There’s nothing quite like crispy chicken wings that come straight out of the oven golden brown, crunchy, and full of flavor.

These Crispy Oven Baked Chicken Wings with a sweet-savory ginger soy glaze are the perfect combination of texture and taste—no deep fryer needed.

Why You’ll Love This Recipe

These wings are baked, not fried, yet turn out incredibly crispy.

The ginger soy glaze balances sweet honey with savory soy and a touch of garlic and ginger.

Perfect for game day, parties, or even a weeknight dinner.

The recipe is simple and requires just pantry staples.

What You’ll Need (Ingredient Highlights)

Chicken wings – the star of the dish, patted completely dry for maximum crispiness.

Baking powder – a key trick to crisp up the skin in the oven.

Honey – adds natural sweetness to the glaze.

Soy sauce – use low-sodium to keep the flavor balanced.

Fresh garlic and ginger – bring bold, aromatic flavor.

Vegetable oil – helps crisp up the wings and prevents sticking.

Pro Tips Before You Start

Pat wings completely dry before seasoning—moisture prevents crisping.

Don’t skip the baking powder; it creates that golden, crispy skin.

Use a wire rack so hot air circulates evenly around the wings.

Toss the wings in sauce right after baking for the best flavor.

How to Make Crispy Oven Baked Chicken Wings

Step 1 – Prep the oven and wings

Preheat oven to 250°F with racks at the top and bottom.

Pat wings very dry with paper towels.

Step 2 – Season and arrange

Toss wings in baking powder, salt, and pepper.

Line a baking tray with foil and place a wire rack inside.

Brush or spray with oil, then arrange wings skin-side up in a single layer.

Step 3 – Bake low and slow

Bake at 250°F for 30 minutes on the lower rack to help render the fat.

Step 4 – Bake at high heat

Increase oven to 400°F.

Move wings to the top rack and bake 45–50 minutes until golden and crispy.

Flip once if desired.

Step 5 – Make the ginger soy glaze

In a saucepan, combine honey, soy sauce, garlic, ginger, and water.

Bring to a boil, then simmer until reduced to about ¼ cup, around 7–8 minutes.

Step 6 – Toss and finish

Remove wings from the oven, toss in ¼–½ cup glaze, then return to the baking sheet for 5–6 minutes until the glaze caramelizes. Serve hot.

What to Serve Them With

Celery sticks and ranch or blue cheese dip for a classic pairing.

Steamed rice or fried rice for a full meal.

A crisp cabbage slaw to balance the richness.

Variations / Substitutions

Swap ginger soy glaze for buffalo sauce, BBQ, or honey mustard.

Add chili flakes or sriracha for extra heat.

Try gluten-free soy sauce or tamari if needed.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 375°F for 10 minutes to keep crispy.

Not recommended for freezing after glazing.

FAQs

Can I use frozen chicken wings?
Yes, but make sure to thaw and pat them completely dry first.

Why baking powder instead of baking soda?
Baking powder changes the pH level of the skin, helping it crisp better.

Can I double the recipe?
Yes, just use two pans and rotate them halfway through baking.

Do I have to use the glaze?
No, the wings are delicious plain or with any sauce you like.

Can I make these in the air fryer?
Yes, cook at 380°F for 20–25 minutes, flipping halfway.

What if I don’t have a wire rack?
You can bake directly on parchment, but the wings won’t crisp as evenly.

Final Thoughts

These Crispy Oven Baked Chicken Wings prove you don’t need a fryer to get golden, crunchy wings.

With the sweet and savory ginger soy glaze, they’re a perfect mix of texture and flavor.

Great for sharing, but so good you may want to keep them all to yourself.