There’s something truly irresistible about perfectly crispy, juicy wings straight from the oven, and this Baked Chicken Wings Recipe hits all those crave-worthy notes without any fuss. Imagine golden, flavorful wings with a satisfyingly crunchy skin, packed with subtle smoky, garlicky goodness and just the right kick of seasoning. Whether you’re serving these at a casual game night, a weeknight dinner, or simply treating yourself to a finger-licking snack, this recipe delivers maximum flavor with minimal effort and mess. Plus, you can easily customize it by tossing the wings in your favorite sauce, making it a guaranteed crowd-pleaser every time.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients come together like a dream, each playing a crucial role in making these wings crispy, tasty, and perfectly seasoned. It’s amazing how a handful of pantry staples can transform simple chicken wings into a mouthwatering treat.
- 2 pounds chicken wings (drumettes and flats): Choose fresh, well-trimmed wings for even cooking and the best texture.
- 1 tablespoon baking powder (aluminum-free): This is the secret weapon to achieve irresistibly crispy skin without frying.
- 1 teaspoon salt: Enhances all the flavors and helps draw out moisture from the skin for extra crispiness.
- 1 teaspoon garlic powder: Adds savory depth and a warm, aromatic touch.
- 1 teaspoon onion powder: Provides subtle sweetness and complexity to the seasoning mix.
- ½ teaspoon black pepper: Offers gentle heat and a peppery edge to balance the flavors.
- ½ teaspoon smoked paprika: Brings a smoky richness that elevates the overall taste.
- 2 tablespoons olive oil: Helps the seasoning adhere and promotes even browning during baking.
- Optional ½ cup buffalo sauce or your favorite wing sauce: For tossing the wings if you want that classic saucy finish.
How to Make Baked Chicken Wings Recipe
Step 1: Prepare Your Wings
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with foil, then placing a wire rack on top—it helps air circulate around the wings, so they crisp beautifully all over. Pat the chicken wings thoroughly dry with paper towels; the drier the skin, the crispier the finish, so don’t skip this step!
Step 2: Mix the Seasoning
In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika. This blend is the magic behind these crispy wings, delivering both crunch and flavor. Toss the dry wings in this seasoning mixture until evenly coated—it’s okay to get your hands in there for the best coverage.
Step 3: Add Olive Oil and Arrange
Drizzle the olive oil over the wings and toss again to help the spices stick perfectly and assist with that irresistible golden color. Then, spread the wings out in a single layer on the wire rack, making sure they aren’t touching so every side bakes to crispy perfection.
Step 4: Bake Till Crispy
Bake your wings for 25 minutes, then flip them over to ensure even cooking and continue baking for another 20 to 25 minutes until they’re gorgeously browned and crisp. For an extra crunchy finish, pop them under the broiler for 2 to 3 minutes, but keep a close eye so they don’t burn.
Step 5: Toss in Sauce (Optional)
If you want to take this Baked Chicken Wings Recipe to the classic Buffalo level or your favorite flavor, warm up your sauce and toss the freshly baked wings in it until they’re thoroughly coated and ready to serve. This step is optional but highly recommended for a saucier wing experience.
How to Serve Baked Chicken Wings Recipe
Garnishes
A sprinkle of chopped fresh parsley or chives adds a fresh pop of color and a mild flavor contrast that brightens the dish. For an extra zing, consider a few dashes of celery salt or a squeeze of fresh lemon juice to complement the smokiness of the wings.
Side Dishes
These Baked Chicken Wings Recipe go perfectly with crunchy celery sticks and carrot batons for that classic combo, bringing freshness and bite. Creamy ranch or blue cheese dip is practically essential to cool down the heat and add another layer of indulgence. Pair them with crispy french fries or a light coleslaw to round out the meal.
