Baked Chicken Wings
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.
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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.
Servings: 4 people