Crispy wings don’t need a deep fryer
Crispy chicken wings are one of those things people often assume you can only get by frying. I used to think the same, until I started experimenting with oven and grill methods. The truth is, you can achieve shatteringly crisp skin without a drop of oil in a pan. The trick lies in a few key steps: drying the wings properly, seasoning them with the right blend, and cooking them at the right temperature.
I still fry occasionally, but baking and grilling are healthier and easier for big batches. More importantly, they give you a lighter crispness that pairs beautifully with sticky glazes like honey BBQ. I use this method all the time for recipes like my crispy oven-baked garlic honey BBQ wings, and the texture is every bit as satisfying as the fried kind. For even stickier finishes, I’ve also shared some baking hacks that take the glaze to another level.
The science of crisp skin without frying
Crispness comes from removing moisture and rendering fat. The less water left in the skin, the more it crisps. That’s why patting wings dry and letting them rest uncovered in the fridge for an hour or two is such a game-changer. A little baking powder mixed with seasoning also helps by raising the skin’s pH, which encourages browning.
High oven heat (around 220°C) renders fat quickly, leaving behind a crisp, golden surface. If you want extra crunch, you can finish the wings under a hot grill for a couple of minutes. This method doesn’t just work with plain wings, it’s perfect for sticky glazes like those in my Asian soy honey BBQ variation.
Step-by-step method for crispy oven wings
Preheat your oven to 220°C (fan 200°C). Line a baking tray with foil and set a wire rack over it. Pat your wings completely dry with kitchen paper. Toss them in a bowl with 1 teaspoon baking powder, 1 teaspoon salt, and any spices you like, smoked paprika, garlic powder, or black pepper all work.
Spread the wings out on the rack in a single layer. Bake for 40–45 minutes, turning once halfway through, until they’re golden and crisp. If you want them extra crunchy, finish under the grill for 2–3 minutes. Once done, toss in your preferred glaze, such as my homemade honey BBQ sauce.
Tips for success when baking crispy wings
Always use a wire rack so air circulates underneath, it prevents soggy bottoms. Don’t overcrowd the tray; wings really need ample space to crisp. Resting them in the fridge uncovered before baking helps dry them out further. And remember, toss in sauce only after they’re crisp, otherwise the skin will soften too soon.
If you’re after a smoky note alongside crispness, check my grilling vs. smoking guide to see which technique suits you best.
Storage and reheating crispy chicken wings
Crispy wings are best fresh, but if you have leftovers, store them in the fridge for up to three days. Reheat in the oven at 200°C for 12 minutes to restore crispness. Avoid the microwave, it makes the skin soggy. You can also freeze un-sauced crispy wings, then reheat straight from frozen at 200°C for 20 minutes.
Ingredient notes and alternatives
Baking powder is key, not baking soda, which leaves a bitter taste. If you want a gluten-free approach, stick to plain seasonings like salt, paprika, and garlic powder without baking powder, and extend the baking time slightly. For a no-salt version, try citrus zest and herbs for flavour without sodium.