Crispy oven baked chicken wings are golden, crunchy, and unbelievably delicious. These oven baked chicken wings are flour free, perfectly crispy without deep frying, and cook to crispy perfection in under 40 minutes.
Suitable for Gluten Free, Low Carb, and Keto diets. Post includes Weight Watchers points.
Extra crispy skin, juicy meat, and incredible flavor make these oven baked chicken wings totally irresistible. Making baked chicken wings in the oven is easy, resulting in incredibly good food. These party wings are one of our favorite recipes.
Two secrets make this recipe the best way to make oven baked crispy chicken wings. The first step is to dry the wings on a rack in the fridge for at least an hour. Keep reading to learn the second secret so you can make the best chicken wings in the oven.
And if you love this oven baked chicken wings recipe, you’ll definitely want to check out these Lemon Pepper Wings. Like your wings kicked up a notch? Then try these Cajun Wings and this recipe for Honey Hot Wings.
Once you make these oven baked wings, your whole family will be asking for this meal over and over again. And since it’s so easy to make, you’ll be happy to oblige them!
Why Make This Recipe
- Healthier – Restaurant wings are typically deep fried and laden with unhealthy oils. Crispy baked chicken wings in oven are made without oil, and we’ve also eliminated the need to coat the wings in flour, so they are tasty and healthier than the chicken wings you’d get in a local restaurant.
- Perfect for a Crowd – Oven baked crispy chicken wings are the ultimate party food. Whether you’re enjoying the big game, a holiday, or just having friends over for a fun evening, wings are easy to make, and it’s easy to double or triple the recipe to feed a crown.
Ingredient Notes
- Chicken Wings – Look for whole chicken wings and cut them into wingettes and drumettes.
- Baking Powder – Baking powder helps to give these baked chicken wings a super crispy coating.
- Seasoning – Salt, ground black pepper, onion powder, and garlic powder are used to season the wings.
How To Make Crispy Baked Chicken Wings
Get full ingredients list and instructions from the recipe card below.
- Line a baking sheet with paper towels and top with a baking rack. Lay the wings on top of the rack and refrigerate for at least 1 hour, and up to 8 hours (the longer they sit, the crispier they will be later on).
- Preheat the oven to 375 degrees F / 190 degrees C. Remove chicken wings from the fridge, and using a sharp knife, cut the wings into wingettes and drumettes. Discard the wing tips or save them for later use.
- Line another baking sheet with foil and add a clean baking rack sprayed with non-stick cooking spray on top.
- Pour baking powder, salt, pepper, onion powder, and garlic powder into a large bowl or a large Ziploc bag and shake to combine.
- Place half of the wings into the bag, seal, and shake to coat with the baking powder mixture. Arrange the coated wings on the baking rack and repeat the process with the remaining chicken pieces.
- Spritz the tops of the wings with olive oil or cooking spray and bake for 15 minutes. Turn the wings over and cook for another 20-25 minutes, or until the internal temperature reaches 165 degrees F / 74 degrees C when checked with a meat thermometer. The wings should be lightly golden brown and crispy.
Note: Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
How To Make Chicken Wings in Air Fryer
- Preheat air fryer to 375 degrees F / 190 degrees C.
- Pour baking powder, salt, pepper, onion powder, and garlic powder into a large Ziploc bag and shake to combine. Add wings into the bag, seal, and shake until fully coated.
- Place wings in a single layer inside the air fryer basket. Air fry for 20-25 minutes, turning them over halfway through.
- Check for doneness using a meat thermometer to ensure the internal temperature has reached 165 degrees F / 74 degrees C.
Tips For Success
- Buy whole wings to save money. They are easy to cut into drumettes and wingettes.
- Dry the wings in the fridge for at least 1 hour and up to 8 hours. Getting the wings dry will help them to become more crispy.
- Use an oven-proof baking rack over a foil-lined sheet pan for easy cleanup.
- Spray the wire rack with oil or brush with vegetable oil.
- Place the rimmed baking sheet on the center oven rack for even cooking.
- Make sure the chicken wings are in a single layer on the baking rack.
- Cooking time may vary depending on the thickness of your wings.
- Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- Toss cooked wings with a sauce or serve with your favorite dipping sauce.
- Serve immediately for the best flavor and crunch.
Variations
- Skip the Baking Powder – Baking powder helps to create a crunchy exterior, but you can skip this step if you prefer.
