Crispy Baked Chicken Wings Recipe
These crispy baked chicken wings taste just like the fried version—minus the guilt and calories! Crispy skin gives way to tender meat that’s full of flavor. Pair these with some veggies and dipping sauce, and you’ve got a complete meal!
The Best Oven Baked Chicken Wings
I have eaten a lot of wings in my day, so I can honestly tell you this recipe makes the BEST oven baked chicken wings! Bookmark this one now, because you are going to use this recipe again and again. It’s that good!
To be honest, I never was a huge fan of baked wings. It always felt like it was soggy somehow–the meat was just lacking in texture and flavor. These crispy wings are anything but that! Your teeth will sink right into the meat with a crunch that gives way to tender, flavorful chicken. My mouth is watering just thinking about a plate of these oven baked chicken wings!
How to Make a Baked Wings Recipe Taste Like Fried Wings
First of all, make sure to pat your chicken wings fully dry before you toss them with the coating.
Secondly, there is a top-secret ingredient in this baked wings recipe that makes the chicken skin crispy-crunchy, just like the deep-fried version, minus all the fat and guilt, of course. Ready to know what it is?
A coating of baking powder, yes, baking powder (!!), helps to draw out all the moisture from the chicken skin. This leaves the skin so crispy that everyone will think this baked wings recipe is deep-fried!
How Long do You Bake Chicken Wings?
It’ll take about 45-55 minutes total to have these wings fully baked. The time can vary depending on the size of the wings and your oven.
I suggest investing in an instant-read thermometer. You’ll know the baked wings recipe is fully cooked once the internal temperature of the meat hits 165 degrees.
How to Serve this Baked Chicken Wings Recipe
The great thing about this baked chicken wings recipe is it creates a blank canvas that can be enjoyed in so many ways. I am a huge fan of sauces and seasonings, and I love experimenting with different flavors for this recipe. Here are just a few ways you can season these wings:
- Lemon-pepper wings – add a dusting of lemon pepper seasoning to your oil before coating the chicken wings.
- BBQ wings – dip your wings in a sweet, tangy BBQ sauce to up the flavor profile.
- Hot wings – if you are a fan of spicy food, you can coat these wings in hot sauce before baking. If you do this, I suggest serving with a side of ranch dressing – the cooling effect is fantastic when paired with the spicy hot sauce!
- Asian wings – grab a bottle of your favorite Asian sauce and drizzle the wings with it before baking. The sweet and sour sauce is one of my favorites!
Of course, you can also be a purist and enjoy this baked chicken wings recipe as-is too, because the dried ranch seasoning already gives them lots of yummy flavors!
I will usually serve these wings as an appetizer before meals, or as a snack. When you serve them this way, they don’t need much to go with them. Typically, I’ll keep it classic and serve the wings alongside carrots and celery.
However, if I make these as a main meal, I will pair this baked chicken wings recipe with salad and fluffy mashed potatoes.
How to Make Crispy Baked Oven Wings
For detailed recipe instructions see the recipe card bottom of the post.
- chicken wings
- ranch mix
- Any neutral oil or mayo
- baking powder
How to Make the Oven Baked Wings
- Preheat the oven and line a large baking sheet with parchment paper.
- Use a paper towel to pat wings dry. Don’t skip this step!
- Toss the wings together with baking powder until evenly coated.
- Add the seasonings and oil and toss again until coated.
- Spread the wings on the parchment sheet and bake.
- Flip them upside down and bake again.
- Serve with your favorite dipping sauce and enjoy!
Scroll to the bottom for the full recipe with precise ingredient amounts.
More Appetizer Recipes:
Crispy Baked Chicken Wings Recipe
These crispy baked chicken wings taste just like the fried version. You will NEVER guess what the secret to getting crispy skin is!
Preheat oven to 425F with a baking rack in the middle. Line a large baking pan with parchment paper (helps with clean up later) and set aside.
Pat dry chicken wings with a paper towel. Add to a bowl or a ziplock bag (to make cleanup a breeze) and toss together with baking powder until they're coated evenly.
Then, add the seasonings and oil (or mayo) to help the seasoning stick and toss together again to coat.
Spread the chicken wings on the prepared baking pan spacing them evenly. Do not overcrowd or they will not crisp up properly. Bake in the preheated to 425F oven for 30 minutes, then use tongs to flip each one up-side-down. Bake for another 15-25 minutes or until evenly golden in color and the skin is crispy. If your wings do not crisp up in this time it means that your oven runs cold or that the pan is overcroweded.
Tip: Depending on the size of the chicken wings the cook time will vary, so keep an eye on them after the 30-minute mark. Chicken is ready when the inside reaches 165°F. Use your instant-read thermometer to check the temperature, if you wish.