Creative Ways to Present
For parties or casual get-togethers, serve the wings on a large wooden board with small bowls of dipping sauces artfully arranged around them. You can also skewer wings with celery sticks or serve them atop a bed of lettuce for a fun twist. Wrapping a few wings individually in parchment paper cones makes for an easy, no-mess finger food presentation everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover wings keep beautifully in an airtight container in the refrigerator for up to 3 days. Just make sure they’re cooled completely before sealing to avoid sogginess. When stored properly, the flavors deepen and the wings stay delicious.
Freezing
If you want to save some wings for later, freeze them in a single layer on a tray first, then transfer to freezer bags or containers. This prevents them from sticking together and makes reheating easier. Frozen wings can last up to 3 months, perfect for a future craving.
Reheating
To bring back that glorious crispiness, reheat wings in the oven at 375°F (190°C) for about 10 to 15 minutes. Avoid microwaving if you can, as it tends to make the skin rubbery. A quick broil at the end of reheating can revive the crunch wonderfully.
FAQs
What does baking powder do in this wings recipe?
Baking powder helps draw moisture from the chicken skin and raises its pH, which leads to the skin becoming crispier during baking. It’s a simple trick that makes a huge difference without changing the flavor.
Can I use regular baking powder instead of aluminum-free?
While you can use regular baking powder, aluminum-free is recommended because it doesn’t impart a bitter or metallic taste, ensuring your wings stay perfectly flavorful.
Do I need to flip the wings during baking?
Yes, flipping the wings halfway through helps both sides brown evenly and crisp up nicely, so don’t skip this step for the best texture.
How can I make these wings spicy?
Try tossing your wings in spicy buffalo sauce after baking or add cayenne pepper or chili powder to the seasoning mix for heat that builds through the cooking process.
Are these baked wings gluten-free?
Absolutely! This Baked Chicken Wings Recipe uses simple, gluten-free ingredients, making it safe and delicious for anyone avoiding gluten.
Final Thoughts
I can’t recommend this Baked Chicken Wings Recipe enough when you want wings that are bursting with flavor and crispy without any deep-frying drama. It’s straightforward, flexible, and guaranteed to become a favorite once you try it. So grab those wings, fire up your oven, and get ready for a deliciously satisfying experience—it’s wing night done right every time!
Print
Baked Chicken Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Crispy and flavorful baked chicken wings, seasoned with a blend of spices and baked to golden perfection. These wings are easy to prepare and perfect as a party appetizer or game day snack, with an option to toss in your favorite wing sauce for extra zest.
Ingredients
Chicken Wings
- 2 pounds chicken wings (drumettes and flats)
Seasoning Mix
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Additional Ingredients
- 2 tablespoons olive oil
- Optional: ½ cup buffalo sauce or your favorite wing sauce for tossing
Instructions
- Preheat oven and prepare rack: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation and even cooking of the wings.
- Dry the wings: Thoroughly pat the chicken wings dry with paper towels to remove moisture, which helps achieve crispiness.
- Mix seasonings: In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika to create the seasoning blend.
- Coat the wings: Add the chicken wings to the bowl and toss them well to coat evenly with the seasoning mixture. Drizzle olive oil over the wings and toss again to ensure every piece is coated.
- Arrange wings on the rack: Lay the wings out in a single layer on the prepared wire rack, making sure they are not touching to promote crispiness.
- Bake the wings: Bake the wings for 25 minutes, then flip them over and bake for another 20–25 minutes until they are golden brown and crispy.
- Optional broiling: For extra crispiness, broil the wings for an additional 2–3 minutes, keeping a close eye to avoid burning.
- Toss with sauce (optional): If desired, toss the hot wings in warm buffalo sauce or your favorite wing sauce before serving for a spicy, flavorful kick.
Notes
- Dry the wings thoroughly before baking to achieve maximum crispiness.
- Do not overcrowd the baking rack; wings should be spaced out for even cooking.
- Refrigerate wings uncovered for a few hours prior to baking to help dry out the skin further for crispier results.
