Baked Chicken Wings Recipe
If you’re searching for the ultimate party snack or game day crowd-pleaser, look no further than these Baked Chicken Wings. They deliver all the craveable crispiness and juicy, fiery flavor you want—without the fuss (or mess!) of deep frying. This is the recipe I turn to when I want perfectly seasoned wings with shattering golden skin and tender meat inside, all made just in the oven. Whether you’re a buffalo sauce lover or you like to mix things up with your own favorite flavor, this method will easily become your new go-to for Baked Chicken Wings.
Ingredients You’ll Need
Just a handful of pantry staples and a few fresh ingredients come together to deliver big flavor in this recipe. Each component here plays an important role: crisping the skin, layering on seasoning, or giving that final saucy punch.
- Chicken wings (2 pounds, drumettes and flats): The best combination for texture—with enough skin to crisp up beautifully and plenty of juicy meat.
- Baking powder (1 tablespoon, aluminum-free): The secret to ultra-crispy skin, helping to raise the pH level and create that irresistible crunch.
- Salt (1 teaspoon): Enhances the chicken’s flavor and seasons the wings all the way through.
- Black pepper (1/2 teaspoon): Adds a mild kick and earthiness to balance the spices.
- Garlic powder (1/2 teaspoon): Infuses a mellow, savory aroma that pairs perfectly with wing sauce.
- Paprika (1/2 teaspoon): Brings subtle smokiness and a beautiful color to the finished wings.
- Cayenne pepper (1/4 teaspoon, optional): Provides a fiery edge—you can adjust or skip according to your spice preference.
- Olive oil (2 tablespoons): Helps seasonings cling to the wings and contributes to extra crispiness.
- Buffalo sauce or preferred wing sauce (1/2 cup): The finishing flavor burst that soaks into every nook and cranny; feel free to swap for BBQ, teriyaki, or honey garlic.
How to Make Baked Chicken Wings
Step 1: Prep the Oven and Pan
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with foil for easy cleanup, then set a wire rack on top—this helps the air circulate all around the wings and gets them evenly crisped. Go ahead and give the rack a swipe of nonstick spray or a light brush of oil so your wings don’t stick later.
Step 2: Dry the Wings Thoroughly
This step is key! Grab your chicken wings and pat them very dry with plenty of paper towels. Removing excess moisture is what sets you up for the crispiest Baked Chicken Wings—don’t rush this part. The drier the skin, the better the crunch.
Step 3: Coat the Wings with Seasoning and Oil
In a large mixing bowl, toss the wings with baking powder, salt, pepper, garlic powder, paprika, and a little cayenne if you like heat. Drizzle in the olive oil and toss again until each wing is evenly coated. The baking powder here is truly magical for crisp skin, so make sure it’s distributed all over.
Step 4: Arrange on the Rack
Lay the seasoned wings out in a single layer on your prepared rack—make sure none are touching, so the hot air can work its magic. If you crowd them or stack, you’ll miss out on the perfect browning that makes Baked Chicken Wings so delicious.
Step 5: Bake Until Golden and Crispy
Slide your tray into the oven and bake for 45 to 50 minutes, flipping the wings halfway through for even color and crispness. Keep an eye on them as they finish; you’re looking for a deep golden brown and a shattering, crunchy skin. That’s when you know they’re ready to come out.
Step 6: Toss in Sauce and Serve
As soon as the wings are done, transfer them to a clean bowl and toss gently with your favorite wing sauce—classic buffalo is always a hit, but feel free to choose what you love! Serve immediately while the Baked Chicken Wings are piping hot and irresistible. Ranch or blue cheese dressing on the side really seals the deal.
How to Serve Baked Chicken Wings
Garnishes
A final flourish can really bring your wings to life. Sprinkle hot wings with chopped fresh parsley, thinly sliced green onions, or a pinch of extra cayenne for a little color and kick. A squeeze of fresh lemon over the top is unexpected but brightens each bite, especially with spicy sauces.
