Baked Crispy Chicken Wings
Baked Crispy Chicken Wings – Ridiculously crispy on the outside, tender and juicy on the inside, and oh-so-flavorful! And the best part? Guilt-free indulgence. Plus, you now have another finger-licking good chicken wings recipe for your collection.
So after years of buying chicken wings at pizza places and restaurants, I finally perfected my chicken wings recipe. Crispy on the outside (even without the breading) and tender-juicy on the inside. Oh, nothing beats that irresistible crisp at first bite!
And since I occasionally need a healthier way to make my family’s faves, this time, they’re baked. Fortunately, these wings hold their crispiness like a pro. My boys were chowing down on these crispy baked chicken wings like there was no tomorrow. Woohoo! Plus, they are so easy to make, and you can include whatever spices match your mood or guests.
The Secret to Crispy Chicken Wings
After reading Alton Brown’s method of achieving crispy chicken wings, I incorporated some of his techniques. Simply let the wings dry in the fridge for about an hour, sometimes overnight. However, if you’re pressed for time, just dry them with a paper towel.
And coating them with oil made a massive difference in making baked chicken wings crispy. And, of course, remember to rotate the pan halfway through baking for even cooking.
Recipe Ingredients
These ultimate Super Bowl chicken wings will surely make a homerun in your heart and tummy. So gather the ingredients, and let’s get kicking!
- Chicken Wings – You can buy whole chicken wings and separate them or buy them already in flats and drumettes.
- Flavor – Herbs and spices make everything better. And you can customize the mix to your tastes. But I used thyme, salt, cayenne, white pepper, onion powder, smoked paprika, garlic powder, and bouillon powder. 😉
- Oil – This flavor enhancer also gives you crisper chicken wings. Whatever you have on hand will work, but avocado or olive oil is fine if you’re doing paleo.
How to Bake Crispy Chicken Wings
- Wash and Chill – Wash chicken wings and place them on a cookie sheet in a single layer, then let them sit in the fridge for at least 3 hours or, preferably, overnight. Don’t cover them because you want them to dry well.
- Season – Place the chicken wings in a large bowl with all the spices, then drizzle with vegetable oil. Mix until the wings are well coated. (Photos 1-4)
- Arrange – Line a baking pan with foil, and top with a wire rack. Arrange chicken wings in a single layer. (While the chicken wings are baking, the oil will slowly drip to the bottom of the baking pan.)
- Bake wings until cooked through and the skin is crispy (45-50 minutes), rotating them halfway through (right around 20 minutes in).
- Serving – Take them out of the oven and serve them with your favorite chicken wing sauce.
Recipe Variations
- Breading – While it’s great without seasoned flour, you can still dredge them in flour for extra crispiness. Add the seasonings to ½ cup of flour, mix well, and dredge your chicken wings. Then arrange them on your baking tray and lightly spray them with cooking oil.
- Parts is Parts – Chicken legs and thighs also work great for this recipe. Remember, though, that the thigh and breast parts need longer baking time. 😉
- Fried Chicken Wings – No oven? No problem! Fried chicken wings also deliver a spectacular game-day food trip.
- Sauce – Coat the chicken with a finger-licking good sauce after baking for extra goodness. BBQ sauce, Buffalo, Jerk sauce, or Honey Garlic are all good choices.
- Check out my chicken wing recipe collection for more mouthwatering ideas.
Tips and Tricks
- Add ⅛-¼ teaspoon of baking powder to your spice mix before seasoning your wings. It helps the wings brown beautifully and get crispy.
- For extra crispiness, broil your baked chicken wings until the skin is golden brown. (Keep an eye out so they don’t burn.)
- Flip the wings at least once while baking to keep them crispy.
- The whole chicken is cheaper, so sometimes I buy 3-4 whole chickens when they’re on sale. Then I cut them up and freeze them in freezer baggies. Legs and thighs in one, boneless-skinless breasts in another, and chicken wings in another. Then I make a rich, nutritious chicken broth with the rest. Yum!
Make-Ahead Instructions
This recipe doesn’t lend itself to making it ahead because it’s best hot out of the oven. But you can start the night before since the wings should be refrigerated before baking.
Serving and Storage Instructions
These crispy baked chicken wings are best straight out of the oven. Well, you may need to let them cool enough to not burn your tongue. 😉
If you have leftover wings (which I doubt), they’ll last in an airtight container in the refrigerator for 4 days or freezer for 3 months.
