There’s something undeniably irresistible about Oven-Baked Chicken Wings: golden, shatteringly crisp skin, juicy meat, and endless ways to dress them up, all without the mess of deep frying. This recipe is a true crowd-pleaser, whether you’re planning a game day feast or just craving a comforting snack. With a handful of pantry staples and a couple of pro tips, you’ll turn simple wings into a dish that disappears fast from any table. Let’s dive in!
Ingredients You’ll Need
One of the best parts about making Oven-Baked Chicken Wings is how a few basic ingredients come together to create magic. Every item on this list plays a starring role in developing that craveable flavor and signature crunch.
- Chicken wings (2 pounds, separated into flats and drumettes): Fresh or thawed wings work best; separating them helps them cook evenly and get extra crispy.
- Baking powder (1 tablespoon, aluminum-free): The secret weapon for ultra-crispy skin—just make sure it’s aluminum-free to avoid any odd flavor.
- Salt (1 teaspoon): Essential for seasoning and drawing out moisture, which helps the skin crisp up.
- Black pepper (1/2 teaspoon): Adds a gentle heat and complexity to the wings.
- Garlic powder (1/2 teaspoon): Brings a savory, aromatic punch that elevates the overall flavor.
- Onion powder (1/2 teaspoon): Adds depth and a subtle sweetness to balance the spice.
- Smoked paprika (1/2 teaspoon): Infuses a hint of smokiness and gorgeous color to the wings.
- Nonstick cooking spray: Prevents sticking and ensures easy cleanup (your future self will thank you).
- Optional sauce (for tossing): Mix 1/2 cup of your favorite hot sauce or BBQ sauce with 2 tablespoons melted butter and 1 tablespoon honey for a classic, glossy finish.
How to Make Oven-Baked Chicken Wings
Step 1: Prep the Pan and Preheat the Oven
Start by preheating your oven to a sizzling 425°F. Line a baking sheet with foil for easy cleanup, then place a wire rack on top. This setup lets air circulate all around the wings, ensuring every bite is crisp. Give the rack a quick spritz of nonstick cooking spray so nothing sticks when it’s time to serve.
Step 2: Dry the Wings Thoroughly
Grab plenty of paper towels and pat the chicken wings as dry as possible. This step is absolutely crucial—removing surface moisture means the skin can crisp up beautifully in the oven instead of steaming. The drier the better!
Step 3: Season and Coat the Wings
In a large bowl, toss the dry wings with the baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika. Make sure every wing gets a good, even coating. The baking powder is your secret to that irresistible crunch, while the spices add layers of flavor that soak into every nook and cranny.
Step 4: Arrange and Bake
Space the wings out in a single layer on the prepared rack. Giving them room ensures they roast instead of steam. Slide the tray into your hot oven and bake for 45 to 50 minutes, flipping the wings halfway through. Watch as they turn golden brown and start to smell absolutely amazing!
Step 5: Sauce and Serve
If you’re a sauce lover, now’s your moment. Whisk together your sauce of choice (hot sauce or BBQ, melted butter, and a touch of honey if you like some sweetness) in a large bowl. Once the wings are fresh from the oven and still hot, toss them in the sauce until they’re glossy and well-coated. Serve immediately for the ultimate Oven-Baked Chicken Wings experience.
How to Serve Oven-Baked Chicken Wings
Garnishes
Sprinkle your wings with a handful of chopped fresh parsley, a dusting of extra smoked paprika, or even some thinly sliced green onions for a pop of color and freshness. Serve with classic dipping sauces like ranch or blue cheese, and don’t forget the crunchy celery and carrot sticks for balance.
Side Dishes
Oven-Baked Chicken Wings pair perfectly with a range of sides. Try crispy sweet potato fries, a cool and tangy coleslaw, or baked potato wedges. If you want to keep things light, a simple green salad lets the wings be the star of the show.
Creative Ways to Present
For a party-ready platter, arrange the wings in concentric circles with ramekins of dipping sauces in the center. Or, skewer individual wings on small wooden sticks for a fun, appetizer-style twist that’s easy to grab and go. You can even serve them “loaded” style: pile high with chopped scallions, jalapeños, and a drizzle of extra sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover Oven-Baked Chicken Wings in an airtight container in the refrigerator for up to three days. They’ll stay flavorful and moist, ready for a quick snack or next-day lunch.
