Have you ever craved those irresistibly crispy chicken wings from your favorite restaurant but dreaded the greasy mess of deep frying? The good news is that you can achieve that perfect golden crunch right in your own oven! This baked chicken wings recipe delivers restaurant-quality results without the hassle and excess oil. Making easy baked chicken wings at home not only saves money but also gives you complete control over ingredients, flavors, and portion sizes—perfect for game day, family gatherings, or a simple weeknight dinner.

Ingredients List

    • 3 pounds chicken wings, separated into drumettes and flats
    • 2 tablespoons baking powder (aluminum-free)
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon black pepper
    • ½ teaspoon paprika

For the Sauce:

    • ½ cup hot sauce (Frank's RedHot recommended)
    • 4 tablespoons unsalted butter, melted
    • 1 tablespoon honey
    • 1 teaspoon Worcestershire sauce
    • Optional: ranch or blue cheese dressing for serving
    • Optional: celery and carrot sticks for serving

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This recipe is ideal for meal planning since you can prep the wings earlier in the day and bake them just before serving. The hands-on time is minimal, allowing you to focus on preparing sides or entertaining guests.

Step-by-Step Instructions

Step 1: Prepare Your Wings Pat the chicken wings completely dry using paper towels. This crucial step removes excess moisture, which is essential for achieving crispy skin. Any remaining moisture will create steam during baking, resulting in soggy wings.

Step 2: Season the Wings In a large bowl, combine baking powder, salt, garlic powder, onion powder, black pepper, and paprika. Add the dried wings and toss thoroughly until each piece is evenly coated. The baking powder raises the pH of the skin, allowing it to brown and crisp more effectively—this is the secret to making your baked chicken wings recipe truly exceptional.

Step 3: Arrange on Baking Sheet Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. Arrange wings in a single layer without touching, ensuring proper air circulation. This setup allows hot air to reach all surfaces for maximum crispiness.

Step 4: Bake at Two Temperatures Preheat your oven to 250°F and bake wings for 30 minutes. This low-and-slow phase renders the fat from the skin. Then increase temperature to 425°F and bake for an additional 15-20 minutes, flipping halfway through, until golden brown and crispy.

Step 5: Prepare the Sauce While wings finish baking, whisk together hot sauce, melted butter, honey, and Worcestershire sauce in a small saucepan over low heat. For easy baked chicken wings with perfect coating, toss the hot wings in sauce immediately after removing from the oven.

Step 6: Serve Immediately Transfer sauced wings to a serving platter and serve hot with your favorite dipping sauces and fresh vegetables.

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 42g
    • Carbohydrates: 3g
    • Fat: 33g
    • Fiber: 0g
    • Vitamin C: 4% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Try Asian-inspired teriyaki sauce, honey BBQ, garlic parmesan (butter, minced garlic, and grated parmesan), or spicy Korean gochujang glaze.

Dietary Modifications: For keto-friendly wings, skip the honey in the sauce. Make them Whole30 compliant by using ghee instead of butter and omitting sweeteners.

Make-Ahead Option: Season wings up to 24 hours in advance and refrigerate uncovered—this further dries the skin for extra crispiness.

Batch Cooking: Double the recipe and freeze unsauced cooked wings for up to 3 months. Reheat from frozen at 400°F for 15-20 minutes, then toss in fresh sauce.

Common Mistakes to Avoid

Skipping the Drying Step: Wet wings will never crisp properly. Always pat completely dry before seasoning.

Overcrowding the Pan: Wings touching each other create steam pockets. Use multiple baking sheets if necessary to maintain spacing.

Using Regular Baking Soda Instead of Baking Powder: Baking soda will make wings taste metallic. Only aluminum-free baking powder works for this technique.

Not Using a Wire Rack: Placing wings directly on the baking sheet causes the bottom to become soggy from rendered fat.

Adding Sauce Too Early: Saucing before the final minutes of baking prevents crisping. Always sauce after baking.

Storage / Leftovers Tips

Store leftover wings in an airtight container in the refrigerator for up to 4 days. For best results with this baked chicken wings recipe, store the sauce separately to prevent the coating from becoming soggy.

To reheat, place wings on a wire rack over a baking sheet and warm at 375°F for 10-12 minutes until heated through and crispy again. Avoid microwaving, as this makes the skin rubbery. For frozen storage, freeze unsauced cooked wings for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat directly from frozen by adding 5-7 extra minutes to the reheating time. When making easy baked chicken wings for meal prep, consider storing them unsauced so you can create different flavors throughout the week—simply reheat and toss in your desired sauce for variety.