These crispy baked chicken wings live up to their name, with a crunch you'd swear came from a deep fryer! Tossed in a flavorful dry rub and baked at a high temperature, they come out with perfectly crispy skin and juicy, tender meat that’ll have you reaching for just one more.
Whether you’re watching the game or just showing up for the snacks, these crispy baked chicken wings belong on the menu. They’re coated in a flavorful dry rub and baked until the skin is golden and crisp, with juicy, tender meat inside.
About 10 minutes of prep gets them into the oven, leaving you time to make the homemade ranch and pull together the rest of your game day spread. Serve them as-is or toss them in buffalo sauce. Just be sure to grab a few before setting the platter down!
If boneless wings are more your thing, try my boneless buffalo wings next.
A reader, Ben, commented: “These are amazing wings--the type I have been trying to produce for years!! We served these at a small gathering and the guests could not stop talking about how good they were. ★★★★★”
Another reader, Deanna, commented: “Absolutely excellent wings!!!! So happy that I finally have a good recipe that my husband REALLY likes. Thank you. ★★★★★”
Another reader, Denise, commented: “This is the only way I will make my chicken wings from now on! Excellent! ★★★★★”
Another reader, Jenn, commented: "This is an absolute 100/10 recipe. These might be the best I’ve ever had. I could not believe they were baked!!! I doubled the recipe and tossed in various sauces: buffalo, sassy sauce, garlic parmesan, and bourbon peach. It was better than takeout! This is my new go to recipe for sure." ★★★★★
Why You'll Love These Baked Chicken Wings
- You’d swear they were fried. Golden, crispy skin on the outside and juicy, tender meat inside, all from the oven.
- A little prep, a lot of crunch. Season the wings, give them a few flips, and let the oven do most of the work!
- Big flavor before the first dip. A simple dry rub made with pantry spices makes these wings worth eating straight off the platter.
- One batch, endless sauce options. Serve them naked, toss them in buffalo sauce, or split the batch and let everyone pick a favorite.
- Game day snacks, handled. Round out the spread with homemade stromboli, pepperoni pizza rolls, and cheesy breadsticks.
Ingredients You Need
- Chicken: Start with about 2 pounds of wings, separated into flats and drums. Whole wings may need a little extra baking time. For a bigger batch, scale up the seasoning to match. The rub also works on drumsticks or thighs, though you’ll need to adjust the cooking time.
- Baking Powder: A little baking powder helps the skin brown and crisp in the oven. Make sure you grab baking powder, not baking soda! Cornstarch is another option, I use them interchangeably and use what I have on hand.
- Salt & Pepper: Salt and black pepper give the wings the base flavor.
- Spices: Fresh rosemary, smoked paprika, onion powder, white pepper, and garlic powder make a flavorful dry rub that’s delicious even before you add sauce.
How To Make Crispy Baked Chicken Wings
Start by drying the chicken wings really well. This step is key to crispy skin, so don’t skip it! I find it easiest to spread them out on a baking sheet lined with paper towels, pat the tops dry, and let them sit for 5–10 minutes. Once dry, toss the wings with the seasoning blend until every piece is evenly coated.
Arrange the wings on the prepared baking sheet, leaving at least 1.5 inches between each piece so they crisp up instead of steaming. Bake at 425°F for 1 hour, flipping every 20 minutes to help both sides brown evenly.
Secret To Crispy Oven Baked Chicken Wings
A little baking powder or cornstarch helps the skin crisp up in the oven, but the amount matters, so measure carefully! Drying the wings really well and giving them plenty of space on the baking sheet are just as important for getting that crunch instead of letting them steam.
FAQ
The chicken wings should be uncovered when baked in the oven. The heat circulates around the wings and lets moisture evaporate from the skin so it browns and crisps.
The safe-to-eat temperature for all chicken is an internal temperature of 165°F. However, many chicken wing recipes go above that to produce a tender, melt-in-your-mouth meat texture.
