Oven Baked Chicken Wings

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Oven Baked Chicken Wings

When it comes to crowd-pleasing appetizers or game-day snacks, chicken wings are always at the top of the list. Crispy on the outside, juicy on the inside, and endlessly versatile with seasonings and sauces, wings are a classic favorite. The best part? You don’t need to deep fry them to get that perfect crunch. With a few smart techniques, you can make Oven Baked Chicken Wings that are every bit as crispy and flavorful as their fried counterparts—without the mess or extra oil.

Ingredients

  • 2 pounds chicken wings (drumettes and flats, separated)

  • 2 tablespoons baking powder (aluminum-free, to ensure no aftertaste)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika (or regular paprika)

  • Cooking spray or 1 tablespoon oil

Optional for Serving:

  • Buffalo sauce, barbecue sauce, honey garlic glaze, or ranch/blue cheese dressing

Instructions

  1. Prep the Wings
    Start by patting the chicken wings very dry with paper towels. Removing excess moisture is the key to crispiness, since steam in the oven will prevent browning.

  2. Season and Coat
    Place the wings in a large bowl. Sprinkle baking powder, salt, pepper, garlic powder, onion powder, and smoked paprika over the wings. Toss until the wings are evenly coated. The baking powder raises the skin’s pH, which helps it crisp beautifully in the oven.

  3. Arrange for Baking
    Preheat your oven to 425°F (220°C). Place a wire rack over a baking sheet and lightly coat it with cooking spray. Arrange the wings in a single layer, leaving space between each piece for proper air circulation. Using a rack ensures hot air can flow all around the wings, making them crispy on all sides.

  4. Bake the Wings
    Bake the wings for 20 minutes, then flip them over. Continue baking for another 20–25 minutes, or until golden brown and crispy. For extra crunch, you can broil the wings for the last 2–3 minutes, keeping a close eye so they don’t burn.

  5. Sauce or Serve Plain
    At this point, you can enjoy the wings as they are—crispy, savory, and perfectly seasoned. Or, toss them in your favorite sauce: classic buffalo, tangy barbecue, or sticky honey garlic. Simply place the baked wings in a clean bowl, pour sauce over them, and toss to coat.

Tips for Perfect Oven Wings

  • Drying is crucial: The drier the wings are before seasoning, the crispier they’ll bake.

  • Don’t overcrowd: Crowding the pan traps steam, which softens the wings instead of crisping them. Use two pans if needed.

  • Rack vs. no rack: A rack delivers the crispiest results, but if you don’t have one, line a baking sheet with parchment paper and flip the wings halfway through cooking.

  • Flavor flexibility: The dry seasoning blend can be adjusted—add cayenne for heat, herbs for freshness, or even a touch of brown sugar for caramelized sweetness.

Serving Suggestions

These Oven Baked Chicken Wings make a perfect appetizer, party snack, or even a main dish with sides. Serve them with celery sticks and carrot sticks alongside ranch or blue cheese dip for a classic pairing. For a meal, add roasted potatoes, coleslaw, or a fresh green salad.

Why You’ll Love Them

Unlike deep-fried wings, these baked wings are lighter yet still deliver that irresistible crunch. The simple dry seasoning enhances their natural flavor, while sauces let you customize them to your taste. Whether you’re hosting friends, watching a game, or just craving something indulgent, this recipe is simple, reliable, and guaranteed to satisfy.

In just under an hour, you’ll have a tray of golden, crispy wings fresh from the oven—no fryer required.

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