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These baked chicken wings are so easy to make; they come out of the oven crispy and delicious.
Simply bake them in a 400°F oven for 40 minutes. And if you want them extra-crispy, leave them in a warm oven for 30-60 more minutes.
Wings are my favorite part of the chicken. The ratio of juicy meat to crispy skin is perfect, more so than any other chicken part, including chicken drumsticks and baked chicken thighs.
I prefer to bake wings in the oven instead of frying them because baking is a hands-off approach, much easier than frying. These baked chicken wings are just as good as fried ones! They have wonderfully crispy skin and delightfully juicy meat.
Jump to:
- Ingredients
- Variations
- Baked Chicken Wings Instructions
- Whole Wings vs. Party Wings
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Chicken Wing Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
Here's an overview of the ingredients needed to make these baked chicken wings. The exact measurements are listed in the recipe card below.
Fresh chicken wings: I usually buy them in trays labeled as "party wings." As discussed below, using whole wings in this recipe is OK.
Butter: I use salted butter in this recipe. Unsalted butter is fine if that's all you have.
To season: Kosher salt, black pepper, garlic powder, and paprika.
Variations
- Use smoked paprika instead of regular paprika. I experimented with both versions and liked them equally.
- Add a teaspoon of onion powder.
- Try them with a tablespoon or two of Everything But The Bagel Seasoning! This is my daughter's favorite version.
- Instead of tossing the wings in melted butter, you can arrange them in the pan and spray them with olive oil.
- After baking, dip them in homemade buffalo sauce to make buffalo wings.
Baked Chicken Wings Instructions
Here's an overview of the steps for making this recipe. The detailed instructions are listed in the recipe card below.
Toss the wings in melted butter (or liberally spray them with oil) and sprinkle them with spices. Arrange them on a rimmed baking sheet fitted with a wire rack, or skip the rack and use parchment paper.
Bake the wings until they are cooked through and their skin is browned and crispy, for about 40 minutes.
If you want them extra-crispy, lower the oven temperature to 170°F and keep the wings in the oven for 30-60 more minutes. Here's what they look like after 30 extra minutes in a warm oven:
Serve immediately, on their own, or with ranch dressing or blue cheese dressing.
Whole Wings vs. Party Wings
I usually buy chicken wings labeled as "party wings." This means the whole wings were split into flats and drumettes, with the tips removed. But you can use this recipe exactly as written to bake whole wings.
If using whole wings, the steps for baking them are identical. Coat them in melted butter (or olive oil) and spices and arrange them on a baking sheet:
Bake the wings in a 400°F oven as usual. After 40 minutes, they will be ready:
But if you lower the oven to 170°F and keep them in the oven for 30 more minutes, they will become browned and crispy:
They are just perfect! Serve them alone, or add a dipping sauce.
Expert Tips
Making Them Extra-Crispy
The wings are ready after 40 minutes in a 400°F oven. But to make them extra crispy, once they're done, lower the oven temperature to the "keep warm" setting (170°F) and keep them in the oven for 30-60 more minutes.
The extra time in a warm oven will take them to the next level - they will emerge browned, crispy, and delicious!
Pin Feathers Are Normal
In the photo of the whole wings above, you can see a pin feather sticking out of one of the wings. That's completely normal. Simply pull it out with your fingers. It will be easier to pull out with a paper towel or kitchen tweezers.
Recipe FAQs
How long do you bake chicken wings?
I bake them in a 400°F oven for 40 minutes. If you want them extra crispy, once they're done, lower the oven temperature to 170°F and keep them in the oven for 30-60 more minutes.
Should I add flour to make them crispy?
There's no need for flour. The skin crisps up beautifully in the hot oven, especially if you keep them in a warm oven for 30-60 minutes after they're done.
Can you bake wings instead of frying?
Absolutely. Oven-baking makes them just as crispy on the outside and juicy on the inside as frying them, and it's a much easier cooking method.
Do you put sauce on the wings before baking?
No. As you can see in this buffalo wings recipe, you bake them first, then dip the cooked wings in the sauce.
Serving Suggestions
These wings are the perfect game-day appetizer, but I usually serve them as our main course. Since I bake them in a 400°F oven, I like to serve them with a side dish that I can bake in the same oven, such as:
- Roasted asparagus
- Roasted carrots
- Broccoli tots
- Cauliflower tots
- Roasted mini peppers
- Roasted cabbage
- Jicama fries
They also pair well with salads, including cucumber salad, tomato salad, and coleslaw - as shown in the photo below:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power or in a 300°F oven.
This is how I store the leftovers in a glass food storage container:
You can also freeze the leftovers. Place the cooked wings in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge, then reheat them.
More Chicken Wing Recipes
- Garlic Parmesan Wings
- Buffalo Wings
- Teriyaki Chicken Wings
Recipe Card
4.99 from 4878 votes
Pin Recipe Print Recipe
Crispy Baked Chicken Wings
Thesebaked chicken wingsare easy to make; they are crispy and delicious. Simply bake them in a 400°F oven for 40 minutes.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 380kcal
Author: Vered DeLeeuw
Ingredients
- 3 pounds chicken wings split, tips removed
- 2 tablespoons butter melted
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
Instructions
Preheat your oven to 400°F. Line two rimmed baking sheets with foil and fit them with wire racks. You can also use parchment-lined baking sheets and skip the rack.
