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.
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.
When it says to turn them every 20 minutes does this mean rotating the pan or flipping the wings?
Flip the wings!
super recipe easy to make a crispy wings without flour.I would make this recipe again and one of a variety of sauces.
These wings are great. I used my own buffalo sauce but the wings are very crispy and delicious.
Easy recipe turns out great
Was a cup and a half of brown sugar a typo because it was just a sugar bomb way too sweet for buffalo wings
I’ve been waiting for someone to say this, are the rest just fake comments because I tried it, even watching what I was doing i was like this is crazy. And it was like eating pure syrup. Shame because I tasted the wings before the sauce and they had the “deep fried” feel and they were juicy and well seasoned
1 tbsp brown sugar seems more appropriate, for my taste at least. Though I think I’ll ditch the sugar entirely when I make these again for super bowl
can these be frozen and reheated
Yep! You can freeze cooked wings in an airtight container for up to 3 months. Reheat them in the oven at 375°F for 15-20 minutes to get them crispy again. They won’t be quite as crispy as fresh, but they’ll still be tasty!
I can’t wait to make these this weekend. I am bringing them to a party. How do I keep them warm without having them sit in a sauce? I am bringing 4 different sauces so everyone can pick there own. I was thinking a crock pot on warm with a vegetable spray so they don’t stick. Any suggestions would be appreciated.
Great idea. honestly though, a crockpot on warm will make them lose their crispiness and get soggy. Here’s what works better:
Keep them in the oven at 200°F on a baking sheet with a wire rack. They’ll stay warm and crispy for a couple hours. Or if you want to transport them, bring them at room temp and reheat them in the hosts oven for like 10 minutes at 400°F right before serving.
Tried making wings at home for 15 years. This is simple and fantastic if followed. The wire rack is critical.
Omfg you do not need to specifically use aluminum free baking powder. it’s not even aluminum metal, you’re not eating tin foil for crying out loud.
For cookies or cake? Doesn’t matter. For coating 4 pounds of wings with 2 tablespoons of the stuff? Go aluminum-free to avoid any weird taste. The recipe’s right on this one.
No, it’s not. If you have a weird taste from your baking powder, something’s wrong with your baking powder.
easy does it, there killer
Frank pull it together bud. It’s a recommendation, not an end all be all sheesh!
Nope. Wasn’t a recommendation, says you MUST use aluminum free! Letting the people know it’s not an end all be all to use aluminum!
Again, easy frank it’s chicken wings. Free country do what you want
Best chicken wings I ever made. And they were still crispy the next day after I reheated them in the oven. Oh, and Frank, get a grip.
Always Someone Special!
I believe it is emphasized to use powder and not soda…
Correct! Great reading comprehension.
Then pick another recipe, moron. No one thought they were eating tinfoil. You are one of those people that give recipes low ratings then make stupid comments like ” I followed the recipe EXACTLY, but I added this, used more of this, less of that, baked it at 50 degrees higher for 20 minutes longer and it did not work. It was a terrible recipe.”
I have made these several times. They are always a crowd pleaser!