Oven Baked Chicken Wings

A plate of oven-baked chicken wings garnished with parsley, served alongside a bowl of ranch dressing.

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5 from 1 vote

This recipe combines a crisp texture with plenty of flavor. They're not spicy but still delicious.

Prep Time10

Cook Time40

Cool Time5

Total Time55

Course: Appetizer

Cuisine: American

Keyword: Football, Oven Baked Chicken Wings

Servings: servings

Calories: 612kcal

Author: Katie

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)

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

Let the wings sit in the seasoning and oil mix for at least 30 minutes or even overnight if you can. This will improve their taste and tenderize the meat, making it more delicious.

Don’t hesitate to change up the seasoning mix. Add a bit of brown sugar for sweetness or some smoked paprika for a smoky flavor. Just make sure the wings are well covered so they’re tasty.

For a hotter taste, sprinkle a little cayenne pepper, chili powder, or red pepper flakes into the mix.

The wings taste good, but an excellent dipping sauce can make them even better. Try ranch, blue cheese, or honey mustard. Or be different with garlic aioli or spicy sriracha mayo.

Let the wings sit briefly after they come out of the oven. This helps the juices distribute, making the meat more succulent and easier to eat.

If the wings get less crispy after sitting or being stored, heat them again in a hot oven (about 400°F) for 5-10 minutes before you serve them. This will make them crispy again.

Wings are best when hot and fresh from the oven, at their crispiest. If you need to serve them later, keep them warm in a low oven (around 200°F) to maintain their crunchiness until it’s time to dig in.

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