If you crave finger-licking, crispy, golden chicken without a greasy mess, my Baked Chicken Wings recipe will absolutely steal your heart. With a handful of pantry staples and a clever baking hack, these wings turn out perfectly crisp yet juicy inside, making them the star of any gathering—game day, holiday, or even a regular Tuesday. Baking instead of frying keeps things lighter, while that irresistible smoky-spiced flavor ensures you won’t miss the deep fryer at all. Trust me, after one bite, you’ll have a new go-to recipe for Baked Chicken Wings that everyone begs you to make again!
Ingredients You’ll Need
Simple doesn’t have to mean boring! Every ingredient here is carefully chosen to amp up the flavor and help achieve that signature crunch and savory depth. Let’s see how each one makes these Baked Chicken Wings shine.
- Chicken wings (2 pounds): Always use a mix of drumettes and flats for a perfect blend of juicy meat and crispy skin.
- Baking powder (1 tablespoon, aluminum-free): This secret ingredient lifts and crisps the skin, giving you wings that crunch at every bite.
- Salt (1 teaspoon): Essential for drawing out moisture and deepening the overall flavor.
- Garlic powder (1 teaspoon): Adds mellow, garlicky richness throughout every wing.
- Onion powder (1 teaspoon): Rounds things out with an irresistible savory note.
- Black pepper (½ teaspoon): A little heat for a balanced bite.
- Smoked paprika (½ teaspoon): Brings subtle smokiness and gorgeous color to each wing.
- Olive oil (2 tablespoons): Ensures the seasoning sticks and helps everything bake up crisp and golden.
- Buffalo sauce or your favorite wing sauce (optional, ½ cup): For tossing the wings at the end if you love extra sauciness and tang.
How to Make Baked Chicken Wings
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to a nice, hot 425°F (220°C). Line a baking sheet with foil to catch any drips (cleanup will be a breeze), and place a wire rack on top. The wire rack lets the air flow all around the wings, guaranteeing crispy results every time.
Step 2: Dry the Wings Thoroughly
For the crispiest Baked Chicken Wings, pat each wing completely dry with paper towels. Any moisture left on the skin can prevent them from browning and crisping, so don’t be shy—let those wings feel the love from your towel!
Step 3: Mix the Dry Seasoning
In a large bowl, stir together your baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika. This blend infuses the wings with layers of flavor and sets the stage for that lip-smacking crunch.
Step 4: Season the Chicken Wings
Add the chicken wings to the bowl and toss them in the seasoning mixture until every bit is perfectly coated. Don’t rush—making sure each wing is covered will ensure even flavor and crispiness in every bite.
Step 5: Drizzle With Olive Oil
Pour the olive oil over the seasoned wings and toss again. This ensures the seasoning sticks and helps the wings achieve a gorgeous golden color as they bake.
Step 6: Arrange and Bake
Place the wings in a single layer on your prepared wire rack, leaving a bit of space between each one. Pop them in the oven and bake for 25 minutes. Flip the wings over and bake for another 20–25 minutes until they’ve reached maximum crispiness and turned beautifully golden brown.
Step 7: Broil for Extra Crunch (Optional)
If you want your Baked Chicken Wings even crispier, switch to broil for 2–3 minutes at the end. Keep a close eye—they can go from perfect to too dark quickly!
Step 8: Toss in Sauce (Optional)
For saucy wings, warm up some buffalo or your favorite wing sauce and toss the baked wings until evenly coated. Or simply serve them plain and let everyone dip as they please. Either way, these Baked Chicken Wings are irresistible.
How to Serve Baked Chicken Wings
Garnishes
Nothing beats a sprinkle of green! Finely chopped chives or fresh parsley add color and a burst of freshness on top. For extra zing, try a dusting of lemon zest or a dash of extra smoked paprika right before serving.
Side Dishes
Baked Chicken Wings pair beautifully with crisp, crunchy veggies like celery sticks, carrot rounds, and cool cucumber slices. For something heartier, creamy coleslaw or tangy potato salad make fantastic accompaniments. And of course, don’t forget bold dips like ranch or blue cheese!
Creative Ways to Present
Set up a DIY wing bar for friends and family with an assortment of sauces from classic buffalo to honey garlic and barbeque, and let everyone dress up their own plate. Or serve the wings on a big platter piled high alongside tiny ramekins of fun dips—either way, these wings always steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Baked Chicken Wings, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3–4 days to keep them fresh and safe for later snacking.
Freezing
To freeze, lay the cooled wings in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. This makes it easy to have crispy, homemade Baked Chicken Wings ready to heat and eat on a whim!
Reheating
To revive the crispiness, reheat wings in a hot oven at 400°F (200°C) for about 10–12 minutes until heated through and crackly. The air fryer also does a fantastic job! Reheating in the microwave works in a pinch, but the skin won’t stay as crisp.
FAQs
How do I get truly crispy skin without frying?
Patting the wings dry, using baking powder (not baking soda!), and baking them on a wire rack at high heat all contribute to that irresistible crispiness, making Baked Chicken Wings a healthy match for their fried counterparts.
Can I use frozen wings?
For best results, thaw wings thoroughly and pat dry before seasoning and baking. Excess moisture from frozen wings can prevent that gorgeous crispy skin from forming.
Can I make these Baked Chicken Wings gluten-free?
Absolutely! The base recipe is naturally gluten-free—just be sure any sauces or seasonings you add are certified gluten-free as well.
What other seasoning blends can I use?
You can easily change up the flavor by using lemon pepper, Cajun spices, or even a sprinkle of chili powder for extra heat. The method stays the same—endless possibilities for Baked Chicken Wings!
Do I have to use the wire rack?
Using a wire rack allows for air flow all around the wings, yielding a crispier result. But if you don’t have one, you can still bake directly on a foil-lined pan; just flip the wings halfway and expect them to be slightly less crispy but still delicious.
Final Thoughts
If you’re ready for a flavorful, no-fuss main or appetizer that wins raves every time, make these Baked Chicken Wings part of your regular rotation. They’re simple, versatile, and such a crowd-pleaser—you’ll be fielding requests for the recipe at every gathering! Give them a try and watch how quickly they disappear.
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Baked Chicken Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These crispy Baked Chicken Wings are a delicious appetizer perfect for parties or game day. Coated in a flavorful seasoning and baked to perfection, these wings are a healthier alternative to traditional fried wings. Toss them in your favorite sauce for the ultimate crowd-pleaser!
Ingredients
Chicken Wings:
- 2 pounds chicken wings (drumettes and flats)
Seasoning:
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Others:
- 2 tablespoons olive oil
- Optional: ½ cup buffalo sauce or your favorite wing sauce for tossing
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Prepare the wings: Pat the chicken wings completely dry with paper towels.
- Season the wings: In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika. Add the chicken wings and toss to coat evenly with the seasoning mixture. Drizzle with olive oil and toss again to coat.
- Bake the wings: Arrange the wings in a single layer on the wire rack. Bake for 25 minutes, then flip the wings and bake for another 20–25 minutes, or until golden brown and crispy. For extra crispiness, broil for 2–3 minutes at the end.
- Toss with sauce: If desired, toss the wings in warm buffalo sauce or your favorite wing sauce before serving.
Notes
- To make them extra crispy, be sure to dry the wings thoroughly and don’t overcrowd the pan.
- You can also refrigerate the wings uncovered for a few hours before baking to help dry out the skin.
Nutrition
- Serving Size: 5–6 wings
- Calories: 320
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 95 mg
