This easy Chicken Wings recipe is my favorite recipe for a healthier and more flavorful way to cook my favorite appetizer. 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. I’m so proud that over 2000 home-cooks have rated these wings a 5 star success.
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 recipes is on my list of favorite best Super Bowl appetizers, so don’t forget to make a batch!
I made them with a simple seasoning rub resulting in the best flavor and giving these oven-baked wings the crispiest skin. I always make sure to make a double batch, because they’ll go fast–especially if you’re making them for game day parties.
What’s in this Chicken Wings recipe?
I love that this recipe uses simple ingredients and spices that I always have on hand. I never know when my husband might request it, and I’m always ready.
- 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. 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. I also toss in buffalo sauce after baking for a more traditional feel. I’ve developed all kinds of homemade spice blends, so it’s always fun to pick one and create a chicken wing masterpiece.
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!), 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. We love to dip them in buffalo sauce, ranch dressing, honey mustard, garlic parmesan, BBQ sauce, Korean BBQ sauce, Chick fil A sauce, or yum yum sauce. The possibilities are endless!
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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
I 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.
What to Serve with Chicken Wings
There are lots of great side dish recipes when wanting to make these wings a meal. They pair beautifully with french fries and 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.
More Chicken Wing Recipes We Love
- Baked Buffalo Wings
- Fried Wings
- Smoked Chicken Wings
- Crockpot Buffalo Wings
- Hot Honey Chicken Wings
- Baked Korean Hot Wings
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.
I normally don’t post comments on recipes but I just HAD TO on this one! I made these tonight and served during a football game’s OT period. Well…my husband stopped the game and shouted from upstairs “Oh.My.GOD!!! These are AMAZING!!” Thank you so much for the FABULOUS recipe!!!!🥰🥰🥰
Fantastic recipe. Absolutely the best wings I’ve ever cooked. I used cornflour instead of ordinary and they were so crispy. I shall use the recipe again. UK
Those look amazing, Lyn!
These were the best wings ever. My husband requests these often & thankfully its so easy to make. I used smoked paprika, old bay as my salt, real butter & followed your directions. Its definitely a staple in our home and I keep this page bookmarked.
This is our favorite wing recipe! For the nutrition information, what serving size is that information for?
The nutritional information is for about 2.5 wings!
I was looking for a chicken wing recipe that didn’t require an oven proof rack. This was the first one I found and I am so glad I decided to try it. It was simple with minimal clean up and turned out perfect without having to alter any of the instructions. The whole family enjoyed them. Will definitely make these again.
So glad you enjoyed them!
If making the wings frozen and in an air fryer, how long would I cook these for?
We would try 400°F for 35 minutes, then temp check every 5 minutes until they reach 165°F internally.
I tried this particular recipe it turn so good highly recommend specifically to beginners, thank you for lovely recipe.
Thanks for sharing, Farhat!
I thank you from the bottom of my heart! Honey! This was the best chicken recipe Eva! Take my advice this is super easy I washed chicken allowed it to dry out on top of a paper towel. Then I followed all the steps but I added more and lots more seasoning. God I thank you for “ The Cookie Rookie!”
So glad you loved it, Tamelia!
Fantastic! It’s super easy and goes with just about any side. Thank you!
So amazing! Some of the best wings we’ve ever had!! Thank you!
Thank you for stopping by and letting us know!