Crispy Oven Baked Chicken Wings

These Crispy Oven Baked Chicken Wings have been tested and approved by many! With the perfect seasoning blend, the best oven cooking method and just the right amount of sauce, these wings will blow you away!

Crispy Oven Baked Chicken Wings covered in buffalo sauce along with celery and carrot sticks.pinterestI spent many days, countless hours of research, trial and error and LOTS of chicken wings to finally bring you the very BEST Baked Chicken Wings. It comes down to three important factors – how to properly prep the wings, time and temperature (cooking method) and finally how to sauce them.

I’ll break it down for you in this post so you can rest assured that your wings will truly be the best you’ve ever baked, dare I say, the best you’ve ever tasted.

How To Bake Chicken Wings in the Oven

First, we’re going to need to start by prepping our chicken wings so they’re just right for baking. Here’s what you’ll need to do:

  • Separate the chicken wings into three pieces, the drumette (the meatier part), the wingette (the middle part) and also the wing tip (see picture below). Go ahead and discard the wing tips.  If you purchase “party wings” this will save you a step in prep.
  • Use a paper towel and blot the wings as dry as possible to remove any excess moisture. This is a critical step as we’re trying to achieve maximum crisp level in baking.
  • Combine the seasoning ingredients in a large zip-close bag and shake. Add in the dried wings and shake until coated.
  • Line a baking sheet with foil and place an oven-safe rack on top. Line the wings on the rack, making sure they are not touching each other.
  • Bake at 450 degrees F. for 30 minutes, flip over, then bake another 30 to 40 minutes, until the wings are golden brown and crispy.
  • Toss in just enough sauce to coat and serve immediately.

The different parts of a chicken wing on a cutting board

How To Segment a Chicken Wing

You can save a lot of money by purchasing whole wings then cutting them down yourself. You’ll need a sharp knife and cutting board.

Start by pulling the wing at the joints to find where the joint is. Cut between the joints as best as possible. When you find the right spot between the joints, it’ll actually be very easy to make a cut.

Is Baking Powder Necessary for Crispy Chicken Wings?

Yes! Using baking powder in combination with my spice blend, you’ll find that your wings will be ultra crispy without any added fat. As a bonus, the wings are naturally gluten free without having to add any flour.

There is some science behind what happens during the baking process with the chicken wings and baking powder. Essentially the baking powder helps to render down the skin on the chicken, causing it to gain that glorious crispy coating when baked.

Spices lined up on counter, used for coating baked chicken wings.

Fresh or Frozen Wings? Which is Best?

For this recipe, you’ll want to stick with FRESH chicken wings. Frozen wings will be holding on to too much moisture, which is basically the enemy of crispy wings.

If you can only find frozen wings, that’s ok! Just make sure you let them fully defrost in your refrigerator and then use plenty of paper towels to squeeze out any excess moisture. 

Uncooked Chicken Wings on a Baking Sheet

Chicken Wings in Convection vs Conventional Oven

If your oven has a convection setting (meaning when it bakes a fan circulates air in the oven) then you’re in luck! The movement of hot air in the oven will help these wings cook faster and get you that crispy skin in no time! If you do not have a convection oven, you can still cook these chicken wings with a conventional oven just as efficiently.

  • Conventional Oven – cook at 450 degrees F for 1 hour 10 minutes, flipping them halfway through.
  • Convection Oven – keep the temperature at 450 degrees F, but reduce the cook time to 50 minutes flipping them halfway through.

Crispy Baked Chicken Wings on baking sheet

Tips and Variations

  • Make sure you line the bottom of your baking sheet with foil to catch all the fat that’s going to drip down from the wings. It makes for easy clean up!
  • Spritz the baking rack with non-stick spray for easy clean up.
  • Be sure to remove as much moisture from the chicken wings as possible before tossing with the seasonings.
  • When coating the wings with sauce, make sure you use just enough to coat. Too much sauce will make your wings lose that delicious crispy coating.
  • If you’re not a fan of buffalo sauce, use your favorite wing sauce or eat them plain with ranch or blue cheese dressing!

