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.
I have been making wings this way for years. Tried this recipe and it was very good. Every few months I try another wing recipe (as long as it has non-aluminum baking powder in it) to try and find the best of the best. This one is close.
I can not believe all the self called GOOD to EXCELLENT COOKS that can not even read a simple printed recipe! Lauren mentions BAKING POWDER no less than four times on her website. And even stresses non aluminum baking powder! You are not proving that you are good to excellent cooks. But you are proving you are pain in the A** morons. If you can not read and follow a recipe you should not step in a kitchen. Once you master the original recipe, then you can tweak it as much as you like. Great site Lauren, keep up the good work.
Not sure what or whom you are referring to. I DID use non aluminum baking soda. I followed the recipe to a tee. I still thought the coating had a funny taste.
LOL, again proving the point. You’re supposed to use baking POWDER. Not soda.
Again, for those who can’t READ in the back *Aluminum Free BAKING POWDER, not baking SODA. Baking powder, baking POWDER, not baking soda folks!! Ok, rant over. BTW, EXCELLENT WINGS!!! Winner, winner chicken dinner 🙃
incomplete recipe. Needed some type of oil to make the coating work. I sprayed olive oil and that appeared to help. Every other recipe I looked at had at least some sort of oil in it.
The actual chicken was great. The wings came out perfect.
Adding sugar to store bought buffalo sauce is not a recipe, and it’s also sickeningly sweet. It definitely needed something to cut the sugar (I used white vinegar)
Tl;dr- good chicken but make another sauce
I have made these several times and they are a huge hit everytime! I will be making them for a crowd on the new year’s weekend. Thank you for the great recipe!
I made these wings last night, and served them with the blue cheese dipping sauce and the buffalo sauce in your recipe. They were outstanding. Everyone devoured them. The wings were crispy and delicious and the homemade dipping sauce and buffalo sauce were both a big hit. I found that once the buffalo sauce cooled, it thickened up considerably and also seemed a bit grainy, so I just warmed it up in the microwave for 30 seconds and it thinned out perfectly. Thank you for such an amazing recipe that my whole family now considers their favourite!
This recipe is by far one of the best. The last and the ingredients for the hot sauce was mind blowing and very tasty. Thank you for sharing!
Awesome 👏!!!
Great taste to the wings, my child is one of the most picky eaters I ever met and devoured the wings.
Love it.
My wings came out soooo good using this recipe!! I didn’t make the sauce but the wings were crispy and, best part, low carb since no flour is needed. I used baking powder with aluminum and it still came out delicious.
These wings were awesome. I was looking for wings that weren’t breaded and didn’t require sauce (although I know this recipe calls for sauce, I did not use it for health reasons — we are avoiding foods with sugar). My husband said these wings were perfect and I must agree. I made them with a side salad and oven roasted potato wedges. Thank you for such an amazing, easy and deliciously crisp chicken wing recipe.