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Make mouthwatering, deliciously seasoned chicken wings in the oven! These crispy baked chicken wings are cooked to perfection and tossed in a flavorful homemade sauce.
I love wings of all types, but when I first had Nashville Hot chicken wings, I didn’t want to eat anything else!
Going out for wings all the time is not an option, so I knew I needed to figure out how to make absolutely delicious wings at home. I made boil and broil chicken wings, and then I tried baking wings.
These crispy chicken wings are my perfected baked wing recipe, and I honestly think they are better than what you get at a restaurant!
Baked to crispy perfection and seasoned with a flavorful mix, once you toss these wings in a homemade wing sauce, they are truly the best.
Table of Contents
Why You’ll Love This Recipe
- You won’t believe how crispy these wings get in the oven without any oil, breading, or frying! We are combining a few different methods to make the crispiest, most delicious wings at home.
- If you like getting creative in the kitchen, you can’t go wrong with these wings! Experiment with the seasoning and try different sauces for a unique wing recipe every time.
- These wings are baked, not fried. If you need a lower-calorie option or want to avoid deep-fried food, making your own crispy baked wings is the perfect alternative!
- Wings are such an easy dish, and you can make them for so many different occasions! Serve them with a couple of sides for dinner, make a big batch for game day, or have them on hand for a quick snack or lunch. Everyone likes wings, and they are very filling.
Ingredients
For the Wings
- Chicken wings: All you need are regular bone-in chicken wings from the grocery store or butcher. You can substitute other cuts of chicken, but the baking time will likely be different.
- Baking powder: This is an optional ingredient, but it does help make the wings crispier by drawing out moisture. Be sure to use baking powder, not baking soda.
- Seasoning: A combination of salt, smoked paprika, garlic powder, onion powder, and black pepper gives the wings a delicious flavor.
For the Homemade Sauce
- Wing sauce: I use Nashville hot wing sauce. You can use whatever you prefer.
- Butter: Melting butter into the wing sauce gives the wings more flavor, richness, and a better texture.
- Brown sugar: This balances the spiciness of the wing sauce and enhances the overall flavor.
How to Make Crispy Baked Chicken Wings
Step 1. Pat the wings dry with paper towels to remove as much moisture as possible. This step is key for getting crispy skin in the oven. In a large bowl, toss the chicken wings with the baking powder, salt, smoked paprika, garlic powder, onion powder, and black pepper until they’re well coated.
Step 2. Preheat your oven to 425°F. Line a large baking sheet with parchment paper, or set a wire rack inside the baking sheet if you have one. This helps the wings crisp up more evenly.
Step 3. Bake the wings: Spread the wings out in a single layer on your prepared baking sheet. Bake for 1 hour, flipping the wings every 20 minutes with a pair of tongs to ensure they crisp up evenly on all sides. *Keep an eye on them after 40 minutes of baking. I like to use an instant thermometer on the biggest pieces, and once it reads 165°F, you can pull them out.
Step 4. Make the sauce: While the wings are baking, melt the butter in a small saucepan over medium-low heat. Stir in the wing sauce and brown sugar until everything is smooth and combined. Set aside.
Step 5. Once the wings are out of the oven, you can toss them in the sauce.
Step 6. Serve immediately with your favorite dipping sauce.
Recipe Tips
- If you choose to use baking powder, I recommend getting an aluminum-free brand. Sometimes the aluminum in some baking powders gives the wings a metallic taste.
- For the crispiest wings, you really want to make sure they are dry before baking them! If you have a wire rack to set them on, that is the best way to ensure crispy wings.
- It’s a good idea to toss the wings in the sauce right before serving, not ahead of time, to ensure they are their crispiest.
- Leftover wings can be kept in an airtight container in the fridge for 3-5 days. Reheat them in the oven until hot and crispy.
What to Serve with Chicken Wings
The beauty of chicken wings is that they make a fantastic appetizer and side, but they can also be an entree for dinnertime!
Wings always taste delicious with homemade french fries or tangy vinegar coleslaw. Pair the three together for a complete meal that will have everyone asking for seconds.
If you want to go with some unconventional sides, I like serving wings with garlic parmesan brussel sprouts or dutch oven mashed potatoes.
And don’t forget dessert! A simple yet mouthwatering deep dish chocolate chip cookie is a winner every time.
Frequently Asked Questions
You sure can! Homemade wings are a great way to save money, choose your ingredients, and customize flavors. I make these crispy chicken wings in the oven, and I honestly think they’re better than restaurant wings!
To make super crispy baked wings, be sure the wings are very dry before seasoning and baking them. Baking the wings on an oven-safe wire rack set on a baking sheet and tossing them in a little baking powder also helps get them nice and crispy.
Bake your wings on a baking sheet for 10-15 minutes at 350°F. Flip them halfway through, and bake until they are crispy and hot.
My husband and I love making these wings and dunking them into our favorite dips. He’s a blue cheese fan, while I stick with my homemade ranch dressing.
However you decide to make these wings disappear, just remember… you can always make more! Enjoy!
Find Your Next Recipe
- Baked Spinach Artichoke Dip
- Skillet Cajun Chicken Bites
- Slow Cooked Cranberry Elk Meatballs
- Cast Iron Fried Chicken
- Baked Pizza Rolls
If you tried this Crispy Baked Chicken Wings Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Crispy Baked Chicken Wings
Equipment
- Oven-safe wire rack optional
Ingredients
For the Wings
- 4 pounds chicken wings
- 2 tsp baking powder* optional
- 2 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
For the Sauce
- 1/2 cup wing sauce I use Nashville hot
- 2 tbsp butter
- 2 tbsp brown sugar
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper, or set a wire rack inside the baking sheet if you have one. This helps the wings crisp up more evenly.
- Pat the wings dry with paper towels to remove as much moisture as possible. This step is key for getting crispy skin in the oven.
- Season the wings: In a large bowl, toss the chicken wings with the baking powder, salt, smoked paprika, garlic powder, onion powder, and black pepper until they’re well coated.
- Bake the wings: Spread the wings out in a single layer on your prepared baking sheet. Bake for 1 hour, flipping the wings every 20 minutes with a pair of tongs to ensure they crisp up evenly on all sides. *Keep an eye on them after 40 minutes of baking. I like to use an instant thermometer on the biggest pieces, and once it reads 165°F you can pull them out.
- Make the sauce: While the wings are baking, melt the butter in a small saucepan over medium-low heat. Stir in the wing sauce and brown sugar until everything is smooth and combined. Set aside.
- Once the wings are out of the oven, you can toss them in the sauce and serve.
Notes
- *Baking powder is optional, but it does help make the wings crispier by absorbing excess moisture. Be sure to use baking powder, not baking soda.
- *If you choose to use baking powder, I recommend getting an aluminum-free brand. Sometimes the aluminum in some baking powders gives the wings a metallic taste.
- For the crispiest wings, you really want to make sure they are dry before baking them! If you have a wire rack to set them on, that is the best way to ensure crispy wings.
- It’s a good idea to toss the wings in the sauce right before serving, not ahead of time, to ensure they are their crispiest.
- Leftover wings can be kept in an airtight container in the fridge for 3-5 days. Reheat them in the oven until hot and crispy.
These look so perfectly crispy! Definitely adding this to my must make list!
Thank you! I hope you love them—crispy wings are always a win in my book!