Crispy Baked Chicken Wings
Description
Ingredients
Wings
- 2 pounds chicken wings, separated into flats and drums
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon white pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons baking powder
Ranch Dressing
- ⅓ cup Greek yogurt
- ¼ cup mayonnaise
- 1 Tablespoon sour cream
- 3-4 Tablespoons buttermilk
- 1 Tablespoon fresh dill
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon fresh squeezed lemon juice
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- Combine the salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, rosemary and baking powder in a small bowl.
- Pat the chicken wings dry with paper towels – it's important to dry them extremely well. Place the wings in a large mixing bowl. Sprinkle the spice mixture over the wings, tossing to evenly coat. Arrange the wings onto the prepared baking sheet.
- Bake for 1 hour at 425°F, flipping every 20 minutes. Then, keeping the chicken wings in the oven, increase the temperature to 450°F and bake for an additional 5 minutes, flipping halfway through until the wings are crispy and browned. Remove from the oven and let cool for 5 minutes.
- While the wings bake, make the ranch dressing. Whisk or blend together the ingredients for the dressing starting with 3 Tablespoons of buttermilk. Check the consistency – if it's too thick for your liking, add the additional 1 Tablespoon of buttermilk. Cover and place in the refrigerator until ready to use.
- Serve the wings with ranch dressing, celery and carrots.
Video
Notes
- Make Ahead & Freezing Instructions: You can marinate the chicken wings up to 3 days in advance and store in the refrigerator. Marinated chicken wings freeze well for for up to 3 months. The ranch can be made up to 1 week in advance.
- Chicken: This recipe calls for pre-cut chicken wings. You can use any cut of chicken such as drumsticks or thighs – if it's more than 2 pounds of chicken, you may need to double the recipe.
- Buttermilk: If you don't have buttermilk you can make your own by placing 4 Tablespoons of milk in a small bowl with 1 teaspoon lemon juice. Give it a stir and let sit for 5 minutes before using. You can also use milk in place of buttermilk.
- Greek Yogurt: Any fat % of Greek yogurt works, just make sure it's plain.
- Dill: If using dried dill, reduce the amount to 1 teaspoon.
- Rosemary: If using dried rosemary, reduce the amount to 1 teaspoon.
Linda Curtis says
This was the best wing recipe I've ever made. Even my husband loved it and he was skeptical since it wasn't grilled and smothered in bbq sauce.
Christina says
I'm so glad that you both loved this recipe! It's a favorite in our house!
Linda O’Connor says
I cut the wings the night before dried, tossed with a little corn starch and set on a cookie sheet with rack overnight uncovered in the fridge. Followed the recipe for the rub ‘cept doubled it and added 1/4 cayenne. Cooked per recipe along with melted butter for the last 5 minutes. Delicious!
Christina says
Linda, I'm so glad that you loved these! Thank you for leaving a review.
Jo Martin says
Loved this Crispy recipe. Added some ancho chile seasoning for a little zip. I only had dried rosemary....I probably won't add it next time or the fresh....reminded me too much of chicken pin feathers left in.
Judy says
Excellent recipe. My family loved the crispy skin. I had to double the recipe to adequately cover the chicken.
Stephanie Yeager says
I will never deep fry a wing ever again! I'm currently making these for the second time for my family. I only use the salt and pepper and backing powder though because we like to cpat them in different sauces...I aim to try some very soon with all the spices.
Mike says
My new favorite chicken wing recipe. The wings came out extra crispy and very flavorful. I added a little chipotle chili powder for a little extra kick but used the recipe as written. Awesome.
Christina says
Mike, Thank you for taking the time to leave a review. I'm so glad that you loved this recipe! I'll have the try the chipotle chili powder the next time– it sounds delish!
Audra says
Great wings! Family loved them. I did add a little cayenne to give some heat but otherwise stuck with the recipe exactly. 👩🍳 😘
Christina says
So happy the family loved them Audra! Thank you for leaving a review!
Jen says
I made these last weekend for a small get together and it they did not disappoint! My husband loved it and was surprised when I told him that they were baked. I'm making them again this weekend!
