These healthier Oven Baked Chicken Wings are super easy to make and without the mess of frying. They are tossed in a simple mixture of flour, baking powder, salt and pepper, then baked until crispy golden brown perfection.
What I Love About Baked Wings:
- The perfect appetizer or “appetizer for dinner” to feed a few people or a crowd.
- They are the healthier option to deep-fried wings.
- Versatile- dip them, sauce them, or eat them plain. The possibilities are endless!
- Crispy every single time (if you follow my method and use baking powder).
Oven Baked Chicken Wings Ingredients
These crispy chicken wings require 4 basic pantry ingredients, 5 if you include the chicken wings. Here is a few notes on them:
- 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.
- All- Purpose Flour: Any brand of unbleached flour works great. I cannot recommend any other types of flour, they have not been tested.
- Baking Powder: This what makes the wings even crispier, so don’t skip it! Baking powder changes the chemistry of the chicken skin making it even crunchier as it heats and bakes.
- Salt and Black Pepper: Essential seasoning in any dish, including wings.
How To Make Oven Baked Chicken Wings
These chicken wings are such a breeze! They take only minutes to prep and the rest of the time they are getting crispy in the oven.
- Remove chicken wings from the refrigerator and allow them to sit at room temperature for 30 minutes. Doing this takes the chill off and promotes a more even bake.
- Prep the wings by patting them dry with a paper towel. Removing the excess moisture helps them to crisp up.
- Toss in flour, baking powder, salt, and black pepper.
- Arrange on a rack lined baking sheet, in a single layer with some space.
- Bake for 30 minutes or until golden and crispy.
- Serve immediately (plain, with dipping sauces on the side, or tossed in sauce)
Storing and Reheating Wings
Any leftover wings should be stored in an airtight container in the refrigerator for up to 4 days. To reheat any leftover chicken wings, just place them on a rack lined baking sheet and bake at 425 °F (218 °C) until warmed through and crispy again, about 10 minutes.
Variations and Sauces for Chicken Wings:
There are so many ways you can jazz up these crispy chicken wings.
Change up the spices: If you want more than boring ole salt and pepper you can add paprika, garlic powder, or other spices to the seasoning mixture before you bake the wings.
Frequently Asked Questions About Chicken Wings
If you happened to buy chicken wings that have the wingette and drumette connected, you will want to seperate 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. To avoid this buy party wings that are already pre cut into wingettes and drumettes.
Wings should always be baked at very high heat, this is what makes the skin crispy and crunchy. Baking wings at 450 °F (232 °C) for 15 minutes and 425 °F (218 °C) for 15 minutes results in the best tasting wings. I know this seems very hot and it can be tempting to turn the heat down, but don’t.
If you bake your chicken wings on a wire rack then no. 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.
The wings will be fully cooked once they have turned a golden brown color and are crispy. I like to slice into the meat of one just to make sure the juices and clear and the meat is a white/ light brown color. The internal temperature of chicken wings should be 165°F if you want to use a meat thermometer to check.
Yes! They are packed with protein and much healthier than wings deep-fried in oil.
Fun Food to Serve With Wings:
- Lemon Feta Fries
- Italian Pasta Salad
- Lemon Orzo Salad
- Smoked Cheez Its
- Green Onion Dip
- Olive Dip
- Smoked Queso Dip
- Pulled Pork Sliders
- Chicken Bacon Ranch Sliders
- Ricotta Dip with Roasted Grapes
- Chicken Lime Taquitos
- Tomato Chutney Bruschetta with Mozzarella
- Buffalo Crab Dip
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Oven Baked Chicken Wings
- 3 pounds chicken wings
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 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, black pepper, and garlic powder.
- 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.
- Remove from the oven and serve immediately plain, with dipping sauces on the side, or tossed in sauce.
- In the refrigerator, covered, for up to 4 days.
- 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.
If you make my Oven Baked Chicken Wings, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!