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!
Recipe
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 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 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
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.
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? I didn’t feel good about the MASSIVE amount of light brown sugar in the sauce recipe (the sweetest of the browns) in a bottled Sauce that didn’t need any additional items from the start. So I did 1/2 c with the other instructions. IT WAS REVOLTING 🤮! It was sugar. Im an excellent cook. I tried to fix the pot for an hour and wasted an entire bottle of reds and a second bottle of sweet baby rays Buffalo. The cooking of wings was terrible too and they tasted like horrible baking soda. This is Not a real person, definitely not a cook. DO NOT FOLLOW.
Thanks for coming back to review. We are sorry you didn’t love the sauce even after your adjustments. The wings tasted bad because you used baking soda instead of Baking POWDER. You also need to be sure it is aluminum free! Hope you can give it another try with the correct ingredients.
Great wings, but I believe there is a typo on the sauce measurement. There is no way 1.5 cups for that small amount of Frank’s. I adjusted to 1.5 tbsp and that was way better.
Delicious but we will admit I was apprehensive about the buffalo sauce when I saw the amount of sugar in it but went ahead and tried it anyway. It was good at first then the sugar just overpowered the wings! I will make again without using the the buffalo sauce part will just stick with Franks hot sauce and butter.
These were Awesome!!!
Easy to make everyone gobbled them down.
Way too much baking soda. Could not eat and had to throw away all the wings.
You’re going to want to re-read the recipe because you’re supposed to use BAKING POWDER not Baking soda!
For easier coating, just dump the dry mix into a gallon zip lock bag with the chicken and shake.
I have my own chicken wing recipe and my kids think my wings are too spicy and won’t eat them. I made this recipe and they ate 3lbs of it very quickly. Well done.
For what it’s worth, I literally squeezed each piece of chicken individually in a fist full of paper towels until I had to peel the paper towels off (a sackcloth towel would work, but definitely don’t try using napkins for this part).
Also, spraying/oiling the cooking rack made it super easy to flip, and the rack helps air/heat circulate around the meat. As for the dry rub…I sprinkled a little, moved the meat around, repeated this until they were all evenly coated with no powdery spots. Not sure if any of this will be useful for anyone else, but figured I’d share since I appreciate it when others offer their tips. Enjoy these fabulous wings! 😃
Wow! This came out perfect! It was my first time making hot wings at home and I was a little concerned after reading some of the comments, especially since I didn’t use aluminum free baking powder, and I’m not sure if I used a full 4lbs of chicken. These were pretty meaty so I cooked for 1hr and 5 minutes, flipping every 20 minutes, and 5 minutes extra just to get a little more crisp. I hate slimy, pink chicken, so this was perfect for me and my family. We ate most of them without any sauce. They were delicious, and definitely NOT bitter or grainy or slimy. Perfect crisp and flavor! Thank you so much for this easy, delicious recipe!
Aluminum-free baking powder is very hard to get where I live ! Any alternatives?
Try corn starch
Corn starch works well.
The best wings we’ve ever had! Made them two nights in a row!!❤️