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.
Could not eat more than two. Very strange taste and I followed the recipe using correct measurements. Not sure what the flavour was but it did not taste like something you should be eating.
I cannot find aluminum free baking powder, what will happen if I use it with aluminum?
Try this one! https://amzn.to/3HypAdW
A keeper!
This recipe is great- made them once for a party and everyone loved them. Today I make the mistake that the recipe calls not to make- used baking soda in error and they are bad. Lesson learned!:)
I made these wings last night for the 4th time and they were as delicious as I remember. I mix teriyaki sauce with hot sauce and butter and sprinkle blue cheese on top of hot sauced wings. I could make these once a week. Better than any restaurant! Follow the recipe, use aluminum free baking powder, and you’ll have the perfect wings. I lay my wings on parchment paper, sprinkle with baking powder mixture and shake excess off. It’s a very light dusting. I also set my wings up the night before, I line a tray with foil, place a baking rack on top, dry the wings and place on the rack. I leave them uncovered in the fridge until I’m ready to make. This just makes sure the wings are dry and will be crispy, crispy, crispy. Thanks for a delicious recipe.
Your wings look delicious!! Thank you for sharing!
Are the quantities on the Franks Red Hot and light brown sugar reversed? I made the recipe with excellent results. I just had confusion when I saw 1.5 cups of brown sugar to 1/3 cup of hot sauce. Seemed like quite a lot of sugar, so I reversed it (1/3 cup of sugar to 1.5 cups of hot sauce). Tasted great to me and my friends. Am I right in that being a typo?
You’re not wrong to be surprised—that is a lot of sugar! But nope, it’s not a typo. The 1½ cups brown sugar to ⅓ cup hot sauce ratio is meant to create a sweet-and-spicy glaze rather than a traditional buffalo sauce.
Thank you, My husband loved it, followed the recipe just like you have it.
Perfect recipe! Must have made this 20 times already. The recipe does say cracker black pepper though.
Waaaaay too much baking powder, 2 tablespoons!?! It was reacting to the sauce there was so much still on the wings.
This was inedible. Worst recipe I have ever tried. My husband gagged.
Perhaps you made it wrong? I have made this many times and loved it every single time.
First time I made these yummers! 2nd time tried without buffalo sauce. Yes I could taste the baking soda. Is too much baking soda bad for you?
It tasted bad because you used the wrong ingredient. It says BAKING POWDER and even mentions not using baking soda. When made correctly these wings are better than any restaurant wing. When putting the baking powder mixture on I sprinkle both sides and then shake off the excess. I just made these last night for the 4tn time and they were absolutely delicious.
I made these once and they were delicious everyone loved them. Today I used baking soda by accident instead of the aluminum baking powder and they went to trash:( that may have been the case with others witnessing the bad taste
Did you use baking soda instead of baking powder? Definitely something wrong!
Perhaps wrong kind of baking powder or bad chicken. I have had nothing but tasty success.
Baking powder, not baking soda. I shared this recipe, and my friend ruined her 4lbs of wings and thighs. I said no worries, boned and skinned them. Turned out wonderful as sandwiches and chicken topping for blue cheese salads. Those were nasty!!!!