Here’s the EASY way for how to bake chicken wings (and they really do turn out crispy)!
You’ll never need another recipe for truly crispy, delicious baked chicken wings! Never again shall you have to ask how to bake chicken wings, friends. I have tested this chicken wing recipe hundreds of times, tweaking, and adjusting to make them perfect!
Baked Chicken Wing Ingredients
Baking chicken wings is super easy and you’ll be amazed at how juicy and crispy these wings get with only two ingredients.
- Chicken Wings: Use an assortment of fresh or thawed frozen an assortment of bone-in wings.
- Baking Powder or Cooking Oil (Olive, Avocado, Canola, Vegetable): Baking powder may be a surprise but coating the wings results in wonderfully crispy skin. Some say it works better than oil but oil will also create that crispy texture.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Bake Chicken Wings
Cooking chicken wings in the oven couldn’t be simpler and this is how I make all of my skin-on chicken. Oven baked chicken wings are also healthier with no grease or oily mess like there is with frying. Plus, this recipe uses no flour!
- Dry the Wings: The dryer the chicken skin, the better it will crisp when cooked. Blot the wings with a paper towel and press down on the wings to absorb even more moisture.
- Toss with Oil or Baking Powder: Toss with a little oil so the skin crisps up beautifully.
- Arrange: Place the wings on a wire rack in a single layer with the skin side up.
- Bake at a High Heat: Bake until well-browned, and ultra-crispy.
- Season: Mix melted butter and seasoning together and brush liberally onto the wings.
Crispy Oven Baked Chicken Wing Tips
The best chicken wings are perfectly crisp on the outside and juicy on the inside. Here are a few tricks for the best crispy baked chicken wings:
- Pat the Wings Dry: The drier the wings the more they will crisp
- Use a Wire Rack: For crispy chicken wings in an oven use a wire rack. You can bake them directly on a sheet pan but they won’t get as crispy. You want air underneath the wings as well as above to get the skin crispy. This oven-safe, stainless steel wire rack is a good choice.
- High Heat: A high heat creates a perfect balance of juicy, tender meat paired with crispy, brown skin.
- Extra Crispy Wings: After the wings are done cooking set the oven to “warm” and keep them in the oven.
- Aluminum Free Baking Powder: You can achieve crispy wings without any added fat by using baking powder instead of oil. You shouldn’t taste the baking powder. However, a small portion of people have reported a baking powder taste which can also be resolved by switching the baking powder brand that is used.
More Tips for Perfect Chicken Wings
- Use Any Rub or Seasoning: You can use any rub or seasoning to make as many flavors as you like! I would caution you to adjust amounts as needed based upon how strong the flavor of your seasoning is. With something more salty or spicy I’d scale back a bit. When in doubt, go light and serve extra butter/seasoning mixture at the table for those who’d like more. You shouldn’t need to increase the amount of butter; it will just be a little thicker which is fine (in fact, it’s preferable).
- Seasoning Optional: You don’t always need to season your chicken before baking. Yes, seasoning is almost always essential but with this method you don’t want to risk your chicken being too salty. The seasoning you choose and how salty it is will determine whether or not it’s a good idea to season first.
- Lightly Coast Wings With Oil: It doesn’t take much to coat wings and too much will make them pop and splatter.
- Don’t Crowd the Rack: Placing the wings so the air can circulate around them for even cooking.
- Internal Temperature: For health and safety, chicken wings should reach an internal temperature of 165°F. Use a digital thermometer for an exact temperature reading.
- Line the Pan: Cleanup will be easier if you line the pan with foil to catch the drippings.
- 4 pounds chicken wings
- 1/4 cup vegetable oil or other cooking oil or aluminum free baking powee
- 1/4 cup butter, melted
- 2-4 tablespoons of your favorite spice mix, rub or other seasoning (amounts dependent on how strong and flavorful your spices are; can also use a sauce such as Buffalo)
- Preheat oven to 400°F.
- Dry and toss chicken wings and oil. Place wings skin side up on a wire rack set on a baking sheet, taking care not to crowd wings. Bake for 50-60 minutes or until golden brown and crispy.
- Remove wings from oven. Mix melted butter and seasoning together. Brush liberally onto wings (stir butter mixture as you go to make sure you have plenty of seasoning for each wing).
- Place on platter and serve immediately.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1082Total Fat: 84gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 46gCholesterol: 268mgSodium: 2011mgCarbohydrates: 30gFiber: 2gSugar: 1gProtein: 51g
This data was provided and calculated by Nutritionix.
Try these tasty chicken wing and drumstick recipes!