Christina says
Thanks for taking the time to leave a review, Jen. I'm glad everyone loved the wings!
Melissa says
Whoa, seriously the best chicken wings. These actually get crispy and is now a go to recipe for us!
Christina says
I'm so glad that you loved the chicken wings Melissa! Thank you for taking the time to leave a review!
Ben says
I have tried many wing recipes online and this is the best out there. I even have made these on the grill too. Thank you for the recipe.
Ben says
These were insane and I’m still amazed that they aren’t fried!
Christina says
Thank you for leaving a review, Ben! I'm so glad you loved these!
Moneytrain2790 says
Wings were done on the gas grill for about 45 minutes. Delicious. I would use less salt next time and maybe a change to rosemary or parsley instead of the rosemary. Going to try in the air fryer as well. Otherwise recipe well done and very pleased.
Baseballmom says
These were INCREDIBLE. My new favorite way to make wings!! Literally cannot believe these are not fried. Thank you for this.
Christina says
Thank you for the review! I'm so happy to hear that you loved these!
Idena Brogdon says
Haven't tried recipe yet, can wings be airfried rather than baked?
Christina says
Absolutely! When I put them in the air fryer I normally do 400ºF for about 25-30 minutes (this will depend on how many are in the air fryer/how much room they have– it will be longer the more you put in there), flipping a few times during. Just keep an eye on them and add additional time for extra crispiness. Let me know how they turn out!
Ben says
These are amazing wings--the type I have been trying to produce for years!! We served these at a small gathering and the guests could not stop talking about how good they were. I made a small modification to the recipe by adding 1/4 teaspoon of cayenne, which gave them a slight kick. Fortunately, I also doubled the recipe.
Christina says
Ben, thank you for the 5-star review! I'm so glad that you and your guests loved these wings. I'll have to add some cayenne next time as well!
Ashley says
Very good!!! This will be my recipe I make all the time now for wings!
Amanda Mylum Lawler says
Great flavor! Great crispiness (the baking powder is key)! And cranking the oven up for the last 5 minutes was a GREAT TIP! Thanks, Christina! Our wings were delicious!
Christina says
So glad you (and Paul) loved these, Amanda! Thanks for leaving a review!
Mary says
Loved the flavor and they came out nice and crisp. Will be making these again!
Christina says
Mary, thank you for leaving a review! I'm so happy that you loved these!
Jojo says
Wow, amazing!!! I can’t believe these aren’t fried. My new chicken wing recipe. Thank you Christina for it!
Christina says
So glad that you loved these Jojo! Thank you for leaving a review!
Sarah says
So good. Thank you for this. I made it for my son’s graduation party (made 4 batches) and everyone loved them.
Christina says
Hi Sarah. I'm so glad to hear that these were a hit (and that you made enough!) Thank you for leaving a review.
Rachael H says
Wonderful, these are now my favorite way to make wings.
Gabby says
Good & crispy. Loved that I didn’t have to fry the wings! I felt it had way too much salt. I’m going to cut that in half. My wings were rather dry. I know ovens can vary. Will make them again.
Christina says
Thanks for the review, Gabby! The salt is definitely a rule of thumb, not a hard measurement as everyone's salt preference differs. I'm glad that you'll be making these again!
Brianna says
Love this recipe! Is it okay to do 2 baking sheets in one oven? Will it come out just as crispy?
Christina says
Hi Brianna, You absolutely can! Just make sure you rotate the pans 2-3 times during the baking process.
Diane says
Can these be baked ahead of time then reheated and still be crispy?
Christina says
Absolutely! I normally reheat in the air fryer or in the oven at 350, flipping halfway through until warmed through.
Melissa says
They taste great! Nice and crispy. But mine stuck to the parchment paper. What can I do to keep that from happening? I thought the parchment paper would keep them from sticking?
Christina says
Melissa, What type of parchment paper were you using? I've tried a variety of brands and didn't have that issue. In the future, you can use a silicone baking mat or just give the parchment paper a light spray with non-stick cooking spray.
