Oven Baked Chicken Wings
Oven Baked Chicken Wings use a dry seasoning and hot oven method for crisp skin, juicy meat, and easy party-style serving.
About This Recipe
These oven baked wings rely on a dry surface and hot oven heat to crisp the skin.
Dry the wings well, season evenly, and bake on a rack so air can move around each piece.
Ingredients
- ✓2 to 3 pounds chicken wings
- ✓1 tablespoon aluminum-free baking powder
- ✓1/2 teaspoon salt
- ✓1/2 teaspoon black pepper
- ✓1/2 teaspoon paprika
- ✓1/4 cup Frank's RedHot Cayenne Pepper Sauce
- ✓1/4 cup melted butter
- ✓1 tablespoon honey
Ingredient Notes
- Chicken Wings: Pat wings very dry before seasoning.
- Baking Powder: A small amount helps the skin brown and crisp in the oven.
- Seasoning: Coat every wing evenly for consistent flavor.
- Wire Rack: A rack lifts the wings so heat reaches all sides.
Instructions
- 1
Place a wire rack onto a rimmed baking sheet. Use paper towels to pat 2 to 3 pounds chicken wings as dry as possible. Transfer to a large mixing bowl.
- 2
In a small bowl, stir together 1 tablespoon aluminum-free baking powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Sprinkle the seasoning mixture over the wings. Toss until evenly coated.
- 3
Arrange wings in a single layer on the prepared rack, making sure they are not touching.
- 4
Refrigerate uncovered for 12 to 24 hours. This air-dries the skin and helps create extra crispiness.
- 5
Preheat oven to 425°F (220°C). Place wings directly from the refrigerator into the preheated oven.
- 6
Roast for 30 to 40 minutes, or until crispy, browned, and the internal temperature reaches 165°F (74°C). Cooking time will vary depending on wing size.
- 7
Serve plain, or toss with Buffalo sauce.
- 8
In a small bowl, whisk together 1/4 cup Frank's RedHot Cayenne Pepper Sauce, 1/4 cup melted butter, and 1 tablespoon honey until smooth.
- 9
Transfer hot, cooked wings to a large mixing bowl. Pour sauce over wings and toss until evenly coated.
- 10
Serve immediately with celery sticks and blue cheese or ranch dressing, if desired.
Katy’s Kitchen Tips
- Dry the wings uncovered in the refrigerator if time allows.
- Arrange wings in a single layer with space between pieces.
- Flip or rotate the pan for even browning.
- Sauce after baking if you want the skin to stay crisp.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Oven Baked Chicken Wings
Serve Oven Baked Chicken Wings with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftover wings for up to 4 days.
Reheat in an oven or air fryer to bring back crisp edges.
Common Mistakes to Avoid
- Wet wings: Moisture prevents crisp skin.
- Too much baking powder: Excess can leave a bitter taste.
- Crowding the pan: Wings steam instead of crisping.
- Saucing too early: Sauce can soften the skin before it crisps.
FAQ
Can I make wings ahead?
You can season them ahead and refrigerate uncovered before baking.
Do I need a wire rack?
A rack gives the crispiest result, but parchment can work in a pinch.
When should I add sauce?
Add sauce after baking, or serve it on the side.
How do I reheat wings?
Use an oven or air fryer until hot and crisp again.
Nutrition Facts
- Calories: 921 kcal
- Carbohydrates: 11 g
- Cholesterol: 297 mg
- Fiber: 0.3 g
- Protein: 57 g
- Sodium: 2382 mg
- Sugar: 9 g
- Fat: 72 g
- Saturated Fat: 28 g
- Unsaturated Fat: 36 g
- Trans Fat: 2 g