The most delicious crispy oven-baked chicken wings coated in a spicy dijon sauce! They’re naturally gluten-free, have the crispiest texture without frying, and the homemade dijon sauce sends them over the top with flavor!
Today I’m sharing one of my favorite ways to make baked chicken wings at home! The taste and crispy texture are totally addicting.
Traditional wings are usually coated with flour, but the magic of this recipe is it uses baking powder instead! This results in the crispiest texture when baked and also makes them flourless and naturally gluten-free. After the wings are baked to perfection, they are then tossed in a slightly spicy & tangy dijon sauce! It’s so so good.
My family adores this recipe, and I hope yours does too!
Key Ingredients
Below you’ll find the key ingredients needed to make this recipe happen!
Chicken wings: most importantly, chicken wings. I like to use fresh, but if using frozen, make sure they are fully thawed.
Baking powder: a key ingredient for making super crispy wings without flour! Don’t skip this ingredient.
Hot sauce: to help make the sauce a little spicy! We like to use this brand because it has the perfect blend of flavors and isn’t too spicy.
Dijon mustard: for tangy flavor!
Soy sauce or tamari: I like to use tamari, this helps add some salty flavor to the wings.
Maple syrup: this is used to balance the salt & spicy in the sauce, it adds the perfect touch of sweetness!
Garlic powder: this is used to flavor the wings as well as the sauce!
Paprika: to add flavor to the wings while they bake!
How to Make Crispy Oven-Baked Chicken Wings
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First, pat the chicken wings dry with paper towels. Then add them to a bowl and toss the wings with baking powder, garlic powder, and paprika until evenly coated. Then spread the wings out on a lightly greased pan, and bake at 425F for 1 hour – flipping the wings every 20 minutes.
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While the wings are baking, add all of the sauce ingredients in a bowl or mason jar and mix together.
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When the wings are done, drizzle with the sauce and toss until they are evenly coated. Then serve!
Tips for Success
Overcrowded wings won’t crisp – I like to use a bigger pan for baking chicken wings so they can easily spread out, especially if I’m making a lot of wings. This helps them crisp better. If they are too close together or piled on top of each other while baking, moisture will build up, and they will not get crispy.
Always add the sauce at the end – to ensure the wings crisp up in the oven, always add the sauce after baking! Adding the sauce while they bake can result in soggy wings.
Make sure they’re really dry – It’s super important to dry the wings before baking. This will help them be even crispier in the oven! Chicken wings usually have liquid in the package, if that’s not dried off they will not crisp up enough in the oven.
Our favorite hot sauce to use – for this recipe we like to use Cholula hot sauce because it’s not too spicy and has great flavor! If you use a different hot sauce that is spicier in flavor, adjust the hot sauce measurements to your heat preference.
If you’re doing a smaller batch of wings, you have to adjust the dry rub. To avoid a gritty tasting wing, it’s super important to use the accurante amount of wings with the dry rub. If you’re using less then 4 pounds of wings, please adjust the dry rub accordingly – otherwise the wings will become gritty and have too much rub on it.
Frequently Asked Questions
Are these chicken wings gluten-free? They are! This recipe uses baking powder instead of flour. But you also need to use the right soy sauce for it to be gluten-free friendly too. I like to use tamari or liquid aminos if I need it gluten-free. Some soy sauces are GF, but not all, so check the label if this is a factor!
Serving Suggestions
These wings are delicious all on their own, but if you’d like to serve them with dips or a side dish, here are some of our suggestions!
For dipping – you can serve these wings with sour cream, blue cheese dressing, or ranch! Or if you love the spicy dijon sauce, you can double it and serve that on the side.
Salad – we love to serve these wings with a refreshing salad on the side like our vegetarian taco salad or this greek chickpea salad!
Carbs – whenever I make these wings, we always serve them with roasted sweet potatoes on the side for some healthy carbs! You could also do baked oven fries or sweet potato fries too.
Crispy Oven Baked Chicken Wings
Ingredients
- 4 lbs chicken wings
- 2 Tablespoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Spicy Dijon Sauce
- 2 Tablespoons dijon mustard
- 2 Tablespoons hot sauce
- 2 Tablespoons maple syrup
- 1 Tablespoon tamari or soy sauce
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 425F.
- Dry the chicken wings: First, pat the chicken wings dry using paper towels.
- Toss in the dry rub: Then, in a bowl with the wings add 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 2 Tablespoons of baking powder and toss until the wings are completely coated.
- Bake: Spread the wings evenly on a lightly greased pan (the further the wings are from each other the better!) and bake for 1 hour, flipping every 20 minutes.
- Mix the sauce ingredients: while the wings are baking, mix the sauce ingredients together in a jar or small bowl.
- Toss wings with sauce: when the wings are done baking, drizzle them with the sauce and toss until evenly coated. Then serve! See notes for our blue cheese dip recipe (optional).
Video
Notes
1/2 cup sour cream
1/4 cup blue cheese
2 Tablespoons mayonaisse
1 1/2 Tablespoons sherry vinegar
1/2 teaspoon garlic powder
1 1/2 teaspoons chives
salt & black pepper to taste Mix everything in a bowl, then season with salt and black pepper to taste! Serve as a dip with the wings.
I made these for yesterday Super Bowl Hubby was skeptical! Well after they came out of the oven he couldn’t get enough
Thanks Bethany I plan on trying many more of your recipes now that I have found your site
I’m so happy to hear your husband was a fan after all! Thanks so much for sharing, Martha. I’m so glad you both enjoyed the wings:)
Do you have to use baking powder? I realize it crisps up the wings, but I find it also leaves an after taste (at least I can taste it). It also seems to destroy the texture of the meat. Can I just use flour or something else?
You could always lessen it to around 1-2 teaspoons instead of Tablespoons. But you could try it without the baking powder, and add a wired rack to your baking pan. That should help them crisp up without the baking powder. A little flour wouldn’t hurt either!
I noticed you did not use a rack in your roast pans. If you did use a rack would you still have to rotate the wings every 20 minutes? Also the wings would not be cooking in their own grease, thus perhaps making them crispier.
Eager to try your wing recipe in my new stove and roast pans (with a rack). Greetings from Thunder Bay, Ontario, Canada.
A rack would definitely make them crispier! You don’t need to rotate them if you use one 🙂 I’ll have to try them out with a rack too as I’m making them tonight!
This is a delicious recipe. Made it for dinner with the iceberg lettice salad recipe with blue cheese dressing.
awww sharon, I’m so glad you enjoyed the wings! and the wedge salad is a perfect pairing 🙂
the BEST chicken wings I’ve made and the sauce – have now made 1/2 dozen times – thanks for a great recipe!
Woohoo! So happy to hear it:)
This was excellent! Delicious sauce! Baked them for 40mins only because they were quite small. Another one of your recipes that was a hit. Thank you!
Thank you so much, Kelly! I’m thrilled you loved the wings (and the sauce!). 🙂 So so glad to hear it. Thank you for sharing!!