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This crispy baked chicken wings recipe is a staple in my family’s weeknight dinner schedule. They’re crispy, golden brown, well-seasoned, and SO juicy on the inside!
My healthy hack to flavorful, juicy chicken wings.
We love fried chicken wings, but when I need a healthier version, it’s baked wings all the way. Like air fryer chicken wings, they’re made with less oil than deep frying, yet they turn out super crispy. Plus, there’s no pot of boiling oil to clean up after (thank goodness!).
What we enjoy most about this recipe is how customizable it is. You can swap the seasonings or serve them with dipping sauces (I’m partial to keto ranch dressing) so you can enjoy them a new way each time.
If you love crispy baked wings, try my lemon pepper wings, hot wings, or garlic parmesan wings next!
Key Ingredients
- Chicken wings. I prefer party wings, which are whole wings but with the wing tips removed. This makes them a bit more convenient to eat since they’re already pre-cut into the drumette and wingette.
- Baking powder. This secret ingredient will make a crispy skin without breading the wings first. If you don’t have baking powder, use one teaspoon of baking soda and half a teaspoon of salt.
- Kosher salt. To taste.
- Spices. I used a mix of garlic powder, onion powder, smoked paprika, black pepper, and chili powder. If you have a pre-made seasoning blend you love, go with that!
- Brown sugar. Just a pinch of sugar adds layers of flavor and helps make a caramelized, crispy coating.
- Olive oil. My preferred oil to use, but any neutral-flavored oil will do.
- Parsley. For garnish.
How to bake chicken wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep. Preheat the oven and line a rimmed baking sheet with parchment paper.
Season. Toss the wings in a large bowl with the spices and sugar.
Bake. Place the wings on the sheet pan and drizzle with oil. Bake until the internal temperature reaches 165F.
Remove the chicken from the oven and serve immediately.
Arman’s recipe tips
- Use frozen chicken wings. Just be sure to thaw them first and pat them dry to ensure there is no moisture on them.
- Bring the wings to room temperature. I try to always do this as it helps the chicken cook quickly and more evenly.
- Bake the wings on a wire rack. Using a wire rack helps guarantee the wings cook evenly on all sides. If I don’t feel like dirtying a rack, I’ll flip the wings halfway through the cooking process.
Frequently asked questions
To guarantee your wings get crisp skin, don’t cover them while baking. Otherwise, they will steam as they cook, and the skin will become soft and soggy.
Typically, it will take about 35 minutes to bake chicken wings at 400F. That said, the exact cooking time will vary depending on the thickness of the wings and whether they are bone-in or boneless.
Either bone-in or boneless chicken wings can be used for baking. However, bone-in wings tend to be juicier and more flavorful.
Truly Crispy Baked Chicken Wings
Video
Ingredients
- 1 pound chicken wings
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili pepper
- 1 teaspoon brown sugar
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 200C/400F. Line a baking pan with a baking sheet.
- Combine the baking powder, salt, garlic, onion, paprika, pepper, chili, and sugar in a bowl. Toss the wings with the spice rub until they’re coated.
- Arrange the wings in a baking pan and drizzle with oil.
- Bake for 35 minutes or until they reach an internal temperature of 165F.
Notes
Nutrition
More game-day appetizer recipes
Originally published June 2023, updated and republished December 2024
Good !!!
Mmmm!!!