Crispy baked chicken wings that are golden, flavorful, and oven‑perfect. This easy family‑friendly recipe delivers crunchy skin, juicy meat, and bold sauces without frying. Perfect for game day, parties, or busy weeknights.
If there’s one dish that brings everyone to the kitchen faster than the smell of fresh cookies, it’s a tray of baked chicken wings coming out of the oven. Crispy skin. Juicy meat. Sticky fingers. What’s not to love?
I’m Angela, a Florida home cook and mom of three, and I’ve made more batches of wings than I can count. Over the years, I’ve learned that you don’t need a fryer or fancy equipment to get restaurant‑quality wings at home. You just need a few smart techniques, a hot oven, and a little patience.
These baked chicken wings are my go‑to for game days, family movie nights, and casual get‑togethers. They’re lighter than fried wings, easier to clean up, and endlessly customizable. Buffalo? Honey garlic? BBQ? You decide.
So grab a sheet pan and let’s make wings that disappear faster than you can say, “Just one more.”
Table of contents
Main Ingredients for Baked Chicken Wings
The beauty of baked chicken wings is that the ingredient list stays simple. Each item has a job to do, and together they create that crave‑worthy crunch.
- Chicken wings
Use fresh or fully thawed wings. Split at the joints and discard the tips for even cooking. - Aluminum‑free baking powder
This is the secret weapon. It raises the skin’s pH and helps it crisp beautifully in the oven. - Salt
Enhances flavor and draws out surface moisture for crispier skin. - Cracked black pepper
Adds gentle heat and depth without overpowering. - Paprika
Brings subtle smokiness and color. - Garlic powder
A must for savory flavor in every bite.
These core ingredients create a neutral but delicious base, making your baked chicken wings perfect for any sauce you love.
Additional Ingredients
Once you master the basics, it’s easy to customize your wings. Think of this as your flavor playground.
- Onion powder for added savory depth
- Smoked paprika if you love a smoky finish
- Cayenne pepper for extra heat
- Brown sugar to balance spicy sauces
- Hot sauce like classic Buffalo
- Honey for sticky sweetness
- BBQ sauce for a crowd‑pleasing option
You can also swap seasonings based on what you have on hand. Italian seasoning, lemon pepper, or even Cajun spice blends work beautifully.
Serve your baked chicken wings with classic sides like celery sticks, carrot sticks, or homemade ranch dressing. For a full spread, pair them with recipes like baked mac and cheese or a simple coleslaw from Anywhere Recipes. If you’re planning a full oven-friendly dinner, classics like oven-baked chicken and rice also make an easy and satisfying pairing.
Expert Tips for Baked Chicken Wings
Want wings that make people ask, “How did you do that?” These tips make all the difference.
- Dry the wings thoroughly
Moisture is the enemy of crispiness. Pat them dry like you mean it. - Use a wire rack
Elevating the wings allows hot air to circulate and crisp all sides evenly. - Don’t skip the baking powder
Just a little goes a long way. Always use aluminum‑free to avoid bitterness. - Bake hot
A 425°F oven is ideal for rendering fat and crisping skin. - Flip every 20 minutes
This ensures even browning and prevents soggy spots. - Rest before saucing
Letting wings rest helps keep the skin crisp when sauce is added. - Sauce wisely
For extra crunch, toss lightly or serve sauce on the side for dipping.
I’ve learned over the years that baked chicken wings reward patience. Rushing the process leads to soft skin, and nobody wants that. If time is tight, you might also enjoy these frozen chicken wings in the air fryer for a quicker but still crispy option.
How to Bake Chicken Wings
- Preheat your oven to 425°F and place the rack in the upper‑middle position. Line a baking sheet with foil and top it with a wire rack sprayed with non‑stick spray.
- Pat the chicken wings completely dry using paper towels. This step is critical for crispy baked chicken wings.
- In a small bowl, mix baking powder, salt, pepper, paprika, and garlic powder.
- Place wings in a large bowl and toss with the seasoning mixture until evenly coated.
- Arrange wings skin‑side up in a single layer on the wire rack.
- Bake for 20 minutes, then flip. Repeat flipping every 20 minutes until wings are golden and crisp, about 50 to 60 minutes total.
- Remove from the oven and let rest for 5 minutes before tossing with sauce.
Additional Guide: Variations and Techniques
If you love variety, try splitting your wings into batches. Sauce one with Buffalo, another with honey BBQ, and leave some plain for dipping. For bold outdoor flavor, these crispy smoked chicken wings are another great option to explore.
For extra crispy baked chicken wings, place them under the broiler for 2 to 3 minutes at the end. Keep a close eye to avoid burning.
You can also prep wings a day ahead. Season them, refrigerate uncovered overnight, then bake straight from the fridge. This dries the skin even more. If you’re serving Buffalo-style wings, pairing them with buffalo chicken dynamite rice turns them into a full, crave-worthy meal.
FAQs About Baked Chicken Wings
How long to bake chicken wings?
Most baked chicken wings take 50 to 60 minutes at 425°F. Flip them every 20 minutes so they brown evenly. Larger wings may need a few extra minutes, while smaller ones cook a bit faster. You’ll know they’re ready when the skin is crisp and deeply golden.
What is the best method to bake wings?
The best method for baked chicken wings is baking them on a wire rack set over a sheet pan at 425°F. This allows hot air to circulate around the wings, helping the fat render and the skin crisp evenly. Drying the wings thoroughly and tossing them with a small amount of aluminum-free baking powder makes a huge difference in achieving that golden, crunchy skin without frying.
Can you put raw chicken wings in the oven?
Yes, absolutely. Raw chicken wings can go straight into the oven as long as they’re properly prepared. Pat them dry, season them well, and bake at a high temperature. When cooked to an internal temperature of 165°F, baked chicken wings are safe, juicy, and full of flavor.
Conclusion
There’s something timeless about a plate of baked chicken wings shared with family and friends. For other comforting chicken dinners, recipes like LongHorn Parmesan chicken or this easy low carb chicken casserole are always welcome at the table. They’re simple, comforting, and endlessly adaptable. Whether you’re hosting game day, feeding hungry kids, or just treating yourself, this recipe delivers every time.
I love how these wings fit into real life. No deep fryer. No stress. Just good food made with care. If you try this recipe, I’d love to hear how you sauce yours.
From my Florida kitchen to yours, here’s to crispy wings, sticky fingers, and memories made around the table.
Crispy Baked Chicken Wings
Equipment
- Baking Sheet
- Wire Rack
- Large mixing bowl
Ingredients
Chicken Wings
- 4 pounds chicken wings halved at joints, wingtips discarded
- 2 tablespoons baking powder aluminum-free
- 3/4 teaspoon salt
- 1/2 teaspoon cracked 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
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 425°F.
- Line a baking sheet with foil and place a wire rack on top. Spray the rack with non-stick spray.
- Pat the chicken wings very dry with paper towels and place them in a large bowl.
- Mix baking powder, salt, pepper, paprika, and garlic powder, then toss wings until evenly coated.
- Arrange wings skin-side up on the wire rack and bake, turning every 20 minutes, until crispy and browned, about 50 to 60 minutes.
- Remove wings from the oven and let rest for 5 minutes.
- For the Buffalo sauce, heat hot sauce, brown sugar, and water in a saucepan until sugar dissolves. Cool, then toss wings in sauce.