Crispy oven Baked Chicken Wings are so easy to prepare and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball!

Baked chicken wings in buffalo sauce on a plate with a side of ranch and celery.

It’s football season and what appetizer is better with game-day then crispy baked chicken wings?! Seriously, these little guys are the bomb.com!  They’re baked to crispy perfection, and then tossed in the most delicious sweet and spicy buffalo sauce. They’re totally addicting and perfect for game day! Make them ASAP, and then thank me later! 🙂

What I LOVE about these Baked Wings:

  1. Healthier- without the deep frying, you get wings that are lower in fat and total calories!
  2. Crispy- I’ve got tips to help you ensure you still get that nice crispy chicken wing texture.
  3. 5 minute prep!

How to make Baked Chicken Wings:

  • Dry the wings well with paper towels. This is essential to getting a crispy coating.
  • Toss with dry spice rub. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.

Wings in a bowl with dry spice rub and then baked on a wire rack.

  • Bake. Arrange wings, skin side up and bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
  • Toss in sauce. Remove from oven allow to rest for 5 minutes before tossing in desired sauce. I made a quick buffalo sauce with Franks hot sauce, sugar and water.

Buffalo sauce in a skillet and a bowl with baked chicken wings tossed in buffalo sauce.

For Crispy Wings, DO THIS:

  • Dry them well!  After removing your wings from the packaging, be sure to dry them REALLY well.  Use paper towels to blot away any moisture, pressing firmly on the wings.  The less moisture left in the skin, the more crispy your wings will be!
  • Use Baking Powder. Baking powder will help ensure that your wings brown nicely and it also helps create that desired crispy coating.

Close-up of a baked chicken wing with hot sauce on it.

Baking Temperature Matters!

We all want our oven baked chicken wings to taste like they were fried, right?  Or at least have that delicious crispy texture. Aside from the tricks listed above, it’s also important to get the correct oven temperature!  The ideal oven temperature for crispy baked wings is 425°F.

Sauce for Chicken Wings:

This is the fun part…We love to have several different sauces available to try, including:

A plate with baked chicken wings and one wing dunking in ranch sauce.

Serve wings with:

Consider trying these popular finger foods:

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Recipe

Baked chicken wings in buffalo sauce on a plate with a side of ranch and celery.
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
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Ingredients
 
 

  • 4 pounds chicken wings , halved at joints, wingtips discarded
  • 2 Tablespoons baking powder* , aluminum free
  • 3/4 teaspoon salt
  • 1/2 teaspoon cracker black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

Buffalo sauce:

Other Sauce ideas: honey BBQ sauce, ranch, honey garlic sauce, BBQ sauce

    Instructions
     

    • Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F. 
    • Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
    • Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well!
    • Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
    • Arrange wings, skin side up, in single layer on prepared wire rack.
    • Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
    • Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.

    For Buffalo sauce:

    • In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved. 
    • Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).

    Notes

    Baking Powder: You MUST use aluminum-free baking POWDER (not baking soda) for this recipe. I recommend Rumford brand.
    Have an Air Fryer? Try my Air Fryer Chicken Wings!

    Nutrition

    Calories: 432kcalCarbohydrates: 42gProtein: 22gFat: 19gSaturated Fat: 5gCholesterol: 94mgSodium: 586mgPotassium: 563mgSugar: 40gVitamin A: 195IUVitamin C: 8.3mgCalcium: 179mgIron: 1.7mg

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    Have you tried this recipe?!

    RATE and COMMENT below! I would love to hear your experience.

    I originally shared this recipe September 2014. Updated January 2020 with process photos and instructions.

    This post contains affiliate links.

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    About The Author

    Lauren Allen

    Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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    Comments

    1. I’m making this for the second time and I just realized its supposed to be baking powder . We enjoyed it the first time so let’s go for it a second time! I promise the third time I make it I will use baking powder and not soda!

    2. 5 stars
      Have used this exact recipe many times. I used smoked paprika and a dusting of blackening seasoning.
      I make them for my American Legion Post pitch-ins…they disappear

    3. 5 stars
      Yep, 5 Stars!!!! Made these wings this evening; they turned out absolutely delicious! I’ll not fry wings again. This will be my go-to for the future. Great color, great texture, succulent and moist all without the mess of frying and the whole pan hot and sizzling when I rang the dinner bell. I doubled the measure for paprika and for garlic, but used fine granulated garlic instead. But the credit goes to the recipe writer. 5 Stars!!!!

    4. 5 stars
      The most AMAZING baked chicken wings I have ever had and so easy to make!! Highly recommend this recipe!

    5. She made it so clear not to use baking soda. It could not have been clearer. Apparently you don’t know how to follow instructions.

    6. 5 stars
      I love this recipe! The spices are perfect and it DOES make a difference in the baking powders. With aluminum the coating is lightly crisp and without it has that brown color. It is important I would know lol. My son and I made this together he had so much fun coating them, he’s 10. Anyway I wouldn’t make my chicken wings any other way. I use buffalo sauce from the store and when the wings are done I coat my portion because my son doesn’t like spicy, and I put it in the oven for 2 minutes, OMG ! Thanks for sharing.

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