The BEST recipe for crispy Baked Chicken Wings. The wings are seasoned in a dry rub and baked until crispy on the outside while juicy and tender inside.
These baked wings are healthier than fried wings and make for the perfect appetizer.
If you love to order wings at popular restaurants, you are in for a treat. These wings are so crispy on the outside you’d never know they were completely baked in the oven and not deep-fried!
Once you give the recipe a try, you’ll never want to order wings again.
CRISPY BAKED CHICKEN WINGS VIDEO
HOW TO MAKE BAKED CHICKEN WINGS?
- Prep baking sheet– Line the bottom of a rimmed baking sheet with foil or parchment paper for easier cleanup (you’ll thank me later). Place an oven-safe cooling rack inside the baking sheet. This is important to get really crispy wings on all sides. Don’t forget to grease the rack with spray or oil.
- Dry chicken wings– Pat chicken completely dry. You can use a kitchen towel or paper towel.
- Combine seasoning– In a bowl, combine the ingredients for the seasoning and baking powder.
- Coat chicken– Add the chicken to a bowl and generously coat it with the dry seasoning rub/baking powder.
- Arrange– Layout the chicken onto the prepared baking rack spreading the chicken.
- Bake– Bake wings until crispy to touch, about 45-55 minutes.
TIPS for Crispy Baked Wings-
- Be sure you remove all the moisture from the chicken.
- Bake at high heat.
- Coat all sides of the wings with the baking powder (NOT baking soda).
- Use a baking rack so the heat circulates properly.
- Keep the wings spread apart.
SERVE CHICKEN WINGS-
When serving wings as an appetizer or an entree, here are some great ideas for sides:
SAUCES FOR WINGS?
If you want to add more flavor to the wings, we love these options for sauces:
|Chef’s Tip: You may either dip the wings in the sauce when serving or completely coat the wings in the sauce.|
Frequently Asked Questions-
No, you don’t need to wash raw wings.
No! Never use frozen wings, be sure they are completely thawed before using. (They’ll burn on the outside and be uncooked on the inside.)
Though you may normally purchase wings at the store that are already separated, you can also purchase whole chicken wings (also called party wings, and divide it yourself.
-Flip the wing so the joints are visible. Cut the wingtip (flapper) and remove it (don’t use this part). The tip is great to use for stock.
-Then, cut through the middle joining (the flat) separating the drumette and wingette.
You may just cook the wings on parchment paper. We’d recommend flipping the wings halfway to ensure all sides are crispy.
The size of the wings will slightly alter the baking time for the wings. Normally, wings need 45-55 minutes at high temperatures for a crispy finish.
We don’t recommend baking wings at a temp lower than 400 degrees as the skin will not be as crispy. Baking the wings over 425 degrees, your wings will become too dry and if they are large, slightly undercooked inside.
• 400°F- Bake for 55-60 minutes, depending on the size of the wings.
• 425°F- Bake for 45-55 minutes, depending on the size of the wings.
MORE CHICKEN RECIPES:
- Air Fryer Wings– so crispy
- Chicken Thighs– baked and so tender
- Pan-Seared Chicken– so versatile
- Chicken Casserole– most popular casserole
- Chicken Kabobs– for grilling season
- Parmesan Crusted– easiest recipe
- Chicken Sandwich– so crispy
Crispy Baked Chicken Wings Recipe
- 2 lbs chicken wings, thawed
- Completely pat the chicken wings until dry.
- In a bowl combine all the ingredients for the seasoning.
- Toss the chicken wings with the seasoning.
- Add the chicken wings onto the baking rack.
- Bake at 425°F for 30 minutes. Flip the chicken wings and bake for an additional 20 minutes or until the skin is crispy.