Ingredients & Substitutions
Here I explain the best ingredients for my crispy baked chicken wings recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken Wings – I usually buy separated wingettes (a.k.a. flats) and drumettes, but you could just separate whole wings at the joint yourself. You can also use only flats or only drummettes alone. Frozen chicken wings work as well, but you’d need to either thaw them first or bake for longer and season halfway through cooking (learn the technique in my recipe for air fryer frozen chicken wings). Olive Oil – Or avocado oil also works great. Baking Powder – My secret ingredient for easy baked crispy chicken wings! ? Baking powder makes skin extra crisp by absorbing extra moisture and changing the pH level on the surface. Do not use baking soda alone, which will leave an aftertaste. Seasonings – The only must-haves are sea salt and black pepper, but my blend of seasonings creates the perfect smoky, savory flavor. They are also common ones you probably have: smoked paprika, garlic powder, and onion powder. Sometimes I add a pinch of cayenne pepper for an extra kick. See below for my other seasoning variations!
How To Bake Chicken Wings
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How Long To Bake Chicken Wings?
I bake chicken wings for 35-40 minutes at 425 degrees F. The blast of high heat crisps up the skin beautifully.
Dry the wings very well. I always dry my proteins before cooking, as this locks in moisture, but it’s particularly impotant for crispy baked chicken wings. Moisture is the enemy of that crispy skin! Don’t skimp on the paper towels. 😉 A wire rack is a game changer. You can bake chicken wings directly on a baking sheet, but nothing beats the results I get with this set. It allows the hot air to circulate around the wings, making them crispier — and they cook faster, too. Line the pan with foil for easier cleanup. This won’t affect your results if you skip it, but placing foil on the baking sheet underneath the rack does make cleanup a breeze! Start “pretty side” down and turn halfway through. Even with the rack, I find that flipping gets you more even browning and crispness. I always start with the nicer side down and then flip up halfway through, because the side facing up at the end usually looks better. A meat thermometer isn’t required, but it’s a plus. The internal temperature of the chicken needs to reach 165 degrees F. But, the inside almost always cooks through by the time the skin is crisp, so measuring is not as crucial as it is with some of my other chicken recipes. If you do, make sure to measure in the thickest part of the wings, and not touching the bone. Let the wings rest if you can. I do this with all my proteins. While it’s less important with baked wings, letting them sit for a few minutes after baking allow juices to settle (read: a juicier inside!) and also helps the skin crisp up more.
Seasoning Variations
Feel free to swap the spices to make this oven baked chicken wings recipe your own! For the salt, my rule of thumb is 2/3 to 3/4 teaspoon of salt per pound of wings, so keep this in mind depending on whether your seasoning contains salt or not.
Lemon Pepper – Replace the seasonings with 1/4 cup of my lemon pepper seasoning. I have full instructions in my baked lemon pepper wings recipe. Buffalo – Cook wings according to my instructions here, then toss with 1/2 cup of buffalo sauce (or choose your favorite hot sauce). See my recipe for baked buffalo wings for more details. Savory – Use 2 tablespoons of my poultry seasoning for a comfort food vibe. It doesn’t contain salt, so you’ll need to add it separately. Cajun – My husband loves the spicy kick in this version! Toss the wings in 2 tablespoons of my Cajun seasoning blend instead of the seasonings above. The salt is already included. Garlic Parmesan – While you’re baking chicken wings in the oven, saute 3-4 cloves of garlic in 1/4 cup of unsalted butter. When the wings are done, toss them in the melted butter sauce, and top with shredded or grated parmesan cheese. This is like the oven baked version of my Crock Pot chicken wings. BBQ – After baking, slather the chicken in your favorite BBQ sauce (mine is my homemade sugar-free barbecue sauce), then bake for a few more minutes.
Storage Instructions
Store: Baked chicken wings store pretty well! Keep them in an airtight container in the refrigerator for up to 3-4 days. The skin does get soft, but it’s easy to crisp them up again. Reheat: I recommend letting the wings come to room temperature first, as they crisp up better than heating them cold from the fridge. After that, you can crisp them up in the oven at 350 degrees F, but I actually prefer my air fryer to reheat. The leftovers are not usually a full batch, so they can all fit in one go — and it’s faster, too. Freeze: You can keep raw chicken in the freezer for 6-9 months, but oven baked wings taste best if frozen for no longer than 3-4 months. I spread them out on a parchment paper lined sheet pan and freeze until solid, then transfer to a zip lock bag for longer storage. (This method prevents them from sticking together.)
Serving Suggestions
There are so many ways I serve these oven baked chicken wings! People often think of them as an appetizer, but I have totally made them as my main dish for dinner, too. Here is how to serve them both ways:
Dips – For a classic app experience, don’t forget the celery sticks, carrots, and ranch or blue cheese dressing. I won’t have wings without them! Other Apps – When I have a crowd, I like to make a spread of appetizers, like my jalapeno poppers or stuffed banana peppers, creamy spinach artichoke dip, and spicy buffalo cauliflower bites as an alternative for my vegetarian friends. Potatoes – Garlic parmesan fries are probably the most classic option, but if you’re serving these for dinner, just make my Instant Pot baked potatoes or air fryer sweet potatoes while you have the baked chicken wings in the oven. You could also roast potatoes at the same time as the wings, and just rotate the pans halfway through. Vegetables – I have veggies with every meal, even if I’m having party foods like baked wings. Tender sauteed zucchini is definitely my go-to, but my roasted eggplant or savory sauteed cabbage also pair well here. Or try my roasted rutabaga for a potato-like veggie option!
More Easy Chicken Wing Recipes
I love me some crispy chicken wings! ? Here are some of my other recipes to get that irresistible crisp skin and tender inside:
My Favorite Baking Sheet For This Recipe
The key to making baked chicken wings crispy is all about the baking pan and rack! I love this all-in-one set. It allows for even heat distribution, air flow for crisp skin, and easy cleanup. Wins all around. Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
