If you’ve ever struggled with soggy homemade chicken wings… same. Honestly, I had avoided making them at home for years because they never turned out quite right—until now.
After testing different techniques, I finally found the secret to perfectly crispy, oven-baked chicken wings without the need for frying or any added oil. And let me tell you... after this, I’m basically Bobby Flay.
Why You’ll Love These Healthy Chicken Wings:
- No frying, no oxidized oils
- Crispy, golden skin—without deep frying
- Simple ingredients & minimal prep
- Perfect for backyard BBQ’s, game day, parties, or an easy weeknight dinner
The Secret? A Quick Parboil + High-Heat Bake
The trick is to parboil the wings first—just a quick 7 minutes in boiling water. This step helps render some of the fat, dries out the skin, and sets you up for oven-crisped perfection every time.
Whether you’re prepping for game day, a Fourth of July BBQ, or just a weeknight dinner, these wings are a total crowd-pleaser. Toss them in your favorite sugar-free sauce—Buffalo, BBQ, or something spicy—and enjoy a cleaner, homemade version of your favorite takeout wings.
Be Well Tips for the Crispiest Baked Wings:
- Dry them really well after boiling—moisture is the enemy of crisp!
- Use a wire rack for better airflow and even cooking.
- Don’t skip the high heat—450°F is key for golden, crunchy skin.
Want more chicken recipes? Check out my favorites here!