Saucy Buffalo Wings in basket with celery and carrots and a side of ranch dressing

More Chicken Wing Recipes To Try

Print Recipe Pin Recipe Rate this Recipe
4.64 from 11 votes

Crispy Oven Baked Chicken Wings

These Crispy Oven Baked Chicken Wings are crispy on the outside with the perfect spice blend, then tossed in a quick and easy buffalo sauce. The perfect party appetizer!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: American
Servings: 24 wings
Calories: 182 kcal
Author: Shawn

Ingredients

  • 4 lbs. chicken wings, separated and wing tips discarded
  • 1 1/2 tbsp baking powder
  • 1 tsp seasoned salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 3 tbsp butter, melted
  • 1/3 cup Buffalo sauce, such as Frank's Red Hot

Instructions

  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil, then place an oven-safe cooling rack on top. Spritz with non-stick spray and set aside.
  • Use plenty of paper towels to squeeze as much moisture out of the chicken wings as possible, making sure they're dry.
  • Combine the baking powder, seasoned salt, garlic powder, black pepper and cayenne pepper in a large bowl (or zip close bag) and whisk to combine. Add in the chicken wings and toss to coat evenly.
  • Lay chicken wings on prepared baking sheet, making sure to give them room so they do not touch each other. Bake for 30 minutes, then flip and continue baking an additional 30 to 40 minutes, until chicken wings are golden and crispy.
  • Combine the melted butter and buffalo sauce in a large bowl and whisk to combine. Just before serving, quickly toss the chicken wings in the sauce and serve immediately. Enjoy!
Notes
Wings are best served immediately. If you want to make these ahead of time, bake them but do not toss in sauce. Reheat in hot oven (or air fryer) until heated through then toss in sauce and serve.

Nutrition

Calories: 182kcal | Carbohydrates: 1g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 347mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Keywords: Baked Chicken Wings, Buffalo Wings, Crispy, Easy, Oven
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

PIN THIS IMAGE TO SAVE THE RECIPE:

Buffalo Wings on serving plate with ranch dressing

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
24 Responses
  1. Yulia

    5 stars
    So good!!! The wings came out so crispy. My family and guests ate them naked—my toddler had 5 pieces, this along days A LOT. Now, I eye-balled all seasonings and added dry rub, but the baking powder and drying off the wings were to key ingredients I think. Will be making again soon. Thank you for sharing!!

    1. Melissa Clifford

      Oh maybe try again. I did have to to drop my temp to 400F with the convection as I know it’s hotter. Then I also did the temp check and they were done at 50 minutes (and yes I flipped)

    2. Hmm.. that’s a bummer Gwen. I’m so sorry you found them overdone. I’m wondering if your wings were on the smaller side? In which case, you’ll want to check them sooner to make sure they don’t get over cooked. Hope you give it another try!

  2. Melissa Clifford

    5 stars
    These were great!! Thank you! I haven’t made wings in years and I was doubtful they would be crispy without an air fryer or deep frying. They came out really crispy and flavorful too! I am looking forward to trying a variety of sauces. Thank you again!

  3. Mimi

    5 stars
    I have tried a half a dozen or more oven baked chicken wing recipes and none compare to this one. The wings were crispy, juicy and, on fire! What a treat!! My husband and I kept saying that this recipe was a keeper. And it is. If you can’t handle fire, go easier on the cayenne. We added mashed potatoes and petite peas as sides. And some white wine, of course. Highly recommended.

  4. Lisa W

    5 stars
    Thank you so much for the best wing recipe ever!! I didn’t cook for the full time because my wings were kind of small. Tossing in just the sauce, without the butter was a big hit too. Your combination of spices was perfect for my family and I can’t thank you enough for an amazing recipe we will use again and again!!

  5. charles bartholomew

    Shawn,I posted a reply for the oven baked wings about being salty.
    I went back and checked my Lawry’s seasoned salt.
    I do believe I found the source,just a touch of the salt is way to much.
    I will try this again in near future.
    I have used your recipes many times before and enjoyed them all.
    Thank you for what you do.

  6. Linda

    Want to make wings for the superbowl tomorrow and would love to try this recipe. I usually buy the larger fresh wings but our local store had the fresh party wings on sale (plus It will save me time as i don’t have to section them 🙂 ) Do you decrease the cooking time if using the smaller party size wings?

Leave a Reply

Recipe Rating





Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories