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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!
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:
- Healthier- without the deep frying, you get wings that are lower in fat and total calories!
- Crispy- I've got tips to help you ensure you still get that nice crispy chicken wing texture.
- 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.
- 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.
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.
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:
- Buffalo sauce (recipe below)
- Honey BBQ sauce
- Ranch
- BBQ sauce
- or any other favorite sauce!
Serve wings with:
- Fresh veggies and dip
- Any game-day appetizer!
Consider trying these popular finger foods:
- Southwest Egg Rolls
- Slow Cooker Cranberry BBQ Meatballs
- BBQ Pulled Pork Nachos
- Baked Popcorn Chicken
- Cheesy Bean Dip
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Crispy Baked Chicken Wings
Equipment
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 cup light brown sugar
- 1 Tablespoon water
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Boom!!!!!! Wicked awesome! Thank you, for the simplicity, and and best wings , this side of Buffalo!
This is such a simple recipe and made the best chicken wings I’ve ever had!!!
Favorite recipe thank you! Family LOVES them!
We hardly ever bothered with wings for many years. Then I found this recipe online and gave it a try. Awesome! Now my wife asks me to make them weekly. Great recipe.
Made the best chicken wings I’ve ever had!
This is the third time I have made these in a week. Never wasting money on wings out again.
These were the best chicken wings my family and I have ever eaten!!! I’ll never make them any other way again!! Thanks for the recipe!!!
WOW!! These were the best homemade wings I have ever had. The seasoning tasted good and the wings were crispy. I will definitely make these again
I made these for dinner and both my husband and I LOVED THEM! This is the best chicken wings have ever turned out for us, and I’ve tried so many methods — Instantpot + air fryer, air fryer, oven, etc. And the fact there is no oil for baking is wonderful. Highly recommend this recipe.
Just made these. They were nice and crispy. I don’t like much “heat” and really liked the sweet heat of this sauce. My husband doesn’t like sauce but said this sauce was really good. Thanks for the great recipe and good tips!
They turned out perfect! I would probably lessen the salt and I did use baking powder with aluminum (all I had). Tasted fine. I used smoked paprika and I highly recommend to give them a smoky flavor. Thank you for this great recipe!
Was hard to find aluminum free baking powder so I replaced it with potato starch. It was a hit! Will save this recipe!
Couldn’t get them crispy.
Made this recipe last night. Such a weird flavour. Was it the baking soda? Wings were not crispy either.
Will not make again, and wouldn’t recommend.
You need to be sure to use aluminum free baking soda.
You mean “baking powder” like what the recipe card says, not baking soda
Everyone make *Sure* to use aluminum free baking POWDER and not soda! This “soda mistake” will create something that does taste odd.
I seasoned my wings with my preferred mix of go-to spices which included a Cajun type seasoning and a Santa Maria Style seasoning, and I let them sit a bit with that drying on a rack at room temp for 10 minutes. I then toss them in batches in the baking powder and into the oven. They turned out GREAT! This is a dangerous recipe to have on hand as they are easy and delicious. What a treat ✅
I’m amazed at how many people made the mistake of using baking soda, instead of baking powder.
I know right ? What’s even more amazing is, the people that are saying the wings tasted horrible, are actually “admitting” they used baking soda.
Baking powder not soda
Did you use baking soda or baking powder?
I made it too and pretty sure you made the same mistake you did used soda instead of powder tasted terrible. I threw those away doing it the right way today
I was looking forward to this recipe and was rather disappointed. My youngest and I didn’t like them (too much baking powder taste) but my husband and oldest ate them up and enjoyed it. I’ll keep the spices but will definitely decrease the BP, and maybe add a pinch of c. starch and/ or flour next time.
Hi Amy, be sure to use aluminum free baking powder next time!
Best and crispiest wings I ever made in the oven!!!!! I served without sauce but put several sauces on the side. So. Good!!!
Quick question – when cooking the wings in an Emeril Air Fryer — what Temperature, and how many Minutes? =Ken
I have bookmarked this recipe and use it every time I make wings. I add onion powder as well as garlic powder. I turn them twice and cook for almost the full hour. I prefer them without any sauce but my kids like sauce which I serve on the side. They are crispy and tasty and no added fat.
OMG….. easiest and best tasting wings I’ve ever cooked. Did use too much salt but was my bad cause I just threw in without a measurement. They really do taste like fried! I doubled the paprika and garlic but don’t double the salt. Now to see if Mom will like tonight.