This baked chicken wings recipe is my absolute favorite. It’s less messy and, in my opinion, more flavorful than frying. We are a family that loves a game day celebration, and it’s never complete unless I make a batch of my famous baked chicken wings. In fact, I usually have to make a double batch just to be safe. I’m so proud that over 2000 home cooks have rated these wings a 5-star success.

platter of baked chicken wings

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Don’t get me wrong, I love fried wings– but cooking chicken wings in the oven creates incredible flavor, juicy chicken, and crispy skin, without the hassle and oil required for deep-frying. After I developed this recipe, I’ve made them this way, baked instead of fried, more times than I can count. This recipe is on my list of favorite best Super Bowl appetizers, so don’t forget to make a batch!

What’s in This Chicken Wings Recipe?

  • Chicken Wings: I prefer to use chicken wingettes (the middle part of the wing, sometimes called the ‘flat’) for this recipe. Not only are they easier to cook and eat, but they get really nice and crispy in the oven. You can bake any part(s) of the chicken wing in the oven with this seasoning rub. Just keep in mind that cooking different parts may require different cooking times.
  • Flour: When combined with the spices listed below, this becomes a flavorful seasoned coating. It helps the seasoning stick to the wings, and it creates a crispy skin.
  • Butter: Dot the baking sheet with pats of unsalted butter– it melts while the wings are in the oven, helping to add moisture and flavor. Plus, it crisps up the skin.
  • Seasoning Blend: The dry rub is what makes these baked wings so irresistible! It’s a simple mix of paprika, garlic powder, and salt and pepper, and it tastes amazing.
up close simple spiced baked chicken wings on platter with ranch
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The Secret To Crispy Baked Wings

There are two ingredients I use to make sure the skin gets nice and crispy on my wings:

  1. Coating them with flour helps build texture.
  2. Cooking them on a tray with butter helps them brown, and lends more crispiness.

How to Store and Reheat

If you manage to have any of these baked chicken wings leftover, store them in an airtight container in the refrigerator for up to 3 days. I usually freeze chicken wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Always allow wings to thaw overnight in the refrigerator before reheating in the oven.

To reheat, place them back in the oven at 350°F, for about 15 minutes, or until 165°F internally.

dipping baked chicken wing in ranch

Serving Suggestions

No matter how good the chicken wings are (and trust me, these seasoned baked wings are finger-lickin’ good!), I always feel that a few tasty dipping sauces are a must. The flavor of the spice rub goes well with literally any type of dipping sauce you love. I love to dip them in buffalo sauce, ranch dressing, or Chick fil A sauce, but the possibilities are endless!

On game day, I like to serve them with french fries or potato wedges, veggie sticks, and other dippable items. When I want to go the comfort food route, I’ll whip up some creamy coleslaw, mashed potatoes, or mac and cheese casserole.

5-Star Review

“Came across this recipe a while back and decided to give it a try and it is the best! I had only cooked wings a few times before this recipe and now we have them at least once a month. Everyone raves about how good they are every time I make them. Thanks for sharing the recipe!” – Jill W.

Recipe Card

Baked Chicken Wings Recipe

4.58 from 2107 votes
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 4
Author: Becky Hardin
platter of baked chicken wings
Chicken wings are a game day staple! These baked chicken wings have the most amazing seasoning with paprika, garlic, salt, & pepper.
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 3 tablespoons unsalted butter (⅜ stick)
  • cup all-purpose flour
  • 2 tablespoons ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 10-12 chicken wingettes just means tips removed; thawed if frozen

Instructions 

  • Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the butter, there is no need to melt it ahead of time but you can if you would like.
    3 tablespoons unsalted butter
    dots of butter on a foil lined baking sheet.
  • In a medium-sized bowl, combine the flour, paprika, garlic powder, and salt and pepper.
    ⅓ cup all-purpose flour, 2 tablespoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
    mixing spices and flour in a glass bowl with a spoon.
  • Coat both sides of each wing fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.
    10-12 chicken wingettes
    seasoned chicken wingettes spread out on a foil lined baking sheet dotted with butter.
  • Bake the wings for 30 minutes.
    baked chicken wings on a foil lined baking sheet.
  • Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked.
  • Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.

