Crispy oven Fried Chicken Wings

Baked Fried Chicken | Omnivore's Cookbook

Healthy food always tastes bad, and the most delicious food is almost invariably unhealthy. Although I don’t want to admit it, it’s the truth. I’m struggling between eating healthily and satisfying my taste buds 24 hours a day, 7 days a week (yes, I sleep-eat!). It’s like maintaining your work-life balance in that you’re constantly working to achieve a comfortable equilibrium.

To better reach that equilibrium, people have started to invent smarter cooking methods, like the method for this crispy oven fried chicken. Is it really that much healthier than proper fried chicken? I really don’t have any solid statistics to back up my claim, but it does use far less oil and thus contains fewer calories. Does it taste as good as real fried chicken? If I say yes, you won’t believe me, anyway. So I’d say, it’s something very tasty and satisfying to eat on a football night. This recipe has been extremely helpful to me lately, because the World Cup is going on, and I just crave fried chicken and beer every night, LATE at night.

Baked Fried Chicken | Omnivore's Cookbook

This recipe reminds me a type of oil-absorbent kitchen paper that I used while living in Japan. It’s specially designed for re-heating fried food in the microwave. It’s said that if you place left-over or pre-cooked frozen fried chicken on the sheet, 30% of the oil will be absorbed by the sheet and the chicken will contain far fewer calories and become very crispy. It’s one of the greatest inventions I ever came across and it makes me feel far less guilty about eating fried chicken 4 days a week. I can’t find it in Beijing now and I miss it. So I have to find another way to eat fried chicken in a healthier (?) way.

I once posted a recipe for baked chicken legs on the blog. The idea for this fried chicken is the same, but I use an Asian style marinade in this one. Both of them are very tasty. Also, I learned a very useful tip from Nami’s Baked Tonkatsu recipe. I found it very useful to stir fry the bread crumbs in olive oil before coating the chicken with them. The chicken will finish with a beautiful golden color, even though it is only baked in the oven for 20 minutes (my earlier chicken leg recipe requires baking for 50 minutes, which  brings the bread crumb coating to a nice color without pre-sauteing).

Baked Fried Chicken | Omnivore's Cookbook

Crispy Baked Fried Chicken

5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Asian Fusion
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Author: Maggie Zhu


  • 15 chicken wings
  • 2 tablespoons Shaoxing wine
  • 3 cloves garlic minced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin powder
  • salt & pepper
  • 1 cup bread crumbs
  • 2 tablespoons olive oil
  • 2 eggs


  • Place chicken wings into a big bowl, add Shaoxing wine, garlic, cayenne pepper, cumin powder, salt and pepper. Mix well and marinate under room temperature for 20 minutes or overnight in the fridge.
  • Spread bread crumbs in a non-sticky skillet, drizzle olive oil, turn on medium heat. Stir with spatula to mix well and saute till bread crumbs turn golden brown. Turn off heat and set aside.
  • In a small bowl, add eggs and beat well.
  • Transfer chicken wings to a plate and discard marinate liquid. Dry wings thoroughly with kitchen towel.
  • Preheat oven to 200 degrees C (400 F). Line a baking sheet with with parchment paper.
  • Dip chicken wing into egg mixture to coat well, then place on the bread crumb, flip to coat well, gently transfer chicken wings onto prepared baking sheet. Work out the rest wings by the same way.
  • Bake chicken wings for about 20 minutes, until juice runs clear if poking the wing with a chopstick.
  • Transfer chicken wings to a place and cool for 2 to 3 minutes. Serve while warm with cold beer.

The nutrition facts are calculated based on 1 chicken wing.

Baked Fried Chicken Nutrition Facts | Omnivore's Cookbook


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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

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12 thoughts on “Crispy oven Fried Chicken Wings

    1. Maggie Post author

      Hi Jackie, for the breadcrumbs, I just picked a random brand (since I’m based in China, I think the brand names are pretty different). However, I do think smaller breadcrumbs will work better in this case, since it’s easier to cook through in oven and result in better color.
      Happy cooking! 🙂

    1. Maggie Post author

      Exactly! I love fried food but seldom cook them, because I need to use tons of oil and it’s really messy.
      Have a nice weekend! 🙂

  1. Min

    I must say, it’s been a while since I had fried foods (by choice), but I do recall the deliciousness that is fried chicken…paired with beer, of course ;). I do love baking chicken in the oven, and I’m def going to stir in the olive oil to the bread crumbs next time! What a helpful tip! These look perfectly delicious…and cute ;).

    1. Maggie Post author

      It’s really good for health by not eating fried food, but I just can’t resist it! Sometimes I still buy fried wings from fast food chain, when I start craving for sth unhealthy. The baked wings is a good solution for me. Hope you enjoy it and happy cooking!

  2. [email protected] Eats

    5 stars
    I came to your blog to find a chicken recipe. This one has me intrigued! The crumb you have managed to get on this chicken is amazing. Your tip to sauté the bread crumbs is brilliant! Do you think I should do that if I make this with drumsticks? Because they will need to cook for so much longer than wings, I wonder if the sautéing of the breadcrumbs is required. Thanks Maggie!

    1. Maggie Post author

      Hi Nagi, I actually posted a baked fried chicken leg recipe long time ago ( The break crumbs turned out crispy without pre-cook, but some of the parts didn’t brown evenly. I drizzled oil with spoon on the chicken prior to the cooking (I didn’t have the spray at hand that time), so the part without oil turned out pale. For drumsticks, what you can try is to coat the chicken with breadcrumbs, spray with oil, and bake directly. The cooking time should allow them to brown. Btw, one thing to notice, I found the breadcrumbs didn’t attach so well and some will fall off when you flip the chicken (I was using 3 layers in the chicken leg recipe: flour + egg wash + breadcrumbs). It’ll be great if you can find a solution!