if I start with frozen?
Suzie J.
Hi Mary. Yes, You should defrost the wings and make sure they are dry before applying the dry rub. I hope this helps and you enjoy them! X Suzie
Eileen
This is the best wing recipe I’ve ever made. The wings turn out crispy and delicious… thank you.u
Suzie J.
That's wonderful to hear, Eileen! I'm so glad you enjoyed them. X Suzie
Curtis Joseph Kostin
Family loved them without the sauce also, so that tells you how great the taste is.
Suzie J.
That’s wonderful to hear! I’m so glad your family enjoyed the chicken wings—it makes my day to know they were a hit. Thank you for sharing your feedback! X Suzie
Mimi
More work than others but we’ll worth the effort. Delicious!
Suzie J.
Thank you, Mimi!
Hannah
Hi Suzie - I wanted to make the wings tonight based on couple recipes online, but then I saw your recipe, that would like to follow. However, I won't have enough time to put it in the fridge, can that step be skipped and they would still fall off the bone due to cooking on slow temps? Thanks!
Suzie J.
Hi Hannah. They should still fall off the bone, just not as much as if you dry them in the fridge overnight. Make sure to dry the wings well before adding the spices and baking powder so that the skin will crisp up nicely. I hope this helps and I would love to hear how it goes!
Hannah
Hi Suzie - Thank you for such prompt response. This was my first time making chicken wings. Thank you for sharing your recipe. They were a hit 🙂 I have a feeling I'll be making them a lot. Thank you, again!
Suzie J.
I'm happy to hear they were a hit. Glad I could help!
Joanne
Can these be made ahead all the way till the last crisping, frozen, then thawed and crisped in oven, even if it takes a bit longer?
Suzie J.
Hi Hannah! I haven't tried freezing them after they've been baked. I do worry it will dry them out a little too much and they won't be as tender when reheated. I love this make-ahead idea, so I will try this next time I make them and see how it goes. I would love to know how it went for you if you tried it! x Suzie
Kendall
450 for 30 minutes? What!
Suzie J.
Yes, I know it might sound crazy but this is what will make the skin nice and crispy.
Ryan B.
Wow!! Fell off the bone, best wings my son and I ever had! Our oven must be different because 450 degrees set our smoke alarm off after 7 mins so I finished them at 400. Thank you for sharing this yummy recipe with simple to follow instructions for this novice cook!
Suzie J.
You're so welcome! I love that these are the best wings you and your son have ever had—amazing! And yes, ovens can vary in temperature, so I'm glad you adjusted accordingly. Thank you for your wonderful comment, Ryan. Cheers!
Thomas Dorr Kittelton
Hi Suzie J I have been looking for this recipe for Ever ! I"m going to try this the first Commanders Game. I will let you Know what Happens. Thank-you Very Much!!
Suzie J.
Hi Thomas! I'm glad this was the recipe you have been looking for! Thank you and I hope you enjoy!
Rob Dawg
There's one thing that your recipe does not specify and before I give it a go I'd like to ask; do you do this covered or uncovered?
Suzie J.
Hi Rob,
You will dry them out in the fridge and cook them uncovered. Thank you for asking! I will update the recipe to include this information. I hope you enjoy the wings! Cheers, Suzie
KiKi
These are great. I put the baking powder on before I let them dry out in the fridge and have left them to sit in the fridge up to 24 hours before. This is my go to wing recipe!! Love it!
Christy
This is my go-to chicken wing recipe! So delicious. Thank you!
Suzie J.
This makes me so happy to hear Christy! Thank you for the wonderful feedback.:)
Julie
Are these ok if you don’t sauce them?
Suzie J.
Hi Julie! Yes, they will be fine if you don't sauce them. The skin will not get as caramelized during the last 10 minute bake, so you could try brushing them with a light coating of olive oil or melted butter instead of sauce and they should crispy nicely. I hope you enjoy!
MR
I love wings and have tried dozens of recipes and this is by far the best cooking method. Use whatever rub you want. I couldn’t believe they were crispy and fell off the bone from the oven. My wife was finally impressed after several mediocre attempts with other methods.
Suzie J.
Thank you for sharing your experience! I'm so glad you and your wife were finally impressed!
Larry Johnson
I sauced some with a Buffalo sauce and some with BBQ sauce prior to the final baking. Then sauced lightly again just prior to serving. Both varieties were a big hit with all in attendance at our Super Bowl get together today. Everyone wanted the recipe. Thanks for sharing your recipe.
Suzie J.
I'm happy to the wings were a hit at your Super Bowl get together! I love that you lightly sauced them again right before serving - great idea! Thank you for the comment and rating. 🙂
Shawn
I can't wait to try these based on the comments. What ingredients can be left out of the seasoning to simplify but yet still dry out the wings? Thanks.
Suzie J.
Hi Shawn, At the very minimum, use salt, pepper, and onion powder for the seasoning. Then onion powder will help dry the wings out. I would love to hear how it goes! Thank you for your question, and I hope you enjoy them! Suzie
ohiocook
Thank you for following my blog, love that Wing Recipe! 🙂
Suzie J.
Thank you for checking out my blog! I'm brand new to this whole blogging thing and I'm excited that you found me and love my wing recipe! I'm pretty proud of that one.
Christine M Caswell
Hi Suzie J. I'm about to make these wings the recipe sounds perfect for my house but I have one question. What will happen if my baking powder isn't aluminum free? It's the only kind I have and I never noticed until now.
Florida cook
Omg these truly are the Bomb.com my family loved them!!!! Thanks so much for sharing 💞