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GET IT NOW- My Oven Baked Chicken Wings Recipe Is The Simple Way To Get The Crispiest Wings
- Ingredients & Substitutions
- How To Bake Chicken Wings
- My Tips For Juicy, Crispy Results
- How Long To Bake Chicken Wings?
- Oven Baked Chicken Wings (Crispy & Easy) Recipe card
- Seasoning Variations
- Serving Suggestions
- More Easy Chicken Wing Recipes
- Recipe Reviews
My Oven Baked Chicken Wings Recipe Is The Simple Way To Get The Crispiest Wings
Of the many wing recipes I’ve made over the years, these oven baked chicken wings are by far my simplest and oldest. And while I make chicken wings in the air fryer most often these days because they’re so fast, these baked wings are better when I need a larger batch — and they don’t require any special appliances. Here’s why this recipe is still one of my favorite methods:
- Super duper crispy skin – Deep frying is not the only way to make skin-on chicken crisp! You can get the same results with baking — my popular recipes for baked chicken legs, chicken leg quarters, and chicken thighs are proof! In addition to a blast of heat from the oven, though, for wings I add another special ingredient to give the skin extra crunch. The inside is nice and juicy, but it’s the crispy skin that will have you reaching for seconds!
- Smoky, savory, and totally customizable flavor – I’ve listed my go-to combination of savory spices, but I’ve also included multiple easy seasoning ideas for you to choose from.
- Just 6 simple ingredients – All you need is chicken, oil, spices, and my secret ingredient that you definitely have already. I made this baked chicken wings recipe as simple as possible without compromising on taste.
- Quick prep, hands-off cooking easy cleanup – The prep time is just 10 minutes, leaving you time to make sides or other apps while these are in the oven. I also love that I can enjoy these tasty wings without a messy kitchen.
- Versatile, simple appetizer or main course – Make them for game day. Make them for holidays. Make them for a party. Make them for any day. These crispy baked chicken wings are always a hit with everyone when I make them.
If you’re looking for an easy, versatile way to cook crispy chicken wings without deep frying, this is the only method you’ll ever need. Make them with me!
“I tried these and was a bit skeptical about the baking powder giving things a weird taste. I had nothing to fear. These were incredible — they crisped up super nicely. Definitely some of the best wings I’ve done.”
-Pam
Ingredients & Substitutions
Here I explain the best ingredients for my easy crispy baked chicken wings recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Wings – I usually buy separated wingettes (a.k.a. flats) and drumettes, but you could just separate whole wings at the joint yourself. I love these free-range ones. You can also use only flats or only drummettes alone. Frozen chicken wings work as well, but you’d need to either thaw them first or bake for longer and season halfway through cooking (learn the technique in my recipe for air fryer frozen chicken wings).
- Olive Oil – Or avocado oil also works great.
- Baking Powder – My secret ingredient for super crispy baked chicken wings! Baking powder makes skin extra crisp by absorbing extra moisture and changing the pH level on the surface. I do not recommend baking soda alone, which will leave an aftertaste.
- Seasonings – The only must-haves are sea salt and black pepper, but my blend of seasonings creates the smoky, savory flavor I love most on wings. They happen to be common ones you probably have: smoked paprika (or regular paprika is fine), garlic powder, and onion powder. Sometimes I add a pinch of cayenne pepper for an extra kick. See below for my other seasoning variations!
How To Bake Chicken Wings
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the seasonings. In a small bowl, whisk together the salt, pepper, smoked paprika, garlic powder, onion powder, and baking powder.
- Dry the chicken. Pat both sides of the wings dry with paper towels.
- Season the wings. Place them in a large bowl with the olive oil and toss to coat. Sprinkle the seasoning over them and toss again to evenly coat in the spice mixture. Place the chicken wings on wire rack fitted over a rimmed baking sheet. (I’m obsessed with this baking sheet and rack combo for all my crispy foods!)
- Bake until crispy. Cook chicken wings in the oven, flipping halfway through, until the skin is crispy and golden brown.
My Tips For Juicy, Crispy Results
- Dry the wings very well. I always dry my proteins before cooking, as this locks in moisture, but it’s particularly important for wings. Moisture is the enemy of that crispy skin! Don’t skimp on the paper towels. 😉
- The key to making baked chicken wings crispy is all about the baking pan and rack. You can bake chicken wings directly on a baking sheet, but nothing beats the results I get with the set. It allows the hot air to circulate around the wings, making them crispier — and they cook faster, too. Wins all around.
