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Close view of crispy oven baked chicken wings with garlic parmesan sauce
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5 from 4 votes

Extra Crispy Oven Baked Chicken Wings

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer, Dinner
Cuisine: American
Servings: 4 lbs (18-20 wings)
Calories: 712kcal


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
  • teaspoon pepper

Garlic Parmesan Sauce

  • ¼ cup butter melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • teaspoon black pepper
  • ¼ cup (.25 oz) parmesan cheese grated


  • 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.


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.
Can I use baking soda instead of baking powder? 
  • 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. 


Calories: 712kcal | Carbohydrates: 3g | Protein: 51g | Fat: 54g | Saturated Fat: 21g | Cholesterol: 229mg | Sodium: 1046mg | Potassium: 414mg | Fiber: 1g | Sugar: 1g | Vitamin A: 830IU | Vitamin C: 2mg | Calcium: 429mg | Iron: 3mg