Oven-Baked Chicken Wings
These oven-baked chicken wings are perfect for when you want a tasty snack that doesn’t require a lot of work. They’re great for watching sports, having friends over, or having a casual dinner.
In my household, these oven-baked wings have become an absolute favorite for everything from big game nights to cozy family dinners. I’ve got a soft spot for the classic deep-fried buffalo wings, too, but let’s face it, frying can be a bit of a pain.
Since trying this recipe, it’s become a top request from family and friends. The best part? It’s convenient, and everyone ends up satisfied. Don’t forget to pair these wings with vegetables and your favorite dip for a complete meal.
Oven Baked Chicken Wings
Ingredients
- 4 pounds chicken wings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 teaspoons aluminum-free baking powder (This helps achieve an extra crispy texture)
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Instructions
- Prepare the chicken wings. Dry the wings with paper towels to get rid of extra moisture. This is important to make them really crispy. Then, put the wings in a big bowl.
- Season the wings. In a small bowl, mix together garlic powder, onion powder, paprika, salt, and black pepper. Pour this mix over the chicken wings. Then, add olive oil and baking powder that doesn't have aluminum in it to the bowl. Mix the wings well so they're all covered with the spices, oil, and baking powder. Let the wings sit in the fridge for at least 30 minutes, or even better, overnight, to soak up the flavors.
- Prep for baking. Preheat your oven to 425°F (220°C). Next, put the seasoned wings on a wire rack in one layer above a baking sheet covered in foil to make cleaning up easier.
- Bake the wings. Bake the wings for 20 minutes. Then, carefully flip each wing and continue baking for another 20 minutes until golden brown and have an internal temperature of 165°F (74°C).
- Finish and serve. Once cooked, let the wings rest for 5-10 minutes to allow the juices to spread out, so every bite is as juicy as possible. Serve them with your favorite sauce, and enjoy!
Notes
More Tips:
Sometimes, ovens don’t heat to the exact temperature on the dial. If you have an oven thermometer, check if it is at 425°F. Getting the right temperature can affect how crunchy your wings get.
Let the wings come to room temperature for 15-20 minutes before seasoning and cooking. This helps them cook more uniformly and gives them a nicer texture.
Turning your baking tray around halfway through baking can help the wings cook more evenly because it avoids the hot and cold spots in your oven that can mess with how crispy the wings get.
If you’re unsure about how to tell when your wings are fully cooked, check out this helpful guide on how to determine if meat is cooked properly. It provides tips and techniques to make sure your chicken is safely and perfectly prepared.
The key to crispy wings is making sure they’re dry. After patting them down with paper towels, let them sit in the fridge for an hour or two to dry out even more moisture.
Cooking the wings on a wire rack above a tray lets air flow all around them, which means they get crispy without you having to flip them repeatedly. If you don’t have a wire rack, use a baking sheet lined with foil, but remember to flip the wings halfway so they cook evenly.
Don’t pack the wings too tightly on the rack or tray. They need some space around them so they crisp up instead of steam. So, keep a little distance between each wing.
Key Ingredients and Tools
To help your wings come out just right, these are the tools and ingredients you should use:
- Baking Powder Without Aluminum: This baking powder makes the wings crispy and doesn’t leave a weird metallic taste like some other kinds might. Look for it where you usually find baking supplies in your store. If you can’t find it in the baking aisle, check health food stores or the natural foods section of your grocery store. If unavailable, you can use regular baking powder.
- Wire Rack: Cooking the wings on a wire rack lets the air move around them, helping them get crispy all over. If you don’t have one, you can cook the wings on a baking sheet covered with foil, but they might not get as crispy.
- Paprika: This spice gives the wings a smoky flavor and a deep color. Find it in the spice section and try to pick a good brand for the best taste. Instead of regular paprika, try smoked paprika for a rich, smoky taste or chili powder for some heat. For those who like a smokier flavor, you might want to my smoked chicken wings recipe. It’s another delicious way to enjoy wings with a different twist.
- Olive Oil: Olive oil helps the spices stick to the wings and makes them crispy when they bake. If you’re out of olive oil, use another mild oil like vegetable or canola oil instead.
These tools and ingredients will make sure your wings turn out tasty and crispy. Be sure to have them ready before you start!
Troubleshooting and Help
Absolutely! Just thaw them completely and pat them dry well before seasoning. Extra moisture will keep the wings from getting crispy, so drying them off is key.
Yes, you can use boneless chicken pieces like thighs or breasts, but the cooking time will vary depending on the size of the pieces. Just adjust the time and check that the internal temperature reaches 165°F (74°C).
You can, but the wings might not get as crispy. The baking powder helps with that perfect crunch. You can still make the recipe if you don’t have it, but know the texture will be a bit different.
The best way to tell is by using a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, look for golden brown wings, and the juices run clear when you cut into them.
Definitely! Just add some cayenne pepper, chili powder, or crushed red pepper flakes to the seasoning mix. You can adjust the amount to get the level of heat you like.
Yes, grilling the wings would add a great smoky flavor! Just preheat your grill to medium-high and cook the wings for about 20 minutes, flipping halfway through, until they reach the proper internal temperature.
Try placing them under the broiler for a few minutes at the end of the cooking time. Keep an eye on them so they don’t burn, but this should give them a nice golden color and extra crispiness.
Definitely! Just make sure you have enough space to spread out the wings on the baking sheets. Overcrowding will prevent them from getting crispy, so use two sheets or bake in batches if needed.
Feel free to reach out if you have more questions or need further tips!
Enjoy making these crispy oven-baked chicken wings at home, and feel free to customize them to suit your taste. Whether you’re serving them for a casual dinner, game day, or a family gathering, they will surely be a hit.
With just a few simple steps, you’ll have a delicious, crowd-pleasing dish ready in no time. Remember, cooking is all about experimenting and making it your own, so don’t be afraid to try different seasonings or dips. Try this recipe for your next meal, and enjoy the simplicity and deliciousness of these homemade, oven-baked wings.
If you’re craving something with a bit more spice and a crispy fried texture, you should definitely try my deep-fried Cajun wings recipe. It’s a great option when you’re in the mood for something bold and flavorful.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.