Crispy Baked Chicken Wings | Seriously Crispy Chicken Wings Recipe
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken wings – 1 kg
  • Baking powder – 1 tbsp
  • Garlic powder – 1 tsp
  • Salt – 1 tsp
For sauce:
  • Sriracha sauce – ¼ cup
  • Vinegar – 2 tsp
  • Lemon sauce – ½ cup (you can replace it with juice of 1 large lemon and 2 tsp of sugar)
  1. Wash the chicken wings and pat dry them thoroughly using a kitchen towel. If you want to be extra sure, you can chill them in refrigerator for an hour to ensure no excess moisture is left as that can be the only barrier to have the crispiest ever baked chicken wings.
  2. You may cut the wings into 3 parts – drumette, wingette and wing tip. Discard the wing tips and take others in a large bowl. I chopped out the wing tips keeping the drumette and wingette attached to each other just for fun and nothing else.
  3. Sprinkle baking powder, garlic powder and salt on the wings and massage them well ensuring each wing is coated thoroughly with the aromatics as well as baking powder which is the secret ingredient to make the wings crispiest as ever.
  4. Arrange the chicken wings on a wire rack placed over a baking sheet in a single layer. Placing them in single layer is important for the heat to reach each wing uniformly.
  5. Preheat your oven to 130 C / 250 F and bake the chicken wings for 35 minutes keeping them at the lowest shelf.
  6. After 35 minutes, place the chicken wings at upper middle level of the oven and increase the temperature to 220 C / 425 F and bake them for additional 40 minutes.
  7. While the wings are being baked, prepare the sauce by mixing all the ingredients listed under sauce along with ¼ cup of water. I happened to have a bottle of lemon sauce which complemented fabulously with the hot sriracha; but in case you don’t have it, you can tone down the heat of sriracha by adding some lemon juice and sugar to it along with ¼ cup of water.
  8. Once the wings are done baking for 40 minutes, take them out and transfer to a large bowl. Drizzle half of the prepared sauce on the hot wings and toss them using a tong trying to coat the wings as thoroughly as possible with the sauce. Reserve the remaining sauce to serve with the wings.
  9. Now rearrange the coated wings on wire rack in a single layer and put it back to the oven on the same upper middle level keeping the temperature at 220 C / 425 F and bake for final 5 minutes.
  10. Serve the spicy and crispy baked chicken wings hot with the prepared hot sauce or a ranch dip. Enjoy!
Recipe by Flavor Quotient at