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
Filed Under
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.
What brand of baking powder do you use?
Thank you.
Lynn
Hi Lynn! Click on “baking powder” in the recipe card and the link will take you to the one I use.
I plan on making them for Super Bowl Sunday. Question: if I put them in a crockpot on low after I remove them from the oven, will they still be crispy?
Hi Michelle. Unfortunately, they will not stay crisp in a slow cooker because it traps steam. It would be better to keep them in a warm oven around 200 to 225° on a baking sheet spread apart and not covered.
Mine didnt Krispy up. I followed the recipe exactly. Even with the amount of wings 3-4lbs
Maybe tooo many on the pan? I had to put in the broiler. They were very greasy.
Hi Judy, if the pan was overcrowded, then that is likely why they did not crisp up very well. Did you pat them dry beforehand? If there’s too much moisture, they will just steam cook. Make sure to fully preheat your oven beforehand as well.
followed exactly & came out great! Tried bbq sauce for a dip but it really didn’t need it I used the “AirFry” function of my oven, btw
So glad you loved them, Maria! Thanks for sharing.
Would it be good to add a little cornstarch, I have heard it helps to make them crispy.
Hi Luann! That’s the purpose of the baking powder in this recipe, you’ll achieve a similar result.
Oh, boy! Do these sound good!. Can’t wait to make.
I hope you love them, Peggy!
These were perfect
We usually rotisserie our wings on the BBQ, but in eastern Canada that’s not always possible! These were the perfect winter alternative…crunchy and delicious. My husband even asked me how I got them so crunchy
Thank you
You’re so welcome! I’m glad it was a huge hit!
Great wings! I like mine with Buffalo sauce or honey garlic
Thank you for sharing that with me, David.
I followed this recipe to the letter…….perfect! I’ve never accomplished ‘crispy’, flavorful wings in my 71 years. My husband loved them even without an added dip. Easy to make and clean up was a breeze using the parchment paper. Thank you for this❣️🤗
Yay that’s awesome! Great to hear that you loved the chicken wings!
Can you air fry? If at what temperature and time. Thanks
You can reference my Air Fryer Chicken Wings recipe here.
Friday is pizza nights but saw your wings recipe and decided to try them. They were so good. Going on our rotation for fridays.
That’s wonderful, Rosa! So glad you loved them.
These look so good and I will use the wings but was wondering if I can use chicken legs instead. Thank you in advance.
Hi Sherry, the method may work, but I haven’t tried it my self to advise. If you happen to experiment, I’d love to know how you like it.
I made chicken legs instead of wings and they came out awesome. Just cooked them 15-20 minutes longer. I also used cornstarch just to cover, a lite dusting, as my baking powder had aluminum. This worked very well. Thanks Natasha for a great easy recipe.
Hi Sherry! So glad they turned out well for you. Thanks for sharing.
These were so great! Perfect in every way. Thank you Natasha.. Love all your recipes!
I’m smiling big reading this comment, thank you Jane.
Hello Mrs. Natasha,
I’m going to use this recipe for making Chicken Wings on the Super Bowl with my family and wanted to ask you some questions on how to ensure the wings come out crispy:
1. When I buy the wings, do I let them sit outside the fridge for 30 or 60 minutes to ensure all the moisture comes out so I can pat it dry with paper towels.
2. Should I make the seasoning rub ahead of time and make a double batch, including the baking powder so if I need to make more real quick, the rub won’t clump up or moisten?
3. If I have frozen wings, should I thaw them fully before prepping them so they don’t steam?
Thank you, Elias F. Lavado
Hi Elias! It’s not necessary to leave the chicken out, and actually it’s not recommended due to food safety concerns. Just pat them dry really well. If you wanted to go through the hassle, you can lay the wings on a rack over a baking sheet and refrigerate overnight. This air-dries the skin and makes them extra crispy
Yes, you can absolutely make the rub ahead — but keep the baking powder separate so it doesn’t absorb moisture from the air and become clumping.
If your wings are frozen, fully thaw them in the refrigerator before proceeding with the same steps. Do not use frozen wings.
Hi Angie, yes that should still work. I love how parchment is less sticky but if you lightly oil the foil, it should work great.
Made these for supper tonight. They were fantastic!
Hooray! I’m so happy you loved the baked chicken wings. Thanks for the awesome review.
Hi. What if I don’t have aluminum free baking power? Can I use flour instead?
Hi, I would just omit it instead of subbing with flour. The wings will still work out, they just won’t be quite as crispy.
What about using corn starch in stead of baking powder?
Without trying that myself, I can’t advise, but it may work.
This is truly the best – I tried this last week for the football game. After all these years, I never knew. So much better.!!!! Game changer. Thank you..
It really is ‘game-changer’ – some pun intended! ha! I can’t agree with you more! Thanks for the great review.
Super crispy and I love the basic rub!
Yes, those are my favorite recipes – super simple and super flavorful! I’m glad you love the baked wings.
Can you use foil instead of parchment paper
Perfect Easy yo assemble crowd favorite.
Thank you
They really are hard to resist with that crunchy exterior. I’m so glad you love the baked chicken wings recipe!