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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.
I have no baking powder will just flour be ok
Hi Nicole, the baking powder helps to make the crispy skin; I haven’t tried it without. It does give it more texture. Without it the flour would be sort of…flat.
2TBS baking powder or 2 tsp?
2 tablespoons
Just shy of the crisp I was looking for and I even cooked them an extra 10 minutes. I’ll try it again and cook it a little longer. Paired these with a homemade honey sriracha sauce. Made for a tasty lunch.
These are excellent. I follow recipe to the letter and they are incredible each time. Rave reviews every time. I tried the dry ingredients on chicken legs one night and again, a winner. Great job for a well written and delicious recipe! Thanks for sharing!
These hot wings were fantastic! Every time that I make a hot wing recipe, I’m always disappointed by the outcome because they are either too soggy or too greasy, etc. I followed the recipe almost perfectly, except I turned my oven up to 415 degrees about 30 minutes in. Also, after the wings were fully crispy and cooked I dipped them in my sauce and let them cook for an extra 10 minutes. They were crunchy and delectable. I will use this recipe each and every time I make wings. Thank you SO much for posting.
I tried this recipe and it was PERFECT!!!!!! I’m going to use the same recipe to make boneless chicken strips. Hopefully they come out the same flavor as bone in. Thank you!!!
Glad you like them! For chicken strips, I would definitely set them on a rack with the baking sheet underneath. That will help them get nice and crispy on both sides.
Hi Kristen, thanks for the reply. I shouldve done what you said. They didn’t come out crispy
I was looking for a baked wing recipe because I hate the wimpy baked wings. Love your recipe but I have to eat gluten free. I used Pillsbury Gluten Free Flour exactly as your recipe shows and they turned out fabulous except next time I will try parchment paper since some of the skin stuck to the foil.
That’s great Judith! Thanks for your comment!
I made these tonight. Super crispy. Actually did 40 minutes, vice 35. Glad I found this alternative to deep fat frying. My son and I loved them.
Can you use a foil baking sheet
You want to line the baking sheet with foil.
They were good. But, they weren’t as crispy as I would of liked. Not like they said they’d be.
Sorry to hear that Diane. They always come out super crispy for me. You could try baking them on a baking sheet like this one: http://amzn.to/2bNCOPF. It would eliminate the need to turn them halfway.
I have made this a few times and LOVE it! I have been trying to cut back on fried foods and this was perfect. Taste just like fried chicken wings. I have yet to try the buffalo sauce. Wings are amazing without it.
I did try this recipe using chicken tenderloin breast and it wasn’t as good. A tad bit on the dry side.
We have made these several times and everyone loves them! I admit I use a store bought hot sauce but the premise of coating the wings and the baking methods are follewed exactly. So yummy. Definately a keeper that my entire family loves.
oops i forgot to star it! 5 stars for sure.
I tried to do this and the result was yummy chicken wings! Loved it. I do have a small question though – is there a way to infuse the flavor inside the chicken? I was thinking of marinating it in buffalo sauce for like an hour before coating them in the mixture but not sure it will work. Grateful if anyone can let me know whats the best thing to do. Thanks. 🙂
I haven’t tried that, but it could work. Let me know if you try it!
Thank you SOOOO much Kristin!
I just made these and it is perfect. I just used a baking stone, so the foil is not needed.
The BEST recipe I ever found in pinterest!
Hey Kristin,
This recipe is too much. I’m at work salivating. Reckon these would be great with a blue-cheese sauce. Trying them out this weekend. Thanks for sharing!
Megan
Could you just bake them plain without the flour and seasonings and still get them crispy?
They don’t tend to get as crispy that way. The skin just gets kind of soft.
Silly question, but will the flour bake kind of? How does flour make them crispy without leaving blotchy floured wings?
The fat that renders from the skin of the wings combines with the flour to make it crispy. 🙂
Just made these! They look amazing! Used a raspberry bbq sauce towards the end of the cooking time. Added it to both sides and cooked 5 minutes longer.
You are a wing goddess!
This is going to be an Epicurious review! I didn’t add the chili powder because I’m a purist with certain things like Buffalo wings. I also didn’t use the flour because I was afraid that the wings would have patches of dry white flour on them which happens with other oven fried/baked recipes that I’ve made. Less butter should have used more hot sauce. The hubby liked them A LOT. Will put into my frequently used recipe board on Pinterest. Thanks for sharing. I made baked brown rice, cut up raw veggies, and homemade blue cheese dressing. OH! I also set the smoke alarm off!! LOL!
These look delicious, I can’t wait to try. What other sause do u recommend cause I have a 3 year old, and she loves wings just not hot ones?
Thanks April! My kids love these Barbecue flavored wings. You can choose a sweet sauce or a spicy one. https://www.yellowblissroad.com/crispy-baked-barbecue-chicken-wings/