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Crispy Oven Baked Chicken Wings

The original post for this recipe came from and was used at the 2017 March/April Birthday Bash in Cedar Valley.


  • 10 whole chicken wings, cut into flats and drumettes (here’s how to do it). Discard tips or use for a stock. That leaves you with 20 wing pieces total
  • 1 Tbsp. aluminum-free baking powder (NOT baking soda)
  • 1/2 tsp. salt


  1. Preheat oven to 250°F.
  2. Place a rack onto a cookie sheet.
  3. In a large bowl, toss the flats and drumettes with the baking powder and salt.
  4. Place wings on the rack in single layer and cook for 30 minutes.
  5. After 30 minutes, leave them in there and raise the heat to 425°F until brown and crispy, 40-50 minutes.
  6. Take wings out and let rest 5 minutes. Toss in a sauce of your choice (or choices)

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