Go Back
Baked Wings

Crispy Oven-Baked Chicken Wings

This recipe uses a specific combination of baking powder and cornstarch to achieve a shatteringly crispy skin in the oven that rivals any deep-fried wing. The science is simple: the baking powder raises the skin's pH, which helps break down proteins and allows moisture to escape more efficiently, resulting in a drier, crispier surface.
Prep Time15 minutes
Active Time45 minutes
Total Time1 hour
Pin Recipe Print

Ingredients

For the Wings

  • 2.5 lbs chicken wings split into flats and drumettes
  • 2 teaspoons rice vinegar
  • 1.5 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1.5 teaspoons Diamond Crystal kosher salt
  • 1 tablespoon + 1/2 teaspoon baking powder
  • 1.5 tablespoons cornstarch
  • 2 tablespoons avocado oil

For the Sauce

  • 3 tablespoons unsalted butter
  • 2 tablespoons sriracha
  • 2 teaspoons maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon sesame seeds
  • 1 teaspoon sesame oil
  • 2 teaspoons lime juice
  • Sliced scallions for garnish

Instructions

  • Pat the wings completely dry with the paper towels.
  • Toss the wings with the rice vinegar in a large bowl.
  • Add all seasonings, cornstarch, and avocado oil to the wings. Mix thoroughly with your hands until evenly coated.
  • Place a wire rack inside a rimmed baking sheet. Arrange the wings in a single layer on the rack, leaving space between each.
  • Preheat the oven to 425°F.
  • Bake for 25 minutes.
  • Flip the wings and bake for another 20-25 minutes until deeply golden brown and internal temperature reaches 175°F.
  • While wings finish baking, combine the butter, sriracha, maple syrup, smoked paprika, garlic powder, salt, sesame seeds, and sesame oil in a small saucepan.
  • Heat the sauce over medium heat until butter melts and mixture bubbles. Remove from heat and stir in the lime juice.
  • Either toss the wings with the sauce in a bowl or drizzle sauce over wings on a platter.
  • Garnish with the sliced scallions and serve immediately.

Notes

Using the wire rack setup is essential for achieving crispy wings on all sides.