Wings. Hot, saucy, delicious…you inhale the aroma of cooking wings. Let them cool barely enough to take a bite and you get a mouth full of – disappointment. The skin isn’t crispy. They taste good but wings should have crispy skin. Nobody likes soggy chicken skin. Following this two-ingredient recipe and the method I’m sharing here will keep your wings crispy from oven to sauce to table.

I love Bacon & Blue Cheese with wings, especially if they’re Buffalo Wings. Barbecue Sauce is always good. Ranch Dressing is a classic.

bacon & blue, bacon blue cheese, dip, dressing, On The Fire, blue cheese dressing, bacon dressing, bacon dip
Bacon & Blue Cheese
homemade barbecue sauce, recipe, no hfcs
Homemade Barbecue Sauce

You can whip up a Honey Mustard sauce by mixing honey and mustard. It’s that simple. Use basic yellow prepared mustard or jazz it up a bit with a stone ground.

How about a glaze? One-half cup each barbecue sauce, honey and soy sauce.

crispy chicken wings
Crispy right out of the oven

Basic Wings Recipe

A good wing recipe starts with the wing, not the sauce or seasonings. Here’s hot to make a crispy wing that isn’t fried, and keep it crispy until it’s time to eat.
Course Appetizer
Cuisine American
Keyword wings
Prep Time 30 minutes
Total Time 50 minutes
Servings 10
Author Robin Follette


  • 5 pounds chicken wings
  • 3 tablespoons baking powder
  • 2 tablespoons seasoned salt


  • Separate the wing into two pieces at the joint. Rinse in cold water and dry well.
  • Mix the baking powder and seasoned salt together.
  • Coat the wings with the baking powder and seasoned salt mixture.
  • Spray cookie sheets with a non-stick spray. Place the wings in a single layer. Bake 20-25 minutes at 450°.
  • While the wings are cooking, heat the sauce(s) you’re going to use. When the wings are done, coat them with sauce(s) and serve. The wings stay crispy because they don’t soak in sauce.