- Line the pan with foil for easier cleanup. This won’t affect your results if you skip it, but placing foil on the baking sheet underneath the rack does make cleanup a breeze.
- Start “pretty side” down and turn halfway through. Even with the rack, I find that flipping gets you more even browning and crispness. I always start with the nicer side down and then flip up halfway through, because the side facing up at the end usually looks better and turns out a little crispier.
- A meat thermometer isn’t required, but it’s a plus. The internal temperature of the chicken needs to reach 165 degrees F. But, the inside almost always cooks through by the time the skin is crisp, so measuring is not as crucial as it is with some of my other chicken recipes. If you do, make sure to measure in the thickest part of the wings, and not touching the bone.
- Let the wings rest if you can. I do this with all my proteins. While it’s less important with baked wings, letting them sit for a few minutes after baking allow juices to settle (read: a juicier inside!) and also helps the skin crisp up more.
How Long To Bake Chicken Wings?
I usually bake chicken wings for 35-40 minutes at 425 degrees F, flipping halfway through, and watch for the skin to get crispy to know they are done. The blast of high heat crisps up the skin beautifully.
Oven Baked Chicken Wings (Crispy & Easy)
My crispy oven baked chicken wings recipe uses a secret ingredient for extra crisp skin, plus staples like oil and spices. Fast and easy!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C). Set the oven rack to the upper-middle position. Place on an oven-safe wire rack set atop a rimmed baking sheet (or use this baking sheet and rack combo – my favorite for crispy foods!). Set aside.
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In a small bowl, whisk together the baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
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Pat both sides of the wings dry with a paper towel (this helps them get extra crispy). Add the wings to a large mixing bowl with olive oil and toss to coat.
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Sprinkle the seasoning over the top and toss again until evenly coated in spice mixture.
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Arrange the wings on the wire rack, without touching each other.
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Bake chicken wings in the oven for 35-40 minutes, flipping halfway through, until the skin is crispy and golden brown and the internal temperature of the wings reaches 165 degrees F (74 degrees C).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 5-7 wings, or 1/6 of the entire recipe
- Tips: Check out my recipe tips above to help you get super crispy baked chicken wings with a juicy inside, and my variations below for more ways to season them.
- Storage: Baked chicken wings store pretty well! Keep them in an airtight container in the refrigerator for up to 3-4 days. The skin does get soft, but it’s easy to crisp it up again.
- Reheat: I recommend letting the wings come to room temperature first, as they crisp up better than heating them cold from the fridge. After that, you can crisp them up in the oven at 350 degrees F, but I actually prefer my air fryer to reheat. The leftovers are not usually a full batch, so they can all fit in one go — and it’s faster, too.
- Freeze: You can keep raw chicken in the freezer for 6-9 months, but oven baked wings taste best if frozen for no longer than 3-4 months. I spread them out on a parchment paper lined sheet pan and freeze until solid, then transfer to a zip lock bag for longer storage. (This method prevents them from sticking together.)
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Oven Baked Chicken Wings
Seasoning Variations
The oven baked chicken wings recipe above is how I make them most often, but I also love these variations! For the salt, my rule of thumb is 2/3 to 3/4 teaspoon of salt per pound of wings, so keep this in mind depending on whether your seasoning contains salt or not.
- Lemon Pepper – Replace the seasonings with 1/4 cup of my lemon pepper seasoning. I have full instructions in my baked lemon pepper wings recipe.
- Buffalo – Cook the wings just like above, then toss with 1/2 cup of buffalo sauce. For my baked buffalo wings, I use a similar method but mix the hot sauce with melted butter, which gives them extra flavor.
- Savory – Use 1-2 tablespoons of my poultry seasoning for a comfort food vibe. It doesn’t have salt, so you’ll need to add it separately.
- Cajun – My husband loves the spicy kick in this version! Toss the wings in 1 1/2 tablespoons of my Cajun seasoning blend instead of the seasonings above. The salt is already included.
- Garlic Parmesan – While you’re baking chicken wings in the oven, saute 3-4 cloves of garlic in 1/4 cup of unsalted butter. When the wings are done, toss them in the melted butter sauce, and top with shredded or grated parmesan cheese. This is like the oven baked version of my Crock Pot chicken wings.
- BBQ – After baking, slather the chicken in your favorite BBQ sauce (mine is my homemade sugar-free barbecue sauce), then bake for a few more minutes.
Serving Suggestions
There are so many ways I serve these baked chicken wings! People often think of them as an appetizer, but I have totally made them as my main dish for dinner, too. Here is how to serve them both ways:
- Dips – For a classic app experience, don’t forget the celery sticks, carrots, and ranch or blue cheese dressing, like I did above.
