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When you need crispy, and ridiculously easy to make, baked chicken wings, be sure to save this recipe! These wings are guaranteed to be a hit, whether you are making them for a family meal or a game day appetizer.
Easy Baked Chicken Wings Recipe
I’m not kidding when I say this recipe is very simple to make. It only takes a few steps to have have wings so crispy, it’s hard to believe they are baked! They have just the right amount of seasoning, and they come out of the oven with a perfect golden brown color, in less than 30 minutes.
Of course, one of the reasons we all love wings is that we can change up the spices and sauces for variety. When these come out of the oven, just toss them with your favorite BBQ sauce for BBQ wings, or make buffalo wings with buffalo sauce. No matter how you make them, you are going to love these delicious, crispy wings!
Ingredients You Will Need
- chicken wings- cut into drumettes and flats.
- baking powder – the secret ingredient that makes these wings have their crispy texture.
- garlic powder – adds a simple flavor to the wings, and won’t overpower sauces.
- smoked paprika – also adds just a little bit of extra smoky flavor to the other seasonings.
- salt – enhances all of the flavors.
- ground black pepper – adds a touch of warmth to the overall flavor.
- Optional sauces – buffalo, BBQ, honey garlic, or your favorite for tossing.
How to Make Baked Chicken Wings
Step 1: Preheat your oven to 425 degrees F. Line a baking sheet with foil, or if you have one, place a wire rack on top of a baking sheet. Spray the rack or foil lightly with non-stick spray to prevent sticking.
Step 2: Pat the chicken wings dry with paper towels. Removing excess moisture is key for crisping them up.
Step 3: In a large bowl, toss the wings with baking powder, garlic powder, smoked paprika, salt, and black pepper. Make sure they’re evenly coated.
Step 4: Arrange the wings in a single layer on the prepared rack, leaving a little space between each piece for even cooking.
Step 5: Bake the wings for 20 minutes, then flip them over and bake for another 5-10 minutes, or until golden and crispy.
Step 6: Toss the wings in your favorite sauce or serve them plain with ranch or blue cheese dressing and celery sticks on the side.
Tips for Making the Best Baked Chicken Wings
- Baking Powder is Key: It helps the wings crisp up by drawing out moisture and enhancing browning.
- Use a Rack: A wire rack allows the wings to sit above any juices, ensuring they get crispy.
- Sauce After Baking: Baking the wings first allows them to get crispy. If you try and bake the wings with the sauce coating, they may not get as crispy.
- Check for Doneness: Use a meat thermometer to check for doneness. Internal temperature of chicken should be 165 degrees F. Depending on the size and thickness of your wings, cooking times may vary by a couple of minutes.
Chicken Wing Variations
- Classic Buffalo: For a classic wing flavor, toss with buffalo sauce.
- Garlic Parmesan: Coat with melted butter, garlic powder, and grated Parmesan cheese.
- Sweet and Spicy: Use a blend of honey and sriracha for a sticky, flavorful glaze.
- Lemon Pepper: Sprinkle with lemon zest, cracked black pepper, and a touch of garlic powder.
How to Cut Wings into Drumettes and Flats
You can buy a bag of “party wings” at the local grocery store, so they are already cut into pieces. If you can’t find them, and end up with the full wings, they are pretty simply to cut.
To find the join, stretch the wing open. You should be able to feel where the joints connect together between the “drum” and “wing.” Once you find it, use a sharp knife or kitchen shears to cut them apart in the middle between where the bones meet. Try to avoid cutting the bone.
There is also a small wing tip that can just be cut off and thrown away or used to make chicken stock.
FAQ’S
Absolutely! Bake or prepare them a day in advance and then reheat them by baking them at 400 degrees F for 10-12 minutes to restore their crispiness.
Yes! Freeze cooked wings in an airtight container for up to 2 months. Reheat in the oven for best results.
You can bake the wings directly on aluminum foil lined baking sheets, but you may need to flip them more often to ensure even crisping.
Let the wings cool first, then keep them in an airtight container in the fridge for 3-4 days.
More Easy Appetizers
Chicken Wings
Equipment
- Baking Pan with Rack or lined with foil
- Large Bowl
Ingredients
- 3 pounds chicken wings
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 425 degrees F. Then either line a baking sheet with foil, or if you have one, place a wire rack on top of a baking sheet. Spray the rack or foil lightly with non-stick spray to prevent sticking.
- Pat the chicken wings dry with paper towels.
- In a large bowl, toss the wings with baking powder, garlic powder, smoked paprika, salt, and black pepper. Make sure they’re evenly coated.
- Arrange the wings in a single layer on the prepared rack or baking sheet, leaving a little space between each piece for even cooking.
- Bake the wings at 425 degrees F for 20 minutes, then flip them over and bake for another 5-10 minutes, or until golden and crispy.
- Toss the wings in your favorite sauce or serve them plain with ranch or blue cheese dressing and celery sticks on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
