• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
Home > Meal Type > Party Snacks > Crispy Baked Chicken Wings (without Baking Powder)

Crispy Baked Chicken Wings (without Baking Powder)

Updated: May 10th 2019 • Published: Mar 28th 2019 • 6 Comments

Jump to recipe button JUMP TO RECIPE
JUMP TO VIDEO
crispy wings on a metal rack with text overlay at the top

Everyone loves crispy chicken wings; they make a great party appetizer and are a must on game day or movie night!

These crispy baked chicken wings are cooked in the oven making them healthy – well healthier than fried wings. Many baked wing recipes use baking powder, but with this easy method, you don’t need to coat the wings in anything.

The secret is to simmer the wings in salted water first. This starts to cook them and melt down the fat. These really are easy baked chicken wings! Add your favorite buffalo sauce, or serve them with a great wing dipping sauce.

crispy chicken wings on a metal grid rack over tin foil

Jump Menu

  • Easy Baked Chicken Wings
  • How to cook chicken wings in the oven.
  • How to bake chicken wings
  • Crispy Baked Chicken Wings

Easy Baked Chicken Wings

Traditionally to get a super crispy skin on your chicken wings, you needed to deep fry them. Unhealthy and also messy!
Then a few years back baked chicken wings became all the rage. And they were good! Coated in a sprinkling of baking powder and cooked low and slow to start and then finished in a hot oven.

BUT

I found out recently that some people are sensitive to baking powder. It tastes metallic and leaves an unpleasant taste in their mouth! Who knew!!! Apologies to my darling friend who politely spat out her chicken wing!!!

So I needed to come up with a new way to get crispy oven baked chicken wings!! And it occurred to me why not try an adaption on my BBQ drumstick method.

AND MAN DID IT WORK!!!!

These wings are the crispiest baked wings you will ever try!!! They are soooo much better than the baking powder version!

Plus because we are just using wings, water, and salt, these babies hit all sorts of dietary levels – Gluten Free, Paleo, Keto, Whole 30, Delicious, Low Carb. Yes, I know “Delicious” isn’t a diet….but for me, it is the only dietary concern I have! But for those people that have to follow a strict diet, these wings will be perfect too.

overhead view of a grid rack filled with cooked golden chicken wings

How to cook chicken wings in the oven.

This is really “boil then bake chicken wings” as these baked chicken wings don’t start with the oven, they start with a pan of boiling water.
Place the wings in a large pan with a tablespoon of salt and then cover with boiling water.
Bring them back to a simmer and cook for 10 minutes.

silver pan of water with poached chicken wings in it

I admit by this time the wings will look pretty horrid! But they will have rendered off lots of their fat and the meat will be hot all the way through.

Now comes the important stage.
Drain the wings and pat them dry with paper kitchen towel. They need to be dry to crisp well in the oven. If you work quickly after draining they will start to steam dry before you can pat them.

You want to really make sure they are nice and dry, the drier they are at this stage the crispier the skin will be once they are finished.

At this point, the wings can be stored in the refrigerator for up to 3 days.

white poached chicken wings on a grid rack ready for the oven

How to bake chicken wings

Once the wings are nice and dry, lay them out on a rack over a sheet pan. I like to line the sheet pan with foil to make for an easier cleanup. They then go into the oven to get a crisp skin and golden color.

How long to bake chicken wings for?

The wings will need 30 minutes at 450ºF/230ºC.
Always check that they are nice and crispy and golden brown.

Healthy Crispy Chicken Wings Done!

Healthy?- How many calories in a chicken wing?

A fried chicken wing has around 218 calories in it.
Whereas these baked chicken wings have around 82 calories!

That is a serious difference!!!

