Baked chicken wings are so easy to make, and they come out of the oven crispy and delicious. Simply bake them in a 400°F oven for 40 minutes. There’s no need for flour!
Chicken wings are probably my favorite part of the chicken. I find that the ratio of juicy meat to crispy skin is just perfect, more so than in any other chicken part.
I make this recipe often. Cooking wings in the oven instead of frying them is easy and a good choice, and they turn out so wonderfully crispy. My entire family enjoys them and repeatedly asks for them!
The ingredients you’ll need
You’ll only need a few simple ingredients to make these delicious baked chicken wings (the exact measurements are listed in the recipe card below):
Fresh chicken wings: I usually buy them in trays labeled as “party wings,” already split into flats and drumettes, with the tips removed.
Butter: I use salted butter in this recipe. Unsalted butter should be fine too. And you can also simply spray the wings with some oil rather than coat them in butter.
Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you might want to use less of it or the dish could turn out too salty.
Spices: I like to use garlic powder and paprika. You can use smoked paprika if you’d like. And onion powder is also very good, in addition to or instead of the garlic powder.
How to bake chicken wings
This is one of my easiest recipes, which is why I love it so much. The detailed instructions are listed in the recipe card below. Here are the basic steps:
Toss the wings in melted butter (or even just liberally spray them with oil) and sprinkle them with spices.
Arrange them on a rimmed baking sheet fitted with a wire rack.
Bake until fully cooked, well-browned, and wonderfully crispy!
How long do you bake chicken wings?
Simply bake them in a 400°F oven for 40 minutes. If you want them super crispy, once they’re done, lower the oven to the “keep warm” setting (170 degrees F) and keep the wings in the oven for 60 more minutes.
This is actually my favorite way to make them. I simply start cooking two hours before dinnertime.
How to make them crispy
I used to think you needed to flour them to get baked chicken wings to be crispy. But there’s actually no need for flour. The skin will crisp up beautifully in the hot oven.
And as explained above, keeping them in the oven on the “warm” setting after they’re done will crisp them up even more. So I highly recommend this extra step.
Baking is easier than frying!
I now love this recipe and make it often, but I actually started making it out of sheer laziness. My family loves wings, but I hate deep frying with passion.
I also prefer to avoid breading, keeping the wings not just gluten-free but also keto and low carb. So I decided to simply season them, then bake in a hot oven. Surprise! The wings came out of the oven crispy, juicy and absolutely delicious.
What to serve with them?
If you serve baked chicken wings as an entree, rather than an appetizer, you can serve them with lots of yummy side dishes! A few of my favorites:
You can dip them in buffalo sauce to make tasty buffalo wings, but it’s not really necessary. They are perfect just as they are, straight out of the oven.
How to store the leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. They are not as good as when freshly cooked, and I actually prefer to eat them cold, because microwaving dries them out. But if you’d like to reheat them, do so very gently, covered, in the microwave on 50% power.
Can you freeze the leftovers?
Yes. You can place baked chicken wings in freezer bags and freeze them for up to three months. The night before you plan on serving them, place them in the fridge, to allow them to slowly defrost overnight. When ready to serve, reheat them in the microwave or in the oven.
Reviews of this recipe
Pinterest users seem to like this recipe a lot. Here are a few of their comments:
- Love this baked chicken wings recipe! A keeper not only for game day, but any day we are craving wings. Tastes just like fried chicken.
- These were the best wings I’ve ever made! Super suggestion to let them rest, or crisp up. Thank you!
- Love this recipe, it’s my new favorite! You could use any seasoning. I used Everything Bagel, Garlic Salt, Paprika and omitted regular salt.
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Baked Chicken Wings
- 3 lb. chicken wings, split, tips removed
- 2 tablespoons butter, melted
- 2 teaspoons Diamond Crystal kosher salt (if using fine salt, you might want to use less)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (or smoked paprika)
- Preheat your oven to 400 degrees F. Line two rimmed baking sheets with foil and fit the baking sheets with wire racks.
- If your chicken wings are whole, cut the tips off and separate the drumettes and the flats (here’s a good video that shows how to do that).
- In a large bowl, toss the chicken wings with the melted butter, salt, pepper, garlic powder, and paprika.
- Arrange the coated chicken wings in a single layer on the wire racks, not touching each other. Bake them until the skin is browned and crispy, about 40 minutes.
- HIGHLY RECOMMENDED: For extra crispy wings, bake the wings for just 30 minutes, then lower the oven temperature to the "keep warm" setting (170 degrees F), and keep the wings in the warm oven for 30-60 more minutes.