Crispy Oven-Baked Chicken Wings are golden, tender, and full of flavor! The skin is crispy, the meat is juicy, and the recipe requires minimal effort. Choose to bake or broil to make this perfect weeknight dinner or appetizer to share.
We love these simple wings for game days and barbecues. The recipe is easy to follow, can be doubled or tripled, and goes well with so many dipping sauces! Just follow our simple baking instructions or broil them to make them extra crispy and lightly charred.
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About Crispy Baked Chicken Wings
- Taste - These baked chicken wings are herby and lightly spicy.
- Texture - The wings have the perfect crispy outside and tender inside.
- Effort - All you need to do is prepare and season the chicken then bake the chicken.
- Time - It takes about 5 minutes to prep the wings then either 15 minutes or 45 minutes to broil or bake the wings.
Ingredients
- Chicken wings - You can use either flats, drumettes, or both depending on your preference.
- Olive oil - Olive oil helps to make the wings crispy.
- Lemon juice - Lemon juice adds a brightness.
- Baking powder - Baking powder creates more surface area on the wings to make them crispy.
- Kosher salt - Kosher salt accentuates the other rich seasoning and flavors.
- Freshly ground black pepper - Pepper adds a nice little spice.
- Garlic powder - Garlic powder adds the quintessential aroma without overpowering the other flavors.
- Smoked paprika - Smoked paprika is smoky, spicy, and a little sweet.
- Italian flat leaf parsley - Parsley has an earthy pepperiness.
See recipe card for quantities.
Substitutions/ Variations
- Whole wings - Use flats and drumettes or whole wings for this recipe. If you use whole wings, make sure to spread the wings so they cook evenly and get crispy.
- Other spices - Use other spices, like onion powder, sweet paprika, chili powder, or other spices that do well in the oven.
- Oil - Use another oil for the wet rub, including avocado oil, sunflower oil, or a flavored olive oil.
- Citrus juice - Instead of lemon juice, you can use tangerine juice, orange juice, or lime juice for the wet rub.
Instructions
Baking Instructions
- Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
- Prepare rub - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. (Photo 1 and 2)
- Prepare chicken - Dry chicken wings with a paper towel and place in the mixing bowl. Then toss the wings in the mixture until completely coated. (Photo 3)
- Arrange chicken wings - Arrange the chicken in a single layer on a foil-lined rimmed baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. (Photo 4)
- Bake wings - Then place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden brown and the internal temperature is 165°F (74°C). (Photo 5 and 6)
- Toss in sauce - Remove the chicken wings from the oven. Enjoy as is or transfer to a clean mixing bowl and toss with your favorite sauce. We recommend warming up your sauce before tossing the wings so they stay hot. Transfer to a clean serving platter and serve immediately. (Photo 7)
Broiling Instructions
- Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
- Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Then toss the wings in the mixture until completely coated.
- Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Then place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Toss in sauce - Remove the chicken wings from the oven. Enjoy as is or transfer to a clean mixing bowl and toss with your favorite sauce. We recommend warming up your sauce before tossing the wings so they stay hot. Transfer to a clean serving platter and serve immediately.
Pro tip - Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
What to Serve With Crispy Chicken Wings
These oven baked wings are an easy and flavorful main course or appetizer. We love to make them for a simple weeknight meal or to share them with family and friends. We typically enjoy them with sides like pan fried or mashed potatoes and a tasty veggie like our corn and zucchini fritters or elotes corn. Toss them in a delicious lemon pepper sauce, mango habanero sauce, or enjoy them with a delicious dipping sauce like our Greek yogurt ranch or chipotle mayo.
Recipe FAQs
We prefer to bake the chicken wings at 400°F because it makes the chicken perfectly crispy in a shorter amount of time. You can bake the wings at 350°F, it will just take longer for them to get the same crispiness.
First, pat them dry to get rid of excess moisture. Second, you can bake them for an extra few minutes to make them extra crispy.
You don't have to flip the wings, but it does ensure that the wings are evenly cooked.
It is best to cook the wings uncovered. If you cover them, the wings may steam which will prevent them from getting crispy.
You can prevent the wings from drying out by broiling them or cooking them at a high temperature quickly. If you follow our instructions for broiling or baking, the wings should not dry out. Most importantly, don't overcook the wings. Only cook them until the internal temperature reaches 165°F (74°C).
Storage
Refrigerate leftover chicken wings for up to 3 days in an air-tight container. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
Cooking Tips
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Everybody has a different oven. If you like crispier skin, cook the chicken in the broiler for a couple extra minutes until the skin reaches your desired crispiness.
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Crispy Oven Baked Chicken Wings
Equipment
- 1 knife
Ingredients
- 1½ lbs chicken wings (flats and drumettes)
- 1½ tablespoon olive oil
- 1 tablespoon lemon juice
- 1½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ tablespoon Italian flat leaf parsley finely chopped, for garnish
Instructions
Baking Instructions
- Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
- Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
- Bake chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Enjoy or toss in sauce - Remove the chicken wings from the oven and garnish with parsley. Enjoy as is or transfer to a clean mixing bowl and toss with your favorite sauce. We recommend warming up your sauce before tossing the wings so they stay hot. Transfer to a clean serving platter and serve immediately.½ tablespoon Italian flat leaf parsley
Broiling Instructions
- Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
- Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
- Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Enjoy or toss in sauce - Remove the chicken wings from the oven and garnish with parsley. Enjoy as is or transfer to a clean mixing bowl and toss with your favorite sauce. We recommend warming up your sauce before tossing the wings so they stay hot. Transfer to a clean serving platter and serve immediately.½ tablespoon Italian flat leaf parsley
Video
Notes
- Refrigerate leftover chicken wings in an air-tight container for up to 3 days. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
- Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Everybody has a different oven. If you like crispier skin, cook the chicken in the broiler for a couple extra minutes until the skin reaches your desired crispiness.
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