These oven baked chicken wings are crispy on the outside, juicy on the inside, and packed with flavor — without the need for deep frying. Perfect for game nights, family dinners, or party appetizers, these wings come out golden and delicious every time.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Equipment Needed
- Large mixing bowl
- Baking sheet
- Wire rack (optional for extra crispiness)
- Parchment paper or foil
- Tongs
- Measuring spoons
Ingredients
- 2 lbs chicken wings
- 1 tbsp baking powder (not baking soda)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
Optional Sauce
- 1/4 cup buffalo sauce
- 2 tbsp melted butter
- 1 tbsp honey
Ingredient Notes
- Baking powder helps create extra crispy skin in the oven.
- Pat wings dry before seasoning for the best texture.
- Use smoked paprika for deeper flavor.
- Honey balances spicy sauces with a touch of sweetness.
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil or parchment paper and place a wire rack on top if using.
- Pat chicken wings completely dry with paper towels.
- In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, paprika, and olive oil.
- Arrange wings in a single layer on the baking sheet.
- Bake for 20 minutes, then flip the wings.
- Continue baking for another 20–25 minutes until crispy and golden brown.
- If using sauce, mix buffalo sauce, melted butter, and honey in a bowl.
- Toss hot wings in the sauce before serving.
Nutrition Facts (Approx. Per Serving)
- Calories: 320
- Protein: 24g
- Fat: 22g
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 2g
- Sodium: 620mg
Tips and Variations
- Add cayenne pepper for extra heat.
- Use BBQ sauce instead of buffalo sauce for smoky sweetness.
- Air-dry wings in the fridge for a few hours before baking for maximum crispiness.
- Serve with ranch or blue cheese dip and celery sticks.
- Try lemon pepper seasoning for a zesty variation.