These Oven Baked Chicken Wings are everything you love about crunchy, golden skin coated with delicious, juicy meat but without having to deep fry! With just a handful of ingredients, combined with the proper baking technique, you can turn out restaurant-quality wings from your own oven
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Crispy Oven Baked Chicken wings Recipe
Crispy Oven Baked Chicken Wings are made by simply coating dried wings with a mixture of baking powder and seasonings, then baking them for 45–50 minutes at 425°F (220°C) until golden and crunchy. After they’re crisped up, you can coat them in your favorite sauce (buffalo, barbecue, honey garlic, etc.) and serve them up with some dipping sauces for a super tasty dish!
These crispy oven-baked chicken wings are a hit with the entire family, because they are crunchy, tasty, and healthier than fried wings. They’re always a winner for dinner, game nights, or any gathering!
Why You Will Love This Recipe
- Crispy Without Frying – Crispy wings in the oven without all the mess and extra oil of deep-frying.
- Easy to Make – This recipe is approachable for any home cook, with basic ingredients and a reliable baking technique.
- A Healthier Choice – Baked wings generally contain less oil and fat than their fried counterparts, so they’re a lighter choice.
- Customizable Flavors – Drizzle on any sauce you like from Buffalo to Honey Garlic and go wild!
Ingredients Needed
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Chicken Wings – The protein, gets crispy on the outside in the oven and juicy on the inside. And patting them dry ensures the best texture.
- Salt – Intensifies the natural flavors of the wings, while drawing moisture away from the skin, to achieve crisper wings.
- Black Pepper – Provides subtle heat and depth of flavor, balancing the seasoning mix perfectly.
- Baking Powder – This is the secret to crispy wings! It helps dry out skin and induces a gold, crunchy texture, sans frying.
- Olive Oil – Gently greases the wings so that they crisp up in the oven while imparting a little richness.
- Sauce to Serve – The ultimate flavor boost! For the last touch, toss the crispy wings in buffalo, honey garlic, barbecue or any sauce you like.
How To Make Crispy Oven Baked Chicken wings
- Prepare the Wings — Blot the chicken wings dry with paper towels to soak up excess moisture, which allows them to crisp in the oven.
- Season the Wings – In a bowl, toss the wings with salt, black pepper, baking powder and just enough olive oil to coat lightly.
- Setup for Baking — Arrange the wings on a wire rack set over a baking sheet so air can flow around them for even crisping.
- Bake to Perfection – Bake for 45–50 minutes at 425°F (220°C), flipping halfway, until beautifully golden and crispy.
- Toss in Sauce & Serve — Combine the hot, crispy wings with your favorite sauce, then serve immediately with dips such as ranch or blue cheese. Enjoy!
Pro Tips
- Pat the Wings Dry — Getting rid of excess moisture is crucial to crispity skin, so be sure to dry them REALLY well with paper towels before seasoning.
- Use Baking Powder, Not Baking Soda — Baking powder contributes to a crispy texture, while baking soda can impart a bitter taste to the wings.
- Bake on a Wire Rack — When you place the wings on a wire rack, air can circulate around them as they bake, and that helps to ensure that they cook and crisp on all sides.
- Don’t Overcrowd the Pan — Make sure to space the wings out on the rack to prevent steaming and encourage proper crisping.
- Let Them Rest Before Saucing – The wings need a few minutes to rest after baking, so the crispiness sets before tossing them in sauce.
Sauce For Chicken Wings
- Buffalo Sauce – A spicy tangy mixture of hot sauce, melted butter, garlic powder, and a splash of vinegar for that signature wing flavor.
- Honey Garlic Sauce – A sweet and salty glaze made from honey, soy sauce, minced garlic, and a touch of butter for richness.
- Barbecue Sauce – A rich, sweet and tangy sauce with a heft, made with ketchup, brown sugar, vinegar, and spices for a big-profile flavor.
- Garlic Parmesan Sauce – A rich blend of melted butter, minced garlic, grated Parmesan cheese, and Italian aromatics.
- Teriyaki Sauce – Classic Japanese sauces made of soy sauce, honey, ginger, garlic, and sesame oil, perfect for a sweet, umami-rich glaze.
Storing Leftovers
Store any leftover chicken wings in an airtight container in the fridge for 3 to 4 days. To reheat, bake at 375°F (190°C) for 10–15 minutes to get crunchy again. Do not microwave, as this will make the wings soggy.
Frequently asked questions
No, do not cover your wings while they are baking; this traps steam and makes them soggy. And leaving them uncovered allows heat to circulate, helping the skin become crisp.
Sure, you can use boneless chicken wings, but they won’t get you as crispy as bone-in wings. Since boneless wings are typically breaded chicken breast bites, cook them to a temperature that doesn’t dry them out.
No, flour is not a must for crispy wings. Baking powder is more effective here since it assists to dry the skin out, producing a thin crispy texture versus a heavy crust.
Yes, you could make these chicken wings gluten-free by using a gluten-free baking powder and by making sure your seasonings and sauces do not contain glutens. Skip regular soy sauce, which usually contains gluten — use a gluten-free version such as tamari instead.
If you tried this Crispy Oven Baked Chicken Wings or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Crispy Oven Baked Chicken Wings
INGREDIENTS
- 2 lbs chicken wings separated into drumettes and flats
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon baking powder
- 1 tablespoon olive oil
- ½ cup sauce for serving buffalo, honey garlic, barbecue, etc.
INSTRUCTIONS
- Prepare the Wings — Blot the chicken wings dry with paper towels to soak up excess moisture, which allows them to crisp in the oven.
- Season the Wings – In a bowl, toss the wings with salt, black pepper, baking powder and just enough olive oil to coat lightly.
- Setup for Baking — Arrange the wings on a wire rack set over a baking sheet so air can flow around them for even crisping.
- Bake to Perfection – Bake for 45–50 minutes at 425°F (220°C), flipping halfway, until beautifully golden and crispy.
- Toss in Sauce & Serve — Combine the hot, crispy wings with your favorite sauce, then serve immediately with dips such as ranch or blue cheese. Enjoy!
NOTES
- Pat the wings dry — Drying them off helps them get extra crispy skin.
- Use baking powder, not baking soda — Baking powder helps crisp up the skin, but the baking soda can impart a bitter taste.
- Bake on a wire rack — Raising the wings lets the heat circulate and the wings cook evenly and crisply.
- Don’t overcrowd the pan — Giving the wings space lets them avoid steaming and helps them crisp up nicely.
Paula says
Where’s the clip to cut the wings??