Freezing
If you want to stash some for later, let the wings cool completely, then arrange them in a single layer on a baking sheet to freeze. Once solid, transfer to a zip-top freezer bag and keep in the freezer for up to two months. This way, you can grab just what you need for a speedy treat.
Reheating
To bring back the wings’ crispiness, reheat them on a wire rack in a 400°F oven for about 10–12 minutes. Skip the microwave if possible, as it tends to make the skin soggy. If reheating from frozen, add a few extra minutes in the oven to ensure they’re hot all the way through.
FAQs
How do I get my Oven-Baked Chicken Wings extra crispy?
The secret is twofold: drying the wings thoroughly and coating them with baking powder. The baking powder changes the pH of the skin, helping it brown and crisp up in the oven without any need for oil or frying.
Can I use frozen wings?
You can, but make sure to thaw them completely and pat them extra dry before proceeding. Moisture is the enemy of crisp skin, so be thorough with your drying step.
What’s the best sauce to toss them in?
Classic Buffalo sauce (hot sauce, butter, and a touch of honey) is always a hit, but BBQ sauce, teriyaki, or even sweet chili sauce are delicious options. Feel free to get creative and try a combo of your favorites!
Can I make Oven-Baked Chicken Wings ahead of time?
Absolutely! Bake the wings up to a day in advance, then store them in the fridge. When ready to serve, reheat in a hot oven until crisp, then toss with sauce just before serving for fresh flavor and texture.
Are Oven-Baked Chicken Wings gluten-free?
Yes, they are! This recipe uses no flour or breading, making it naturally gluten-free. Just double-check your sauces to ensure they don’t contain any hidden gluten ingredients.
Final Thoughts
If you’re ready for a no-fuss, maximum-flavor wing recipe, these Oven-Baked Chicken Wings are calling your name. They’re simple to make, endlessly customizable, and guaranteed to disappear fast—so don’t be surprised if you find yourself making another batch soon!
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Oven-Baked Chicken Wings Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Oven-Baked Chicken Wings are a crispy, flavorful alternative to traditional fried wings. Coated with a blend of baking powder and spices and baked to golden perfection, they deliver satisfying crunch and juicy meat without the excess oil. Toss in your favorite hot sauce or BBQ sauce for a classic game day treat or simple appetizer that’s sure to please any crowd.
Ingredients
Chicken Wings
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Nonstick cooking spray
Optional Sauce
- 1/2 cup hot sauce or BBQ sauce
- 2 tablespoons melted butter
- 1 tablespoon honey (optional, for sweetness)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top. Lightly spray the rack with nonstick cooking spray to prevent sticking.
- Prepare the Wings: Thoroughly pat the chicken wings dry with paper towels to remove excess moisture, which is key for crispiness. In a large mixing bowl, toss the wings with baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika until they are evenly coated.
- Arrange for Baking: Place the coated wings in a single layer on the wire rack, making sure there is space between each wing to allow air circulation and even cooking.
- Bake the Wings: Bake the wings in the preheated oven for 45 to 50 minutes, flipping them halfway through the cooking time. Bake until the skin is crispy and golden brown.
- Prepare the Sauce (Optional): While the wings are baking, whisk together hot sauce, melted butter, and honey in a large bowl if you want a sweet and spicy glaze.
- Toss and Serve: Once the wings are cooked, toss them immediately in the prepared sauce to coat thoroughly. Serve hot with ranch or blue cheese dressing and celery sticks for a traditional wing experience if desired.
Notes
- Drying the wings well and coating with baking powder are essential steps to achieve crispy skin without frying.
- You can customize the seasoning blend to taste, adding cayenne for heat or smoked paprika for smoky flavor.
- Serve with ranch or blue cheese dressing and celery sticks for a classic presentation.
- Use aluminum-free baking powder to avoid any metallic taste.
- The optional honey in the sauce adds a subtle sweetness that balances the heat nicely.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 5–6 wings
- Calories: 310
- Sugar: 0g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 120mg
