Shatteringly crispy wings without frying
Paleo Crispy Baked Wings
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Servings
4
24 wings
Difficulty
Easy
Cost
Budget
$
Paleo Crispy Baked Wings
Shatteringly crispy wings without frying
★4.5(10)
Baked chicken wings that rival the crispiest fried versions, tossed in a paleo-friendly buffalo sauce made with ghee and hot sauce. Game-day perfection without the seed oils.
10m
Prep Time
45m
Cook Time
55m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These oven-baked wings get impossibly crispy thanks to a baking powder coating and high-heat roasting. No deep fryer needed, no grain-based coatings, just pure crispy chicken.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 3 lbs chicken wings, tips removed, flats and drums separated
- 1 tbsp aluminum-free baking powder
- 1/2 cup hot sauce (like Frank's)
- 3 tbsp ghee, melted
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top.
- 2
Pat wings very dry. Toss with baking powder, garlic powder, salt, and pepper.
- 3
Arrange wings in a single layer on the rack, not touching each other.
- 4
Bake 20 minutes, flip, and bake 20-25 more minutes until golden and crispy.
- 5
Whisk hot sauce and melted ghee together. Toss baked wings in the buffalo sauce and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
GheeCoconut oil
Dairy-free option for the buffalo sauce base
Hot sauceCoconut aminos + garlic for teriyaki-style
Asian-inspired flavor variation
Tips & Storage
Pro Tips
Make sure baking powder is aluminum-free or the wings may have a metallic taste.
For extra crispy wings, refrigerate the seasoned wings uncovered for 2-4 hours before baking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (110mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates1g
Fat30g
Fiber680mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Will baking powder make the wings taste weird?
- No, a thin coating of aluminum-free baking powder has no noticeable taste once baked.
- Can I air fry these?
- Yes, air fry at 400°F for 20-25 minutes, shaking the basket halfway through.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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