These baked chicken wings are easy to make and turn out crispy and delicious. Bake them at 400°F for 40 minutes, then leave them in a warm oven for extra crispiness.
Wings are my favorite part of the chicken. The ratio of juicy meat to crispy skin is perfect! I prefer baking wings in the oven because it's a hands-off approach, much easier than frying, and the wings turn out just as good. They have wonderfully crispy skin and delightfully juicy meat.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh chicken wings: I usually buy them in trays labeled as "party wings." However, using whole wings in this recipe is fine.
- Butter: I typically use salted butter, but unsalted works, too.
- To season: Kosher salt, black pepper, garlic powder, and paprika.
Variations
- Play with the spices. For example, you can use smoked paprika instead of regular paprika and/or add a teaspoon of onion powder.
- Try them with 2 tablespoons of Everything But The Bagel Seasoning! This is my daughter's favorite version.
- An easy shortcut: instead of tossing the wings in melted butter, arrange them in the pan and spray them with olive oil.
- After baking, dip them in homemade buffalo sauce to make buffalo wings, as shown in the image below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Toss the wings in melted butter and sprinkle them with spices. Arrange them on a rimmed baking sheet.
Bake the wings for about 40 minutes, until they are cooked through and their skin is browned and crispy.
If you want the wings extra-crispy, lower the oven temperature to 170°F and keep them in the oven for 30-60 more minutes. Here's what they look like after 30 extra minutes in a warm oven. Gorgeous!
Recipe Tips
Whole Wings vs. Party Wings
I usually buy chicken wings labeled as "party wings," as shown in the photo below. This means the whole wings were split into flats and drumettes, with the tips removed.
But you can use this recipe exactly as written to bake the whole wings shown in the image below:
If using whole wings, the steps are identical. This is what they look like after those extra 30 minutes in a 170°F oven:
Pin Feathers are Normal
In the photo above, you can see a pin feather sticking out of one of the wings. That's completely normal! Simply pull it out with a paper towel or kitchen tweezers.
Recipe FAQs
There's no need for flour. The skin crisps beautifully in a hot oven, especially if you keep the wings in a warm oven for 30-60 extra minutes after they're done.
Absolutely. Oven-baking makes them just as crispy on the outside and juicy on the inside as frying, and it's a much easier cooking method.
No. As you can see in this buffalo wings recipe, you bake the wings first, then dip them in the sauce.
You can keep the leftovers in an airtight container (like the one shown in the photo below) in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to crisp the skin again.
You can also freeze the leftovers. Place the cooled wings in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge, then reheat them.
Serving Suggestions
These wings are the perfect game-day appetizer, served with ranch dressing or blue cheese dressing, as shown in the image below.
I also like to serve them as our main course for dinner, and since I bake them at 400°F, I like to pair them with a side dish I can cook in the same oven, such as roasted asparagus, broccoli tots, or jicama fries.
They also pair well with salads, including cucumber salad, tomato salad, and coleslaw, as shown in the photo below.
Recipe Card
Crispy Baked Chicken Wings
Video
Ingredients
- 3 pounds chicken wings - split, tips removed
- 2 tablespoons butter - melted
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika - or smoked paprika
Instructions
- Preheat the oven to 400°F. Line two rimmed baking sheets with foil and fit them with wire racks. You can also use parchment-lined baking sheets and skip the rack.
- In a large bowl, toss the wings with melted butter. Arrange the coated wings in a single layer on the baking sheets, not touching each other. Sprinkle them with salt, pepper, garlic powder, and paprika.3 pounds chicken wings, 2 tablespoons butter, 2 teaspoons Diamond Crystal kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika
- Bake the wings for about 40 minutes, until they are cooked through and their skin is browned and crispy.
- For extra-crispy skin, lower the oven temperature to 170℉ and keep the wings in the oven for 30-60 more minutes.
- Serve immediately. They pair well with blue cheese or ranch dressing.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- Instead of tossing the wings in melted butter, you can arrange them in the pan and spray them with olive oil.
- I typically use split wings, but this recipe works with whole wings as well.
- If your oven runs hot, the wings could be ready after 30 minutes.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to crisp the skin again.
- You can also freeze the leftovers. Place the cooled wings in freezer bags or freezer-safe containers, and freeze them for up to three months. Thaw them overnight in the fridge, then reheat them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sandra says
Crispy and delicious!
Vered DeLeeuw says
Glad you liked the wings, Sandra! Thank you so much for the review.
Bee says
Best wing recipe, super easy, and easy to add a bit of a different twist! We loved it! Made extra wings and froze them for quick lunches / dinners. Love recipes that allow for freezing and reheating on busy nights!
I added a bit of onion powder and sprinkled ever so lightly a bit of Kick'n Chicken on top before baking.
Vered DeLeeuw says
So glad you enjoyed it, Bee, and love your delicious tweaks!
Barbara Weidman says
Yummy! Thanks!
Vered DeLeeuw says
Glad you enjoyed the wings, Barbara! Thanks for the review.
Athena says
These were so delicious!
Vered DeLeeuw says
Happy to hear, Athena! Thanks for the review.
Shannon says
Super easy and tasty!
Vered DeLeeuw says
Glad you enjoyed the wings, Shannon! Many thanks for the review.