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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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
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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.
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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!!!
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.
How many wings are in a serving? Are the fat grams correct? That seems like a lot of fat since there is no butter in the sauce.
Hi Debbie, the servings are for 3-4 wings.
My husband LOVED these! Thanks!
I just finished reading recipe. It calling for 2tbs baking powder. Typo???
That’s correct–you use 2 tablespoons of baking powder. It helps with the browning/crisping of the skin
The cooking technique of baking to “crispy perfection” before smothering in a sauce definitely adds a flavor which is special and delectable. Your photos are incredibly well done.
Is that a misprint where it says to bake another 40 minutes at 425 degrees? Seems way too long at such a high temperature. I’d love to try this recipe to avoid the mess of frying but am nervous about that long cooking time leaving the wings dried out. I’m from the Buffalo area and practically grew up on wings, always fried. This sounds like a much neater and easier alternative, healthier too. Here we generally use Frank’s Hot Sauce and butter, perhaps with the addition of some celery salt, in which to toss the wings after frying. Equal parts of hot sauce and butter works great for moderately mild wings, but change the proportions if you like more “heat”.
Hi Judy, it is not a misprint. You could always monitor the wings during the second round of baking and take them out a little earlier if you think they’re done. Oven times vary slightly depending on where you live and what oven you have.
I have wings thawing and will try this tonight – thanks for the quick reply so I can try this recipe with confidence!
When I read the recipe and it called for “baking soda” I thought it was an error..it’s not!..I am considered a very good cook and these r the best I ever made and they r baked making them even better..will not share this secret…thanks a bunch…
Thanks so much! I’m so glad you liked them!
mini said baking soda u add but u said baking powder in recipe. so what is ir bs or bp?
You may be a good cook but you can’t read. The recipe does not call for baking soda.
I definitely could devour a bowlful of these chicken wings right now.. they look incredibly delicious, thanks for the great recipe!
Yum! Those look fantastic!! I have never baked chicken wings before! I might just need to make some of these!
~Laura
I love the idea to bake the wings. That sauce looks yummy! Pinned.
These are perfect for football season! I love that they are baked- so much easier than frying!!