These 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. If you want them extra-crispy, leave them in a warm oven for 30-60 more minutes.
Wings are my favorite part of the chicken. The ratio of juicy meat to crispy skin is perfect, more so than any other chicken part, including chicken drumsticks and baked chicken thighs.
I prefer to bake wings in the oven instead of frying them because baking is a hands-off approach, much easier than frying. These baked chicken wings are just as good as fried ones! They have wonderfully crispy skin and delightfully juicy meat.
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Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are listed in the recipe card below.
Fresh chicken wings: I usually buy them in trays labeled as "party wings." As discussed below, using whole wings in this recipe is OK.
Butter: I use salted butter in this recipe. Unsalted butter is fine if that's all you have.
To season: Kosher salt, black pepper, garlic powder, and paprika.
Variations
- Use smoked paprika instead of regular paprika. I experimented with both versions and liked them equally.
- Add a teaspoon of onion powder.
- Try them with a tablespoon or two of Everything But The Bagel Seasoning! This is my daughter's favorite version.
- Instead of tossing the wings in melted butter, you can arrange them in the pan and spray them with olive oil.
- After baking, dip them in homemade buffalo sauce to make buffalo wings.
Instructions
Here's an overview of the steps for making this recipe. The detailed instructions are listed in the recipe card below.
Toss the wings in melted butter (or liberally spray them with oil) and sprinkle them with spices. Arrange them on a rimmed baking sheet fitted with a wire rack, or skip the rack and use parchment paper.
Bake the wings until they are cooked through and their skin is browned and crispy, for about 40 minutes.
If you want them extra-crispy, lower the oven temperature to 170°F and keep the wings in the oven for 30-60 more minutes. Here's what they look like after 30 extra minutes in a warm oven:
Serve immediately, on their own, or with ranch dressing or blue cheese dressing.
Whole Wings vs. Party Wings
I usually buy chicken wings labeled as "party wings." This means the whole wings were split into flats and drumettes, with the tips removed. But you can use this recipe exactly as written to bake whole wings.
If using whole wings, the steps for baking them are identical. Coat them in melted butter (or olive oil) and spices and arrange them on a baking sheet:
Bake the wings in a 400°F oven as usual. After 40 minutes, they will be ready:
But if you lower the oven to 170°F and keep them in the oven for 30 more minutes, they will become browned and crispy:
They are just perfect! Serve them alone, or add a dipping sauce.
Expert Tips
Making Them Extra-Crispy
The wings are ready after 40 minutes in a 400°F oven. But to make them extra crispy, once they're done, lower the oven temperature to the "keep warm" setting (170°F) and keep them in the oven for 30-60 more minutes.
The extra time in a warm oven will take them to the next level - they will emerge browned, crispy, and delicious!
Pin Feathers Are Normal
In the photo of the whole wings above, you can see a pin feather sticking out of one of the wings. That's completely normal. Simply pull it out with your fingers. It will be easier to pull out with a paper towel or kitchen tweezers.
Recipe FAQs
I bake them in a 400°F oven for 40 minutes. If you want them extra crispy, once they're done, lower the oven temperature to 170°F and keep them in the oven for 30-60 more minutes.
There's no need for flour. The skin crisps up beautifully in the hot oven, especially if you keep them in a warm oven for 30-60 minutes after they're done.
Absolutely. Oven-baking makes them just as crispy on the outside and juicy on the inside as frying them, and it's a much easier cooking method.
No. As you can see in this buffalo wings recipe, you bake them first, then dip the cooked wings in the sauce.
Serving Suggestions
Baked chicken wings are the perfect game-day appetizer, but I usually serve them as our main course. Since I bake them in a 400°F oven, I like to serve them with a side dish that I can cook in the same oven, such as:
- Roasted asparagus
- Roasted carrots
- Broccoli tots
- Cauliflower tots
- Roasted mini peppers
- Roasted cabbage
- Jicama fries
They also pair well with salads, including cucumber salad, tomato salad, and coleslaw - as shown in the photo below:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power or in a 350°F oven.
This is how I store the leftovers in a glass food storage container:
You can also freeze the leftovers. Place the cooked wings in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge, then reheat them.
More Chicken Wing Recipes
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Recipe Card
Crispy Baked Chicken Wings
Ingredients
- 3 pounds chicken wings split, tips removed
- 2 tablespoons butter melted
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
Instructions
- Preheat your oven to 400°F. Line two rimmed baking sheets with foil and fit them with wire racks. You can also use parchment-lined baking sheets and skip the rack.
- In a large bowl, toss the wings with melted butter. Arrange the coated wings in a single layer on the wire racks, not touching each other. Sprinkle them with salt, pepper, garlic powder, and paprika.
