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This baked and fried chicken wings recipe delivers restaurant-quality crunch without the greasy mess of traditional frying. After years of perfecting the technique—including my infamous first attempt that ended with a smoky kitchen—I've cracked the code for double-crisped wings that stay tender inside.
The secret? A two-stage cooking process that creates that perfect golden-brown crust without sacrificing flavor or safety.
What makes this recipe work is the balance between baking and frying. You'll start with a hot oven bake to render fat and set the seasoning, then finish with a quick fry in hot oil for that irresistible crunch.
No deep-frying required—just a deep pan and careful technique. The wings come out with a shatteringly crisp exterior and juicy, fall-off-the-bone meat, all while keeping your kitchen (and hands) relatively clean.
This method transforms weeknight dinners into crowd-pleasing feasts—ideal for game days, parties, or when you crave wings without the takeout markup. The seasoning blend is simple but bold, with just enough heat and tang to make every bite addictive.
And the best part? You can prep the wings ahead, so all you need to do is press the timer and enjoy the results.
Whether you're feeding a hungry crowd or treating yourself to a crunchy, saucy indulgence, these wings deliver. The technique is foolproof once you understand the key steps, and I promise—your taste buds (and your guests) will thank you.
Let's get started on making wings that'll have everyone asking for seconds.
Ingredients for baked and fried chicken wings
Six ingredients transform raw chicken into irresistible double-crisped wings—no deep fryer needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings (Wingettes or Drumettes) 🍗 | 3 lb | Fresh or frozen, skin-on preferred |
| All-Purpose Flour 🌾 | ½ cup | For dredging before baking |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Garlic Powder 🧄 | 2 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 2 tbsp | For balanced seasoning |
| Smoked Paprika 🌶️ | 1 tbsp | Adds depth to flavor |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked for heat |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Vegetable Oil 🫒 | 2 cups | High smoke point preferred |
| Butter (Unsalted) 🧈 | ¼ cup | Melted for finishing |
| Hot Sauce 🌶️ | ¼ cup | For dipping, optional |
| Blue Cheese Dressing 🧀 | ½ cup | For serving, optional |
| Ranch Dressing 🥛 | ½ cup | For serving, optional |
The wings are the star, so pick fresh or high-quality frozen—avoid pre-cooked or rubbery ones. Wingettes or drumettes work perfectly, but if using whole wings, cut into pieces for even cooking. Pat them completely dry before seasoning—moisture is the enemy of crispiness. For the best flavor, grab wings from Costco or Trader Joe's—they tend to have fresher cuts. If using frozen, thaw overnight in the fridge, never under running water (that makes them soggy). The cornstarch is non-negotiable here—it creates that signature crunch during the frying stage. Bob's Red Mill brand works great if you want to splurge on quality.
No cornstarch? Extra flour plus a pinch of baking powder gets you close. Short on smoked paprika? Regular paprika plus a dash of liquid smoke works in a pinch. The seasoning blend is flexible—double the spices if you love heat, halve if you prefer mild. For the oil, vegetable or canola oil are perfect, but avoid olive oil (it burns too easily). The melted butter at the end adds richness—unsalted butter ensures you control the saltiness. If you're feeling fancy, swap the hot sauce for a homemade blend of sriracha and honey (though skip the honey if you're avoiding it).
Prep ahead for maximum crispiness. Pat wings dry and season them up to 24 hours in advance, then refrigerate uncovered on a wire rack. This lets the seasoning cling perfectly. The wings reheat beautifully—350°F for 10-15 minutes restores that crispy texture. Store leftovers in an airtight container for 3 days, or freeze for 3 months. For parties, keep wings warm in a 200°F oven on a wire rack (no covering!) to maintain crispiness. The sauces? Store-bought dressings keep for months, but homemade hot sauce lasts 2 weeks in the fridge.
Why You'll Love This Recipe
- Two-Step Magic: I swear by this baked-and-fried combo—just toss the wings in flour and cornstarch, bake until golden, then hit 'em with a quick fry for that crunch. No deep-frying mess, no waiting hours for the oven to do all the work.
- Garlic-Onion Crunch: That powdered garlic and onion blend? It’s the secret weapon here. The wings get this dry, savory crust that stays crispy even after reheating—no soggy bits, just pure flavor in every bite.
