These Crispy 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.
Do you love chicken recipes? Try my Baked Chicken Breast.
Jump to:
- Crispy Oven Baked Chicken Wings Recipe
- Why You Will Love This Recipe
- Ingredients Needed
- How To Make Crispy Oven Baked Chicken Wings
- Pro Tips
- Sauce For Chicken Wings
- What To Serve With Chicken Wings
- Storing Leftovers
- Frequently asked questions
- More Easy Chicken Recipes
- Recipe
- Crispy Oven Baked Chicken Wings
- 💬 Comments
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!
- 10-Minute Prep - A short ingredient list means you'll spend only about 10 minutes getting the wings ready for the oven!
- Crowd-Pleaser - Few things disappear faster than a big bowl of crispy wings, so on game night, expect them to be gone before halftime!
Ingredients Needed
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Chicken Wings - The star of the dish; they get crispy on the outside in the oven and stay juicy on the inside. 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 the skin and produces a golden, crunchy texture without 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.
- Check for Doneness - Insert a thermometer into the thickest part of a wing; it should read at least 165°F (74°C).
- 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 crispy 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.
- Use Convection If Possible - If your oven has a convection setting, turn it on. The fan keeps hot air moving around the wings, so the skin gets extra crispy.
- Use Similarly Sized Wings - Pick wings that are about the same size so they all finish baking at the same time.
- Air-Dry Them in the Fridge - For even crispier skin, set the dried wings on a wire rack and refrigerate them uncovered for 2 to 12 hours before seasoning and baking.
- Spice Up the Seasoning - Want more flavor? Add a little garlic powder or paprika to the salt and pepper; paprika also gives the skin a deeper golden color.
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 body, made with ketchup, brown sugar, vinegar, and spices for a bold, crowd-pleasing flavor.
- Garlic Parmesan Sauce - A rich blend of melted butter, minced garlic, grated Parmesan cheese, and Italian aromatics.
- Teriyaki Sauce - A classic Japanese sauce made of soy sauce, honey, ginger, garlic, and sesame oil, perfect for a sweet, umami-rich glaze.
- Lemon Honey Garlic Sauce - A bright, sweet sauce made with honey, lemon zest, lemon juice, garlic, and butter, packed with flavor and perfect for tossing over crispy golden wings.
What To Serve With Chicken Wings
- Fresh Veggies and Dip - Serve wings alongside fresh vegetable sticks such as carrots and celery with homemade ranch dressing or your favorite dipping sauce for a classic game-day spread.
- Smashed Potatoes - These wings pair wonderfully with smashed potatoes for a satisfying dinner that goes beyond a simple appetizer.
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.
- Freeze for Later - Freeze cooled, unsauced wings in a freezer-safe bag for up to 3 months. Thaw them overnight in the fridge, then reheat in the oven as above.
- Sauce After Reheating - For the crispiest leftovers, store and reheat the wings without sauce, then toss them in warm sauce just before serving.
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.
Yes, you can use boneless chicken wings, but they won't get as crispy as bone-in wings. Since boneless wings are typically breaded chicken breast bites, they cook faster, so watch them closely to avoid drying them out.
No, flour is not a must for crispy wings. Baking powder is more effective here since it helps dry out the skin, producing a thin, crispy texture instead of 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 gluten. Skip regular soy sauce, which usually contains gluten - use a gluten-free version such as tamari instead.
Yes, but thaw them completely in the fridge first, then pat them very dry before seasoning. I don't recommend baking them while still frozen, because the extra moisture keeps the skin from crisping.
Baking powder works best here. Cornstarch can add some crunch, but it doesn't dry out the skin as well. Skip baking soda too, since it can taste bitter. For the crispiest wings, stick to baking powder!
Use a digital meat thermometer for precision. Insert the probe into the thickest part of a wing without touching the bone; when it reads at least 165°F (74°C), the wings are done. The skin should be crispy and golden, and the juices should run clear.
Yes. Pat the wings dry and refrigerate them uncovered on a wire rack for up to 12 hours. When you're ready, let them sit at room temperature for about 30 minutes while the oven preheats, then season and bake as directed.
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.
- Check for doneness - The wings are done when a thermometer in the thickest part reads at least 165°F (74°C).
- Storing - Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze cooled, unsauced wings for up to 3 months. Reheat at 375°F (190°C) for 10-15 minutes, then toss in sauce.
Paula says
Where’s the clip to cut the wings??