Elaine ayala says
The wings were terrific. I will be making this more often thanks
Christina says
Elaine, I'm so happy that you enjoyed these! Thank you for leaving a review!
Patricia Dittmer says
I made this and my husband and I love them and he is a picky eater thanks for a great recipe
Christina says
Patricia, I'm so glad that he loved them! It's always nice to have a recipe in your back pocket now for a picky eater!
Marion says
Absolutely fantastic! Very crispy and tasty without any sauce whatsoever, and simple to make!
Cara says
SO CRISPY
Cathy says
I made these for our grandchildren and they devoured every single one. Delish!
Christina says
I'm so happy that your grandchildren loved them! Thank you for leaving a review!
Angela says
These were great and really were crispy. Husband told me to add this to "the list" of our regular meals. I used dried rosemary because that's what I had on hand, but will try fresh next time!
Inigo Montoya says
This recipe was absolutely fabulous! Was going to make something completely different, but I ended up missing one ingredient for it, whereas I already had everything for this recipe. Will definitely make this in the future!
Christina says
Inigo, I'm so happy that you loved this recipe! Thank you for the review!
Mary says
These were delicious!! I doubled the recipe and made about 40 wings for the guys here. They loved them 😀
Denise says
This is the only way I will make my chicken wings from now on! Excellent! 😋
Rebecca says
Very good. I will be adding more heat to the spices next time
Em says
Huge hit and so easy! I don't know if I've had such crispy wings!
Christina says
Hi Em, So glad that you loved these!
Beth says
I made these today. The last 10 minutes I brushed buffalo sauce on them. Still came out crispy. I will always make them this way. Great recipe.
Jess says
Our turned out great. Wil be our go to recipe!
Diane says
Came out great! Came out great! Came out great!
Aliah says
Just made these and they might be the best wings we’ve ever had!! They are so flavorful and crispy!
I read the other comments and doubled the dry rub ingredients. I only needed to bake them for 50min at 425F for our oven.
We will be making them again!!! Thank you!!!
Sheila Jones says
This recipe NAILED it!! Perfect wings! I couldn't cook mine quite as long as called for at the end, even though I did crank up my oven for the extra crispiness at the end! My husband doesn't like lots of sauce so he APPROVED HIGHLY!
Mary says
I made these for the Super Bowl and they turned out great. I will definitely be making them again. Moist on the inside and crispy on the outside.
Darci Nelson says
Oh my goodness! These were the most amazing, delicious wings that we ever had!
Way better than deep-fried!
My husband couldn’t stop eating them!
This will be our go to wing recipe from now on.
I was slightly cautious with the pepper only because my husband is sensitive to spice, but the taste was fantastic.
Rinsed and cleaned the wings last night and put them in a small colanderinside a pan to let them drain overnight in the fridge.
This morning, I took them out and laid them on top of single layer paper towels in a 9 x 13 glass pan. I ended up with three layers of wings. I then took another empty 9 x 13 glass pan and set it on top of the wings so that the weight would push whatever liquid was remaining out. I also leaned on it a couple times just to give it some extra pressure.. The wings came out nice and dry. Since I had about 3 1/2 pounds of wings, I doubled the spices and baking powder.
Missy says
First time I’ve ever made wings. My family loved them! A definite hit!
alissa says
Yes, the best i've ever made!
Lanie says
Came out great! made then for the eagles!
EB says
These were freaking amazing. They remind me of a restaurant my family used to go to every summer in Pennsylvania where I'd get their smoked wings - these tasted exactly like those and I will definitely be making these again. And yes, they were actually super crispy!
Casey says
These are hands down the best wings I’ve ever tried !!! I’ve made them 10+ times already. It’s the number one requested dinner from my partner lol
Some things I modify. I set the wings out to come to room temp, I swear it helps get them drier. I use just a little more baking powder than recipe calls for. I also use tin foil with a light spray of cooking spray, I find they stick less than parchment for me personally.
I seriously added this to my hand written recipe book they are that good!