- Game Day or Snack Attack: Between us, these wings are my go-to for tailgates, movie nights, or when I’m craving something but don’t feel like cooking. They freeze like a dream too, so I always keep a batch stashed for lazy Mondays.
- Budget Crunch, Big Payoff: A pound of wings and a bag of flour cost less than takeout, but the taste? Way better. Plus, the leftovers reheat in seconds—perfect for when I’m too tired to cook but still want something satisfying.
Step-by-step instructions for double-crisped chicken wings
Here's the method that delivers restaurant-quality wings with perfect double-crisp texture—no deep-frying mess required.
Prepare the Dry Seasoning Blend
In a large bowl, combine the 0.5 cup all-purpose flour, 0.25 cup cornstarch, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp smoked paprika, 1 tbsp ground black pepper, 1 tbsp kosher salt, and 0.5 tsp cayenne pepper. Use your hands or a whisk to break up any lumps and create an even, fine powder. This blend is what will give your wings that signature crispy texture and bold flavor profile.
The cornstarch is crucial here—it creates that extra crunch that separates great wings from good wings. I like to mix this in a bowl large enough to accommodate the wings later, so I don't have to transfer everything. Give it a good stir and set it aside while you prepare the chicken.
Pat Dry and Season the Wings
If your 3 lb chicken wings are frozen, thaw them completely in the refrigerator overnight. Once thawed, pat them thoroughly dry with paper towels—this step cannot be skipped. Any moisture left on the wings will prevent proper browning and crisping. I press down firmly on each wing with the paper towels to ensure they're completely dry.
Once dry, place the wings in the bowl with your seasoning mixture and toss them gently to coat evenly. You want every surface covered with that flavorful powder. If you're working with wingettes, you might need to do this in batches to ensure even coating. Let the seasoned wings sit at room temperature for 15-20 minutes while you preheat your oven.
Bake for Initial Crisp and Cook Through
Preheat your oven to 425°F with racks positioned in the upper and lower thirds. Arrange the seasoned wings in a single layer on two large baking sheets lined with parchment paper. Don't crowd them—they need space to crisp up properly. Bake for 25-30 minutes, flipping the wings halfway through at the 15-minute mark. You're looking for wings that are golden brown and crispy on both sides.
This initial baking step cooks the chicken through while creating that first layer of crispiness. The high heat ensures the seasoning sticks and forms a crust. Keep an eye on them—they'll darken quickly at this temperature. When they reach 165°F internally and are golden brown, they're ready for the next step.
Create the Double-Crisp Finish with Oil Bath
While the wings are still hot from the oven, carefully transfer them to a large bowl or container. Pour the 2 cups vegetable oil over the wings, making sure they're completely submerged. The hot wings will cause the oil to sizzle slightly—this is normal and actually helps create that second layer of crispiness. Let them sit in the oil for 2-3 minutes, then use tongs to transfer them back to the baking sheets.
Return the oil-bathed wings to the oven and bake for an additional 8-10 minutes at 425°F. This second baking step is what creates that signature double-crisp texture. The oil helps lock in moisture while creating that extra crunchy layer. You'll know they're perfect when they're deep golden brown and crispy all over again.
Finish with Butter and Serve
Remove the wings from the oven and immediately transfer them to a clean baking sheet. Drizzle the 0.25 cup melted unsalted butter evenly over the hot wings, tilting the sheet to ensure complete coverage. The butter will melt and create a glossy finish while adding richness to the crispy exterior. Let them cool for 2-3 minutes before serving.
Serve your double-crisped wings immediately with 0.5 cup blue cheese dressing and 0.5 cup ranch dressing on the side, along with the 0.25 cup hot sauce for those who like a little extra heat. The contrast between the crispy exterior and tender interior makes these wings truly special—each bite delivers that perfect texture combination.
Pro Tips For Making Baked And Fried Chicken Wings
- DOUBLE-DIP THE BATTER: I used to slap wings in once, but dipping them twice—first in the flour mix, then back in—gives that extra crunch without extra oil. The second dip catches the loose bits, so every bite has texture.
