These Crispy Baked Chicken Wings go perfectly with your Super Bowl gameday menu or any time you’re craving juicy chicken wings that crunch with every bite. It’s easy to make this recipe at home, and even easier to scale it for a crowd. You can dip or toss these with just about any sauce.
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Baked Chicken Wings Video
This Baked Chicken Wings recipe is just as good as my popular Air Fryer Chicken Wings recipe, but easier to scale for a crowd. Bring these to your next gameday party as the ultimate win.
Easy Baked Chicken Wings Recipe
My family loves to gather to watch the Super Bowl each year, and the frozen bagged chicken wings just never turn out crispy and juicy. Then, I decided to ditch the bag and make these easy baked wings. What a HUGE hit! You can make them too, because they are so easy and cheaper than buying premade.
I love making my Lemon Pepper Wings and Buffalo Wings for game day, but the homemade dry rub from this baked chicken wings recipe allows guests to choose their wing dip for a more crowd-pleasing dish. Try them all and tell me which one you prefer!
The Secret to Crispy Chicken Wings
It’s easy to make crispy wings in the oven with these two tips:
- Pat dry thoroughly with a paper towel so the seasoning sticks without clumping
- Baking powder – raises the PH and dries the chicken skin for that crave-worthy crunch.
Crispy Baked Chicken Wing Ingredients
- Chicken wings – Cut into drumettes, flats, and wingtips (check my directions below).
- Baking powder – be sure it’s aluminum-free since some brands use aluminum that can make the wings bitter, sharp, or metallic. (*note: don’t sub this for baking soda, simply leave it out in a pinch)
- Chicken wing spice rub – black pepper, salt, garlic powder, onion powder, and paprika (optional)
How to Cut Chicken Wings
Chicken wings are often sold as one piece, but it’s simple to prep the chicken for baking by splitting the parts at the joints with a knife or kitchen shears.
- Find the joints – lay the chicken piece out on a cutting board to see the drumette, the flat or wingette, and the wing tip (pointy end).
- Cut off the wing tip at the joint and discard or use to make Chicken Stock, since it doesn’t have much meat.
- Split the drumette from the wingette, cutting through the soft part of the joint. If it’s difficult to cut, you may be on the bone.
How to Make Baked Chicken Wings
This easy baked chicken wings recipe makes for the best crispy appetizer for gameday or anytime, and it’s also so easy to scale the recipe up or down to fit your party.
- Prep – Set your oven to 425°F and line a cookie sheet with parchment.
- Dry the chicken wings thoroughly with paper towels to ensure they crisp up without steam cooking.
- Mix Seasonings – in a small bowl, stir together your seasonings and baking powder.
- Sprinkle the chicken wings with the seasoning and toss to combine. Spread chicken pieces on the baking sheet and bake at 425˚F for 45-60 minutes, turning every 15-20 minutes or until browned and crispy. The baking time will depend on the size of your chicken wings.
Pro Tip:
You can also use a rack on the baking sheet if you’d like, but with the tips above, I don’t find it necessary for crispy baked wings since we’ll be flipping them.
- Remove the browned baked chicken wings from the oven to serve with dip or toss in buffalo sauce.
The Best Sauces to Serve with Wings
Serve these crispy baked chicken wings with a side of your favorite wing dip. Here are a few of our favorites:
- Classic Buffalo Sauce – 1/2 cup hot sauce mixed with 3 Tbsp melted butter
- Honey-garlic sauce – Briefly heat 1/4 cup honey, 2 Tbsp soy sauce, and 2 minced garlic cloves
- Lemon-pepper sauce – Melt butter and add lemon zest, pepper, and a pinch of salt
- Homemade Sauce – BBQ Sauce, Ranch Dip, Green Goddess Dressing
It’s so easy to make crispy baked chicken wings at home with just a few pantry ingredients. Make this easy appetizer for your whole crew with plenty of dipping sauces and celery sticks on the side, and then you’re sure to be the VIP of any gameday party!
Crispy Baked Chicken Wings
Ingredients
- 3-4 lbs chicken wings, cut into drumettes, flats, and wingtips*
- 1 1/2 Tbsp baking powder, aluminum-free**
- 1/2 tsp ground black pepper
- 1 tsp fine sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Instructions
- Prep – Preheat your oven to 425˚F with a rack in the center of the oven. Line a rimmed baking sheet with parchment paper or foil.
- Pat your wings dry with paper towels – this is critical to ensure a crisp exterior. Put wings into a large mixing bowl
- Mix Seasoning – In a small bowl, add the baking powder, black pepper, salt, garlic powder, onion powder, and paprika, and stir to combine.
- Season the wings with the mixture and toss to combine. Spread wings skin-side-up in a single layer over the lined baking sheet. Bake at 425˚F, turning every 15-20 minutes or until crispy and browned on both sides. Depending on the size of the wings, this may take 45-60 minutes total.
- Remove from the oven and enjoy with your favorite dip, or toss with buffalo sauce if desired.*
Notes
- To Store: Once leftover chicken wings are cooled (or within 2 hours), store them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight.
- Reheat the wings in the oven or air fryer at 350°F until crisp and heated through.
Nutrition Per Serving
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More Party Appetizer Recipes
Cook up a batch of these easy Baked Chicken Wings and pair them with some of these crowd-favorite party appetizers for the best gameday or party menu.
Thank you Natasha I saved your baked chicken wings to be making it for dinner tonight. Love all your endless delicious recipes 💚💛
You’re very welcome! I hope you love it.
A huge hit at my house. I made 3 batches of them – 6kg and everything went. There were complaints about there being no leftovers
Air fryer recipe for these wings. Not to oven bake and then reheat. I have chicken wings waiting for me.
Made these tonight. Follow recipe to the letter.
They were Delicious
Definitely keeping this one.
These were a total disaster. Followed this to the letter. I used aluminum free baking soda and still, they just tasted like baking soda…fishy. Awful. Sorry. These were the worst chicken wings I have ever made. I threw them all out.
Hi Jennifer! Did you mean baking powder? We do not use baking soda for this.
You were suppose to use Baking Powder, not Baking Soda. Try again, they are delicious! 😋😋
I made these Super Bowl Sunday….game was boring but the wings were exciting. I goto your web site for a lot of your recipes now. easy , practical and most always turn out just like yours!!! Making them tomorrow at a guests request. Love your enthusiasm it is spontaneous when following a recipe
Thanks a lot for sharing that with us! I’m glad it was a huge success!
Anyone else have the chicken stick to the parchment paper, or is it maybe poor quality parchment? Thanks.
Hi Cindy! It happens, you can pat the wings very dry with paper towels before seasoning and lightly spray the parchment with cooking spray next time. Hope that helps.