Thaw in the fridge overnight if frozen, then spread the wings on a baking tray. Reheat in a preheated 350℉/177℃ oven for 10-15 minutes until they’re perfectly crispy wings again.
FAQs
First, dry the skin and let the wings dry even more in the fridge—an hour up to overnight. Then bake it low until the fat starts melting, and then crank up the heat. You can also add a pinch of baking powder and cornstarch to your seasonings before coating the wings.
Personally, 400℉/205℃ is better for wings. But you can start at 350℉/177℃ for a few minutes and then crank it up to 425℉/218℃ (my preferred temperature) for a crispy finish. 165℉/75℃ is the perfect internal temperature for chicken.
No, you should not. We want crispy chicken wings, and covering them will steam them and make the skin soggy.
What to Serve With Baked Crispy Chicken Wings
There are so many ways to serve these happy chicken wings. You can enjoy them as is or with some sauce, such as hot sauce and ranch dressing. And, of course, side dishes like these.
More Fabulous Chicken Wing Recipes to Try
- Baked Jerk Chicken Wings
- Sweet Sticky Spicy Chicken Wings
- Lemon Pepper Chicken Wings
- Crispy Grilled Chicken Wings
- Honey Garlic Chicken Wings
Conclusion
Spicy, crispy, and super easy crispy baked chicken wings are the best! When do you make chicken wings? Tell me in the comments, or tag me on Facebook. ❤️
This post was first published on January 2017 and has been updated with new content.
Baked Crispy Chicken Wings
Ingredients
- 3 pounds chicken wings
- 1 tablespoon thyme
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder (or replace with salt)
- Vegetable oil
Instructions
- Wash chicken wings and place them on a cookie sheet in a single layer, then let them sit in the fridge for at least 3 hours or, preferably, overnight. Don't cover them because you want them to dry well.
- When ready to bake, preheat the oven to 425°F/218℃.
- Place the chicken wings in a large bowl with all the spices, then drizzle with vegetable oil. Mix until the wings are well coated.
- Line a baking pan with foil, and top with a wire rack. Arrange chicken wings in a single layer. (While the chicken wings are baking, the oil will slowly drip to the bottom of the baking pan.)
- Bake wings until cooked through and the skin is crispy (45-50 minutes), rotating them halfway through (right around 20 minutes in).
- Take them out of the oven and serve them with your favorite chicken wing sauce.
Tips & Notes:
- Add ⅛-¼ teaspoon of baking powder to your spice mix before seasoning your wings. It helps the wings brown beautifully and get crispy.
- For extra crispiness, broil your baked chicken wings until the skin is golden brown. (Keep an eye out so they don’t burn.)
- Flip the wings at least once while baking to keep them crispy.
- The whole chicken is cheaper, so sometimes I buy 3-4 whole chickens when they’re on sale. Then I cut them up and freeze them in freezer baggies. Legs and thighs in one, boneless-skinless breasts in another, and chicken wings in another. Then I make a rich, nutritious chicken broth with the rest. Yum!
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on
These were the best wings I ever have made or tasted. My husband said where did you learn to cook like this. I said My favorite African chef! I love you and hope I can continue to love my family by cooking your amazing recipes!
There is no better way to show love than to cook for your family 🙂 Thank you for using my recipes 🙂
I made this for a family get together and we enjoyed every bite. Thanks so much Imma for this simple and amazing recipe
Oh great to hear that. Thank you so much!
Can these be made in an air fryer?
Yes they sure can.
These were the best wings I have ever eaten??? I can’t stop raving about them.
Please, please tell me how to avoid the grease that splattered all over the oven and the oven grates. I’m reluctant to make them again until I can avoid all the messy clean up.
Fantastic! Am so thrilled . Thanks so much.
Can someone tell me how to make them without covering my oven in grease???
Leave out the cookie rack and turn wings half way through.
Great hit!
I’ve made this over a dozen times in the past 2 years (as wings and legs), always a show stopper. I’ve made these in both a oven and a smoker (which really brings in an awesome touch). These are so good that at pot lucks and parties, these are repeat requests from others.
One trick I use to help with drying out the skin is I point a small fan on the chicken while in the fridge to cause more air motion (yes, crazy, I put fans in my fridge).
Imma, this recipe was sooo good! I have tried several of your recipes which came out fabulous and delicious!! Thank you!! Your site is my top favorite!! I can’t wait to try out many more!! Kudos to you!
Thank you, Shila! Glad it turned out well for you. I can’t wait either for you to try my other recipes. Enjoy!