Crispy Baked Chicken Wings
Prep time: 
Cook time: 
Total time: 
  • chicken wings, tips removed and cut into flats and drumettes
  • cornstarch
  • salt
  • pepper
  • canola or vegetable spray oil
  • lemon pepper (optional)
  • fresh chopped herbs (optional)
  • lime wedges (optional)
  • Equipment: rimmed baking sheet, baking rack
  1. Preheat oven to 475F.
  2. Line a rimmed baking sheet with foil and fit with a rack.
  3. If you purchased whole chicken wings, remove the wing tips and separate into flats and drumettes. Season well with salt and pepper. Sprinkle with enough cornstarch to create a light coating on the chicken skin - I used about 2 tbsp of cornstarch for 2.5 lbs of chicken.
  4. Place the chicken on the baking rack, skin side up, and spray with a very light coating of oil. If you don't have spray oil, toss the wings in a bowl with about 1 tbsp of oil.
  5. Reduce the heat to 450F and roast for 30 minutes. After the first 30 minutes, reduce the heat to 400F and bake an additional 20-25 minutes. If you like, when you reduce the heat you can flip the chicken to crisp the other side. Totally optional, I don't flip because, lazy.
  6. Season liberally with whatever seasoning you'd like - I used lemon pepper. Garnish with chopped fresh herbs and a few wedges of citrus, if desired.
Recipe by FMITK: From My Impossibly Tiny Kitchen at