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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.
Maybe less sugar but other wise great!
Nice crisp, but goodness it’s salty! Will make again but with half the salt.
Absolutely phenomenal wings! My first time making them last Sunday and omg they were a huge HIT! only thing I did differently was the sauce flavors, don’t change a thing otherwise! About to start making them agai for more Sunday football!
I used Old Bay hot sauce for finishing sauce – very good, but to me, the amount of brown sugar makes it way too sweet. Cutting the sugar in half, adding a little butter to the sauce. Otherwise, these wings are flavorful and crispy and a great alternative to frying.
This recipe makes the wings have a burnt taste if you do not drench them in sugar filled sauces after cooking. If you taste the wings before soaking in sauce you will be entirely disgusted by the taste to the point the you will dry reach. Anything drenched in sauce that is 90% sugar would make a piece of faeces tastful…….terrible recipe
Bro learn to spell. You also sound like a racing lunatic pissed off over a internet recipe. Get help
I disagree! I had one before putting on sauce to ensure was fully cooked and it was very good.
I have made this many times, following the recipe exactly. Always turn out amazing. I usually don’t toss them. That way everyone can flavor them how they like. My son has TONS of food allergies so this is the only way he can experience chicken wings. Thanks for sharing such a great recipe!
I had a wing craving yesterday and wanted to try something different. This was a relatively easy recipe to follow and my wings came out great! The only tweak that I made was using some premade mild sauce. Overall, great recipe and now I can make my own wings instead of getting them from a place like Zaxby’s.
These wings tasted like baking soda- not recommended
You should probably use baking powder, per the recipe. Not baking soda
Sounds like you didn’t follow the recipe and are now complaining.. big shocker.
These were phenomenal, I used another buffalo sauce recipe and bbq from the store, however, the instructions and seasonings were amazing! I did have to sub the baking powder for corn starch but still came out extra crispy and the meat just fell off the bone. Husband approved and I was so proud of myself (first time making wings by myself from raw)
I initially struggled because I overlooked the instructions about the baking powder. My anxiety about them turning out poorly almost got the best of me. Thankfully, there was no metallic taste as I feared. Next time, I’ll make sure to use aluminum-free baking powder as recommended. Despite the hiccup, they turned out better than I expected! I was amazed that I achieved a fried-like texture just by baking them. This recipe will definitely become my go-to from now on.
I did the same thing! Unfortunately mine were a little gritty but they still tasted good and were crispy!