This easy recipe includes simple steps for How to Cook Chicken Wings in the Oven. The meat comes out fall off the bone tender. Plus the seasoned crunchy skin has so much yummy flavor you won't need any sauces or dips (but they still are great with buffalo or ranch)
Why this Oven-Baked Chicken Wing Recipe is Amazing: Since I eat gluten-free most of the time, I have perfected the secret to crispy skin without breading or flour. (hint: it is a simple pantry staple everyone has!)
These wings are mild on the heat scale similar to my Garlic Butter Wings, so if you don't like spicy, these are for you. Or toss them in your favorite hot sauce to make them zesty & bold.
This recipe was inspired by my popular Naked Chicken Wings recipe, but I adapted it to be made without cooking in oil. Ok, now we cook!
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Ingredients for Crispy Oven Chicken Wings
This recipe starts with flats and drums - the full wing separated. The small wing parts are what is most popular for appetizers, snacks, or party foods.
This recipe is naturally gluten-free, grain-free, paleo, dairy-free, Whole30, low-carb, & keto approved.
Here are important notes for some ingredients:
- Chicken Wings - flats & drumettes.
- Baking Powder - the key ingredient to get that crispy skin crunch without flour, breading, or batter. (not baking soda or cornstarch)
- Spices & Seasonings - salt, black pepper, garlic & onion powder, and paprika.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Bake Chicken Wings in the Oven
It takes just 10 minute to prep this recipe. It is one of my favorite quick meal ideas where I can get them in the oven to let them do their thing.
Besides flipping them oven half way through cooking, there is no babysitting - unlike deep frying or shallow pan frying that require cooking in batches & a lot more time/effort.
Here are the easy steps for making crispy baked chicken wings:
- Prep the Wings
- Bake in the Oven
- Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Prep the Wings
While the oven is preheating to 425°F, begin by making sure the skins on the wings are dry. Pat them dry with a paper towel on all sides and adding each to a large mixing bowl one at a time.
TIP: This step is key for the crispy outer crust that traps in the moisture so the meat is also juicy.
Combine all spices and the baking powder into a small bowl, stir to combine. Add it to the bowl with the wings and toss to coat.
Place the seasoned wings on a parchment or foil lined baking sheet. Make sure they are in a single layer and spaced out so the cook evenly & get crunchy.
2 - Bake the Wings
Once the oven is preheated, place the wings in the center of the oven to cook for 20 minutes. Flip the wings over after 20 minutes and cook for an additional 20+ minutes.
The wings are ready when an internal meat thermometer reads 165°F. The skin should be medium golden brown & crunchy on the edges - like seen here.
Carefully remove them from the oven and let them rest for 5 minutes on the baking sheet before serving. This allows them to cool off so you don't burn your mouth but also ensures the juices redistribute in the meat for optimal succulent chicken.
Serving & Storing
Enjoy while hot & crispy (also amazing cold straight from the fridge the next day - ask me how I know!).
Try tossing them in Franks' Red Hot Buffalo Sauce or your favorite BBQ sauce. Enjoy a drizzle of my Homemade Hot Honey or dip into my Mayo-Free Ranch Dressing.
Store leftovers in the fridge for 3 days or in the freezer for up to a month. See FAQ section for reheating tips.
What to Serve with Oven Cooked Wings : Make it a meal with one of my Best Sides to Serve with Wings Recipes.
Or to keep it gluten-free, try some Southern Style Bacon Fried Corn or Air Fryer Crinkle French Fries.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - make sure to pat the chicken pieces with a paper towel so the skin is dry & will crisp up in the oven.
- Do NOT skip the baking powder if you want crunchy wings.
- Baking temperature matters, do not cook at 450°F to rush them, the skin will burn & the chicken will be dry.
- This is a healthier way to eat wings versus deep-fried in oil & there is no added carbs from dredging in flour.
- Try this method on chicken tenders vs wings, which will cook in about half the time since they are boneless.
- This recipe makes enough for 6 people as a party appetizer or snack or 4 people for a meal for any lunch or dinner.
- For a sweet & spicy boneless wing recipe try my Korean Popcorn Chicken recipe with awesome gochujang sauce.
FAQ
This one is specifically created for anyone that wants to avoid cooking in oil or doesn't have a deep fryer. But if you want to cook wings that way, try my easy to follow recipe & learn more in my post on How Long to Deep Fry Chicken Wings.
My favorite method is reheating wings in the air fryer. Or back into the oven/toaster oven at 400° for 5-8 minutes until the inside meat is hot.
I tried this at 400, 425, & 450. I find 425°F (230°C) to be the sweet spot. The outside gets crispy without drying out the meat inside. 400 didn't render the skin down enough and was more chewy while 450 overcooked the skin in my opinion and the meat was not juicy. Don't try speeding this up at a higher temperature is the less learned here.
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How to Cook Chicken Wings in the Oven
Equipment
- sheet pan
- foil or parchment paper
- large mixing bowl
Ingredients
- 3 pounds chicken wings patted dry
- 4 teaspoons baking powder Aluminum free *
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425°. Line a baking sheet with foil or parchment paper.
- Open your packages of chicken wings and pat each one dry on all sides using a paper towel. As each is dry, place them in a large mixing bowlNOTE: This ensures the skin gets crispy and doesn't release moisture thus causing the meat to steam vs roast.3 pounds chicken wings
- In a small mixing bowl add the baking powder and spices; stir to combine.4 teaspoons baking powder, 1 teaspoon salt , ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika
- Sprinkle the spice blend oven the wings & toss to coat. Spread the coated wings evenly on the baking sheet. Make sure they are not crowded or touching so the heat can circulate around all of them.
- Bake in the oven on the middle rack for 20 minutes. Flip each one over at the middle point of cooking.
- Bake for an additional 20+ minutes. The wings are done when an internal meat thermometer reads 165°F (the minimum cooking temp for chicken). Mine take 40-45 minutes total.
- Remove carefully from the hot oven, let them rest 5 minutes on the baking sheet. Using tongs, place wings on a serving platter or individual plates to enjoy.
- Optional - add wings to a clean mixing bowl along with melted butter & buffalo sauce - toss to coat.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Cooked wings can be frozen for up to 30 days; defrost in the fridge for 24-48 hours before reheating.
- Reheat wings in the oven, air fryer, or toaster oven at 400° for 5-8 minutes.
- Do not skip drying the skin & the baking powder or you will not get crunchy results.
- Aluminum Free baking powder ensures they will not taste bitter.
- Make sure the chicken reaches 165°F when cooking or reheating.
- This is a gluten-free, low-carb, keto recipe.
Nutrition
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