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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.