Extra Crispy Baked Chicken Wings – Oven-Baked Perfection

Extra Crispy Baked Chicken Wings are every wing lover’s dream come true — golden, crunchy on the outside, and juicy inside without a single drop of deep-frying oil. Yes, you read that right — crispy baked chicken wings straight from your oven! Perfect for game days, backyard BBQs, or those nights when you just need something finger-lickin’ good without making a mess in the kitchen.

These wings are coated in a flavorful dry rub featuring rosemary, garlic, and smoked paprika, then baked until the skin practically crackles with crispiness. Pair them with a creamy homemade ranch dressing (because, honestly, what are wings without dip?) and some crunchy celery sticks for that classic combo. Whether you’re cooking for the family or a crowd of friends, this recipe guarantees everyone will be reaching for seconds — and maybe even thirds.

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What is Extra Crispy Baked Chicken Wings?

Extra Crispy Baked Chicken Wings are a genius twist on the traditional fried wings we all crave. Instead of dunking them in oil, this recipe uses baking powder and high oven heat to get that same crispy, irresistible texture. The science behind it is simple: baking powder helps draw out moisture from the skin, creating those delightful air pockets that crisp up beautifully in the oven. What you end up with is pure perfection — tender meat inside, shatteringly crispy skin outside.

Think of it as your favorite sports bar wings but made in your own kitchen — and way healthier. These wings are baked at 425°F, then finished at 450°F for that final golden crunch. The dry rub adds flavor without overpowering, allowing the natural juiciness of the chicken to shine through. And when you pair them with the tangy homemade ranch dressing? Absolute flavor bliss.

Reasons to Try Extra Crispy Baked Chicken Wings

Let’s be honest — who doesn’t love wings that are crispy enough to hear the crunch but juicy enough to make you close your eyes in satisfaction? These Extra Crispy Baked Chicken Wings tick all the boxes. First, they’re healthier than deep-fried wings, meaning less guilt and no greasy mess to clean up. Second, they’re surprisingly easy — no need to babysit hot oil or deal with splatters.

Third, the dry rub is pure flavor magic: rosemary, garlic, paprika, and a hint of white pepper create layers of taste that make each bite irresistible. Plus, you can prep them ahead, pop them in the oven, and they’ll still come out perfectly crispy. Whether you’re hosting a Super Bowl party or just treating yourself after a long day, these wings deliver the kind of comfort that hits the spot every single time.

Ingredients Needed to Make Extra Crispy Baked Chicken Wings

For the Wings:

• 2 pounds chicken wings (pre-cut)
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ teaspoon white pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 2 teaspoons fresh rosemary, minced
• 2 teaspoons baking powder

For the Homemade Ranch Dressing:

• ⅓ cup Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon sour cream
• 3–4 tablespoons buttermilk
• 1 tablespoon fresh dill
• ¼ teaspoon dried parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon freshly squeezed lemon juice

Instructions to Make Extra Crispy Baked Chicken Wings – Step by Step

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy. This high temperature is what gives the wings that incredible crisp — it’s the “oven magic” moment.

Step 2: Mix the Dry Rub

In a small bowl, combine salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, rosemary, and baking powder. The baking powder is the secret weapon here. It draws out moisture from the chicken skin, helping it crisp up beautifully in the oven.

Step 3: Dry the Wings Thoroughly

This step is crucial. Pat each chicken wing completely dry using paper towels — no moisture should remain. Damp wings equal soggy skin, and nobody wants that. Toss the wings in a large mixing bowl, then sprinkle the dry rub mixture evenly over them. Use your hands or tongs to coat each piece thoroughly so every bite bursts with flavor.

Step 4: Arrange and Bake

Spread the wings out on your prepared baking sheet in a single layer — crowding them traps steam, which prevents that signature crunch. Slide the tray into your preheated oven and bake for 1 hour, flipping every 20 minutes. This flipping step-by-step routine ensures even crisping on both sides.

Step 5: The Final Crisp

After the hour’s up, crank your oven temperature up to 450°F. Let the wings bake for another 5 minutes, flipping halfway through. This last blast of heat gives them that irresistible golden-brown crunch that’ll make you question if they were fried. Once done, remove them from the oven and let them cool for 5 minutes (as hard as that is!).

Step 6: Make the Ranch Dressing

While your wings are baking, whisk together the Greek yogurt, mayonnaise, sour cream, and 3 tablespoons of buttermilk in a small bowl. Add dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Adjust the consistency with an extra tablespoon of buttermilk if you like it thinner. Cover and refrigerate until you’re ready to serve. The fresh herbs and tangy yogurt balance perfectly with the savory spice of the wings.

Step 7: Serve and Enjoy

Finally, arrange your wings on a serving platter, drizzle (or dunk!) with homemade ranch, and add celery and carrot sticks for that classic wing-night vibe. Serve immediately while they’re hot and crispy — because these babies deserve to be devoured fresh out of the oven.

What to Serve with Extra Crispy Baked Chicken Wings

You can never go wrong pairing these wings with classic sides like crispy fries, coleslaw, or a refreshing cucumber salad. If you want something more filling, try them with Stick of Butter Chicken and Rice or Slow Cooker Chicken Jambalaya for a full-on comfort meal. And if you’re keeping it light, serve them alongside roasted veggies or a simple quinoa salad for a wholesome dinner balance.

Key Tips for Making Extra Crispy Baked Chicken Wings

• Dry thoroughly: Moisture is the enemy of crispiness. Pat those wings dry like your life depends on it.
• Use baking powder (not soda!): It’s the secret to achieving that shatteringly crisp skin.
• Flip frequently: Every 20 minutes gives the wings that even, all-over crunch.
• Don’t overcrowd the pan: More space equals more airflow, which means more crisp.
• Finish hot: That last 5-minute blast at 450°F transforms good wings into great ones.

Storage and Reheating Tips for Extra Crispy Baked Chicken Wings

If you somehow have leftovers (miracles happen!), store your wings in an airtight container in the refrigerator for up to 3 days. To reheat, skip the microwave — it’ll make them soggy. Instead, reheat in the oven at 400°F for 10–12 minutes or pop them in an air fryer for 5 minutes to bring back that crispy magic. You can also freeze uncooked, seasoned wings for up to 3 months.

FAQs

Q: Can I use frozen wings?
A: Yes, just thaw them completely and pat dry before seasoning.

Q: Can I make these ahead of time?
A: Absolutely! Season and refrigerate the wings for up to 3 days, then bake when ready.

Q: What if I don’t have baking powder?
A: You can still bake the wings, but they won’t be quite as crispy. It’s worth the pantry space!

Final Thoughts

Extra Crispy Baked Chicken Wings are proof that you don’t need a deep fryer to enjoy crave-worthy crunch. With a simple dry rub, a little patience, and a hot oven, you’ll have restaurant-quality wings right at home. Whether you’re hosting friends, feeding the family, or treating yourself, these wings deliver pure comfort food satisfaction every time. And if you love this kind of hearty, flavor-packed recipe, check out Cowboy Butter Chicken Bites or Creamy Garlic Parmesan Chicken Thighs for more delicious inspiration.

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