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Crispy Oven Baked Chicken Wings are simple to make as a deliciously satisfying appetizer or meal. Chicken wings are seasoned and then baked for an addictively crispy skin with no greasy frying!
This chicken wings recipe is truly a family favorite. We serve them at parties, on game day or for family movie nights. With lots of different flavors to choose from, like Lemon Pepper, Garlic Parmesan, Salt and Pepper Wings or BBQ Chicken Wings, baked chicken wings are as easy choice that’s budget friendly and easy to prepare.
Crispy Chicken Wings are delicious, but the messy frying doesn’t thrill me. That’s why I love this baked chicken wings recipe. It’s healthier and easier than frying, because they bake up crispy in the oven with hardly any effort!
Don’t want to mess with the bone? Try my Boneless Chicken Wings!
Pin this recipe for later!The Best Crispy Baked Chicken Wings
We love finger foods for game day or just a fun family movie night! Baked Chicken Wings are almost always on the menu, and we love to serve them with some of our other favorite appetizers, like French Bread Pizza, Jalapeno Popper Dip, chips and homemade Guacamole, and Fried Ravioli.
Chicken wings are somewhat of a guilty pleasure, but I can enjoy these guilt free because they are baked instead of fried. Plus I can make buffalo wings and control the heat or customize for everyone with one of my favorite sauces. Honey glazed is one of my favorites!
Ingredients
- Chicken Wings – Use a combo of flats and drumettes, or separate out and only use drumettes if you prefer. If frozen, you need to thaw first.
- Flour – Helps form a crispy coating around the chicken.
- Baking Powder – Forms a reaction with the skin and helps dry it out, which is crucial to a crispy skin.
- Cayenne Sauce – Frank’s Red Hot or something similar. This is not a wing sauce, although that can be used.
- Butter – Use real butter, not margarine, for the best flavor.
- Seasoning – Chili powder, garlic powder, kosher salt, black pepper
How to Bake Chicken Wings in the Oven
Preheat the oven to 450℉. Preheating and roasting at a high heat will help attain the crispy skin you’re looking for.
Dry and Coat: Pat wings dry with paper towels and toss them with the flour, baking powder and seasoning. It’s very important to shake off excess flour or there may be some residual flour after baking.
Roast: You have 2 options for baking – flat on a baking sheet or on a baking rack. If you have a rack, you’ll get better air flow and a crispier result. If you don’t, just cover a baking sheet with foil and you’re wings will still get crispy. Either way, make sure to spray with nonstick cooking spray.
Bake for about 30 minutes, flipping them about halfway through.
Saucing Your Wings
If you’re making the buffalo sauce, you can do that while the chicken is in the oven. It’s basically just hot sauce and butter, melted together. You can make it as spicy or mild as you like. You can also leave your wings unsauced – they have a great flavor already.
Toss baked wings in the buffalo sauce or any sauce of your choosing.
FAQs
Using my foolproof method, wings take about 30-40 minutes to bake at 450℉, or until they are golden brown and crispy. Flipping them halfway through helps them to brown evenly.
The baking powder (not to be confused with baking soda) is really what makes all the difference for crispy chicken wings. When you coat the chicken it dries out the skin leaving it crispy and crunchy when baked. The more sciency explanation is that there is a reaction when the salt and baking soda combine that changes the PH of the chicken skin.
A lot of readers have asked if this recipe works with chicken drumsticks. Spoiler alert – it does! Check out my easy Crispy Oven Baked Chicken Drumsticks.
Expert Tips for Crispy Wings
- Pat them dry. When you take them out of the packaging, you need to pat them dry really well. The dry they are the crispier they will be.
- Flour + Baking Powder. Some recipes don’t use baking powder but it really does help with the crispy skin.
- Tap off excess flour. Be sure to tap off any excess flour mixture before placing these on the rack. This will keep your wings from tasting bitter from the baking powder.
- Use the rack. If you don’t have one, get one. They are really inexpensive and super useful in the kitchen.
- Don’t crowd the pan. Space your wings far enough apart so they aren’t touching and the air can circulate around them for even cooking.
- Storage: Keep leftovers in an airtight container for up to 3-4 days.
Serving Suggestions
Of course you’ll want to make sure you have carrot and celery sticks to help cleanse the palette, as well as some creamy Ranch or Blue Cheese Dressing for dipping. I actually like to mix the two together for a great flavor.
If you’re looking to make these wings a meal, add some of these yummy sides:
- Garlic Bread – crunchy, buttery, and full of garlicky goodness!
- Homemade Baked French Fries – Much easier than you might think and so much better than the drive thru.
- Easy Baked Potato Wedges – Thick strips of potato coated in a homemade seasoning blend and baked until crispy.
