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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
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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.
Is the 432 calories for the whole 4 lb or do you have any further information related to calories per Wing or pound. Thank you
The 432 calories are calculated per serving, with the recipe designed to serve 8. So, when you whip up those 4 lbs of chicken wings, each serving size is what the calorie count is based on. Hope that helps clarify!
This is the most delicious baked chicken wing recipe I have ever found. My husband does not like the wings I had been baking, but he absolutely loved this recipe. The sauce is outstandingly Good!! This is definitely a keeper!!! Thank you for this recipe and I give it a 10 plus. (I didn’t have the aluminum free baking powder so I used corn starch) ❤️ this.
So good! Chickens wings aren’t difficult, they just take a little bit of prep work but it’s so worth the trouble!
This recipe is easy to follow and the outcome was fantastic.
Don’t hesitate to try!
I made these exactly as instructed. They turned out SO good. I actually preferred them to fried wings since a bit healthier as well. For the hot sauce I used Franks hot sauce mixed with sweet Thai chili. Gave it a nice sweet hot.
I made these exactly as instructed. They turned out SO good. I actually preferred them to fried wings since a bit healthier as well. For the hot sauce I used Franks hot sauce mixed with sweet Thai chili. Gave it a nice sweet hot.
The wings were good and crispy-UNTIL I sauced them. Then they became soft and mushy. I like to bake at 350 on sheet pan with wings coated in oil and sprinkled with dry rub, for about an hour turning once. They stay crispy when sauced. I think the baking powder breaks down in the sauce. And yes I used aluminum-free.
This is my first attempt in baking wings in many years. These were fantastic! They were crisp and delicious and I realized quickly I hadn’t made enough. I followed the recipe exactly and I’ll never make them another way. These wings will be on my menu for a long, long time.
Crispy delicious wings, even without a sauce! I used the convection roast setting on my oven and sprinkled a little Frank’s Red Hot sauce on them so they didn’t dare get even a little soggy. You must dry them first and then put in the fridge for a while to dry them out a little more. It really makes a big difference for crispy wings.
A++ recipe. I used corn starch instead of baking powder, as I’ve had good crisping results that way. I’m from the Buffalo area, and to be traditional, used straight-up Frank’s Hot Sauce (no added sugar) along with Ranch and Blue cheese dressings on the side, for dipping instead of tossing it all together. Celery sticks on the side.
I made these for the Super Bowl. Only thing I did different was adding a little BBQ sauce which made a delicious glaze. The baking powder really made the difference. Delicious.