- USE CORNSTARCH LIKE GLUE: That extra cornstarch in your flour mix isn’t just for crispiness—it’s for sticking. Mix it in dry first, then add liquid, or you’ll end up with a gluey mess instead of a crispy crust. Trust me, I’ve made that mistake.
- BAKE FIRST, FRIED LATER: Start with 10 minutes in the oven at 400°F to render fat and set the crust before frying. Skipping this step means soggy wings—your future self will curse you for rushing.
- SALT THE WINGS BEFORE BAKING: Toss raw wings with 1 teaspoon of salt before baking, not after. It seasons the meat and helps the crust stick better. (Yes, even if you’re impatient like me.)
Dietary considerations for this baked and fried chicken wings
Gluten-Free Adaptations
Skip the all-purpose flour and cornstarch combo—replace with ½ cup gluten-free flour blend (like Bob's Red Mill 1:1) plus ¼ cup arrowroot powder for crispiness. Toss wings in the blend just like the original recipe, but bake at 400°F instead of 425°F to prevent burning.
The lower temp helps the GF coating crisp without scorching. 🌾
Low-Carb/Keto Options
For keto-friendly wings, eliminate the flour entirely and use ¼ cup almond flour mixed with 2 tbsp psyllium husk powder (this creates crispiness). Season wings as directed, then bake at 375°F for 35 minutes before the oil bath step.
The psyllium absorbs moisture better than almond flour alone. Serve with sugar-free hot sauce and cream cheese-based ranch to keep carbs minimal.
Spice-Free Version
Remove the cayenne pepper and reduce black pepper to ½ tbsp. For extra flavor without heat, add 1 tsp onion powder and 1 tsp dried thyme to the seasoning blend.
The smoky paprika and garlic powder still deliver depth without any spiciness. This works perfectly for kids or sensitive stomachs while keeping the crispy texture intact. 🧂
Allergy-Friendly Adjustments
For nut allergies, replace almond flour with ¼ cup tapioca starch in the keto version. If avoiding dairy, use olive oil-based ranch (skip the butter finish) and serve with vegan blue cheese dressing (like Follow Your Heart brand).
The oil bath technique remains the same—just omit any butter-based finishing touches. Always double-check labels on store-bought dressings for hidden allergens.
Protein-Packed Boost
Add 1 tbsp nutritional yeast (for cheesy flavor) or 1 tsp garlic powder to the seasoning for extra protein. For a meatier texture, marinate wings in ¼ cup Greek yogurt (or dairy-free yogurt) mixed with 1 tbsp lemon juice and 1 tsp smoked paprika for 1 hour before seasoning.
This keeps the wings moist while adding a tangy depth that pairs perfectly with the crispy exterior.
Nutrition facts
Frequently asked questions
Why do I need to pat the wings completely dry?
Moisture is the enemy of crispiness! Any water left on the wings will create steam during cooking, making the coating soggy instead of crispy. I learned this the hard way—my first batch turned out greasy and limp because I skipped this step. Pat them dry with paper towels until they're completely bone-dry before seasoning.
Can I use regular flour instead of cornstarch?
You can, but your wings won't be as crispy. Cornstarch creates that signature shatteringly crisp texture during the oil bath step. For a compromise, mix ½ cup flour with 2 tbsp cornstarch—it'll still be delicious, just slightly less crisp. The cornstarch is what makes these wings stand out from regular baked wings.
How do I prevent the wings from sticking to the baking sheet?
Always use parchment paper or a silicone baking mat—never cook wings directly on metal. If you're worried about sticking, lightly grease the parchment with oil before arranging the wings. I also recommend using two baking sheets so you don't overcrowd them, which leads to uneven cooking and sticking.
What's the best way to reheat leftover wings?
For maximum crispiness, reheat in a 400°F oven for 8-10 minutes on a wire rack (no covering!). The rack allows hot air to circulate, restoring that crispy exterior. Microwaving works in a pinch but will make them rubbery. Store leftovers in an airtight container for up to 3 days.
Can I make these wings ahead of time?
Season the wings and refrigerate them uncovered on a wire rack for up to 24 hours before cooking. This lets the seasoning adhere perfectly. For parties, cook wings and keep them warm in a 200°F oven on a wire rack (no covering) until serving. The crispiness stays intact this way.