Name: Easy Crispy Baked Chicken Wings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 pounds chicken wings (Ensure they are thawed if previously frozen.); 1 tablespoon olive oil (For better flavor use extra virgin.); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 teaspoon garlic powder

I love wings the way some people love jewelry: loud, a little greasy, and able to make a gathering instantly better. These are Easy Crispy Baked Chicken Wings—oven-roasted to golden, crackly skin without the need for a deep fryer, a little cornstarch magic, and that sweet-savory glaze that makes napkins a requirement. They’re special because they actually get crispy in the oven (no smoke alarm wrestling required) and because you can feed a crowd without pretending you invented culinary genius.

Once, I set a timer and confidently walked away, only to return to my husband triumphantly holding up a charred wing like it was a fossil he discovered. “It’s extra crisp,” he announced as if charred was a new cooking trend. The kids screamed in delight and fear; I screamed at the oven. We ate them anyway while pretending the flavor profile was “smoky resilience.” Moral: never trust someone who says “I’ll just check on it in a minute.”

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍗

MORE OF OUR FAVORITE…

Why You’ll Love This Easy Crispy Baked Chicken Wings

– Crispy skin without deep frying — yes, you can be fancy without the fryer circus.
– Uses pantry staples and a two-step trick (cornstarch + high heat) that feels like cheating.
– Crowd-pleaser energy: disappears fast, which is both flattering and mildly suspicious.
– Minimal hands-on time: you get to look busy while the oven does the actual work.

Time-Saving Hacks

– Toss wings in a zip-top bag with cornstarch and spices — one vessel, one mess, more smug.
– Use parchment or foil-lined pans: flip once, then toss the liner. Fewer dishes = more life.
– Buy pre-cut wings or ask the butcher to split them. Not cheating, resourceful.
– Broil for 2–3 minutes at the end if you want instant extra-crisp without extra oil.
– Use store-bought glaze or sauce if you’re running late or emotional. I don’t judge.

Serving Ideas

– Classic pairings: blue cheese or ranch, celery sticks, and a pile of napkins.
– Potatoes: fries, wedges, or mashed if you’re feeling cozy and lazy.
– Vegs: quick slaw or cucumber salad to pretend this counts as balanced.
– Drinks: beer for game night, sparkling wine if someone deserves congratulations, mocktail if you’re running the shuttle.
– Honestly? Serve them on a paper towel-lined tray and call it a day.

What to Serve It With

Crispy wings love everything. Rice or fried rice for a hearty plate, a bright citrusy slaw for contrast, or a simple side salad if you’re being virtuous. If you want to go full comfort, mac and cheese or garlic fries will never judge you.

Tips & Mistakes

– Don’t overcrowd the pan. Wings need air around them to crisp — not a poultry traffic jam.
– Pat them dry. If you skip this, you’ll steam your way to soggy regret.
– Don’t skip the cornstarch (or baking powder if your recipe calls for it). Tiny dusting = crispy skin.
– Flip once, near the end of roasting, not 12 times like you’re auditioning for a cooking show.
– If a recipe says “marinate overnight,” do it when you actually remember—otherwise 30 minutes is still useful.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat at 400°F for 8–10 minutes on a baking sheet to revive the crisp (microwaving will make them sad and limp).

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add chili flakes for heat, garlic powder for soul, or a squeeze of lime for a tangy finish.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!