Baked Chicken Wings
Baked Chicken Wings
Description:
These baked chicken wings are crispy on the outside, juicy on the inside, and packed with flavor no deep-frying needed. Coated in a simple spice rub and baked to golden perfection, they’re perfect for dipping or tossing in your favorite sauces like buffalo, BBQ, or honey garlic.
Ingredients
For the Wings:
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2 lbs chicken wings (drumettes and flats)
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1 tbsp baking powder (aluminum-free, not baking soda)
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp smoked paprika (or regular paprika)
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½ tsp cayenne pepper (optional, for heat)
Optional Sauce Ideas:
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Buffalo sauce
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BBQ sauce
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Honey garlic glaze
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Teriyaki sauce
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Ranch or blue cheese for dipping
Equipment
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Large mixing bowl
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Paper towels
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Baking sheet
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Wire rack (optional but highly recommended)
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Aluminum foil or parchment paper
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Tongs or spatula
Time
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Prep Time: 10 minutes
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Cook Time: 45–50 minutes
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Total Time: 55–60 minutes
Serving Size
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Serves 4 people
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About 5–6 wings per person, depending on size
Instructions
1. Preheat the Oven:
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with foil or parchment paper. Place a wire rack on top if you have one (this helps air circulate and makes the wings crispier).
2. Dry the Wings:
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Pat the wings dry very well with paper towels. The drier they are, the crispier they’ll get.
3. Coat with Seasoning:
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In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using). Ensure wings are coated evenly.
4. Arrange on Baking Sheet:
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Spread the wings out in a single layer on the rack or directly on the parchment-lined sheet. Leave space between each wing for even crisping.
5. Bake:
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Bake for 45–50 minutes, flipping once halfway through.
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Wings should be golden brown and crispy when done. Internal temp should reach at least 165°F (74°C).
6. Toss in Sauce (Optional):
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If using a sauce, toss the hot wings in a bowl with your favorite wing sauce immediately after baking.
7. Serve:
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Serve immediately with your choice of dip, celery sticks, or fries.
Baked Chicken Wings
Equipment
- Large mixing bowl
- Paper towels
- Baking sheet
- Wire rack (optional but highly recommended)
- Aluminum foil or parchment paper
- Tongs or spatula
Ingredients
- For the Wings:
- 2 lbs chicken wings drumettes and flats
- 1 tbsp baking powder aluminum-free, not baking soda
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika or regular paprika
- ½ tsp cayenne pepper optional, for heat
- Optional Sauce Ideas:
- Buffalo sauce
- BBQ sauce
- Honey garlic glaze
- Teriyaki sauce
- Ranch or blue cheese for dipping
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with foil or parchment paper. Place a wire rack on top if you have one (this helps air circulate and makes the wings crispier).
- Dry the Wings:
- Pat the wings dry very well with paper towels. The drier they are, the crispier they’ll get.
- Coat with Seasoning:
- In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using). Ensure wings are coated evenly.
- Arrange on Baking Sheet:
- Spread the wings out in a single layer on the rack or directly on the parchment-lined sheet. Leave space between each wing for even crisping.
- Bake:
- Bake for 45–50 minutes, flipping once halfway through.
- Wings should be golden brown and crispy when done. Internal temp should reach at least 165°F (74°C).
- Toss in Sauce (Optional):
- If using a sauce, toss the hot wings in a bowl with your favorite wing sauce immediately after baking.
- Serve:
- Serve immediately with your choice of dip, celery sticks, or fries.
10 FAQs About Baked Chicken Wings
1. Why use baking powder on chicken wings?
Baking powder (not baking soda) helps draw moisture from the skin, promoting extra crispiness without frying. Be sure to use aluminum-free baking powder to avoid a metallic taste.
2. Can I bake frozen chicken wings?
Yes, but for best results, thaw them first in the fridge overnight. Baking from frozen can result in uneven cooking and less crispy skin.
3. What oven temperature is best for crispy wings?
A high heat of 425°F (220°C) ensures crispy skin and juicy meat. Lower temperatures may result in rubbery skin.
4. Do I need to flip the wings during baking?
Yes. Flipping once halfway through ensures even browning and crispiness on all sides.
5. Do I need a wire rack to bake wings?
A wire rack promotes air circulation around the wings, making them crispier. However, you can still get great results by baking directly on parchment paper and flipping carefully.
6. How do I make the wings spicier?
Add more cayenne pepper to the dry rub or toss the finished wings in buffalo sauce, hot sauce, or a spicy garlic glaze.
7. Can I marinate the wings beforehand?
Yes! Marinate in your favorite sauce (like teriyaki or buffalo) for 1–4 hours in the fridge. Just pat them dry before baking for crispier results.
8. Can I use boneless chicken instead?
You can use boneless chicken thighs or tenders but reduce the cooking time to 20–25 minutes, flipping halfway through.
9. What dipping sauces go best with wings?
Popular choices include:
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Ranch
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Blue cheese dressing
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Buffalo sauce
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Honey mustard
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Garlic aioli
10. How can I make them gluten-free?
The base recipe is naturally gluten-free if you use a gluten-free baking powder and avoid sauces containing gluten like soy-based ones (unless labeled gluten-free).
How To Store Baked Chicken Wings
Refrigerator:
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Let wings cool completely.
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Store in an airtight container in the fridge for up to 4 days.
Freezer:
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Freeze cooled wings in a single layer on a baking sheet.
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Once frozen, transfer to a zip-top freezer bag or airtight container.
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Store for up to 2 months.
