Crispy Baked Chicken Wings

If you’re anything like me, you love chicken wings that are crunchy on the outside and juicy inside—but don’t want the mess of deep-frying. This baked version is my go-to. It’s easy enough for a weeknight dinner, yet perfect for feeding a hungry crowd on game day.

I like that you can just season them, pop them in the oven, and focus on other things while the magic happens. No splattering oil or hovering over the stove. And the best part? They’re honestly just as good as fried.

What You’ll Need

Here’s what I usually grab from the fridge and pantry before getting started. I like to keep things simple so these are all basics you’ll probably already have:

• Fresh chicken wings – I usually buy those big trays labeled “party wings” at the store. They’re already split into flats and drumettes, which is great when you’re in a hurry. If you’re using whole wings, you don’t have to do anything different—just cook them the same way.
• Butter – I use salted butter most days, but if I only have unsalted, I just add a pinch more salt to the seasoning.
• Spices – Kosher salt, black pepper, garlic powder, and paprika. It’s a simple combo that always works.

Little tip: Don’t stress if you see tiny pin feathers on the wings. Happens all the time. I just use a paper towel or clean tweezers to pull them out before cooking.

My Favorite Seasoning Variations

I’ve made these wings so many times that I’ve tried a few different spins when I want something new. Here are some I really like:

• Smoked paprika instead of regular – gives a subtle BBQ vibe.
• Onion powder – a teaspoon mixed in adds more savory depth.
• Everything But The Bagel seasoning – my daughter actually loves this one. It gives a fun crunch and garlicky hit.
• Olive oil spray – if you want to skip butter, just spray the wings on the pan.
• Buffalo style – after baking, I toss them in homemade buffalo sauce for that classic kick.

It’s one of those recipes you can adjust to whatever you’re craving or whatever’s in the spice drawer.

Step-by-Step Cooking Instructions

Here’s exactly how I do it at home:

1. Preheat the oven to 400°F. I like getting it hot so the skin really crisps up.
2. Prep the wings. Melt the butter and toss the wings in it. If you’re skipping butter, just spray them with olive oil right on the pan. Then sprinkle with your spice blend.
3. Arrange on a rack or parchment. A wire rack over a rimmed baking sheet is best for airflow. But if you don’t have one, parchment paper works fine too—I do that when I can’t find my rack.
4. Bake for 40 minutes. I usually set a timer and clean up the kitchen while they roast.
5. Want them crispier? Turn the oven down to 170°F and keep them in for another 30 to 60 minutes. This slow drying step is optional but really takes the crunch over the top.

When they’re done, they’re golden-brown with that satisfying crackly skin.

Party Wings vs Whole Wings

I often buy “party wings” because they’re already separated into flats and drumettes with the tips removed. Super convenient for serving at gatherings or family meals.

But if all you can find are whole wings? No problem. Use them as-is, same cook time and method. They’ll come out great.

I do recommend checking for any leftover pin feathers. It’s one of those small steps that makes the finished wings nicer to eat.

Practical Cooking Tips From My Kitchen

• Crowding the pan – Try not to overcrowd. Give each wing space to roast. That’s how you get the skin crisp, not steamed.
• Butter vs Oil – Butter gives a rich flavor, but olive oil spray is great if you want it lighter.
• Wire rack bonus – It’s worth using if you have one. Fat drips off and hot air hits every side of the wing.

Honestly, I make these so often that I don’t even measure anymore. Once you do it a couple of times, it becomes second nature.

Serving Ideas From My Table

I love these as a game-day snack, but they’re just as good as a no-fuss dinner. If I’m making them for dinner, I plan sides I can roast in the same oven. Fewer dishes, less stress.

Here are a few go-to sides that work well at 400°F:

• Roasted asparagus or carrots
• Broccoli tots or cauliflower tots (kids love these)
• Roasted mini peppers
• Roasted cabbage wedges
• Jicama fries for something different

They’re also fantastic with a simple salad—think crisp cucumber salad, juicy tomato salad, or a classic coleslaw. I like the cool crunch against the hot wings.

And of course, ranch or blue cheese dressing is always on the table for dipping.

Storing and Reheating Leftovers

If there are any leftovers (which honestly is rare at my house), I keep them in an airtight container in the fridge for 3-4 days.

When I want to reheat them, I pop them on a baking sheet and warm them uncovered in a 350°F oven. That way the skin crisps back up.

You can freeze them too. I just put the cooked wings in freezer bags, squeeze out the air, and they’re good for about three months. When I’m ready to use them, I thaw overnight in the fridge and reheat in the oven.

Common Questions I Get About These Wings

Do I need flour for crispiness?
Nope. The hot oven plus the slow-drying step gives you that crispy skin without any coating.

Can I bake instead of fry?
Definitely. Baking is easier, cleaner, and healthier without losing that crunch.

Should I sauce them before baking?
I wait until after baking. The dry heat crisps the skin. If you want buffalo-style, just toss them in sauce right before serving.

Also try these Chicken recipe:-

• Keto Air Fryer Chicken Wings
• Air Fryer Buffalo Chicken Wings
• Air Fryer BBQ Chicken Wings