- Macaroni Salad – A classic that has been in our family for more than 50 years!
- Simple Carrot Salad – Skip the carrot sticks and make this delicious shredded carrot salad!
- Southern Potato Salad – Tender potatoes with a creamy, tangy dressing.
Crispy Baked Chicken Wings
Ingredients
- 3 pounds chicken wings or drumettes thawed or fresh (about 3 dozen pieces)
- 1/2 cup flour
- 1 teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoon baking powder
- Bottled Cayenne Hot Sauce like Frank’s Red Hot
- Butter not margarine
Instructions
- Preheat oven to 450 degrees.
- Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
- In a large bowl, whisk together flour, baking powder and seasonings. Add chicken and coat with the flour mixture. Shake off excess.
- Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
- Arrange chicken on the cookie sheet, at least an inch apart.
- Bake for 30-35 minutes, turning once after about 20 minutes.
- While the chicken is cooking, make the sauce. Add about a ½ cup of the bottled cayenne hot sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
- Transfer wings into a large bowl. Pour the sauce over the wings and toss to coat.
- Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hi Kristen ! I made these wings today and came out great . The calories is that per serving or wing . Thanks again really enjoy making them.
That is per serving, and the serving size is based on 6 people. The number of wings will vary depending on the size of each piece.
Hands down best recipe ever! I told all of my friends and they agree. And so simple! I’ve been searching for years for the best chicken wing recipe and, eureka, I have found it. Thank you!
You are so welcome Anner! Thank you for the feedback.
Hello this was my very first attempt at wings at home and this turned out amazing. Sometimes I have a hard time with recipes that aren’t exact but I had no problem with this one. The directions were easy to follow and I was so happy with these. So was my fiance. I think I found a permanent recipe for our house for sure.
That’s so awesome Zoe! Thanks for stopping by and sharing your feedback.
thank you I’ll try this over crispy suggustions.
Excellent! Easiest. Best. Thank you. Took 15m 2 find this receipe again. Made it last time. Pinterest my a–. Need 2 find in a minute. Again… They’re great & best recipe
Thank you Jennifer!
Oh my. These are the best baked wings. I ended up unintentionally cooking them about 15 minutes longer but they came out perfectly fine. This is my new go to chicken wing recipe hands down
Happy to hear that Kristy! Thanks for stopping by.
I made them again! I cooked them for the right amount of time and they were still perfect. Maybe more perfect.
These are amazing! Crispy and delicious every time! This has become my go-to wing recipe.
What a great way to make homemade chicken wings, going to be a weekly offering now. So glad I can share it with others the all the way down here in New Zealand!!
That’s awesome! Thank you Marc all the way from New Zealand!
Best wings ever!!
Thank you Ashley!
This wing recipe is AMAZINGGGGGG !!! 100% BOMB
like perfect. Thanks!
That’s awesome Rell! Thanks for stopping by.
These were absolutely delicious! Such a yummy alternative to deep frying, which health wise, I have a hard time with.
Will be making these again and again!
That’s awesome Felicia! Thanks for stopping by.
Hi Kristin! Thank you for the tip on the baking powder! The wings were crispy and delicious! I left a few plain and added BBQ sauce to the remainder. I will definitely make these again.
Nice! Thanks for dropping by Tammy.
This recipe is the be all and end all of how to do homemade wings and I’ve lost track of how many we’ve had since discovering it. Thank you so much for sharing!!
You are so welcome Ally! Thanks for stopping by.
Thanks for good advice!
You are so welcome Donna! Thanks for stopping by.
Hi there from south central Canada
I just made these wings today. I followed the recipe almost exactly (convection setting and wings on a rack) and they turned out awesome. This one’s a keeper in my repertoire
Thanks
That’s awesome Steve! Thanks for stopping by all the way from south central Canada.
These turned out crispy and delicious. Thank you for sharing.
You are so welcome Sage! Thanks for stopping by.
These weren’t just the best oven baked wings but the best wings ever to make at home. I love wings and just can’t find good ones anymore. Followed the recipe exactly. Super easy and will become a staple. Made a honey teriyaki and a mild buffalo sauce.
That’s so awesome Robin! Thanks for stopping by to share some rave.
Best wings I’ve ever made
Thank you Suzanne!
I discovered this recipe a year ago and now its out “go to” for wings. We have tried a lot of different recipes and this one is the best!!
Nice! Thanks for stopping by Alice.
I am a true wing snob! I almost never order them out because I don’t like rubbery wings, at all! These are by far, THE BEST WINGS I’ve ever eaten!!!!!!!!l Thank you!
You are so welcome Michelle! Thanks for stopping by.