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Crispy crunchy Oven Baked Chicken Wings without the mess of frying? Yes, please! These easy wings are tossed in a seasoned flour and baking soda mixture then baked until golden brown perfection.
They’re a great dinner or appetizer, and I recommend serving them with my smashed potatoes and a bowl of bacon apple coleslaw!
Every Sunday during football season, our living room turns into Lions headquarters, and my oven-baked chicken wings are always the MVP. I keep them simple with just salt and pepper, serve them with a bunch of dipping sauces, and they disappear by halftime. All that’s left is a pile of bones and everyone wanting the recipe (they’re that tasty)!
But even if you’re not a football fan, these wings are perfect for dinner and are way healthier than the deep-fried wings. You can sauce them however you want, or eat them plain. Don’t skip the baking powder, it’s my trick for super crispy skin every time without any of the oil mess.
P.S. You can never go wrong with a platter of wings, try more than one flavor. I have Garlic Butter Parmesan Wings, Honey Lemon Pepper Wings, and Soy Garlic Chicken Wings that build off of this basic recipe.
Video Tutorial: Let’s Make Them Together
Oven Baked Chicken Wings Ingredients
These crispy chicken wings require 5 basic ingredients. Keep reading because I have a few important notes that will make this recipe easier.
- Chicken Wings: Look for the wings labeled “party style” or “party wings.” These have the wingettes and drumettes separated which will save you time cutting the two apart. If you need help on how to cut whole chicken wings, I included instructions in the next section.
- All- Purpose Flour
- Baking Powder
- Salt and Black Pepper
Remember, you can add spices you love to customize these wings! Great options are garlic powder and onion powder, as well as smoked paprika, your favorite BBQ rub, and the buttery steakhouse seasoning from Kinders is yummy too.
The Easiest Way to Cut Whole Chicken Wings
If you happened to buy chicken wings that have the wingette and drumette connected, don’t worry but you will want to separate them. This makes them easier to cook and even easier to eat.
All you need to do is use sharp kitchen shears or a knife and cut through the joint that separates the two. You may have to loosen the joint a bit by folding back and forth to make cutting easier. Again, you can avoid this all together by buying party wings that are already pre cut into wingettes and drumettes.
How To Make Oven Baked Chicken Wings
These chicken wings are so easy, it’s just minutes of prep and the rest of the time they are getting crispy in the oven. Before you start, grab a large baking sheet, line it with aluminum foil and top that with a wire rack. You’ll also want to have a good pair of kitchen tongs and a digital meat thermometer for checking doneness.
1. PREP THE CHICKEN WINGS. Start by removing them from the refrigerator at least 30 minutes prior to baking. Pat them dry before tossing them in the flour, baking powder, salt, and black pepper mix.
2. BAKE UNTIL CRISPY AND GOLDEN. Arrange the seasoned chicken wings on the wire rack of your baking sheet (make sure they’re in a single layer with some space). Bake them for 30 minutes or until the internal temperature is 165° F.
3. SERVE IMMEDIATELY. These wings are great as is. You can also toss them in your favorite dipping sauces or serve them on the side (sauce ideas in the next section).
Find the complete recipe instructions with measurements below.
Fun Sauces To Make These Unique
DIP THEM IN: Cottage Cheese Ranch Dip, Horseradish Aioli, Sriracha Aioli, Chipotle Southwest Sauce, blue cheese dressing, Hot Honey Sauce, honey mustard, Alabama White Sauce, or your favorite dipping sauces.
COAT THEM IN: Apple Butter BBQ Sauce, buffalo sauce, Carolina Gold BBQ Sauce, garlic parmesan sauce, Blackberry BBQ Sauce, this easy hoisin sauce, or other barbecue sauces.
Storing and Reheating Information
If you have any leftover wings, they should be stored in an airtight container and in the refrigerator for up to 4 days. Reheat them in the oven at 425 °F for about 10 minutes, or until warmed through.
Tips For The Crispiest Oven Baked Chicken Wings
If you want crispy wings that you don’t have to fry in oil, follow these 3 tips. I guarantee they make all the difference.
