This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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.
What a waste of time and money. They taste like baking powder. I’m a good cook. Thought I would try something new. Horrible flavor.
You need to use Aluminum-free baking powder.
If you’re a good cook, why are you complaining ? 🤔
These were delicious! I followed the recipe exactly as written. The wings were crispy and the sauce was incredibly delicious. I usually just make a hot sauce with Frank’s and butter but the sweet heat of this was a nice change. This recipe is definitely a keeper!
Great recipe! For a good Buffalo sauce, try equal part Frank’s hot sauce and melted butter. May not be the healthiest option but it’s better than many restaurants make these days.
Yea well sad! DELICIOUS!! This is a guaranteed crowd-pleaser. People who only eat one in my house ate two!! Thank you for this recipe. 🤩
I think the aluminum free bsking powder must be important for crispy wings. Run out after 50 lbs. Used regular baking powder for the last 10 lbs were not as crispy.
A+
My entire family loved them! I made them exactly as directed. They did take a full hour to brown for me, but so worth the wait!
This is the ONLY way to make wings. Crispy every time. Just remember BAKING POWDER with no ALUMINUM in it. Delicious every time. I use my own sauce, I like hot, my husband does not! Thanks for this recipe!!
These were excellent! Have been trying to get really crispy chicken wings done in the oven for years. These deliver, best I’ve ever had.
Followed recipe exactly.
They’re good, used my own sauce to make em spicier.
Not as crispy as everyone elses… i did use the baking powder…. but only did a quicky pat down to dry em so I think next time I’ll dry em out better
If this recipe requires 4 lbs. of chicken wings and serves 8 that means it’s about 2.5 wings per serving??? Is that right?
Best oven-baked wing recipe that I have made. Great flavor even without the sauce. Will definitely keep this recipe on hand.