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Oven Baked Crispy Chicken Wings

Oven fried Crispy chicken wings.

If I told you, that you could have crispy chicken wings with no added fat, would you make them? Oh come on!

For weeks now I’ve been deliberating on what recipes to use in a new class I’m doing called “Party food, Small Delicious Bites”.  I’ve just counted how many recipes I have in my cookbook program that’s under the heading “Cocktail Events” and it’s no wonder – 86! We can’t make all these on the day, OMGosh what to choose!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

So today I’ve cut the list down to 17 it’s still a lot don’t you think.  I’m going to have them working hard.  Hehehe  I’ve tried to choose things that are easy but have a process to learn.  Fun but not too finicky, you know what I mean?

While I was pouring over my recipes I was reminded of a recipe we used to make in a commercial kitchen that seemed deep-fried, but was actually baked.  It seems everyone loves brown (deep-fried) food at parties and when we’re catering we can’t run everything through the deep fryer so popping these in the oven is such a no brainer.

What’s needed for Crispy Chicken Wings?

Chicken wings and Baking Powder.  Now wait up, stick with me. I know this sounds weird, but I have to tell you it works a treat, and the deep-fried food lover would probably never know.  Heck, they’re even better for you because some of the fat renders out rather than adding oil in.

Note – you must use Baking Powder not Baking soda right.  They are very different!

What got me thinking about this was for the class this weekend I need drummettes but nobody seems to sell them without the wings these days so I had 16 wings to use up.  Of course, you can use both parts but we’re using the drummettes in a special cheffy way on Sunday.

If you can’t buy them in parts, cut them, it’s easy to do, bend the joint back and cut through the gristle. Or, you can leave them whole if you like they’re just a bit messier to eat. They’re fine for the family but probably not your 95-year-old Grandad. eheheee. ?

Crispy chicken wings sitting on a wooden board with a bowl of sour cream at the side.
Oven fried chicken wings
Oven fried Crispy chicken wings.

Oven Baked Crispy Chicken Wings

5 from 3 votes

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If I told you, you could have crispy chicken wings with no added fat, would you make them?
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Difficulty Easy
Course Snack
Cuisine American
Servings 4
Method Conventional


  • 16 pcs’s chicken wings wingettes & drumettes
  • 2 tsp Baking powder not soda
  • 1 Pinch flaked salt big pinch

For a hot sauce try this Sriracha blend

  • 70 g butter
  • 90 g Honey
  • 50 g Sriracha chili hot sauce – more if you like spice or Chilli x 2 bullet
  • 15 g Soy I use a light soy
  • squeeze fresh lime juice


  • Line a baking tray with foil, Pop a nonstick cooling rack on top and set your oven to 120°c
  • Pat your chicken wings dry with a paper towel.
  • Place your chicken wings in a large bowl or tray and sprinkle them with the baking powder and a big pinch of salt. Toss to coat.
  • Place the wings on the cooling rack with a little space between, remember they shrink so they don’t need a huge amount of space, just have them no touching. Pop them in a low oven 120°c for around 30 minutes to dry the skin out. This step can also be done in the fridge overnight, what we’re trying to do is dry the skin out, I never have room in my home fridge so the oven drying in the oven option works well. Oh, don’t cover them, they need to dry out on the surface.
  • After 30 minutes turn the oven up to 220°c fan and cook until they’re golden brown and crispy. It will take 40 minutes or more but don’t overcook them or they’ll be too dry.

For the sauce

  • Be warned this is hot,
  • Place everything in a pot and cook until syrupy
  • Pour into a glass bottle and when cool enough to handle shake a lot. This will help emulsify everything together. YUUMMM

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