Crispy Oven Fried Wings from the OG Creator Kenji

I’m in LOVE with hot wings specifically the flats.

If I go out to eat there is a > 80% chance I’m going to just order wings a salad or fries. Call me boring but I do it because I just could never make them as good at home. I have a convection oven which is basically an air fryer. They should be delicious but often just end up soggy and sad.

This made no sense to me, I’ve read stories about people making delicious wings in their air fryer. It seemed like I was just missing a key piece.

Well it turns out I was missing two key pieces.

A rack to put on top of the cookie sheet. This rack lets air circulate around the wings.

And baking powder.

Everyone is writing about this technique but somehow I missed it. You can find all sorts of recipes just by googling “baking powder wings” or you can just learn it from the master Kenji López-Alt.

Kenji developed this technique back in 2009 while the editor of Serious Eats. He’s made an updated version in the video below.

Kenji's Extra Crispy Baked Wings

Kenji's Extra Crispy Baked Wings

Prep Time: 20 minutes
Additional Time: 8 hours
Cook Time: 1 hour
Total Time: 9 hours 20 minutes


  • 1 tablespoon vegetable oil
  • 2 pounds air chilled chicken wings, separated into drumettes and flats
  • 1 tablespoon baking powder
  • 1/2 cup light brown sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon butcher's grind cracked black pepper
  • 2 tablespoons granulated sugar
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • Pinch of celery seeds


  1. Pat the wings dry with paper towels, then sprinkle with the baking
    powder and toss to evenly coat in a large mixing bowl. Spread the wings
    evenly on a baking rack.
  2. Chill the wings for 4 hours to overnight
  3. Reheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
  4. Bake until golden brown, crispy and
    cooked through, 25 to 30 minutes, flipping halfway through.
  5. For the dry rub: Combine the brown sugar, salt, black pepper,
    granulated sugar, paprika, chili powder, garlic powder, onion powder,
    cumin, cayenne and celery seeds in a small bowl.
  6. Remove the wings from the oven and add to another large mixing bowl.
    Season well with some of the rub, and then toss to coat. (Reserve the
    remaining rub for another use.) Serve immediately.

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