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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!
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 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.
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
- Black Bean and Corn Salsa
- Jalapeno Popper Dip
- Air Fryer Chicken Wings
- Blender Salsa
Crispy Oven Baked Chicken Wings
- 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
- (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.
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- 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.