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These baked chicken wings are deliciously seasoned wings cooked in the oven hands-free! Serve juicy chicken wings on game day, or any day, with your favorite dipping sauce and watch them disappear!
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Why you'll love this recipe
Oven baked chicken wings are juicy, flavorful, crispy wings everyone loves. They're practically effortless because of the easy prep and hands-off baking. These are quite honestly the best appetizer for any size crowd because you can cook small or large batches in one oven!
When it comes to crispy wings – these are on point! This 5-ingredient recipe makes the best crispy baked chicken wings without baking powder, flour, or cornstarch. I've included tips below on how to achieve deliciously crispy skin – effortlessly!
Serve these next to honey hot chicken wings to give your wing lovers options. Of course they'll feel right at home with options like 7 layer dip, totchos, or mouthwatering BBQ pork sliders on game day!
Ingredient notes
Ingredient amounts are listed in printable recipe card below.
- chicken wings - This recipes uses "party wings", also called wingettes and drumettes, from the grocery freezer section or fresh retail packs. Get more details about types of chicken wings below.
- avocado oil - I recommend this variety of cooking oil because it can withstand high heat temperatures.
- paprika - Any paprika variety goes well with chicken wings. You can choose hot, sweet, or smoky paprika.
- garlic powder - If you use garlic salt, I recommend reducing the amount of salt used in the recipe below.
- salt and pepper - Essential seasonings for any chicken recipe.
How to make chicken wings crispy
Did you know you can actually get wings crispy without adding baking powder, flour, or cornstarch? Yep, the secret to crispy wings is to remove excess moisture in a few quick steps and cook wings at a minimum high temperature. I recommend a minimum of 400 degrees Fahrenheit. Here's the step by step...
How to cook chicken wings in the oven
Step 1: Use paper towels to remove excess moisture from chicken wings. I like to wrap wings in paper towels and firmly squeeze them.
Optional: If time permits, I'll rest wings on a cooling rack for 30 minutes or so to help excess juices drain off, along with the paper towel process. Sometimes, I'll even refrigerate the wings on the rack (uncovered) overnight, but only when space is available to prevent cross-contamination.
Step 2: Whisk seasonings with oil in a mixing bowl. Toss wings in the seasoning mixture until coated.
Step 3. For easier cleanup, I recommend lining the baking sheet with aluminum foil or parchment paper. Generously spray the baking surface with with cooking spray, be it the foil by itself or an oven-safe cooling rack.
Spread the seasoned wings out with no overlap.
Note: You can bake wings with or without the cooling rack. In fact, in my testing, we have a hard time determining which wings were baked with and without the rack.
Step 4: Bake chicken wings at 400 degrees Fahrenheit for 60 minutes until golden brown and crispy, or longer as needed. Allow wings to rest 5 minutes once out of the oven, then serve with your favorite dipping sauce such as hot wing sauce, ranch dressing, or Avocado ranch dressing.
What are the types of chicken wings?
Party wings are the separated sections of a whole wing called drumettes and wingettes or flats. They're also called 'first and second sections’ and are available fresh or frozen. These are the chicken wings you see in my recipe photos and are very popular for gatherings, especially game day!
Whole chicken wings are just that. The whole consists of the connected drumette, wingette, and wing tip. Each section is easily separated with a knife. The wing tip is great for stock, but not so much for chicken wing recipes.
Recipe tips
The oil used in this recipe helps the seasonings adhere to the skin and helps crisp the skin, but isn't required. Feel free to omit oil and use seasonings as a dry rub.
You don't have to flip the chicken wings, but it's an option. I prefer to cook wings skin-side up and not flip – the results are still crispy perfection.
You can bake chicken wings straight from the freezer, which is convenient if you forget to thaw. You'll need to add 20-25 minutes to the bake time and the total bake time will be at your discretion. I personally prefer to always bake fresh wings.
How to reheat chicken wings
You would think baked chicken wings can't possibly make delicious leftovers, but they do – really! Reheat wings, uncovered, in a preheated 400 degree Fahrenheit oven for 10 minutes or 350 degree Fahrenheit air fryer for 5 minutes – and grab the dipping sauce!
Frequently asked questions
There are about 6 party wings in a pound. These are wingettes and drumettes and are usually sold in the frozen section.
Yes! Thoroughly remove excess moisture from the skin with a paper towel. Also, bake chicken wings at 400 degrees Fahrenheit, skin-side up, for the full 60 minutes. The goal is to render the natural fat, which makes the skin naturally crispy.
Party appetizers we love
- Guacamole Dip
- Crockpot Spinach Artichoke Dip
- Pulled Pork Nachos Recipe
- Jalapeno Popper Dip
- Air Fryer Chicken Wings
- Blender Salsa
📖 Recipe
Crispy Oven Baked Chicken Wings
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 12 Party Wings (drumettes and wingettes), thawed, about 2 pounds
- 2 tablespoons Avocado oil, or other high heat oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Instructions
- (optional steps) Line baking sheet with foil or parchment paper for easier cleanup. Place a fitted, oven-safe cooling grid on baking sheet to elevate wings.