- Other Apps – For a crowd, I like to make a spread of appetizers, like my jalapeno poppers or stuffed banana peppers, creamy spinach artichoke dip, and for my vegetarian friends, buffalo cauliflower bites.
- Potatoes – Garlic parmesan fries are probably the most classic option, but if you’re serving these for dinner, make my Instant Pot baked potatoes or air fryer sweet potatoes while you have the baked chicken wings in the oven. You could also roast potatoes at the same time as the wings, and just rotate the pans halfway through.
- Vegetables – I have veggies with every meal, even if I’m having party foods like baked wings. If you’re the same, make my sauteed zucchini, roasted eggplant, or sauteed cabbage as a side dish. Or try my roasted rutabaga for a potato-like vegetable option!
More Easy Chicken Wing Recipes
I love crispy chicken wings, so I actually have a bunch of different recipes for them! Try one of my others next:
57 Comments
Pam S
1I tried these and was a bit skeptical about the baking powder giving things a weird taste. I had nothing to fear. These were incredible–they crisped up super nicely. Definitely some of the best wings I’ve done. I’ve made them twice now and even adjusted the recipe to work for small drumsticks with great results. I used regular Paparika vs. smoked because that’s what I had on hand. I also added just a dash of sweetener into the mix.
These are on my go-to list :)!
Kirk
0Can I marinate/ season them the day before? Will they still be as crispy?
Maya | Wholesome Yum
0Hi Kirk, Yes, you can. They should still turn out crispy, but might be a tiny bit less so compared to patting dry and seasoning right before baking.
Sandy
1These are great chicken wings, we make them all the time with Buffalo Sauce. They are easy to fix and does not have a lot of cleaning up.
David
0This makes the best wings I have ever tried to make. Followed the recipe exactly and the wings came out crispy and so tasty. My wife loves them too. Make more than you think you will need because you will be eating more than you think. Great for game day!
Wholesome Yum D
0So glad they were such a win for you, David! Making extra is always the move with wings… they disappear fast on game day!
Dee C
0This is my go-to recipe for wings!! They come out perfect every time!
Wholesome Yum D
0Dee, that makes me so happy to hear! If they’ve become your go-to, that’s the best compliment, love that they never let you down.
Ginny
0This is my go-to for wings. I made them for a football game and have had several people ask for the recipe. They are quick, easy and delicious. I double the recipe and put it in a shaker bottle to use for each time I make wings. So easy!!
Wholesome Yum D
0Ginny, that’s such a smart idea to keep the seasoning ready in a shaker bottle, love that shortcut! I’m so happy it’s become your go-to, and how fun that it’s even a hit on game day!
amira
0no quantities of baking powder
Maya | Wholesome Yum
0Hi Amira, Reading goes a long way. 😉 I always include quantities for all my recipes. Please check the recipe card above and all the quantities are there.
Laura
0These were crispy and delicious just as everyone said. I made as an appetizer and 4 pounds were all gone before dinner. (There were 6 adults served)
llearned57
0They were sooo good I’m making them again for a 75th birthday party for my husband at our church.
Maya | Wholesome Yum
0I’m so glad you and your guests liked these baked wings, Laura! Thank you.
Juliana Fiser
0Not too spicy
Debbie
0Hi, made these last night and they were very easy and right on point. I doubled some of the spices to help with flavor. I will definitely make them again.
Maya | Wholesome Yum
0I’m so glad you liked these, Debbie! Enjoy!
Buffie
0Made these tonight and they were delicious! My husband said they were near perfection! I have been trying to make good wings at home and this was the recipe. Thanks for sharing!
Holly
0Just made these chicken wings to go with our pizza tonight. They are delicious!!!! My husband said these are awesome. The best chicken wings he has ever had. He said he wants these when we have pizza night. Even my kids love them. My son said they are so much better than the pizza shops. Thank you so much for your recipes. We just love them.
Maya | Wholesome Yum
0Wow, thank you, Holly! That means a lot that you all loved these so much. Enjoy!
Sue Wanzak
0Made this so far 4 times, will always make it. It was very crispy, you’d never know they were baked.
Maya | Wholesome Yum
0Yay, that’s great, Sue! Agree, they turn out more crispy than you’d think baked ones could be.
Andria
0What temp should it be baked at? The explanation at the top says 400 but the recipe says 425.
Maya | Wholesome Yum
0Hi Andria, Sorry about the confusion, it’s 425 degrees F.