Video

Becky’s Tips

  • Feel free to change up the seasoning rub for your wings with some different herbs and spices. I like to add chili powder or cayenne pepper for more heat. I’ve also used a dry ranch mix to switch things up a bit.
  • The safe-to-eat temperature for all chicken is 165°F. However, for wings, you might consider cooking them up to 190°F for tender, melt-in-your-mouth meat.
Storage: Store chicken wings in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Serving: 2-3 wingsCalories: 303kcalCarbohydrates: 11gProtein: 16gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 84mgSodium: 644mgPotassium: 233mgFiber: 2gSugar: 0.4gVitamin A: 2106IUVitamin C: 1mgCalcium: 25mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Wings Step by Step

Prep the Baking Sheet: Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the 3 tablespoons of unsalted butter, there is no need to melt it ahead of time but you can if you would like.

dots of butter on a foil lined baking sheet.

Mix the Spices:In a medium-sized bowl, combine ⅓ cup of all-purpose flour, 2 tablespoons of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper.

mixing spices and flour in a glass bowl with a spoon.

Coat the Wings: Coat both sides of 12 chicken wingettes fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.

seasoned chicken wingettes spread out on a foil lined baking sheet dotted with butter.

Bake the Wings: Bake the wings for 30 minutes.

baked chicken wings on a foil lined baking sheet.

Flip the Wings: Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked. Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.

baked chicken wings in a gray serving bowl.

More Chicken Wing Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.58 from 2107 votes (1,944 ratings without comment)
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411 Comments
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Ruth
Ruth
December 3, 2024 12:48 pm

These were the best wings that I have ever had!!! I added purchased BBQ sauce for my husband but I never cared for the wetter wings so we were both happy..5 stars

Tonya
Tonya
October 27, 2024 11:44 am

I followed this recipe. The wings turned out amazing. They were so tender and moist and crispy on the outside. The best ever.5 stars

Chris
Chris
October 6, 2024 7:49 am

Great recipe i added a little bit of heat to mine @alphagrills5 stars

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Katherine
Katherine
September 29, 2024 2:58 pm

This is a fantastic chicken wing recipe! I’ve tried so many baked chicken wing recipes over the years with ok to disappointing results. These are not like the others! To me, these are just as good as fried and I will make them weekly this football season!5 stars

Carolyn
Carolyn
September 23, 2024 5:17 pm

OMG! These are The Best! I’m 75 years old and I have never had better chicken wings than these. Thank you so much! I rave about them constantly.5 stars

Rod
Rod
September 11, 2024 4:33 pm

Started well, but after turning the wings for the last 15 minutes of cooking they became positively GLUED to the aluminum foil leaving us picking the stuck bits of foil off the skin.

Samantha Marceau
September 12, 2024 9:30 am
Reply to  Rod

Hi Rod, we recommend adding a bit more butter when flipping if the foil seems too dry!

Kay Sutton
Kay Sutton
September 10, 2024 5:12 pm

MY HUSBAND LOVED THESE!!! We’ll be using this recipe next time!!!5 stars

Patricia Adams Leach
Patricia Adams Leach
June 30, 2024 4:28 pm

Needed an appetizer and found this recipe. The wings came out fantastic. 1/2 of the batch I coated with a sweet buffalo sauce. I’ll be using this recipe again!5 stars

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Corinna
Corinna
June 23, 2024 8:59 pm

Just made this and they were really good! Thank you definitely will be in the dinner rotation5 stars

Samantha
Samantha
June 6, 2024 4:54 pm

This is such an awesome oven wing recipe! I’ve made it several times now and just made it tonight with almond flour instead of regular flour and it came out just as good. Thanks for a great recipe!5 stars

Char
Char
September 17, 2024 4:01 pm
Reply to  Samantha

Samantha that’s good to hear as I was wondering about almond flour as my son is Celiac! I’m currently trying 1 to 1 flour and hoping that they will come out ok…!