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.
Just fantastic! Only added a bit of cayenne to the mix. I used regular baking powder and couldn’t taste any aluminum. So good, I made another batch the very next day. Thanks!
You’re welcome, Greg! I’m happy you tried it!
That’s so wonderful, Greg! Thank you for trying this recipe and for sharing that with me!
These are the ABSOLUTE BEST chicken wings!!! Nice and crunchy just like if you’d fried them. I’ve made them 3 times this month for hubby and myself.
Thank you, I’m so glad you love them!
These look great! May try it with my pellet smoker taking the place of the oven. One question, if you use a rack in the baking sheet do you think it would still be necessary to flip them?
Hi Bill, without trying that myself its hard to say, but typically to get it cripsy all around, the flipping really helps it.
Thanks for the reply. When I try these maybe I will do some with and without flipping on the wire rack and see how they each turn out. I will report back with results.
Can baking powder w/aluminum be substituted with corn starch instead?
Yes, that would work too.
Definitely the best wings we have ever eaten. Nice and crispy with great flavor! A true winner! Thanks, Natasha!
Made these for Super Bowl!! They were crispy and delicious. I baked them and then threw them in a crock pot with Buffalo wing sauce. Yummmm
Sounds delicious! Glad to hear they were enjoyed.
I made these for super bowl and they were fantastic! Thank you!!
So happy to hear it was a hit, Patty!
A definite winner! Used Bell and Evans wings that were already cut apart. So easy! Only problem—my husband ate them all. No leftovers.
Oops! But I’m so glad your husband loved it!
I don’t get it. My stuff never comes out as crispy and I don’t know why.. lol. I made the wings for superbowl and they were good. How do spices stick if wing is dry….i used more and it still was not as crispy. Cutting wings was an experience and even with kitchen shears it was tough. No way to avoid a bone. Made for utube
Hi Joe! The key to crispiness is really drying the wings well and making sure they aren’t crowded on the pan- they need airflow. Did you use baking powder with your seasoning as instructed? Adding more seasoning won’t solve the crispiness problem. Make sure your oven is fully preheat before baking them. You may even try a wire rack so that air can circulate. The spices will still stick because the skin has natural moisture and fat, even if it feels dry. As for cutting wings, it’s definitely an experience. You’re actually cutting through a joint, not bone. It takes a little practice to find that soft spot.
Excellent wings for Superbowl!
Wing tips made nice stock.
Delicious 😋!
That’s a great idea for using them up!
Omg..made these tonight.EXCELLENT! Thank you! Only thing I used different was smoked paprika. Really good! I will definitely make these again & have already shared recipe with a few friends.
You’re so welcome. I’m glad you enjoyed them.
Made these for Super Bowl and everyone loved them! They were so crispy and delicious! They had so much flavor we didn’t even use any dips!
Hooray!! I’m so happy you loved the baked chicken wings. I hope you had a fun super bowl party.
These wings were so easy and delicious!! Super crispy and moist. Will definitely be my go to wing recipe!
I’m so glad you loved them and found a new favorite, Carol!
Can I make these in the air fryer and can I use corn starch in place of baking powder?
Hi Linda! That would be fine and you can reference my Air Fryer Chicken Wings recipe here.
These were excellent!!! Best wings I’ve ever made!!! Perfect for Super Bowl 🤩
Came out fantastic.. keep up the great work Natasha….
These oven baked crispy wings on a wire rack is truly all you need. The rub makes the wings so tasty. My family has been in the restaurant business for nearly 4 decades we win awards for our wings each year at wing wars. At home this is how my family likes them. Thank you for sharing
Thank you for sharing that with us. I’m so glad it was a huge hit!
These were great! We actually cooked them on a smoker and the baking powder definitely helped crisp the skin. Loved the seasoning mix. I served with homemade ranch with blue cheese crumbles added, your buffalo and honey garlic sauces (and, of course, celery and carrot sticks). I think my favorite was the honey garlic! I did add a squirt of sriracha sauce for a little kick! Thanks for another winner recipe!!!
Do you do wings in air fryer? Which don’t prefer? Air fryer or oven for wings?
Hi Ray, both work well, they are just slightlt different. You can reference my Air Fryer Chicken Wings recipe here.
Could I use parmesan with this recipe? Would I add it with the seasoning or sprinkle on later? Can’t wait to try this recipe!
Hi Maureen! I would sprinkle it on at the very end. Broil for 1-2 mins if needed to melt and crisp up.
What can you use if you don’t have aluminum free baking powder, but only have the one that has aluminum?
Hi Sandra, I would just omit it instead of subbing with flour. The wings will still work out, they just won’t be quite as crispy.