Whatever happy accident in history led to the creation of the spicy chicken wing—a history full of doubt, controversy, and false claims—I’m glad it happened. The collision of crisp-skinned wings with smooth, spicy/vinegary sauce has created one of the greatest finger foods on the planet.
The first and most popular way to cook wings is, of course, to fry them. But just because frying them is the well-deserved default, doesn’t mean that we can’t cook them another way. In fact, grilled wings are delicious. The skin still gets crispy, but there’s just a hint of smoke and char that changes the taste a bit.
Here, we’ll look at how to grill chicken wings—from seasoning, to temp and sauce tips—so that you can enjoy these meaty treats in a new way.
Chicken wings are a popular finger food and appetizer that’s great for parties, game days, or any time you want something savory and messy. While deep-frying makes wings crispy, baking them can make them healthier and give them a delicious crunch. The key to getting crispy baked chicken wings is making sure the oven is the right temperature.
Why Temperature Matters for Baked Wings
The oven temperature impacts how quickly the chicken wings cook and how crispy they get. If the oven temp is too low around 300-350°F the wings will cook slowly but won’t get crispy enough on the outside. Temps that are too high, above 475°F, can overcook and dry out the wings before they have a chance to get crispy.
The ideal temperature range for crispy oven-baked wings is 425-450°F. This hotter temperature helps the skin render and brown. But you still need to follow a few other tips to maximize the crispiness.
Dry Them Thoroughly
One of the most important steps for extra crispy baked wings is to thoroughly dry the raw chicken wings. After rinsing the wings, pat them completely dry with paper towels. Make sure to pat all over and don’t leave any moisture on the skin.
The wings will cook up crispier in a hot oven if you dry them well. If there is any moisture left on the skin, it will steam and become soggy instead of crispy.
Season With Baking Powder
Another key crisping agent for baked wings is baking powder. The baking powder dries out the skin and sets it up so it gets crispy in the oven. It will work with just one or two teaspoons mixed with the other spices.
Be sure to use aluminum free baking powder, like Rumford brand, not baking soda. The baking powder creates small air bubbles under the skin as the wings bake, helping to dry them out.
Arrange Wings Properly on Rack
To maximize air circulation and crispiness, arrange the wings in a single layer on a wire rack set on a baking sheet. The rack elevates them so air can flow above and below the wings as they cook.
Place the wings skin side up on the rack so the hot air directly contacts the skin, crisping it up. Try not to overcrowd the pan. Overlapping wings won’t get as crispy.
Bake At 425°F For Best Results
The wings should now be properly seasoned, dried, and placed on a rack. They should then be put in an oven that has been heated to 425°F. The skin gets very crispy and browned thanks to the high temperature.
Bake the wings for about 40-60 minutes total, flipping them halfway through. The time will vary based on the size of the wings. Smaller wings may take only 40 minutes while larger wings could need 50-60 minutes.
Finish With Sauce
Once the wings are cooked through and crispy, toss them in your desired sauce. Traditional buffalo sauce is always a favorite. Or use BBQ sauce, ranch dressing, honey mustard, or any other sauce you like.
The 425°F oven temperature is key for getting the baked chicken wings crispy on the outside while keeping the inside juicy and tender. Follow these simple tips for irresistibly crunchy oven-baked wings every time. Adjust the temperature as needed based on your specific oven. Then enjoy your crispy wings on game day, as an appetizer, or anytime!
More Tips for Extra Crispy Baked Wings
- Pat the wings very dry before seasoning – Use paper towels to absorb moisture from the skin
- Allow at least an inch between wings on the baking rack – Don’t overcrowd
- Use a cooling rack inside a rimmed baking sheet – Allows air circulation
- Season with salt, pepper, baking powder and other spices- Baking powder is key
- Cook at 425°F – This high temp crisps the skin beautifully
- Flip wings halfway through cooking – Ensures even browning
- Check wings after 40 minutes – Cook time varies based on size
- Bake until deep golden brown and crispy – Up to 60 minutes
- Let wings rest before saucing – Allows crispy coating to set
- Toss in sauce after baking – Adds flavor without sogginess
Common Questions about Baked Chicken Wings
What is the ideal oven temperature for crispy wings?
425°F is the best temperature for getting chicken wings crispy when baking. Higher temps can burn them before they crisp up.
How long should you bake wings at 425°F?
Bake for 40-60 minutes total, flipping halfway. Check at 40 minutes then bake longer if needed.
Can you get crispy wings without frying?
Yes, baking wings at a high temp (425°F) along with drying the wings thoroughly and using baking powder will result in crispy oven-baked wings.
Should you flip chicken wings when baking?
Yes, flip the wings halfway through bake time to promote even browning and crisping on both sides.
What is the best way to bake chicken wings?
Pat wings dry, use a rack on a baking sheet, season with baking powder and salt, arrange in a single layer, and bake at 425°F for 40-60 minutes flipping halfway.
Enjoy Crispy Baked Chicken Wings
Chicken wings are always a crowd pleaser, and you don’t need to deep fry them to achieve crispy perfection. Simply baking the wings in a 425°F oven with a few key steps will produce crunchy baked wings everyone will love. Ditch the fryer and enjoy healthier yet still delicious wings anytime thanks to these high heat crisping techniques. Crispy baked wings for the win!
How to grill chicken wings
The trick with grilling wings is to cook them at a high enough heat to crisp the skins, but a low enough heat that you don’t burn the skins in the time it takes to cook the meat. BBQ-great, Malcom Reed uses the Weber Vortex to cook his grilled wings. By placing all the charcoal in the center of the grill, contained in a cone, you create a ring of semi-indirect heat in which to cook the wings. We wanted the same effect, without the use of another piece of equipment. So we spread our coals, in a thin layer, over the entire bed of the cooker. A surface temperature of about 425°F (218°C) is what you’re after. This direct cooking over a medium-high heat gives the skin a nice crispness without fear of burning.
Chicken wings, being dark meat, are safe to eat at 165°F (74°C), but they won’t be as tasty as they could be until 175°F (79°C). Dark meat is richer in connective tissue, which needs to dissolve into gelatin to be palatable, and that doesn’t happen until around 175°F (79°C). Using a fast and accurate thermometer, like the Thermapen® will take the guesswork out of cooking, ensuring proper doneness for each wing.
Advantages to grilling wings
Why not fry? That’s a good question. Consider a couple points. First, by not frying, we can add layers of flavor to our wings. We use a BBQ rub on them in this case—a rub that would normally float away in the fryer. That means deeper flavor, and that’s great. Of course, we’ll also get flavor from the grill itself, with tasty bits of char on each wing.
But more importantly, you get all the wings done at once. Each batch of wings takes minutes to fry, so your family and friends will eat all of them while you fry and sauce, fry and sauce. By grilling your wings all at once, you get everyone eating at the same time.
Use a big bowl to sauce them all together and get eating.