1. Prep the wings. It’s easy to skip the prepping step, but don’t! You want to let the wings sit at room temperature to take the chill off and promoting an even bake. Also, patting away the excess moisture with paper towels makes them crispy. If you didn’t know, moisture is the enemy to browned and crispy foods.
2. Don’t skip the baking powder. Baking powder raises the pH of the chicken skin which causes it to brown more than it would without it. If you’re interested in the science side, once the skin hits a high temperature it creates CO2 bubbles that break down the skin and boosts crispiness.
3. Bake the wings on a wire rack lined baking sheet. The space between the baking rack and baking sheet will crisp the underside of the wings. If you bake your wings directly on the baking sheet you will need to flip them half way through the bake time.
Frequently Asked Questions (FAQ’s)
For accuracy I recommend using a digital meat thermometer. Chicken wings are done when they reach 165° F with the probe stuck in the thickest part of the chicken wing. At this point the skin will be a crispy, light brown color, juices will be running clear, and the meat will be white in color.
If you own an air fryer, check out this recipe from my friend Chrissie for Air Fryer Chicken Wings.
Sides To Serve With Your Chicken Wings
Again, these Oven Baked Chicken Wings can be served for dinner or as an appetizer. For classic game day sides, serve them with my Lemon Feta Fries, Grinder Pasta Salad, Dill Pickle Potato Salad, Buffalo Crab Dip, or these Chicken Lime Taquitos.
For something lighter try my White Bean Mediterranean Salad, Honey Brown Sugar Roasted Carrots, English Pea Salad, Herb Roasted Mushrooms, or check out all side dishes.
Comfort food options are my doctored up Baked Beans, roasted Lemon Dill Potatoes, Spinach Lemon Pasta.
Other finger foods that pair well are my Honey Mustard Sausages, Ranch Snack Mix, Chili Cheese Nachos, Chicken Bacon Ranch Sliders, Honey Sriracha Meatballs, or browse all of my appetizers.
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Oven Baked Chicken Wings
EQUIPMENT
- baking sheet - with wire rack
INGREDIENTS
INSTRUCTIONS
- Remove chicken wings from the refrigerator and allow them to sit at room temperature for 30 minutes.
- Preheat oven to 450 °F and prepare a baking sheet with aluminum foil. Place an oven-safe wire rack on top of the aluminum foil lined baking sheet.
- Pat dry chicken wings and toss in all-purpose flour, baking powder, salt, and black pepper.
- Place seasoned chicken wings on the rack lined baking sheet, in a single layer and keeping space between them.
- Bake the seasoned chicken wings for 15 minutes and then reduce oven to 425 °F and continue to bake for 15 more minutes.NOTE: The thickest part of the chicken wing should read 160 to 165 degrees F with a digital thermometer.
- Remove from the oven and serve immediately plain, with dipping sauces on the side, or tossed in sauce.
VIDEO
RECIPE NOTES
STORING INFORMATION
- In the refrigerator, covered, for up to 4 days.
REHEATING INFORMATION
- Place leftover wings on a rack lined baking sheet and bake at 425 °F (218 °C) until warmed through and crispy again, about 10 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
I am absolutely thrilled with these oven-baked chicken wings! They turned out perfectly for our dinner, with a delightful crunchy texture. I love how this recipe offers a healthier alternative to frying. It has quickly become my go-to for satisfying my wing cravings, and I can’t recommend it enough!
These are so delicious! I was looking for a recipe to make chicken wings in the oven, and this one is perfect. It’s super easy, and it comes out really crispy.
Can’t believe how crispy these came out, that coating is genius! Never would’ve thought to use baking powder for wings but it totally works.
Wow these wings were fantastic! The baking powder definitely made these wings crispier than other wings I’ve baked before. Also made the chipotle southwest sauce to coat these wings in. It made the wings even better.
My first time making chicken wings with a different recipe was less than spectacular. The addition of baking powder in this recipe really makes a big difference because my second attempt at wings was a hit! We’ll be making this all summer long.
How much garlic? Didn’t see the measurement
Sheri,
So sorry. It was a slight error on my part. There is no garlic powder in this. But if you wanted to add it I would say a half teaspoon.
~Elizabeth
So delicious and crispy! And super easy on top of that. Will make again!