Side Dishes
You can never go wrong pairing classic celery and carrot sticks with your Baked Chicken Wings. They’re cool, crisp, and balance the heat perfectly. For something more substantial, a pile of seasoned fries, sweet potato wedges, or even a fresh green salad is fantastic alongside.
Creative Ways to Present
If you want to go the extra mile, try setting up a chicken wing bar! Serve wings plain, then offer a few different warm sauces and garnishes so everyone can customize their plate. Or skewer individual wings for easy party passing—just a little touch that makes any gathering memorable.
Make Ahead and Storage
Storing Leftovers
If you have any Baked Chicken Wings left over (which is rare!), let them cool to room temperature before packing into an airtight container. They’ll stay tasty in the fridge for up to 3 days. Store any leftover sauce separately to keep the wings as crisp as possible until serving again.
Freezing
These wings are surprisingly freezer-friendly! Arrange completely cooled wings in a single layer on a baking sheet and freeze until solid. Then, transfer to zip-top bags or airtight containers, where they’ll keep their flavor and texture for up to 2 months. For best results, freeze the wings before tossing in sauce.
Reheating
To revive that crispy magic, reheat Baked Chicken Wings in a 400°F (200°C) oven for about 12 to 15 minutes, flipping halfway until heated through and the skin is crisp. You can also use an air fryer for a quick, hot blast if you have one. Avoid microwaving, as it will soften that precious crispy coating.
FAQs
Can I make Baked Chicken Wings in advance for a party?
Absolutely! You can bake the wings a few hours ahead, let them cool, then reheat in a hot oven just before serving. Toss with sauce right before bringing them out so they’re hot and saucy for your guests.
What can I use instead of buffalo sauce?
Feel free to get creative—BBQ sauce, honey garlic, teriyaki, Korean gochujang, or even lemon pepper butter all make fantastic alternatives to classic buffalo. Mix and match sauces for a fun wing platter!
Do I have to use a wire rack?
While a wire rack does the best job of letting air circulate so every part of the wing gets crispy, you can bake directly on foil or parchment if needed. Flip the wings more often and be aware they might not get quite as shatteringly crisp, but they’ll still taste great.
Is baking powder really necessary?
Yes! The baking powder (not baking soda) is the not-so-secret ingredient that helps draw out moisture and creates those bubbles that turn into crispy skin in the oven. Just make sure to use aluminum-free baking powder to avoid any odd taste.
Can I use frozen wings?
You can use frozen wings, but you’ll want to thaw them fully and pat them dry before seasoning and baking. Skip this step, and you’ll risk soggy skin rather than that perfect Baked Chicken Wings crunch!
Final Thoughts
There’s just something unbeatable about a platter of homemade Baked Chicken Wings—crispy, saucy, and guaranteed to disappear fast. I hope you’ll give this recipe a try and see just how easy it is to create irresistible wings right in your own oven. Gather your friends, pick your favorite sauce, and get ready for wing night done right!
Print
Baked Chicken Wings Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Wings are a healthier alternative to the traditional fried wings but with the same crispy exterior and juicy interior. Coated in a flavorful mix of spices and baked to perfection, they are then tossed in a tangy buffalo sauce for that classic wing flavor.
Ingredients
Chicken Wings:
- 2 pounds chicken wings (drumettes and flats)
Seasoning:
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Other:
- 2 tablespoons olive oil
- 1/2 cup buffalo sauce or preferred wing sauce
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with foil. Place a wire rack on top and lightly grease it.
- Prepare the wings: Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, salt, pepper, garlic powder, paprika, and cayenne. Drizzle with olive oil and toss again.
- Bake the wings: Arrange the wings on the rack in a single layer. Bake for 45–50 minutes, flipping halfway through, until golden and crispy.
- Toss with sauce: Transfer the wings to a bowl, toss with buffalo sauce, and serve hot with dressing.
Notes
- Drying the wings well and using baking powder are key to crispiness without frying.
- Experiment with different sauces like BBQ or honey garlic for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 5 wings
- Calories: 310
- Sugar: 1g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 105mg
