How to Bake Chicken Wings
Chicken wings need a specific combination of high heat and a raised rack to get crispy skin in the oven; bake them too low or too short and the skin stays flabby and pale, even if the meat is fully cooked.
Steps
- 1Preheat the oven to 425°F (220°C).
- 2Pat the wings completely dry with paper towels, removing as much surface moisture as possible.
- 3Toss the wings with 1 tablespoon baking powder and 1 teaspoon salt per 2 pounds of wings, making sure it's baking powder and not baking soda.
- 4Arrange the wings in a single layer on a wire rack set inside a rimmed baking sheet, without touching each other.
- 5Bake for 45-50 minutes, flipping once at the 25-minute mark, until the skin is deep golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest part.USDA safe minimum for poultry: 165°F (74°C)
- 6Toss the hot wings in sauce immediately after baking, or serve them dry-rubbed.
Common mistakes
- Skipping the dry-off step: any surface moisture left on the wings steams instead of crisping in the oven.
- Baking directly on the sheet pan: the wings sit in rendered fat and the skin underneath never crisps; a wire rack lets hot air circulate on all sides.
- Using baking soda instead of baking powder: baking soda leaves a metallic, soapy taste, while baking powder raises the skin's pH just enough to crisp it.
- Sauceing before baking: wet sauces block browning and can burn at 425°F; sauce goes on after the wings come out.
Equipment
- Rimmed baking sheet
- Wire cooling rack that fits inside the sheet
- Instant-read thermometer
- Paper towels
FAQ
How long do I bake chicken wings at 400°F instead of 425°F?
At 400°F (200°C), plan on 55-60 minutes, flipping once halfway, since the lower temperature takes longer to render the fat and crisp the skin.
Do frozen wings need a different bake time?
Thaw them first if possible; wings baked from frozen need closer to 65-70 minutes and release more water, which prevents the skin from crisping as well.
Why are my baked wings still soggy after an hour in the oven?
Overcrowding the rack is the most common cause: wings touching each other trap steam between them, so leave at least half an inch of space around each piece.
Is 165°F enough, or should wings go higher for crispiness?
165°F (74°C) is the safe minimum for doneness, but wings held in the oven until they hit closer to 175-180°F (79-82°C) render more fat and end up noticeably crispier without drying out, since wings have more connective tissue and fat than breast meat.
Need exact temperatures or timing? Check our Time & Temperature Guide →