Extra Crispy Oven BAKED Chicken Wings are ultra-crispy on the outside and perfectly juicy on the inside! The secret to success is using baking powder and a super hot oven to get perfect results every time. Then toss in a delicious Garlic Parmesan Sauce for mouth-watering wings that are shockingly easy to make and healthier than fried.
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For all the doubters out there, it IS possible to make amazingly crispy chicken wings in the oven. No more splattered oil, no more extra calories. 👏 These Extra Crispy Oven Baked Chicken Wings with Garlic Parmesan Sauce will soon become your go-to wings recipe.
The secret to getting homemade baked chicken wings extra crispy is using baking powder to help dry the skin out. It results in the most beautiful golden brown skin that is genuinely just as tasty as fried wings. I think the pictures are proof… you can’t fake golden brown crispiness like that. 😍
We originally learned this cooking method after trying Cafe Delites Crispy Buffalo Chicken Wings. But we’ve made it a garlic parmesan wings recipe instead, because that’s one of our family’s favorites. We also love these crispy Honey Lemon Pepper Wings!
🏅 Why they’re great!
- Extra CRISPY: You get these baked chicken wings crispy by drying the skin with paper towels, then coating the wings in baking powder. The skin cooks up nice and crispy, while the inside stays juicy and tender.
- Surprisingly easy: It’s really not hard to make these. You just need 15 minutes of hands-on time to dry the wings, bake them, and make the garlic parmesan sauce.
- Healthier than frying (and less messy): You use exactly 0 oil in this recipe. That’s a win for the waistline! Plus you don’t have to clean up hot oil that has spattered across the kitchen.
🐔 Ingredients
Chicken wings: You can use fresh or frozen wings. If frozen, thaw completely before cooking.
Baking powder: Not to be mixed up with baking soda. Use aluminum free baking powder to avoid a metallic taste.
Garlic powder: This is used on the wings and then again in the sauce for lots of garlic flavor.
Salt and pepper: As always, I use kosher salt and ground black pepper.
Butter: You can use salted or unsalted.
Onion powder: Just to round out the garlic flavor.
Parmesan cheese: Definitely use real parmesan cheese. For this recipe, I like to use a microplane like this one to grate it extra small.
🔪 How to make crispy oven baked chicken wings
First, let’s establish our end goal: Crispy baked garlic parmesan wings. The crispy part is accomplished by getting the wings as dry as possible before baking.
If you are using frozen wings that have thawed, or if your wings are sitting in a lot of juices, start by draining them over the sink for several minutes. Then use paper towels to pat the chicken wings as dry as you can get them.
Once dry, toss them in a bowl with the baking powder, garlic powder, salt and pepper. Using tongs, stir the wings really well so that every wing is covered in the seasoning mixture.
Next, line up the wings on the sheet pans, leaving some space in between each one. Bake at 450°F for 45-60 minutes, or until crispy.
While the wings are baking, make the garlic parmesan sauce by mixing together the melted butter, garlic powder, onion powder, pepper, and shredded Parmesan. When the wings are done, place them in a large bowl with the sauce. Toss well to coat, then serve immediately.
👨👩👧👦 For a crowd
These are just as simple to make for a large group. If making a double recipe, you can fit the wings onto 3 sheet pans. I suggest rotating the pans every 20 minutes to help them cook evenly. If making more than a double recipe, I suggest baking in rounds.
👨🏼🍳 Tips & Tricks
- Make sure to use aluminum free baking powder to avoid a metallic taste.
- The KEY to crispy wings is getting them as dry as possible before baking. Drain them well, then pat extra dry with paper towels.
- Use real parmesan cheese, preferably that you grate yourself.
🙋 Questions and Answers
Yes, you can definitely use frozen wings. Just thaw them completely before baking. I usually thaw them overnight in the fridge.
No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum free baking powder for best results.
You should bake chicken wings at 450°F. The really high temperature helps create that crispy outside. Bake the wings for 45-60 minutes, or until they're nice and crispy.
📖 Other great recipes
- The Best Cast Iron Pan Pizza is no-knead and only takes 20 minutes of hands-on time. Perfect to go with the baked wings!
- The Best Baked Mac and Cheese Recipe is ultra-creamy, cheesy, and flavorful! Great as a main dish or side.
- This Moist Chocolate Bundt Cake is easy to make and comes out perfect every time!
👋🏻 Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Extra Crispy Oven Baked Chicken Wings
Ingredients
Chicken Wings
- 4 lbs chicken wings (if frozen, thaw completely)
- 1 tablespoon aluminum free baking powder (not baking soda)
- ½ teaspoon salt
- 2 teaspoon garlic powder
- ⅛ teaspoon pepper
Garlic Parmesan Sauce
- ¼ cup butter melted
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- ¼ cup (.25 oz) parmesan cheese grated
Instructions
- Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray.
- If wings are sitting in juices, drain over the sink for several minutes.
- Use paper towels to pat the chicken wings as dry as possible. Toss into a large bowl, then add baking powder, garlic powder, salt, and pepper. Stir well to coat the wings in the seasoning mixture.
- Line wings on prepped sheet pans, leaving space in between each one. Bake for 45-60 minutes, or until nice and crispy on the outside.
- While chicken wings are baking, make the garlic parmesan sauce by combining the melted butter, garlic powder, onion powder, pepper, and parmesan cheese in a large bowl.
- When the wings are done, use tongs to gently pull them off the foil and place them in the bowl. Some might stick a bit - that’s normal. Just keep wiggling until they pull off.
- Place the wings in the bowl with the sauce, then toss to coat. Serve immediately.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Make sure to use aluminum free baking powder to avoid a metallic taste.
- The KEY to crispy wings is getting them as dry as possible before baking. Drain them well, then pat extra dry with paper towels.
- Use real parmesan cheese, preferably that you grate yourself.
- No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum free baking powder for best results.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Patricia says
Made these last week for a draft party. They were so good! I followed the recipe exactly. I’ll definitely be making them again!
Danielle says
Thanks for letting us know! THey are the perfect game day food!
Chris says
How do you keep the wings from sticking to the foil??
Danielle says
Spraying the pan as directed with non-stick spray keeps them from sticking. Hope you enjoy them!
Chris says
Hmmmm I did use non-stick spray. Maybe not enough?
Misty says
You could try using a bit more, yes. It's normal for the edges to stick a bit, but they should pull off pretty easily if you use spray. Hope that helps!
Kristina says
We LOVE these wings! The only thing I do differently is: 1) instead of shaking them with the coating, I sprinkle 1/2 tsp on each side and rub it in, and 2) I double the sauce and brush it on the wings - it's too good to just "drizzle". I serve the extra sauce on the side for dipping.
Misty says
So glad you like them! The extra sauce is a great idea, I will have to try it that way sometime!
Pamela says
One hour at such a high temp seems too long for the chicken wings. I usually cook mine at 400F for half that amount of time. Are you sure you have the cooking times correct? Maybe 15 mins per side?
Danielle says
We have made these for years, and they always take this long to get extra crispy. Since ovens cook differently, feel free to begin to check yours sonner. If you have a chance we would love to know how they turned out!