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.
This is the best chicken wing recipe ever and always my go to! I come from a culinary background and graduated C.I.A. In Hyde Park, NY in ‘88! Not in the field no more! The recipe has worked for me 100% of the time, and is always my go to for wings! It hurts my heart reading the negative comments because we have raised a country full of idiots that can’t follow directions! #1… 4# of chicken wings is a family pack…Thank you for the recipe!
Luv them Lauren, smokin wings. after I had them a few times I backed off a little on some sugar and added melted butter as a variation, wasn’t bad either. Thank You🍗
I made these wings with the honey barbecue sauce. Wings were perfect after cooking 40 minutes and my husband loved them.
Best recipe! I am one who does not use a sauce I prefer them plain with perhaps honey mustard or just plain. Plain they are so good.
they are truly crispy but they are not burnt. moist and tender. My partner who is particular loved them and asked we make more often. done! This recipe is good because I do not care for chicken.
I opted for flour instead of baking powder and slightly adjusted the other spices to taste, they came out perfectly crispy and super tasty. Will definitely make it again.
I doubled or trippled the mass of the wings and eyeballed the amounts for the dry rub, going heavy on all except baking powder. Skipped the rack due to the volume and used parchment paper. Cooked as direct (convection). My wings were small so 45 min was perfect.
Definitely adding it to my book!
Best recipe for wings, better than the air fryer.
I have used this recipe before and I will always use it for my wings. They even taste delicious with no sauce at all.
Best recipe! Thank you so much!!
These came our crispy indeed, but you can feel the baking powder in your mouth. it is very unpleasant, and I even used les than the recipe called for.
way too much baking powder and the chicken turned out terrible. did you mean 2 tsp instead of tbsp baking powder??
Did you, perhaps, use baking SODA not baking POWDER?
I also thought there was too much baking powder. I could taste it. The wings came out crispy but didn’t taste good.
So instead of salt I used lemon pepper. Instead of paprika (because I didn’t have any) I used Cajun. You would think too much salt but it was tasted perfectly balanced. My kids ate it plain and just had sauce on the side. However for me and my husband I combined garlic Parm and sweet teriyaki sauce together and tossed some wings in there. Delicious! Delicious flavor, delicious crisp by following exactly the way it says. My family was impressed that I made crunchy chicken without frying it! Love it so much they want it again tomorrow lol. Thanks for this recipe and method