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!
If you have extra wings to cook, you might also enjoy this Air Fryer Chicken Wing Recipe (super crispy) or these yummy easy garlic chicken wings.
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?
Baking powder.
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.
Ingredients:
- chicken wings
- paprika
- ranch mix
- Any neutral oil or mayo
- salt
- 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 the 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!
Ingredients
- 5 lb chicken wings
- 1 Tbsp baking powder not baking soda
- 1 Tbsp kosher salt
- 2 Tbsp neutral oil or mayonnaise
- 2 tsp smoked paprika
- 2 Tbsp dry ranch seasoning without salt
Instructions
-
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.
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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.
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Then, add the seasonings and oil (or mayo) to help the seasoning stick and toss together again to coat.
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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.
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Marina | Let the Baking Begin
This recipe is very good. Husband loved them. I will definitely be making these wings again. Used dry packaged of ranch dressing. It’s usually a little salty so I put no extra salt in the recipe. Big baggie worked well along with parchment paper. Such an easy cleanup. Thank you so much.
Amazing! Thank you much for taking the time to share your feedback. I appreciate it!
The wings are in the oven. My husband loves wings that are just baked. His favorite Restaraunt does not have them anymore. I saw this recipe and I’m making them. Will let you know how they come out. Thanks
These are the best ever! Have made them several times and they are so crispy. Love them! Thanks
Love it! Thank yo for sharing your feedback, Chris!
Followed the recipe but the 1T of Kosher salt was way too much. The chicken was just way too salty —- will try again but possibly cutting amount to 1/4 t or omitting it all together. Smelled wonderful while cooking and spice combination seemed to be one I’m sure I would have enjoyed.
Hi Dawn, so glad to hear you liked the spice combo in this recipe.
Sounds like you might’ve been using a seasoned ranch dressing instead of powdered, unseasoned dressing. If you use unseasoned dressing, 1 tablespoon per 5 pounds of meat should not result in oversalting.
Hi, I am making these wings tonight and was wondering what you consider neutral oil to be and do I use the same ziploc bag with the baking soda to put the seasonings in?
Thank you so much! I’ll let you know how they turn out.
Melissa
Neutral oil is any oil without very pronounced flavor/smell. Vegetable oil or light olive oil work well.
Yes, you use the same ziplock and you add the baking powder first, shake it, then add the seasoning and shake it again. Or combine it all together, it will work still.
You mean baking powder NOT baking soda.
You are correct, baking powder. I corrected my above comment. Thanks for catching that!
I dusted these wings with vinegar powder & salt~ they were amazing & crunchy!
How much oil? Please??? I noticed another person asked as well. I have no idea if I should add a tbs. or 1/4 cup?? This is important.
Hi Martha,
Line #4 of the ingredient list says “2 Tbsp of mayo or oil” – this is how much you need to add with the chicken.
Delicious. This dish is the my favorite food. I love the chicken dishes. I made this according to your recipe yesterday. It’s great. Thanks for the great article.
I’m so impressed, these were the crispiest wings I’ve ever tried! I actually added more then 1 tbsp of baking powder because I felt like 1 tbsp wasn’t enough to coat all the meat. I probably added about 3-4 tbsp. My family all loved them! Thank you so much for another great recipe!
That’s a great review! Glad you liked this recipe!
Cant wait to make this. Pictures are mouthwatering !!
Thank you so much, Luba!
I am gonna try it! Yemmyyyyyyy
Thanks for sharing this lovely recipe
I hope you love it! Let me know how you like it when you do 🙂
How much oil or mayo and tell me about the mayo option please. I haven’t heard that one before. ThankyouThankyou
Hi Carol,
In the recipe card, 4th line of the ingredient list says “2 tbsp of mayonnaise or oil”.