Chelsea says
These are hands down the best wings I’ve ever tried !!! I’ve made them 10+ times already. Some things I modify. I set the wings out to come to room temp, I swear it helps get them drier. I use just a little more baking powder than recipe calls for. Also I use tin foil sprayed with cooking spray instead of parchment, they stick less for me personally. I seriously added this to my hand written recipe book they are so good!
Hannah says
Came out great! My new go to wing recipe.
Olivia Pecharka says
These turned out perfect! Super easy to make as well. I kept the dry rub amounts the same even though I only had a little over a pound of wings and it turned out great! Will definitely be making again!
Pamela says
These was awesome and very crispy ♥️♥️♥️
Kaleigh says
My goodness these are good! Found them on Pinterest and I’ll never make wings any other way!
Christina says
Kaleigh, I'm so glad that you loved these! This is what I love to hear!
Lauren says
I added a lot more seasoning, but this method is the ONLY one I’ve ever made myself and actually enjoyed!! Will make this way every time.
Christina says
Hi Lauren, I'm so glad that you loved these! Thank you for leaving a review!
Cindy Carrigan says
Can't wait to try this recipe. Question: Marinated chicken wings freeze well for for up to 3 months." Is this marinated and uncooked in the freezer to be cooked later? Or do you bake them and freeze and re-heat later? Thank you.
Cindy says
These wings were AMAZING!!! It’s been a long time since I tried making wings because they were always dry or undercooked. This recipe is easy and the meat literally fell off the bones. Thank you for sharing. I will definitely be making this again.
Christina says
Hi Cindy, I'm so glad that you loved these! Thank you for leaving a review!
Joanne Siemens says
I made these tonight for a group while watching hockey, the best wings I have ever made! Everyone agreed!
Gina Sherman says
This recipe is so good I am now the go to for wings at every family party.
Lizz says
My picky husband said these were 10/10. Thank you!
Christina says
Oh that's wonderful! Thank you for leaving a review!
rita says
actually the best wings that ive ever had. these will be my go to for all parties. thank you!
Christina says
So glad to hear that you love these, Rita!
Patti Woods says
Best recipe hands down. I loved it so much i have made it 5 times already!
Bob says
I make these all the time now!
Jill Hrabosky says
These wings are fantastic. I've made several different recipes but these are definitely the best. Crispy and flavorful! Thank you!
Christina says
Hi Jill! I'm so glad that you love these! I agree that they are the best 😉 I hope you enjoy more of my recipes. Thank you for leaving a review!
Nicole says
My new go to way of making wings at home. This is my second time using the recipe. Best by far crispy, flavorful, and good to add sauce to as well.
Christina says
Hi Nicole! Thank you so much for leaving a review for other readers—I'm so happy that you love this recipe!
Kara says
Can you bake these from frozen? Or so they really need to be thawed when you begin for the crispy factor?
Christina says
Hi Kara, I don't recommend baking from frozen as they will release too much moisture.
Stephanie Yeager says
I will never deep fry a wing ever again! I'm currently making these for the second time for my family. I only use the salt and pepper and backing powder though because we like to cpat them in different sauces...I aim to try some very soon with all the spices.
Christina says
That's wonderful! I'm so glad that you love this recipe and thank you for leaving a review!
Mary Sanderson says
Best wings ever! My granddaughter said GiGi these wings are better than any wing place. Success! Thank you!
Christina says
So wonderful to hear this, Mary! Thank you for leaving a review!
Deanna says
Absolutely excellent wings!!!! So happy that I finally have a good recipe that my husband REALLY likes. Thank you
Jackie says
Can I adjust the recipe for a party. Having about 30-40 people
Wendy says
I've made these wings 3x & they've been a hit everytime. I leave out the rosemary & eyeball the spices but they come out so crispy just how I like them. I serve them with Cattlemans Carolina Tangy Gold bbq sauce & medium wing sauce on the side. The baking powder makes a difference & I like how they're not fried and greasy like the restaurants. Good recipe.
Tanya says
Perfect. Thank you. My whole family loved them! Will make again!