- Swap the Seasoning – You can season chicken wing recipes with just about any seasoning under the sun. Try kosher salt, chopped parsley, smoked paprika, lemon pepper, or your favorite spice mixture.
- Add A Sauce – Toss the chicken wings in melted butter, honey garlic sauce, buffalo sauce, frank’s hot sauce, soy sauce, or your favorite wing sauce.
Budget-Friendly Tips
- Buy In Bulk – Purchase chicken in bulk or on sale and freeze for later use.
- Buy Whole Wings – Whole wings are generally less expensive than wings cut into wingettes and drumettes.
- Save The Wingtips – Don’t discard your wingtips. Save them in the freezer and use them to flavor chicken stock, soups, and other dishes.
Prep Ahead And Storage
- Prep Ahead – Dry the wings in the fridge for a minimum of 1 hour and up to 8 hours.
- Store – These oven baked wings can be stored in an airtight container in the fridge for up to 5 days.
- Freeze – Place cooled wings in an airtight container and freeze for up to 3 months. If your chicken wings were previously frozen, we do not recommend refreezing them.
- Reheat – Reheat wings in the microwave or in a low oven. Reheated wings will not be as crispy.
FAQs
Oven baked chicken wings takes about 40 minutes at 375 degrees F / 190 degrees C. Bake the wings in advance and keep them warm for up to one hour in a 170 degrees F / 77 degrees C oven.
You may be surprised that you can get crispy wings in the oven. There are two secrets to crispy oven baked wings. Begin by drying the wings on a rack in the oven for a minimum of one hour. Toss the wings with baking powder for seriously crispy skin.
Toss chicken wings with your favorite sauce just before serving and serve wings immediately.
More Wings Recipes You May Like
- Korean Chicken Wings.
- Grilled Chicken Wings.
- Air Fryer Chicken Wings.
- Instant Pot Chicken Wings.
- Frozen Chicken Wings in Air Fryer.
- Reheat Chicken Wings in Air Fryer.
More Oven Baked Chicken Recipes
Serving Suggestions
Weight Watchers Points
There are 8 Blue Plan SmartPoints in one serving of this.
Get The Oven Baked Chicken Wings Recipe:
Oven Baked Chicken Wings
Ingredients
- 3 pounds (1360g) whole chicken wings
- ⅓ cup (76g) baking powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Line a baking tray with paper towels and top with an oven-proof baking rack. Lay the wings on the rack and refrigerate for at least 1 hour and up to 8 hours (the longer they sit, the crispier they will be later on).
- Preheat the oven to 375 degrees F / 190 degrees C. Line another baking sheet with aluminum foil. Top with a clean baking rack sprayed with non-stick cooking spray.
- Remove the wings from the fridge, and using a sharp knife, cut the wings into wingettes and drumettes. Discard the wing tips or save them for later use.
- Pour baking powder, salt, pepper, onion powder and garlic powder into a large bowl or a large Ziploc bag and shake to combine.
- Place half of the wings into the bag, seal and shake to coat with the baking powder mixture. Arrange the coated wings on the baking sheet and repeat the process with the remaining chicken pieces.
- Spritz the tops of the wings with olive oil or cooking spray and bake for 15 minutes. Tuen over and cook for another 20-25 minutes, or until the internal temperature reaches 165 degrees F / 74 degrees C when checked with a meat thermometer. The wings should be lightly golden brown and crispy.
- Serve with freshly minced parsley for garnish if desired.
Notes
- Buy whole wings to save money. They are easy to cut into drumettes and wingettes.
- Dry the wings in the fridge for at least 1 hour and up to 8 hours. Getting the wings dry will help them to become more crispy.
- Use an oven-proof baking rack over a foil-lined sheet pan for easy cleanup.
- Spray the wire rack with oil spray or brush with vegetable oil.
- Place the rimmed baking sheet on the center oven rack for even cooking.
- Make sure the chicken is in a single layer on the baking rack.
- Cooking time may vary depending on the thickness of your wings.
- Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- Toss cooked wings with a sauce or serve with your favorite dipping sauce.
- Serve immediately for the best flavor and crunch.
- Storage – Leftover wings can be placed in an airtight container or wrapped in foil and stored in the fridge for 5 days.
- There are 8 WW Blue Plan SmartPoints in one serving of this.
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