- Generously coat baking sheet (or foil surface) with cooking spray.
- Preheat oven to 400 degrees Fahrenheit and center the oven rack.
- Pat CHICKEN WINGS dry with a paper towel.
- In a mixing bowl, whisk together OIL, PAPRIKA, GARLIC POWDER, SALT, and PEPPER.
- Toss wings in this seasoning mixture until coated.
- Place wings skin-side up on the baking surface with no overlap.
- Bake chicken wings 45 to 60 minutes until golden brown and crispy. Flipping is optional.Note: If needed, continue baking in 5-minute intervals until desired crispiness is reached.
Serving and storage
- Allow wings to rest 5 minutes once out of the oven, then serve with your favorite dipping sauce.
- To store, allow wings to cool completely and refrigerate in an airtight container up to 5 days. Reheat instructions located in recipe footnotes.
Recipe Notes
- The oil used in this recipe helps the seasonings adhere to the skin and helps crisp the skin, but isn't required. Feel free to omit oil and use seasonings as a dry rub.
- You don't have to flip the chicken wings, but it's an option. I prefer to cook wings skin-side up and not flip – the results are still crispy perfection.
- You can bake chicken wings straight from the freezer, which is convenient if you forget to thaw. You'll need to add 20-25 minutes to the bake time and the total bake time will be at your discretion. I personally prefer to always bake thawed wings.
Equipment
- wire whisk or fork
- oven-safe cooling rack (optional) aka cooling grid
- cooking spray
- aluminum foil or parchment
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Al says
My variation was lemon & pepper, garlic salt, smoked paprika and olive oil.
I flipped then at about 45 mins and pulled at 60.
My new favorite indoor wings.
Traci says
Nice! I love that spice combo. Thanks for trying my recipe and for taking the time to share your experience. Enjoy!
Jim Zielinski says
These wings were a huge hit! I used smoked paprika and a touch of onion power with the garlic powder. I did them at 400 for 45 min and then flipped them, and 5 min on broil on the top rack. Can't wait to make them again, thank you!
Traci says
I’m so glad they were a hit. Love the smoked paprika twist—and that broil at the end is such a great way to get extra crispy skin. Thanks for trying my recipe and for sharing this.
Pam says
Who knew I could make wings better than any I could buy in my area! So easy too. I’m on the elderly side and tire easily with a lengthy prep. I buy fresh wings and cut that flying part (lol) off on day one, wash and freeze in 2 lb packs. On wing Wednesday I thaw them the day before then layer paper towels with a single layer of wings in each layer and put in fridge til cook time. Heat oven, parchment paper on baking sheet, toss wings in oil & spices and bake in convection oven for about 50 minutes. Heavenly! Celery and carrots with ranch on the side and there ya go. I’ve made these 6 times in the last couple of months we love them. Thank you for such a quick delicious recipe.
Traci Antonovich says
This absolutely made my day—thank you! I’m so impressed with your prep system and how you’ve made this recipe part of your weekly routine. Wing Wednesday sounds like a tradition I want in on! I’m so glad you love the recipe and really appreciate you taking the time to share your tips. xoxo
Eleanor says
They were so good!!! Family loved them - will definitely make again
Traci Antonovich says
So glad to hear that! Thanks for trying the recipe. I love knowing your family loved them. Hope they become a regular for you too! xoxo
Linda Dammer says
Super easy and delicious!
Traci says
Yay!! So glad you enjoyed. Thank you for taking the time to review. Much appreciated! xoxo
Jane says
I made these for Super Bowl Sunday and they were the hit of the day! Perfectly cooked and so simple to make. Bravo Traci, this is a winning recipe!!
Traci says
Awww this is music to my ears! I'm simply honored to be a part of your day like this. Thank you for letting me know! xoxo
Pam says
Made 10 lbs for the Super Bowl and they’re already gone! We made half your recipe and half with lemon pepper seasoning. Both were a huge hit. I struggled a bit because I used coconut oil but it’s solid in cold weather. I warmed it to liquid and mixed the seasonings in. As soon as it hit the cold wings it went solid again lol. I figured it out and our guests were impressed. I cooked 40 to start and 15 extra, they really need the extra time to crisp up. I will make them again and again. Thanks for this winner!
Traci says
Wow! 10 lbs gone that fast is the best kind of compliment! Love that you did So glad they were a hit with your guests, and I love that they’ll be on repeat for you. Thanks for sharing! xoxo
Jessie Poshepny Vallery says
Yum yum yum!!!
Traci says
I feel this too, Jessie lol. xoxo