- Bake the wings until cooked through and their skin is browned and crispy, for about 40 minutes.
- For extra-crispy skin, lower the oven temperature to 170℉ and keep the wings in the oven for 30-60 more minutes.
- Serve immediately. They pair well with blue cheese or ranch dressing.
Video
Notes
- Instead of tossing the wings in melted butter, you can arrange them in the pan and spray them with olive oil.
- I typically use split wings, but you can use this recipe to bake whole wings.
- If your oven runs hot, the wings could be ready after 30 minutes.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power or in a 350°F oven.
- You can also freeze the leftovers. Place the cooked wings in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge, then reheat them.
Nutrition per Serving
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Jen
these are absolutely delicious and my boys go nuts whenever I make them..thank you for an amazing recipe!!!
Vered DeLeeuw
You're very welcome, Jen! Thank you for making this recipe and for taking the time to leave your feedback. I appreciate it!
Mandi
Seriously so good!
Vered DeLeeuw
Yay! I'm glad you like these wings, Mandi! Thanks for the comment.
Kay
The BEST wings ever! I’m not a fan of fried, so I was looking for something baked. Everyone at the Super Bowl party raved about them. This will be my go to recipe from now on. I used oil instead of butter. Tossed with Franks sauce and served with blue cheese dressing. YUM!!
Vered DeLeeuw
Thanks so much for this comment, Kay! I'm so glad these wings were a success yesterday. ❤️
Kendall
These were so easy and delicious! Made them exactly as written and served them with a choice of sauces. Crispy and juicy!
Vered DeLeeuw
Yay! I'm so glad you enjoyed this recipe, Kendall! Thank you for the comment.
Steve Windows
When I look at your other chicken wings recipes I see that the time is 30 minutes at 400 degrees. Why is this one ten minutes longer? I have tried this one once and they came out good. Nice and tasty and I added some Franks Extra Hot Sauce on some when they were done. All the best.
Vered DeLeeuw
Hi Steve, I'm glad you enjoyed this recipe. The cooking time of 40 minutes ensures the wings are browned and crispy even if you don't keep them in a warm oven for an additional 30-60 minutes. In my other recipes, I recommend baking them for 30 minutes but then keeping them in a warm oven for another 30-60 minutes. Either method works, but they are especially crispy and enjoyable if you bake them for 30-40 minutes and then keep them in a warm oven to crisp up some more.
Jenna
These are amazing and my pickup kids love them! I add a tiny bit of onion powder and do half paprika and half smoked. Thanks for sharing. I love your recipes!! xx
Vered DeLeeuw
Thank you, Jenna! Glad you and the kids like these wings. 🙂
Darcy
Absolutely the best oven cooked wing recipe I have discovered. Thank you for sharing.
Vered DeLeeuw
You're very welcome, Darcy!
Erika A
This is the BEST baked chicken wings recipe EVER! The tip of using oil instead of butter and baking them for 30 minutes at 400 degrees and then reducing the temperature to 170 degrees for 50 to 60 minutes was absolutely BRILLIANT! YUM-ME! Thank you.
Vered DeLeeuw
So glad you enjoyed this recipe, Erika! I make it almost every week; everyone here insists I do. 🙂
Andrew
How would the cook time change if you have frozen wings?
Vered DeLeeuw
I only tested this recipe with fresh wings.
Debbie Stacho
We just had these for dinner. This recipe is fantastic! I will never deep-fry chicken wings again. They cooked the same as deep fried and without the mess. I sprayed mine with oil and used Lawry's Season Salt. I did cook for the exta time (50 minutes) at 170°. Thank you for this wonderful recipe.
"Winner, winner chicken dinner!"
Vered DeLeeuw
Yay! I'm so glad this recipe was a success, Debbie! Thank you for leaving a comment.
Eric
Delicious chicken wings. Of course I modified the recipe with an additional 1 teaspoon of onion powder and 1/2 teaspoon of white pepper. Thank you for sharing.
Vered DeLeeuw
I'm glad you liked these wings, Eric!
What's the point of cooking if you don't alter the recipe to make it your own? 🙂
Odessa Baker
This is a terrific wings recipe. The only suggestion I would say is to definitely use oil instead of butter. When I tossed the wings in the butter, it turned the butter back to semi-solid, so using oil from now on. Other than that, these are great! The flavor is really good with just those few ingredients; I would even dare say they're good by themselves even though we chose to toss them in buffalo sauce. Of course, the healthy side of me loves that they're baked and not fried. 🙂 Thanks for sharing the recipe!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Odessa!