Just 3 fried chicken wings provide you with 654 calories. Whereas you’ll be able to eat 8 baked wings for the same calories!

close up on the crispy golden skin of the chicken wing

Enjoy x


RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Pin this recipe for Crispy Baked Chicken Wings. Pin it here.


a cooked chicken wing on a wire rack
Print Recipe Pin Recipe
4.8 from 5 votes

Crispy Baked Chicken Wings

Everyone loves crispy chicken wings; they make a great party appetizer and they are a must on game day or movie night! These crispy baked chicken wings are cooked in the oven making them healthy – well healthier than fried wings. Many baked wing recipes use baking powder, but with this easy method, you don’t need to coat the wings in anything. Making them perfect for Keto, Paleo, Low Carb and Gluten free diets.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 271kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams
  • 2 lbs chicken wings
  • 1 tbsp salt

Instructions

  • Preheat the oven to 450ºF/230ºC.
  • Bring a kettle of water to the boil.
  • Place the chicken wings in a large pot, add the salt and then cover in boiling water.
  • Bring the water back to the boil, then reduce to a simmer and cook the chicken wings for 10 minutes.
  • Drain the wings well and use paper kitchen towel to pat them as dry as you can.
  • Lay the wings on a wire rack set over a sheet pan (Line the sheet pan with foil to make clean up easier)
  • Bake the chicken wings for 30 minutes until the skin is crisp and golden.

Nutrition

Calories: 271kcal | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1833mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 0.8mg | Calcium: 15mg | Iron: 1.2mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Find me on:
Pinterest | Instagram | Facebook 
Let’s share the food love and make the world a tastier place 🙂

Jump to recipe buttonFacebook share iconPinterest share icon

Filed Under: All Recipes, Appetizers and Starters, Game Day Food, Party Snacks

Reader Interactions

Comments

  1. Bob Bronis says

    Nov 18th 2019 at 4:11 am

    Never baked wings. Will use this method. But they will go in the fridge for several hours before I put in the time delayed oven to bake.
    Q: is there potential hazard in putting wings in a time delayed oven

    Reply
    • Claire McEwen says

      Nov 19th 2019 at 4:57 pm

      Hi Bob,

      I have to say that my first thoughts were that it could be a potential hazard, putting chicken into a cold oven for several hours and then having them heat up slowly as the oven comes to temperature. That is creating a warm breeding ground for bacteria.
      Then I thought, hmm but the wings will be cooked when they are boiled so essentially the oven is heating them back up and crisping them off so it could be okay.

      But with anything food related I tend to err on the side of caution and I think it just isn’t worth the risk of food poisoning.

      Hope that (sort of helps)
      Claire

      Reply
  2. Jenn says

    Apr 3rd 2019 at 9:51 pm

    5 stars
    Love this technique and I’m glad I don’t need to deep fry *or* use baking powder! Thanks so much!

    Reply
    • Claire McEwen says

      Apr 16th 2019 at 5:16 pm

      Thank you Jenn, I really love being able to eat chicken wings without the guilt 😉

      Reply
  3. Lisa says

    Apr 3rd 2019 at 8:57 pm

    5 stars
    I love my baked chicken crispy and this recipe is super easy to do. Thanks!

    Reply
    • Claire McEwen says

      Apr 16th 2019 at 5:17 pm

      Thank you Lisa, I am a big fan of crispy chicken skin too 😀

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

Read More

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Readers’ Favorites

Small close up of pasta in chicken broth braised celery in an oval white dish
a silver spoon dipping into a white bowl of hallandaise sauce tube pasta with a creamy steak sauce in a grey bowl
homemade flour tortilla on a sheet of baking paper close up on a chicken portion coated in peri peri seasonings
a small bowl of red salsa on a blue table close up on a sliced chicken breast with garlic spaghetti
small white bowl filled with linguine topped with shaved black truffle Beef and broccoli takeout style in a white bowl

Footer

All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
Contact me to see republishing and syndication rights.

2014-2020 Sprinkles and Sprouts

  • Home
  • About Sprinkles and Sprouts
  • Recipe Index
  • Contact Me
  • Disclosure and Privacy Policy

Copyright © 2021 · Cravings Pro Theme on Genesis Framework · WordPress · Log in