Oven Fried Chicken Wings

Photograph of serving, showing crispy skin.

Normally, wings baked in an oven tend to have a rubbery skin, but pre-drying creates a tastes-like-fried crispy texture.


  1. Separate at joint and thoroughly dry:
    • 2 Lbs — Chicken Wing
  2. In a large bowl, sprinkle and mix until evenly coated:
    • wings
    • 1 tsp — Baking Powder
    • ½ tsp — Salt
    • Line a baking sheet with foil.
    • On top, place a slightly smaller than the tray sheet of foil that has been pierced with many holes by a fork. (When baking, this allows dripping fat to go between the sheets to reduce smoke. For extra protection, pour salt between the foil sheets.)
    • Place an oiled rack over the foil.
    • Place chicken pieces on the rack.
    • Put uncovered in refrigerator at least overnight, or for a day or more.

De-salt (optional)

(The salting has by now served its purpose of removing most of the moisture from the outer part of the chicken, breaking down some of the proteins, and giving the skin a more bubbly texture, all of which will cause it to bake much more crisply.)

Most people like salty wings, but if you happen to want a less salty taste, before baking, remove the wings from the rack, briefly rinse and thoroughly dry, and return them to the rack.


  1. Adjust oven to upper (not top) position.
  2. Preheat oven to 450°F.
  3. Cook for 20 minutes.
  4. Turn chicken pieces over..
  5. Cook for 15-25 minutes (ovens vary).
  6. (If chicken is cooked, but not brown enough, briefly turn on broiler, and use a hotter setting next time.).


  1. In a large bowl, mix wings with your favourite sauce.
  2. Serve immediately with Celery Sticks, Carrot sticks, Blue Cheese Dressing.