In a large bowl, toss the wings with melted butter. Arrange the coated wings in a single layer on the wire racks, not touching each other. Sprinkle them with salt, pepper, garlic powder, and paprika.
Bake the wings until cooked through and their skin is browned and crispy, for about 40 minutes.
For extra-crispy skin, lower the oven temperature to 170℉ and keep the wings in the oven for 30-60 more minutes.
Serve immediately. They pair well with blue cheese or ranch dressing.
Video
Notes
- Instead of tossing the wings in melted butter, you can arrange them in the pan and spray them with olive oil.
- I typically use split wings, but you can use this recipe to bake whole wings.
- If your oven runs hot, the wings could be ready after 30 minutes.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power or in a 350°F oven.
- You can also freeze the leftovers. Place the cooked wings in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge, then reheat them.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 380kcal | Protein: 35g | Fat: 25g | Saturated Fat: 7g | Sodium: 533mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Chicken Recipes
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Mandi
Seriously so good!Reply
Vered DeLeeuw
Yay! I'm glad you like these wings, Mandi! Thanks for the comment.
Reply
Kay
The BEST wings ever! I’m not a fan of fried, so I was looking for something baked. Everyone at the Super Bowl party raved about them. This will be my go to recipe from now on. I used oil instead of butter. Tossed with Franks sauce and served with blue cheese dressing. YUM!!Reply
Vered DeLeeuw
Thanks so much for this comment, Kay! I'm so glad these wings were a success yesterday. ❤️
Reply
Kendall
These were so easy and delicious! Made them exactly as written and served them with a choice of sauces. Crispy and juicy!Reply
Vered DeLeeuw
Yay! I'm so glad you enjoyed this recipe, Kendall! Thank you for the comment.
Reply
Steve Windows
When I look at your other chicken wings recipes I see that the time is 30 minutes at 400 degrees. Why is this one ten minutes longer? I have tried this one once and they came out good. Nice and tasty and I added some Franks Extra Hot Sauce on some when they were done. All the best.
Reply
Vered DeLeeuw
Hi Steve, I'm glad you enjoyed this recipe. The cooking time of 40 minutes ensures the wings are browned and crispy even if you don't keep them in a warm oven for an additional 30-60 minutes. In my other recipes, I recommend baking them for 30 minutes but then keeping them in a warm oven for another 30-60 minutes. Either method works, but they are especially crispy and enjoyable if you bake them for 30-40 minutes and then keep them in a warm oven to crisp up some more.
Reply
Jenna
These are amazing and my pickup kids love them! I add a tiny bit of onion powder and do half paprika and half smoked. Thanks for sharing. I love your recipes!! xxReply
Vered DeLeeuw
Thank you, Jenna! Glad you and the kids like these wings. 🙂
Reply
Darcy
Absolutely the best oven cooked wing recipe I have discovered. Thank you for sharing.Reply
Vered DeLeeuw
You're very welcome, Darcy!
Reply
Erika A
This is the BEST baked chicken wings recipe EVER! The tip of using oil instead of butter and baking them for 30 minutes at 400 degrees and then reducing the temperature to 170 degrees for 50 to 60 minutes was absolutely BRILLIANT! YUM-ME! Thank you.Reply
Vered DeLeeuw
So glad you enjoyed this recipe, Erika! I make it almost every week; everyone here insists I do. 🙂
Reply
Andrew
How would the cook time change if you have frozen wings?
Reply
Vered DeLeeuw
I only tested this recipe with fresh wings.
Reply
Debbie Stacho
We just had these for dinner. This recipe is fantastic! I will never deep-fry chicken wings again. They cooked the same as deep fried and without the mess. I sprayed mine with oil and used Lawry's Season Salt. I did cook for the exta time (50 minutes) at 170°. Thank you for this wonderful recipe.
"Winner, winner chicken dinner!"Vered DeLeeuw
Yay! I'm so glad this recipe was a success, Debbie! Thank you for leaving a comment.
Eric
Delicious chicken wings. Of course I modified the recipe with an additional 1 teaspoon of onion powder and 1/2 teaspoon of white pepper. Thank you for sharing.Reply
Vered DeLeeuw
I'm glad you liked these wings, Eric!
What's the point of cooking if you don't alter the recipe to make it your own? 🙂
Odessa Baker
This is a terrific wings recipe. The only suggestion I would say is to definitely use oil instead of butter. When I tossed the wings in the butter, it turned the butter back to semi-solid, so using oil from now on. Other than that, these are great! The flavor is really good with just those few ingredients; I would even dare say they're good by themselves even though we chose to toss them in buffalo sauce. Of course, the healthy side of me loves that they're baked and not fried. 🙂 Thanks for sharing the recipe!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Odessa!
Reply
