If there’s ever a dish that can single-handedly upstage every game day spread, family movie night, or friendly get-together, it’s Baked Chicken Wings. These wings are the ultimate crowd-pleaser: perfectly crisp on the outside, juicy within, and deliciously seasoned with a bold, smoky blend of spices. They capture all the fun of wings without any messy frying, and you can dress them up or down to suit every craving. Baked Chicken Wings are wonderfully versatile—serve them plain, saucy, spicy, or sweet, and watch them fly off the plate!
Ingredients You’ll Need
Making great Baked Chicken Wings starts with just a handful of humble ingredients, but don’t let their simplicity fool you! Each one brings something special—whether it’s locking in moisture, adding irresistible crunch, or building savory flavor notes that make every bite pop.
- Chicken wings (2 pounds, separated into drumettes and flats): The star of the show—choose fresh wings for the juiciest, most tender texture.
- Baking powder (1 tablespoon, aluminum-free): This is the not-so-secret ingredient for achieving ultra-crispy skin without frying; be sure it’s aluminum-free so there’s no metallic aftertaste.
- Salt (1 teaspoon): Essential for drawing out moisture and enhancing all the natural flavors of the wings.
- Garlic powder (1 teaspoon): Adds warm, savory depth to each bite—think of it as an instant umami boost.
- Onion powder (1 teaspoon): Delivers subtle sweetness and complexity that balances the other spices perfectly.
- Smoked paprika (1/2 teaspoon): Brings a gentle smoky kick and gorgeous color, making the wings extra inviting.
- Black pepper (1/2 teaspoon): For a touch of mellow heat and bold flavor, freshly cracked if you have it.
- Cooking spray or oil for greasing: Just enough to keep the wings from sticking and help them crisp up beautifully on the rack.
How to Make Baked Chicken Wings
Step 1: Prepare Your Oven and Baking Equipment
Start by cranking up your oven to 425°F (220°C)—this high heat is what gets those wings perfectly crisp. Line a baking sheet with foil for easy cleanup, then place a wire rack on top. Give the rack a quick mist of cooking spray or light brush of oil, which ensures the wings won’t stick and lets the hot air circulate all around them for even browning.
Step 2: Thoroughly Dry the Wings
This step is pure magic for crispy skin! Pat the wings dry with paper towels until they’re as moisture-free as possible. Any excess moisture will steam the wings instead of roasting them—so take your time and make sure they’re really dry before moving on.
Step 3: Season and Coat
Now, grab a big bowl and toss the wings with baking powder, salt, garlic powder, onion powder, smoked paprika, and black pepper. The baking powder will transform the skin into crispy, golden goodness, while the spices coat every nook and cranny with flavor. Make sure each wing is evenly dusted in this magic mixture.
Step 4: Arrange on the Rack
Lay the seasoned wings on the prepared rack in a single layer with a bit of space between each one—don’t let them touch! This gives the heat room to circulate, so every wing crisps up beautifully, not just the ones on the edges.
Step 5: Bake to Crispy Perfection
Slide the tray into your hot oven and bake for 25 minutes. Flip the wings over, then continue baking for another 20 to 25 minutes. Keep an eye on them in the final minutes—their skin should be gorgeously golden brown and crackling with crispness. Let them rest for 5 minutes after baking so the juices settle and the skin stays crisp.
How to Serve Baked Chicken Wings
Garnishes
Add a sprinkle of chopped fresh parsley, cilantro, or thinly sliced green onions for color and brightness. If you’re a spice-lover, a dusting of chili flakes or drizzle of hot honey works wonders, too. For a special crunch, try a handful of toasted sesame seeds.
Side Dishes
Pair Baked Chicken Wings with cool, crisp celery sticks and carrot batons for that classic combo. Or go hearty with crispy potato wedges, a fresh green salad, or creamy coleslaw on the side. The wings’ bold flavor means they love a tangy dip—think ranch, blue cheese, or even something as simple as plain Greek yogurt with herbs.
Creative Ways to Present
Let your platter steal the show! Pile the wings high in a rustic basket lined with parchment for a cozy pub feel, or arrange them in neat rows with little bowls of assorted sauces for dipping. For parties, set up a “wing bar” where guests can toss theirs in buffalo, BBQ, or honey garlic sauce right at the table. Baked Chicken Wings make every gathering more fun.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place cooled Baked Chicken Wings in an airtight container and store in the refrigerator for up to 3 days. They hold up wonderfully and can be easily reheated for round two!
Freezing
Yes, you can freeze Baked Chicken Wings! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Wings will keep their flavor and texture best if enjoyed within 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat wings in the oven at 375°F (190°C) for 10 to 15 minutes, or until hot and crispy again. Avoid microwaving, as it tends to soften the skin. A few minutes under the broiler is another great trick for reviving that irresistible crunch!
FAQs
Can I use frozen chicken wings?
Absolutely, but make sure they’re fully thawed and patted very dry before seasoning—any extra moisture will keep them from crisping up as beautifully as fresh.
Why do I need to use baking powder and not baking soda?
Baking powder (specifically aluminum-free) reacts with the chicken skin during baking, helping it become crisp and golden. Baking soda, however, can give the wings an off taste and isn’t recommended for this recipe.
How can I make my Baked Chicken Wings extra spicy?
For more heat, add a pinch of cayenne or chili powder to the seasoning mix, or toss the baked wings in a spicy buffalo sauce right out of the oven for a fiery finish.
Is it possible to prepare the wings in advance?
Yes! You can season the wings and let them rest uncovered in the fridge for up to 8 hours before baking—the resting time actually helps them crisp up even more in the oven.
What are the best sauces for tossing Baked Chicken Wings?
The classics like buffalo, BBQ, and honey garlic are always a win, but don’t hesitate to try teriyaki, gochujang, lemon pepper, or your favorite homemade creation. The crispness of these wings holds up to just about any sauce you love!
Final Thoughts
You truly can’t go wrong with a big batch of Baked Chicken Wings! Whether you’re feeding a crowd or just craving something special for dinner, they deliver big flavor, plenty of crunch, and lots of smiles. Give them a try—they might just become your new signature dish!
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Baked Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These crispy baked chicken wings are a healthier alternative to traditional fried wings, with a perfect balance of seasonings. Enjoy them plain or toss them in your favorite sauce for a delicious snack or meal.
Ingredients
Chicken Wings:
- 2 pounds chicken wings, separated into drumettes and flats
Seasoning:
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Others:
- Cooking spray or oil for greasing
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with cooking spray.
- Prepare the wings: Pat the chicken wings dry thoroughly with paper towels. In a large bowl, toss the wings with baking powder, salt, garlic powder, onion powder, paprika, and black pepper until evenly coated.
- Bake: Arrange the wings on the prepared rack in a single layer. Bake for 25 minutes, then flip the wings and bake for another 20–25 minutes until golden brown and crispy.
- Rest and serve: Let the wings rest for 5 minutes before serving. Enjoy plain or toss in your favorite sauce.
Notes
- For extra-crispy wings, refrigerate seasoned wings uncovered for 4–8 hours before baking.
- Use aluminum-free baking powder to avoid a metallic taste.
Nutrition
- Serving Size: 5–6 wings
- Calories: 310
- Sugar: 0g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 105mg
