These Crispy Oven Fried Chicken Wings are everything you love about fried wings—golden, crispy skin and juicy, flavorful meat—without the need for deep frying. A simple seasoning blend and a touch of baking powder help create irresistibly crunchy wings right in your oven.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4–6
- Difficulty: Easy
Ingredients
For the Chicken Wings
- 2 pounds (900 g) chicken wings, split into drumettes and flats, tips removed
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
Optional Garlic Butter Sauce
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
Equipment
- Large mixing bowl
- Baking sheet
- Wire rack
- Parchment paper or aluminum foil
- Paper towels
- Instant-read thermometer (optional)
Instructions
Step 1: Prepare the Wings
- Pat the chicken wings completely dry with paper towels. Dry skin is the key to crispy wings.
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with foil or parchment paper and place a wire rack on top.
Step 2: Season
In a large bowl, combine:
- Baking powder
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Cayenne pepper (if using)
Add the wings and drizzle with olive oil.
Toss until every wing is evenly coated.
Step 3: Arrange
Place the wings in a single layer on the wire rack.
Leave a little space between each wing so the hot air can circulate.
Step 4: Bake
Bake for 20 minutes.
Flip the wings.
Continue baking for 25–35 minutes, or until the skin is deep golden brown and crispy.
The internal temperature should reach 165°F (74°C), though wings are often even more tender when cooked to 175–185°F (79–85°C).
Step 5: Make the Garlic Butter (Optional)
While the wings bake:
- Melt the butter.
- Stir in the minced garlic.
- Cook for 1 minute over low heat.
- Remove from the heat and add parsley and lemon juice.
Brush or toss the hot wings in the garlic butter before serving.
Optional Wing Sauce Ideas
- Buffalo sauce
- Honey garlic
- BBQ sauce
- Sweet chili sauce
- Lemon pepper seasoning
- Teriyaki glaze
- Garlic Parmesan
- Hot honey
Serving Suggestions
Serve with:
- Ranch or blue cheese dressing
- Celery and carrot sticks
- French fries
- Coleslaw
- Macaroni and cheese
- Potato wedges
- Corn on the cob
Storage
Refrigerator
Store leftover wings in an airtight container for up to 4 days.
Freezer
Freeze cooked wings for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes until hot and crispy.
Tips for Perfect Crispy Wings
- Pat the wings very dry before seasoning.
- Use aluminum-free baking powder, not baking soda.
- Bake on a wire rack so the fat drips away and the air circulates.
- Don’t overcrowd the pan.
- For extra crispiness, refrigerate the seasoned wings uncovered for 1–2 hours (or overnight) before baking.
Variations
Spicy Cajun Wings
Add 2 teaspoons Cajun seasoning and ½ teaspoon cayenne pepper.
Garlic Parmesan Wings
Toss baked wings with melted butter, grated Parmesan cheese, minced garlic, and chopped parsley.
Honey BBQ Wings
Brush the wings with your favorite BBQ sauce mixed with honey during the last 5 minutes of baking.
Lemon Pepper Wings
Toss the hot wings with melted butter, lemon zest, lemon juice, and lemon pepper seasoning.
Asian-Inspired Wings
Coat the baked wings in a mixture of soy sauce, honey, garlic, ginger, and sesame oil, then garnish with sesame seeds and sliced green onions.
Approximate Nutrition (Per Serving)
- Calories: 410
- Protein: 30 g
- Carbohydrates: 3 g
- Fat: 31 g
- Saturated Fat: 8 g
- Fiber: 1 g
- Sugar: 0 g
- Sodium: 640 mg