Preston Loudermilk
0Love this recipe for chicken, for all types of chicken. Thank you for this!
dbrewer1976
0Awesome recipe! I made these for my guys for Fathers Day 2024 and they were fantastic! So easy and very tasty. A winner ? ! Thanks for a great recipe!
Nancy
0Great Recipe! Added 1 tsp Cayenne. Used a large Ziplock instead of bowl. Extended cook time by 5 min. No baking powder aftertaste. This one is a keeper!
Charley Martin
0Great wings!
Kristina
0The best and such a simple chicken wing recipe. My two kids could not get enough!
Maya | Wholesome Yum
0Thank you, Kristina! Happy to hear your kids liked them, too!
Bella
0I thought that using baking powder in chicken wings sounded a bit odd, but I decided to trust you and gave it a try. I’m so glad I did! Crispiest baked wings I’ve EVER had…my whole family agreed that they were even better than fried!
jess
0This chicken recipe was everything that I needed and more! thank you so so much for sharing this amazing dish!
Kristyn
0We absolutely love wings at our house & we love this baked version!! It’s a healthier option, but still so good & tasty!!
Michelle
0I can’t believe how crispy these went. I wasn’t expecting the results to be so good. Absolutely full of flavour too, thanks for this recipe!
Kimmy
0Just tried this Oven Baked Chicken Wings and they were a hit with the whole family! We loved that they were crispy on the outside and juicy on the inside. The seasoning options are great – we tried the Buffalo and the Garlic Parmesan, both delicious. Definitely going to be making these again soon – and I can’t wait to try them with your BBQ sauce for leftovers!
Sierra
0I loved how crispy the chicken turned out! It was so delicious too! I added half a teaspoon of chili powder for extra kick and made some simple garlic aioli as dip and I couldn’t get enough!
Rosenda
0I’m such a lazy cook so when cooking wings, I don’t really pat them dry. But I gave this one the extra effort and took my time drying the wings. And I guess it was all worth it. The skin crisped up nicely without any excess moisture weighing it down. And the flavors were just amazing! Smoky and savory with just the right amount of heat.
Fern
0Loved these! Baking the wings in the oven is so easy and the coating gave them a crispy exterior. Perfect flavor too. Will make again!
Margaret Liber
0These are soooo tasty. My favourite variation is garlic Parmesan.
John May
0Most…and I mean most incredible chicken wing recipe ever. I have tried over 100 different chicken wing recipes and this one is simply the best!
Smith Gail
0This is a great recipe far better than another’s I have tried. The baking powder is a great addition to make them more crispy.
Bobbie Scott Land
0This is the easiest and best baked wings I have ever used. I have been cooking for over 70 years and had never asked wings until now.
Lynda
0My husband just told me these might be the best wings he has ever had! Delicious seasoning and very crispy!
LAURIE M
0The best wings I’ve ever made!! Who would have thought that baking powder would make them taste like they were breaded. For reference, I used avocado oil, as it’s good in high heat. I’d give you 6*s if I could. Stayed crispy until they were gone.
Malapert
0So I didn’t follow your ingredients fully but wanted to say that I just wanted plain chicken wings but crispy. I read this whole page and my take-away was using the baking powder. So I washed and pat dry my wings and then lightly sprinkled some baking powder on both sides and cooked on a metal rack. WOW – crispy wings!!!! Thank you!!! 🙂
Malapert
0Also, a tip for easier clean-up – lay a piece of aluminum foil on the baking pan under the rack. Easy peasy, lemon squeezy!
Barb
0I made them with chicken thighs they turn out just great.
John May
0Wow…sounds like a great idea! Will try them soon.
Elyce
0Can thighs be added to the wire rack as well?
Maya | Wholesome Yum
0Hi Elyce, Yes, you can, but they will take longer to cook than wings.
Elyce
0thank you for responding~
Kate
0My chicken wings turned out so flavorful with crispy skin. I can’t wait to make this recipe again!
Elizabeth S
0These were moist and delicious. I dipped mine in buffalo sauce. YUM!
Giangi Townsend
0Crispy, rich in flavor, juicy and super easy to make, those baked chicken wings are our favorite and our friends.
Love them! Thank you for the recipe.
Michelle
0These baked chicken wings were crispy on the outside and juicy on the inside. The seasoning was perfectly balanced, giving the wings a delicious flavor, I’ll definitely be making them again!
Addison LaBonte
0These chicken wings were so crispy and delicious! I loved how easy and simple this recipe was.