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Crispy Baked Chicken Wings are so easy – and so delicious! Serve with your favorite dipping sauce or eat them plain if you prefer.
Learn to Make the Crispiest Baked Chicken Wings
Today we’re sharing an easy cooking technique that will allow you to prepare super Crispy Baked Chicken Wings in the oven – without the mess or hassle of deep frying.
Three things make this easy chicken wings recipe work: high heat, some fat/oil, and simple seasonings. It’s a no-fuss recipe that is just simply delicious!
Our recipe today makes a big batch of chicken wings in the oven – perfect for a weeknight dinner, or bake up a big batch to serve as an appetizer at a party.
We served our wings with a Sweet Chili Dipping Sauce, but you can serve them plain or with any favorite sauce.
Why you’ll love Crispy Baked Chicken Wings
- This is one of the easiest chicken wing recipes around.
- Your oven does most of the work – no messes from deep frying.
- It’s a versatile recipe. You can serve the wings simply seasoned, or with a dipping sauce. Either way – these wings are delicious!
Key Ingredients & Substitutions
- Chicken Wings – Buy fresh whole chicken wings and separate the drumette from the wingette. Or you can buy “party wings” which are packages of already-separated wings. Avoid buying frozen chicken wings – they often hold more water than fresh and won’t bake up so crispy.
- Seasoning – Keep it simple with kosher salt, black pepper, and paprika. (You can, of course, change up this recipe and use other seasonings if you’d like.)
- Fats – We used a combination of canola oil, olive oil and butter.
- Dipping Sauce (Optional) – We served our crispy chicken wings with this Sweet Chili Dipping Sauce, but you could serve them plain or with any other sauce such as Thai Chili Peanut Sauce, Japanese BBQ Sauce, or Vietnamese Dipping Sauce.
Special Tools Needed
- Cutting Board and Sharp Knife
- Large Bowl
- Various Measuring Cups and Spoons
- Two Sheet Trays and Two Cooling Racks – The rack is important since it allows the heat of the oven to circulate around the chicken wings as they bake.
- Aluminum Foil
- Non-Stick Cooking Spray
- Long-handled Tongs
- Heat-Safe Pastry Brush
How do I make Crispy Baked Chicken Wings?
- Preheat your oven to 475 degrees F.
- Separate the wingette from the drumette and freeze the wing tips for stock. (See photo in recipe card below.)
- Season the chicken wings.
- Toss the wings with canola and olive oil.
- Lay the wings out on racks on the prepared sheet trays.
- Bake for twenty minutes.
- Flip each chicken wing over and brush with melted butter.
- Bake for 15 minutes more.
- Flip each chicken wing and brush again with melted butter.
- Bake for 5 minutes more to fully crisp up.
- Serve immediately with dipping sauce.
Tips & Tricks
- This chicken wing recipe can easily be cut in half to make fewer portions.
- Ovens vary. You may need to place the cooked wings under the broiler for a minute or so to crisp up further. Our oven has a nice hot top heat source, so broiling wasn’t needed, but it is an option to achieve a super crispy texture.
Frequently Asked Questions
- Can I make Crispy Baked Chicken Wings ahead of time? No…these are best served right out of the oven.
- How do I store leftovers? Store refrigerated for up to three days.
- How do I reheat leftovers? Place back in a hot oven to heat through again. Avoid overheating.
- Can I make Crispy Baked Chicken Wings in an air fryer? Yes – you’ll want to cook them in batches to ensure proper crisping.
You might like these other Chicken Wing Recipes:
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Crispy Baked Chicken Wings
Crispy Baked Chicken Wings are so easy – and so delicious! Serve with your favorite dipping sauce or eat them plain if you prefer.
Ingredients
6 pounds whole fresh chicken wings
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons paprika
1/4 cup canola oil
1/4 cup olive oil
4 tablespoons butter, melted
(Optional) Dipping Sauce – see our Sweet Chili Dipping Sauce recipe
Instructions
- Prepare the dipping sauce.
- Preheat oven to 475 degrees F with oven racks in the top two positions.
- Line two sheet trays with foil, place a rack over each one, and spray the rack with kitchen pan spray.
- Hold each wing by the drumette straight up with the wing in a V. Run a sharp knife straight down, letting the back of the knife slide against the drumette. If you keep the knife vertical, the blade will cut right through the joint as you press down. Cut the wing tip off the same way and freeze for a future chicken stock.
- Place half of the chicken pieces in a large bowl and sprinkle on half the salt and half the pepper and half the paprika as you toss the bowl. (Hold the bowl sides and flip the back up so the contents fall forward with each flip.) Repeat with the rest of the chicken, salt, pepper, and paprika.
- Blend the canola and olive oil in a cup measure and pour half over the chicken. Toss and pour on the other half and toss again.
- Lay out the pieces between the two racks and bake for 20 minutes.
- Remove, flip each piece over and brush with half the butter. Return to the oven and bake for 15 additional minutes.
- Remove, flip each piece again and brush with the remaining butter and bake five more minutes.
- Depending on your oven, you may also need to broil to brown.
- Serve hot with dipping sauce.
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Notes
Nutritional information below does not include Dipping Sauce.
Since I have to be gluten free, this recipe is great. My only change is the amount of oil with the high heat from the oven, it created alot of smoke which my wife thought I was burning wings. It did not burn the wings.
Thanks for the feedback Tony – glad you enjoyed the wings!