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 mins
Cook 40 mins
Total 50 mins
Add to Meal Plan

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:

  • 1/3 cup Frank's Wings Hot Sauce
  • 1 1/2 cups light brown sugar
  • 1 Tablespoon water

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

    Instructions
     

    • Adjust your oven racks to the upper-middle and lower-middle positions. 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, 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).

    Video

    Notes

    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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    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.

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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. 5 stars
      The wings were amazing and crispy, definitely the best I’ve made. I wanted to ask though, if it’s possible to substitute some of the baking powder for a type of flour (wheat, corn, potato) as I did find that even though I used aluminum free baking powder it still had a slight acid/soda after taste.
      Thank you!

      1. The baking powder is what makes them crispy… one thing that might be possible is to do a baking powder wash (baking powder and water), and THEN dip in the seasoning. I wonder if that would be better for you… let us know if you try it!

    2. 5 stars
      Oh I love these! I’ve been making them for at least a year ( I think) they are so so good. I’ve made them as written ( they are great) and I’ve switched up the spices many times to suit my cravings. They always come out well. The batch I’m cooking right now has Frank’s red hot seasoning and a ranch packet added. They smell so good! Of all the times I’ve made them they’ve came out so crispy ! Thanks!!

    3. 5 stars
      The wings I purchased were rather small, so the cooking time had to be reduced. The flavor was excellent! I served them with both ranch and blue cheese dressings. Trader Joe’s onion was used instead of plain salt. It will be served again and most likely I’ll change up a bit on the spices. Gloria

    4. 5 stars
      My wing connoisseur boyfriend said these were the best he’d ever had, loved that they were baked. I made them as directed, but used our favourite store bought BBQ sauce. They were very crispy, a quick coat of sauce and served with home fries. Better than any takeout!

    5. 4 stars
      Husband sent me your recipe as soon as I got home with 4#’s of wings from my local store. I have to say for crispness you got this spot on! I have my own Mrs. V’s sauces I use, so I can not coment on your sauce. I use 2 types of hot sauce, a stick of butter, my own dried basil and some minced garlic. Yum 😋 Yum!

    6. 5 stars
      Great recipe. I used Buttery Steakhouse Rub and Smoked paprika, along with garlic and onion powder, salt and pepper. with the baking powder. I was able to find aluminum free baking powder. It really does work, The chicken wings were crips and delicious, My son who is a great cook and a food connoisseur loved them! He said they could be eaten alone, without sauce. This is a keeper!

    7. I just placed our wings in the oven. The recipe was quite simple. I am 77 years old and I have a number of health issues. Finding easy recipes is important to me. I also enjoy trying you recipes to serve my husband.
      Phyllis Bonds

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