Pub-Style Salt and Pepper Chicken Wings (Super Crispy!)
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These pub-style salt-and-pepper chicken wings are so simple yet so delicious. We make them extra crispy by tossing them with a special ingredient. They’re an easy-to-make crowd favorite for parties or game days, and they’re ready in under an hour!
These salt and pepper chicken wings are my go-to whenever I’m feeding a crowd. They’re baked instead of fried, but still come out incredibly crispy, with golden skin and a savory, peppery bite that’s hard to stop eating. I love that they rely on just a handful of pantry staples yet always feel like proper party snacks.
They lean more pub-style than spicy, which makes them especially approachable. A simple mix of sea salt, black pepper, and garlic powder lets the chicken shine, and a light coating of olive oil helps everything brown evenly. The real secret, though, is baking powder—it sounds unassuming, but it’s what gives the wings that crackly, crisp skin that rivals deep-frying. I never skip it.
I usually serve them straight from the oven with minced chives sprinkled over top, though a dipping sauce on the side never hurts. No matter how many I make, they disappear fast, so I’ve learned to double or even triple the batch if there’s a group. These are the wings people reach for first—and keep coming back to until the plate’s empty.
A Few FAQs
How long do leftover chicken wings keep? Store any leftover chicken wings in an airtight container in the fridge for up to 3 days.
How do I reheat leftover chicken wings? To reheat leftovers, lay them on a baking sheet and warm them in a 350-degree Fahrenheit oven for 10-20 minutes until they’re heated through.
What kind of chicken wings should I use? I love drumettes, so that’s what you see in the pictures. Wingettes, or a combination, work just as well!
Dipping sauces for serving
These wings have a lot of flavor so they don’t technically need a sauce. But sauces are fun so I’ll usual add one to the plate. My go to choices are my cilantro lime ranch dressing, blue cheese dressing, or chipotle mayo.
Pub-Style Salt and Pepper Chicken Wings (Super Crispy!)
Ingredients
- 2 lb chicken wings
- 2 tablespoons olive oil
- 1 tablespoon baking powder
- 2 teaspoons EACH: sea salt and black pepper
- 1 teaspoon garlic powder
- Minced chives (for serving)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper (for easy cleanup) and set a wire rack on top.
- Add the chicken wings to a large bowl and toss them with olive oil, baking powder, salt, pepper, and garlic powder.2 lb chicken wings, 2 tablespoons olive oil, 1 tablespoon baking powder, 2 teaspoons EACH: sea salt and black pepper, 1 teaspoon garlic powder
- Spread the chicken wings out on top of the wire rack making sure that none of the chicken wings are touching
- Bake until they're golden and crispy, about 45 minutes. (See notes) Serve the chicken wings with some minced chives over top.Minced chives
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More chicken wings
For more inspiration, check out all of my appetizer recipes!
Recipe looks great! Have you ever tried this in the air fryer?
I haven’t, but it should work just as well in an air fryer!
Much too salty. I scraped off what I could just to make them (barely) edible. Getting a thin enough layer or the mixture on the wings must take practise as the first try didn’t go well for me at all. Maybe will use a basting brush next time. Cooking time was about right but I started with wings that were still partly frozen.
The type of salt you use makes a big difference. Table salt is very salty while sea salt or kosher salt has a lot less of that salty bite. If you’re using table salt (in this or other recipes) it’s best to reduce the amount by half.
Can I make ahead then stick them in oven when ready to cook? Wondering because I am not sure if the salt will make them more salty by sitting waiting to be cooked.
You should be able to prep these in advance and have them ready to go on the baking tray. I wouldn’t cover them. Just get them ready to go and leave them in your fridge until you bake them.
Wow, these wings are incredible yet super simple to make. Thank you!
Oh my gosh, my daughter left and had to return to grab some more wings for my grandbabies because they loved them! Lol I agree, super yummy