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
Video
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 racks to the upper-middle and lower-middle positions. 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, 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).
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.
Frank says
Trying again tonight for the second time. Our new go to recipe for wings. Love, love, love
Peggy says
Delicious for being baked, made this recipe a few times, turned out very crispy but the chicken stayed juicy.
Jesnnine says
My hubby who is not a huge fan of chicken wings loved this chicken and the sauce (franks hot sauce…)
Jen says
I made this and my wing-loving teenage son said these were the best wings he’d ever had!
Jon Jorgensen says
Hello. I used this recipe to feed my three kids (15, 20, and 20 yo) an inexpensive, easy, and quick meal. I made a few modifications to the recipe because of the ingredients on hand. The important takeaways were the time/temp to bake and the use of a rub and seasoning, and the flipping of the chicken approximately every 20 minutes (mucho importanto). After about 45 minutes I brushed half of both sides of the wings/drumsticks with bbq sauce and both sides of the other half with Frank’s wing sauce, cooking for approximately 20-30 minutes longer. Most excellent. The skin was not crunchy-crunchy but well cooked, and the meat tender and j**cy. I put the chicken on a platter marked BBQ and BUFF, and added a platter of sliced fresh veg: yellow peppers, carrots, celery, cukes, grape tomatoes. It was a hit! Realistically, start to finish was 80 minutes.
nichelle d mccaskill says
Made these and the family loved the wings. They were crispy and easy to prepare. I don’t even care for wings and thought ok these are good.
Nadia Leach says
I have made these wings three times now and they are delicious. They come out crispy on the outside and tender on the inside. My family loves them!!!! Thanks for the great easy recipe.
Jjj says
Omg. These were terrible! Too salty and had a metallic taste. We couldn’t eat them.
Danny says
I like my wings extra crispy, but peanut oil is expensive so thought I’d give this a try and pleasantly surprised. They honestly turned out almost as crispy as I like fried, but the meat was less dried out which is a downside to extra crispy wings usually. Frequently the ends, at joint especially dry out completely so this was actually more satisfying with the tender flavor and still substantially crispy! The only downside is they they take an hour, I actually did 1hr 10mins but was worth it for lazy Saturday with temps at 30f.
Christine says
Way, way, way too much salt. Also the baking soda left a weird aftertaste.
Steph says
Make sure you use baking powder (not soda)! Maybe that was the issue?
Judi L. says
Did you use baking soda instead of baking powder (as the recipe states)? If so, that is the reason for the abundance of salt. Just saying…