Extra crispy baked chicken wings. Watch the full length video on my channel for all the deets.
Extra crispy baked chicken wings. Watch the full length video on my channel for all the deets. is a medium American recipe that serves 4. 344 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 8 hrs 20 min | Cook: 1 hr | Total: 1 hr 45 min
Cost: $10.25 total, $2.56 per serving
Ingredients
- 2 lb Chicken Wings (whole wings, tips removed if desired)
- 4 tsp Kosher Salt (fine kosher salt for dry brine)
- 4 tsp Cornstarch (helps skin stay dry and crisp)
- 2 tsp Baking Powder (gluten‑free baking powder preferred for maximum crispness)
Instructions
Make the dry coating
In a mixing bowl combine the kosher salt, cornstarch, and baking powder; whisk to break up any clumps.
Time: PT5M
Dry the wings
Pat the chicken wings thoroughly with paper towels until no surface moisture remains.
Time: PT5M
Coat the wings
Add the wings to the bowl and toss until each piece is evenly coated with the dry mixture.
Time: PT5M
Arrange for drying
Place a wire rack on a parchment‑lined baking sheet and spread the wings in a single layer, leaving space between pieces.
Time: PT5M
Overnight dry in the fridge
Transfer the sheet with the rack to the refrigerator, uncovered, and let the wings dry for at least 8 hours (overnight).
Time: PT8H0M
Preheat oven
When ready to cook, preheat the oven to 425°F (220°C).
Time: PT15M
Temperature: 425°F
First bake
Bake the wings for 45 minutes, flipping them halfway through for even color.
Time: PT45M
Temperature: 425°F
Increase heat for extra crisp
Raise the oven temperature to 450°F (232°C) and bake an additional 15 minutes, watching closely to avoid burning.
Time: PT15M
Temperature: 450°F
Rest and serve
Remove the wings from the oven, let them rest 5 minutes, then serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 344
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 25g
- Fiber
- 0g
Dietary info: Gluten-Free (use gluten‑free baking powder), Low-Carb, High-Protein
Allergens: None
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Kosher Salt: Table Salt (use 2/3 amount)
- Instead of Cornstarch: Potato starch
- Instead of Baking Powder: Baking Soda (use half amount)
Equipment Needed
- Mixing Bowl
- Measuring Spoons
- Wire Rack
- Baking Sheet
- Parchment Paper
- Tongs
- Oven
Critical Steps — Do Not Skip
- Overnight dry in the refrigerator uncovered
- Use baking powder in the dry coating
- Flip wings halfway through the first bake
- Finish with a high‑heat blast at 450°F
Chef Tips from the Video
- For extra flavor, toss the finished wings in a light coating of melted butter and smoked paprika before serving
- If you have a convection oven, you can bake at 400°F for the same total time and achieve similar crispness
Troubleshooting
Wings are not crispy after baking
Make sure the wings were patted completely dry and refrigerated uncovered; increase the final high‑heat stage by 5 minutes.
Skin is soggy or sticks to the rack
Do not overcrowd the wings; use a wire rack with good airflow and ensure the skin is fully coated with cornstarch.
Wings burn on the edges
Check the oven temperature with an oven thermometer; reduce the final 450°F stage to 10 minutes if your oven runs hot.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Reheat in a 400°F oven for crispness.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The overnight dry can be done up to 24 hours in advance
- Coated wings can be frozen raw; bake from frozen adding 5‑10 minutes to cooking time
Frequently Asked Questions
What is the cultural significance and history of crispy oven‑baked chicken wings in American bar food culture?
Crispy chicken wings originated as a bar snack in the United States, popularized by Buffalo’s Anchor Bar in the 1960s. Over time, home cooks have sought healthier, less‑messy alternatives, leading to oven‑baked versions that aim to replicate the deep‑fried crunch without the oil.
What regional variations of baked chicken wings exist within American cuisine?
In the South, baked wings are often seasoned with Cajun spices; in the Midwest, a sweet honey‑glaze is common; on the West Coast, a soy‑ginger glaze is popular. The Kenji‑style recipe focuses on a pure, salty‑crisp texture without additional sauces.
How is the traditional way of serving crispy chicken wings different from the method shown by YouTube channel J. Kenji López‑Alt?
Traditionally, wings are deep‑fried and served with a variety of sauces. Kenji’s method skips frying, using a dry brine, cornstarch, and baking powder to achieve a similar crunch in the oven, then serving them plain or with a light butter glaze.
What occasions or celebrations are crispy oven‑baked chicken wings traditionally associated with in American culture?
Wings are a staple at sports‑watching parties, Super Bowl gatherings, and casual bar‑becues. The oven‑baked version offers a cleaner, less‑messy option for indoor gatherings.
What makes Kenji’s crispy oven‑baked chicken wings special or unique in American comfort food cuisine?
Kenji’s recipe leverages food‑science principles—baking powder creates tiny bubbles that dry into a crisp crust, while cornstarch draws moisture away. This combination yields a fry‑like crunch without deep frying.
What are the most common mistakes to avoid when making crispy oven‑baked chicken wings using the J. Kenji López‑Alt method?
Common errors include skipping the overnight dry, not patting the wings completely dry, overcrowding the rack, and using too much baking powder which can cause a bitter taste. Follow each step precisely for optimal crispness.
Why does this recipe use baking powder instead of baking soda for extra crispness?
Baking powder contains both an acid and a base, producing carbon dioxide bubbles at lower temperatures that help create a porous, crunchy crust as the wings bake. Baking soda alone would require higher heat and can leave a metallic flavor.
Can I make these crispy oven‑baked chicken wings ahead of time and how should I store them?
Yes. After the overnight dry, you can freeze the coated wings raw. When ready to cook, bake from frozen, adding 5‑10 minutes to the total time. Cooked wings keep refrigerated for up to three days and reheat well in a hot oven.
What texture and appearance should I look for when the wings are done?
The skin should be deep golden‑brown, matte, and visibly crisp with a slight crackle when you tap it. The meat inside should be juicy and reach an internal temperature of 165°F (74°C).
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt specializes in food‑science‑based cooking, breaking down why techniques work and providing reliable, tested recipes that balance flavor with practicality for home cooks.
How does the YouTube channel J. Kenji López‑Alt's approach to American comfort food differ from other cooking channels?
Kenji focuses on the underlying chemistry of ingredients—like using baking powder for crispness—while many other channels rely on traditional methods without explaining the science. This results in more consistent, reproducible outcomes.
Last updated: August 20, 2026
