Craving crispy chicken wings without the hassle of deep frying? These Baked Chicken Wings deliver all the crunch and bold flavor you love — straight from the oven. They’re the ultimate crowd-pleaser for game day, parties, or a satisfying weeknight dinner. 🙌
Tossed in a simple but powerful spice blend and baked to golden perfection, these wings are finger-lickin’ good without all the oil. Add your favorite dipping sauces, and you’ve got a winning appetizer or main dish ready in under an hour. 🕒🔥
💛 Why You’ll Love These Wings
- Oven-Baked but Crispy – Thanks to smart prep and a wire rack
- No Deep Frying – Less mess, fewer calories, same great texture
- Endlessly Dippable – Serve with buffalo sauce, ranch, blue cheese & more
- Perfect for Parties – Great for game day or casual gatherings
- Simple Ingredients – Pantry staples deliver bold flavor
🛒 Ingredients You’ll Need
- 3 lbs chicken wings – Party-style (pre-separated) or whole, trimmed into flats & drumettes
- 2 tbsp olive oil – Helps seasoning stick and promotes crisping
- 2 tbsp paprika – Adds deep color and smoky-sweet flavor
- 2 tsp garlic powder – Classic wing flavor booster
- 1 tsp onion powder – Rounds out the savory base
- ¾ tsp sea salt – Enhances all the other flavors
- ½ tsp freshly ground black pepper – Adds a gentle kick
🥣 Optional for Serving:
- Buffalo sauce – For a spicy classic
- Ranch or blue cheese dressing – Creamy cooling contrast
- Celery & carrot sticks – Add crunch and balance
👩🍳 How to Make Crispy Baked Chicken Wings
Step 1: Preheat the Oven
Set oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly coat the rack with cooking spray to prevent sticking.
Step 2: Mix the Seasoning
In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper.
Step 3: Dry the Chicken Thoroughly
Pat chicken wings dry with paper towels. This is key to getting them extra crispy!
Step 4: Oil & Season the Wings
Place wings in a large bowl, drizzle with olive oil, and toss to coat evenly. Gradually sprinkle the seasoning mixture over the wings while tossing to ensure every piece is covered.
Step 5: Arrange & Bake
Lay the wings out in a single layer on the wire rack. Bake for 20 minutes, then flip and bake another 20–30 minutes, or until crispy and browned. Internal temp should reach 190–200°F for best texture.
Step 6: Serve with Sauces
Remove from oven and serve immediately with your favorite dips. 🍴
💡 Tips for Perfect Oven-Baked Wings
✅ Use a wire rack – Allows air circulation for extra-crispy results
✅ Dry wings thoroughly – Moisture = sogginess
✅ Don’t overcrowd the pan – Give each wing space to crisp evenly
✅ Flip halfway through baking – For even browning on all sides
✅ Let them rest for 5 minutes – Helps the coating firm up
🧊 Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 3 days
- Reheat: Use an air fryer or oven at 375°F (190°C) for 5–7 minutes
- Freeze: Place cooled wings in a single layer on a tray to freeze, then transfer to freezer bags — keeps up to 2 months
- To Serve from Frozen: Bake at 375°F for 10–15 minutes or until heated through
❓ FAQs About Baked Chicken Wings
Q: Can I use frozen wings?
A: Yes — just be sure to thaw completely and pat dry before seasoning.
Q: How can I make them spicy?
A: Add ½ tsp cayenne pepper to the seasoning or toss in hot sauce after baking.
Q: What dipping sauces go best?
A: Try buffalo, BBQ, honey mustard, ranch, blue cheese, or a mix of sriracha and mayo. 🌶️
Q: Can I make these ahead?
A: Yes! Season the wings and refrigerate them up to 12 hours before baking.
✨ Final Thoughts
These Baked Chicken Wings prove that you don’t need a deep fryer to get that irresistible crunch and bold, savory flavor. Whether you’re feeding a crowd or just indulging on a cozy night in, these wings hit the spot every time. 🍗🎯
The beauty is in the simplicity — a few pantry spices, a hot oven, and just a little technique go a long way. You can dress them up with sauces, serve them with crunchy veggies, or eat them plain straight off the tray (we won’t judge 😉).
Even better? They’re lighter and easier to clean up than traditional fried wings, and they hold up well for leftovers, parties, and late-night snacking. Add them to your rotation and you may never go back to takeout again.
Get those napkins ready — it’s wing night, the easy way. 🧡
Short version
Baked Chicken Wings
Ingredients
- 3 pounds chicken wings – use “”party-style”” or split them into flats and drumettes removing the wingtips
- 2 tablespoons olive oil to coat the wings evenly
- 2 tablespoons paprika for rich color and mild smokiness
- 2 teaspoons garlic powder to build bold flavor
- 1 teaspoon onion powder for savory balance
- ¾ teaspoon salt or more to taste
- ½ teaspoon black pepper to add a little kick
- Optional for serving: Buffalo sauce, ranch dressing, blue cheese dressing, or your favorite dipping sauce
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Lightly coat the wire rack with cooking spray.
- In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Set aside.
- Pat the chicken wings very dry with paper towels – this step is key for crispiness.
- Transfer the wings to a large bowl, drizzle with olive oil, and toss to coat evenly.
- Sprinkle the seasoning mixture over the wings gradually, tossing between each addition to ensure every piece is well coated.
- Arrange the wings in a single layer on the prepared wire rack. Bake for 20 minutes, then flip the wings and continue baking for another 20–30 minutes, until they’re golden and crispy. For best texture, cook until they reach an internal temperature of 190–200°F.
- Serve the wings hot with your favorite dipping sauces.
