Wings
Baked Chicken Wings
This is the reliable base method for genuinely crispy oven-baked wings — no fryer, no batter, just patted-dry wings, a hot oven and a wire rack. Serve them dry-rubbed as is, or toss with your favorite sauce right before serving.
Why you'll love this recipe
- Crispy skin without any deep frying
- Simple dry rub, no special ingredients
- Versatile base for any sauce
- Great hands-off game-day appetizer
Instructions
- Preheat the oven to 425°F (218°C) and set a wire rack over a rimmed baking sheet.
- Pat the wings extremely dry with paper towels — this is essential for crispy skin.
- In a large bowl, toss the wings with the baking powder, salt, garlic powder, smoked paprika and pepper until evenly coated.
- Arrange the wings in a single layer on the rack, leaving space between each piece.
- Bake for 40-45 minutes, flipping once halfway through, until deeply golden and crispy, and the internal temperature reaches 165°F (74°C).
- Serve as is, or toss with your favorite sauce while still hot.
How to tell it's done
Look for deep golden, blistered, crisp skin that doesn't feel soft or rubbery when pressed with tongs. The thickest drumette should read at least 165°F (74°C), and 175-190°F gives the most tender, easy-to-eat meat. If the wings are cooked through but not crisp, raise the oven to 450°F for the last 5-8 minutes.
Tips for success
- Patting the wings very dry before seasoning is the single most important step for achieving crispy skin.
- A wire rack elevates the wings so air circulates fully underneath, crisping all sides evenly.
- Don't overcrowd the pan — wings need space between them to crisp rather than steam.
- This base recipe works with any sauce — buffalo, BBQ, honey garlic or lemon pepper all work well tossed on afterward.
Ingredient notes & swaps
- Baking powder: this is the base dry-rub method for every saucy wing on the site. Use aluminum-free baking powder so there's no metallic taste. Don't confuse it with baking soda.
- Dry wings: let the seasoned wings sit uncovered on the rack in the fridge for 1 to 24 hours before baking. The drier the skin, the crispier the result.
- Oven position: bake on the upper-middle rack, where the oven is hottest, for the best browning.
- Dry rub variations: replace the paprika with Cajun seasoning, lemon pepper, jerk seasoning or a ranch seasoning packet.
Storage & reheating
Refrigerate plain or sauced wings for up to 4 days. Reheat in an air fryer (360°F, 5-6 minutes) or a hot oven on a rack. Plain, unsauced wings reheat crispiest, so sauce only the wings you'll eat right away.
Make ahead & freezing
Bake a big batch, cool it on the rack, and freeze it plain in a single layer before bagging. The wings keep for up to 3 months. Re-crisp from frozen at 400°F for 15-20 minutes, then toss with a different sauce each time.
What to serve with it
Pair them with dipping sauces: buffalo, honey BBQ, garlic parmesan or sweet chili. Serve with veggie sticks, fries, mac and cheese or coleslaw.
Frequently asked questions
Why do you use baking powder on chicken wings?
Baking powder raises the pH of the skin and helps draw out surface moisture, both of which promote deep browning and crispiness in the oven, similar to deep frying.
How long do you bake chicken wings at 425°F?
About 40-45 minutes, flipping once halfway through, until deeply golden and the internal temperature reaches 165°F.
Can I use frozen wings for this recipe?
Thaw them completely first and pat very dry; frozen or wet wings release too much moisture and won't crisp properly.
What sauces work well with baked wings?
Buffalo, BBQ, honey garlic, lemon pepper, and garlic parmesan are all popular choices to toss with these once baked.
Nutrition (per serving)
| Calories | 328 |
| Protein | 27g |
| Carbs | 1g |
| Fat | 23g |
| Sodium | 720mg |
| Sugar | 0g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Chicken Wing Recipes Baked & Roasted Chicken Recipes
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