Crispy Baked Chicken Wings

Name: Crispy Baked Chicken Wings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 pounds chicken wings (split, tips removed); 2 tablespoons butter (melted); 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika (or smoked paprika)

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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.

Baked chicken wings are served on a white plate with a dip.

Wings are my favorite part of the chicken. The ratio of juicy meat to crispy skin is perfect! I prefer to bake wings in the oven because baking is a hands-off approach, much easier than frying, and the wings are just as good. They have wonderfully crispy skin and delightfully juicy meat.

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 fine.

Butter: I use salted butter in this recipe. Unsalted butter works, too.

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.

The raw wings are seasoned and ready for the oven.

Bake the wings until they are cooked through and their skin is browned and crispy, for about 40 minutes.

The wings after the first 40 minutes in the oven.

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:

The wings after 30 extra minutes in a warm oven.

Serve them 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," as shown in the photo below. 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 the whole wings shown in the image below:

If using whole wings, the steps for baking them are identical. This is what they look like after those extra 30 minutes in a 170°F oven:

Whole chicken wings in the pan after an additional 30 minutes in a warm oven.

Vered's Tip

A package of whole wings. — Whole wings.

In the photo 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

Should I add flour to the wings to make them crispy?

There's no need for flour. The skin crisps beautifully in the hot oven, especially if you keep the wings in a warm oven for 30-60 extra minutes after they're done.

Can you bake wings instead of frying?

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.

Do you put sauce on the wings before baking?

No. As you can see in this buffalo wings recipe, you bake them first, then dip the cooked wings in the sauce.

Serving Suggestions

These wings are the perfect game-day appetizer, but I often serve them as our main course for dinner. Since I bake them in a 400°F oven, I like to serve them with a side dish I can cook in the same oven, such as:

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 an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to re-crisp the skin.

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.

Baked chicken wings are piled on a platter and served with a dipping sauce.

More Chicken Wing Recipes

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Recipe Card

5 from 353 votes

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These baked chicken wings are so easy to make. They are crispy and delicious! Simply bake them in a 400°F oven for 40 minutes.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 380kcal

Author: Vered DeLeeuw

Video

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, including Morton kosher salt
▢ ½ teaspoon black pepper
▢ 1 teaspoon garlic powder
▢ 1 teaspoon paprika - or smoked paprika

Instructions

Preheat the 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 baking sheets, not touching each other. Sprinkle them with salt, pepper, garlic powder, and paprika.
Bake the wings until they are cooked through and their skin is browned and crispy, 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.

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 an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to re-crisp the skin.
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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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Baked Chicken Wings

Ingredients

Variations

Instructions

Whole Wings vs. Party Wings

Vered's Tip

Recipe FAQs

Serving Suggestions

Storing Leftovers

More Chicken Wing Recipes

Recipe Card