Lea says
Although I love deep fried foods, especially wings, I can't stand the clean-up! These wings are the perfect answer! Crispy and well-seasoned, even my wing-loving spouse requests these wings on football Sundays, or any appetizer occasion. After educating myself on the power, and chemical reaction of baking powder in this application, and choosing what i hoped would be the compromise between his spicy wings and my savory wings, this recipe was a perfect balance for us. Thanks for publishing this amazing recipe!
Leanne Eastlund says
These wings were so good. The flavor was awesome. I used foil on my pan and next time I would spray it with oil. They stuck pretty bad to the foil. Or I would do the parchment as you did.
Julio Valle says
The recipe made the wings taste good, sadly the length of the cooking dried them out.
Lili says
The recipe states they can be kept in the marinade for up to 3 days. Does that mean the rub?
Christina says
Yes, they can be kept with the rub for up to 3 days.
Jenn says
This is an absolute 100/10 recipe. These might be the best I’ve ever had. I could not believe they were baked!!! I doubled the recipe and tossed in various sauces: buffalo, sassy sauce, garlic parmesan, and bourbon peach. It was better than takeout! This is my new go to recipe for sure.
Christina says
That's wonderful to hear, Jenn! Thank you for leaving a comment!
Sue Raines says
These wings were the bomb! Very tasty and crispy. The dip really complimented the wings well.
Christina says
So glad that you loved these, Sue. Thank you for leaving a review!
Kenna says
Mine turned out crispy but also v dry
Andrea says
Making these delicious wings for the second time tonight. We love how crispy and flavorful they are. I like to bake and then toss them in buffalo sauce and put them back in for another 5 minutes. So yummy!
Christina says
SO glad that you love these, Andrea! Thank you for leaving a review!
Steph says
This recipe was incredible! Better than restaurant wings and so crispy. Thanks for sharing 🙂
Ana says
These Came out great! Had a small party and everyone had to have the recipe! My minor tweak as I’m Puerto rican and I add a packet Sazon to almost everything!! Huge hit, hubby wanted me to add to weekly dinner rotation.
Emily says
These were so so so good; an absolute hit at our a Super Bowl party! I had 4 lbs of wings and had to triple the spice recipe to coat all the wings.
Christina says
Hi Emily, I'm so glad that these were a hit! Thank you for leaving a review!
Breanne says
So perfectly crispy and juicy!
I think for my taste preferences I'd do more seasoning next time but wow these were incredible! I have never had such home baked wings 👌🏼
Gaye Schaul says
Excellent chicken wing recipe. I used dried herbs. Thanks Christina. Also I used chicken wings with skin on.
Michelle says
Could I make these ahead per the recipe, then put them in the crockpot to keep them hot? Do you think they would lose their crispness or get dried out?
Christina says
Hi Michelle, Unfortunately the skin would get soggy doing this.
Matthew says
Made the mistake of using aluminum foil with no cooking spray. Don't do this they all stuck and pulled apart when flipping
Ginny says
Made these on the 4th and will be making them again for Labor Day picnic! All guests loved them and they ran out!
Joyce Conigliaro says
I followed the recipe exactly except I don’t care for smoked paprika so didn’t include it with the spice rub mixture. Best wings I’ve ever made, and my husband loved them as much as I did!
Martha says
I used the recipe to make Crispy Chicken Drumsticks and they were fantastic.
The seasoning was amazing.
Cat says
I’ve never made oven fried chicken wings before and this looked like the best recipe. I mixed my spices with the baking powder but used my cast iron pan. I did a very small batch for testing purposes and I feel like 425 degrees is too hot. I do have a crap oven (I rent) but they were in for 35-40 ish minutes. Internal was 180 degrees and almost burnt. Glad I caught it. So, maybe with my oven, I’ll play with the heat settings. But overall, it definitely passed the crisp test and they tasted great!
Taylor says
My wings were way over cooked and hardly edible following these instructions. I’d turn the heat down next time and shorten time in oven. Disappointing to trust the process, should have listened to my gut saying take them out way earlier