If you’ve been searching for that perfect, foolproof, crowd-pleasing snack or appetizer, this Baked Chicken Wings Recipe is here to steal the spotlight. Crispy on the outside, juicy on the inside, with a flavor punch from simple seasonings, these wings come together with minimal fuss but maximum taste. Whether it’s game day, a family gathering, or a casual weeknight treat, these baked chicken wings promise irresistible texture and mouthwatering satisfaction, all while keeping things gluten-free and oven-friendly.
Ingredients You’ll Need
This recipe calls for a handful of kitchen essentials that each play an important role in creating that perfect crispy, flavorful bite. The balance of seasoning and simple baking tricks make every wing pop with taste and crunch.
- 2 pounds chicken wings: Split at the joints with tips removed for even cooking and easy eating.
- 1 tablespoon baking powder (aluminum-free): The secret to achieving that irresistible crispy skin without frying.
- 1 teaspoon salt: Elevates the natural flavor of the chicken and enhances all the seasoning notes.
- 1 teaspoon garlic powder: Adds a savory, aromatic depth that complements the wings perfectly.
- 1 teaspoon onion powder: Provides a subtle sweetness and richness to balance the savory spices.
- 1 teaspoon smoked paprika: Brings a warm, smoky flavor and beautiful color to the wings.
- ½ teaspoon black pepper: Offers a gentle heat and pungency to round out the seasoning.
- Cooking spray or oil for greasing: Prevents sticking while helping create crispness on the wire rack.
How to Make Baked Chicken Wings Recipe
Step 1: Prep Your Oven and Rack
Start by preheating your oven to a toasty 425°F (220°C). Line a large baking sheet with foil—this helps with quick cleanup—and place a wire rack on top. Lightly grease the rack with cooking spray to stop the wings from sticking while allowing air to circulate for even crisping.
Step 2: Get Those Wings Ready
Pat your chicken wings dry with paper towels until they’re almost dehydrated to the touch. This step is essential because moisture is the enemy of crispiness. The drier the wings, the crunchier the skin will become.
Step 3: Seasonings and Coating
In a large bowl, toss the wings with baking powder, salt, garlic powder, onion powder, smoked paprika, and black pepper. The baking powder is a game-changer here, working its magic to raise the pH level of the skin and create that crispy, golden crust everyone loves.
Step 4: Arrange and Bake
Lay the wings out in a single layer on the prepared wire rack, making sure they have space between each piece. This prevents steaming and promotes even roasting. Bake for 20 minutes, then flip the wings over to the other side and bake for another 25 to 30 minutes. The wings should be crispy, golden brown, and irresistibly aromatic.
Step 5: Rest and Serve
After baking, let the wings rest for 5 minutes. This little pause lets the juices redistribute inside, keeping them juicy while the skin stays perfectly crisp.
How to Serve Baked Chicken Wings Recipe
Garnishes
A sprinkle of fresh chopped parsley or green onions adds a pop of color and freshness that contrasts beautifully with the smoky wings. A few lemon wedges on the side can brighten every bite with a splash of acidity.
Side Dishes
Classic sides like crunchy celery sticks and creamy blue cheese or ranch dressing are timeless partners to baked wings. For something a little different, try pairing with a tangy coleslaw or roasted sweet potato fries for added texture and flavor balance.
Creative Ways to Present
Why not elevate your game day spread? Arrange the wings on a wooden platter with small bowls of dipping sauces—buffalo, honey garlic, BBQ, or a spicy sriracha mayo. You can also toss the wings in sauce after baking for that sticky, flavorful glaze everyone loves.
Make Ahead and Storage
Storing Leftovers
Keep any leftover wings in an airtight container in the refrigerator for up to 3 days. They may lose a bit of their crispness but will still taste delicious cold or reheated.
Freezing
If you want to save wings for later, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well up to 2 months and are perfect for a quick, crave-worthy meal anytime.
Reheating
To bring back their crunch, reheat wings in a 400°F (205°C) oven on a wire rack for 10-15 minutes. This method crisps the skin without drying out the tender meat, unlike microwaving.
FAQs
Can I use frozen wings for this recipe?
Yes! Just be sure to thaw them completely and pat dry before tossing with the seasoning mix. Moisture is the enemy of crispiness, so drying is key.
Why do you use baking powder instead of baking soda?
Baking powder is preferred here because it helps dry out the skin and raise the pH to create extra crispiness without adding a metallic taste, which baking soda can sometimes do.
Can I make these wings spicy?
Absolutely! Add cayenne pepper to the seasoning mix or toss baked wings in your favorite hot sauce after baking to dial up the heat.
Is greasing the rack really necessary?
Lightly greasing the wire rack prevents the wings from sticking while still allowing air flow around the wings to crisp all sides evenly.
What’s the best dipping sauce for these baked wings?
That depends on your mood! Classic blue cheese or ranch are fantastic, but honey garlic, buffalo sauce, or a tangy BBQ sauce also pair beautifully with the crispy, flavorful wings.
Final Thoughts
This Baked Chicken Wings Recipe has quickly become one of my absolute favorites for a reason—it’s incredibly easy, packed with flavor, and yields wonderfully crispy wings without the mess of frying. If you’re craving a savory snack or appetizer that will impress family and friends alike, you truly can’t go wrong with this recipe. Give it a try and get ready to savor every crispy, juicy bite!
Print
Baked Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This recipe for baked chicken wings delivers irresistibly crispy, golden-brown wings with minimal effort. Coated with a simple seasoning blend and baking powder, these wings bake in the oven until perfectly crunchy without the need for frying. Ideal as a delicious appetizer or game-day snack, they can be enjoyed plain or tossed in your favorite sauce.
Ingredients
Chicken Wings
- 2 pounds chicken wings (split at joints, tips removed)
Seasoning and Coating
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
For Baking
- Cooking spray or oil for greasing
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with foil. Place a wire rack on top and lightly grease the rack with cooking spray to prevent sticking.
- Dry the Wings: Pat the chicken wings thoroughly with paper towels until they are very dry. Removing surface moisture is key to achieving crispy skin.
- Coat the Wings: In a large mixing bowl, toss the wings with baking powder, salt, garlic powder, onion powder, smoked paprika, and black pepper. Ensure each wing is evenly coated with the seasoning mixture.
- Arrange for Baking: Place the seasoned wings in a single layer on the prepared wire rack, allowing air to circulate around each piece for even cooking.
- Bake the Wings: Bake in the preheated oven for 20 minutes. After this, flip each wing to the other side and continue baking for an additional 25 to 30 minutes, or until the skin is crisp and golden brown.
- Rest and Serve: Remove the wings from the oven and let them rest for 5 minutes to allow juices to redistribute. Serve warm, optionally with your favorite dipping sauce or toss with buffalo, BBQ, or honey garlic sauce.
Notes
- For extra crispy wings, air-dry them uncovered in the refrigerator for a few hours or overnight before baking.
- These wings pair well with dipping sauces or can be tossed in buffalo, BBQ, or honey garlic sauce after baking for added flavor.
