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.
Chicken Wings Recipe (Baked)
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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
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.
The addition of butter sounded appetizing but it made the side facing the sheet pan soggy. I added a tablespoon of baking powder to the seasoning mix to make it “crispier”.
I really liked the taste of the wings and they were cooked perfectly. The reason for 4 stars instead of 5 is because they all stuck to the foil. Making them again now and using spray oil on the foil to see if that helps.
I added some Cayenne Pepper and a little onion powder. They were good! First time in the oven. I normally deep fry them. Nice recipe Becky!
Delicious and simple—
Oooh best chicken wings ever! So easy and delicious. I’ve sent the recipe to all my friends!
I’ve made these twice and they are so good and so easy to make. My teen son loves them as well always a crowd favorite.
This is the first time I have felt moved to rate a recipe. These are perfection….nicely spiced and crispy. I will be making these again and again.
We’re so happy to hear you loved this recipe enough to rate it, Laurie! Thanks so much for stopping by!
I followed recipe as written. I have never liked wings but after trying this recipe, I have changed my mind. The seasonings were just enough for perfect flavoring! The butter made the wings crispy! I will definitely be making these again. Thanks for sharing your recipe.
We’re so happy to hear you love this recipe, Mary!!
I live in Spain, and I also use metrics, but as my best recipes are from the US, I just bought cups and teaspoon sets and works for me.
Fabulous recipe! I divided up the butter pat to place under each wing, so when I turned it over it was still on top of it. Of course the fat on the skin helped too so there was plenty of fried taste without the big crock of oil to strain and clean. I did take a small pinch of cayenne for the second time making it and it was just as amazing but with a good kick. We tried a variety of sauces for dipping and I think we enjoyed the grandma’s sweet chili sauce (which is delicious too) with your original recipe and for the cayenne kick it’s the blue cheese! Thanks for the recipe – it’s perfect and easy.
Thanks so much for sharing what worked for you, Gloria!