This easy Chicken Wings recipe is a healthier and more flavorful way to cook your favorite appetizer recipe because they’re baked instead of fried! A simple seasoning rub creates the best flavor and gives these oven-baked wings the crispiest skin. Make plenty, because they’ll go fast–especially if you’re making them for game day parties.
Don’t get me wrong, I love fried wings–but cooking chicken wings in the oven gives you incredible flavor and crispy skin, without the hassle and oil required for deep-frying. And these are the best Super Bowl food, so don’t forget to make a batch!
What’s in this Chicken Wings recipe?
You only need a few ingredients and an oven to turn these wings into the most delicious appetizer you’ll ever taste!
- 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.
- 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 butter–it melts while the wings are in the oven, and helps to add moisture, flavor, and 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.
Pro Tip: Feel free to change up the seasoning rub for your wings with some different herbs and spices. Try chili powder or cayenne pepper for more heat. Or use a dry ranch mix or your favorite seasoning blend.
Best Dipping Sauces for these Baked Wings
No matter how good the chicken wings are (and trust me, these seasoned baked wings are finger-lickin’ good!), 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. Pair them with buffalo sauce, ranch dressing, honey mustard, garlic parmesan, BBQ sauce, Korean BBQ sauce, Chick fil A sauce, or yum yum sauce.
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.
Bake wings in a 425°F oven for 30 minutes, flip, and then bake another 10-15 minutes. So it should take a total of 40-45 minutes to cook.
Deep-frying requires a lot of oil, and it’s a pretty hands-on cooking process. While it does give you the ultimate crispy skin, it also adds a lot of fat and calories. Oven-baking, however, requires a lot less cooking fat, and it’s really easy to simply pop them in the oven. You’ll still get a nice crispy bite, with a lot less calories.
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.
Yes, you can bake any part(s) of the chicken wing in the oven with this seasoning rub. I prefer wingettes, but you can also cook drumettes, tips, and whole/partial wings. Just keep in mind that cooking different parts may require different cooking times.
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.
To reheat, place them back in the oven at 350°F, for about 15 minutes, or until 165°F internally.
How to Freeze
Freeze chicken wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Allow wings to thaw overnight in the refrigerator before reheating in the oven.
What to Serve with Chicken Wings
Besides all the dipping sauces you’ll want to serve with these chicken wings, you can add some side dishes to make it a meal. They go great with french fries and potato wedges, veggie sticks, and other dippale items. Or go the comfort food route, with creamy coleslaw, mashed potatoes, or mac and cheese casserole, and some cornbread for good measure.
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.
Chicken Wings Recipe (Baked)
Ingredients
- 1/3 cup flour
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons butter
- 10 chicken wingettes just means tips removed, thawed
Instructions
- Preheat oven to 425 degrees.
- 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 butter
- In a medium sized bowl, combine flour, paprika, garlic powder, and salt and pepper.1/3 cup flour, 2 tablespoons paprika, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon salt
- 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 chicken wingettes
- Bake wings for 30 minutes.
- Turn wings over and bake for an additional 15 more minutes or until crispy and fully cooked.
- Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
I think it would be wiser to melt the butter, dip the wing, then flour it. Seems more effective, and no waster of the butter.
I haven’t tried that method, but please let me know if you do!
i found the wings were extremely dry and had almost no flavor. i had to add bbq sauce to it to try and liven it back up but it didn’t do much for it. pretty disappointed.
I’m sorry to hear you didn’t enjoy this recipe, Keri!
Love this recipe! Best wings I’ve ever made and the easiest! Will definitely make again.
I’m so happy to hear you loved this recipe, Patti!
Very easy! Great recipe. Chicken had a nice crisp. I added a little more seasoning and tossed them in BBQ sauce. My family loved them! Thanks!
Those look great, LaShanda! Thanks so much for sharing your results!
Excellent recipe . Super easy and so delicious
So glad you enjoyed it, Pam!
Best wings ever. Followed the recipe to the ‘t’. No sticking to foil and came out crispy and juicy. Made a Gochujang sauce for dipping.
Those look absolutely divine, Janice! Thanks so much for sharing!
Best wings that my whole family can’t get enough of. And that’s saying a lot from a family of 5 that NEVER agrees on food!
Oh, I’m so glad you all enjoyed them, Kristen!
can you do the same to chicken drums?
Sure, but they may take a bit longer to bake!
Hi, i really liked the chiken wings and today will be trying exactly the same but with drums 😉
Would these transfer well to an air fryer?
I think so!
I have been making your wings for over a year now and they always come so good and juicy! I always add some Cajun seasoning to the mix nonetheless yummy. 😋
That sounds delicious, Val! Thanks for stopping by!
Why do so many recipes overcook chicken wings ?
Maybe you have access to some very large wings ?
45 minutes at 425 degrees usually results in dried out wings and the meat dessicated.
Hi Bobby, wings need about 30 minutes to cook through. The additional 15 minutes is to get them crispy on the outside!