How to Cook Chicken Wings in the Oven

Plate of oven cooked chicken wings with crispy seasoned skin and no batter or flour.

How to Cook Chicken Wings in the Oven

This easy recipe includes step by step instructions on How to Cook Chicken Wings in the Oven. The secret to crispy skin without breading or flour (gluten-free). The crunchy baked wings are tender & juicy on the inside. No oil makes this a healthier version plus low-carb & keto.

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer, Main Course, Snack

Cuisine American

Servings

Calories 277 kcal

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 bowl
NOTE: 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

STORING & REHEATING:

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.

TIPS & NOTES:

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.

Nutritional Information Note: Wing sizes will vary so the data below is an estimate only. This is set to 6 servings for a snack or appetizer.

Nutrition

Calories: 277kcalCarbohydrates: 2gProtein: 23gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 94mgSodium: 760mgPotassium: 211mgFiber: 0.3gSugar: 0.1gVitamin A: 345IUVitamin C: 1mgCalcium: 175mgIron: 2mg

Keyword chicken, dinner, easy, game day, happy hour, lunch, oven, oven-baked, party, poultry

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