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Home » Recipes » Dinner » Chicken » Crispy Baked Chicken Wings

Crispy Baked Chicken Wings

Published on July 21, 2019, Updated January 26, 2021 by Kristin Maxwell | 410 Comments

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Crispy Baked Chicken Wings are a game day party hit! Chicken wings are dipped in flour and spices, then baked until their skin is nice and crispy. Coat them with some homemade buffalo sauce and your family will devour these wings as quickly as mine did. 

When it comes to these baked chicken wings, they are truly a family favorite. They rival other favorites like my easy Baked Chicken Breasts and Easy Oven Baked Chicken Drumsticks and Cheesy Baked Buffalo Chicken.

an overhead shot of buffalo chicken wings on a white background and surround by carrot and celery sticks

CRISPY BAKED CHICKEN WINGS RECIPE

We love finger foods for game day or just a fun family Netflix night! Crispy Baked Chicken Wings are almost always on the menu, and we love to serve them with some of our other favorite appetizers, like French Bread Pizza, chips and homemade Guacamole, and Fried Ravioli with Marinara.

We also happen to love all things Buffalo flavored, and will put that delicious, spicy sauce on anything, from Buffalo Chicken Nachos to Cheesy Buffalo Chicken Dip to Buffalo Chicken Pasta Salad. But our all time favorite way to use that spicy sauce is on these classic Baked Chicken Wings!

Why we love them!

  • Chicken Wings are a total guilty pleasure and a favorite snack or even meal when you want to really indulge and get a little messy.
  • Wings are a must-have staple for game day parties especially – everybody loves them!
  • I’m a bit of a wimp with the buffalo sauce, so I love that I can control the amount of heat in these by adding more or less hot sauce. Or customize with any favorite sauce, like barbecue or honey glazed.

HOW DO YOU MAKE CHICKEN WINGS CRISPY IN THE OVEN?

We love heading out to Buffalo Wild Wings on hockey night to watch the game and enjoy a big basket of wings. While the kind of crispy chicken wings you get in restaurants are quite tasty, they are also typically deep fried – that’s how they get that crispy skin. Well now you can get that perfect crispy skin at home with my Crispy Baked Chicken Wings recipe!

I’ve made chicken wings before, but I’ve never been able to perfect the crispiness until now. The key? Coat them with a little flour and baking powder! I also added some simple spices, but this little mixture coated over the wings made all the difference. They were delicious!!

The baking powder (not to be confused with baking soda) is really what makes all the difference. It is a mixture of sodium bicarbonate, cream of tartar and cornstarch that, when mixed with salt and tossed to coat the chicken, dries out the skin leaving it crispy and crunchy when baked. There’s a bunch of sciencey explanation behind this reaction, but basically it’s because the baking powder raises the pH level in the chicken.

HOW LONG DOES IT TAKE TO BAKE CHICKEN WINGS?

Using my foolproof method, chicken wings take about 30-40 minutes to bake at 450 degree F, flipping them halfway through cooking time to allow even crispness. Cooking them on a rack will allow the fat to render out from the chicken wings so that the skin crisps to a delicious golden brown.

baked chicken wings on a foil lined tray

crispy baked chicken wings with buffalo sauce for coating

HOW TO MAKE CRISPY BAKED CHICKEN WINGS

It will take about 30 minutes to bake your chicken wings in the oven. A hot, 450 degree oven helps the chicken to cook faster and aids in the crispy skin result that you want. You will bake the chicken wings for about 30 minutes, or until they are nice and crispy and golden. Cooking them on a wire rack is optional, but can also help with the crispiness factor.

  1. Preheat your oven to 450 degrees F. Mix the flour and spices together in a large bowl, then coat the wings. Once the wings are coated in the flour mixture, place them on a foil covered cookie sheet that’s been sprayed with cooking spray (don’t forget this step – trust me!).
  2. Bake them in a 450 degree oven for about half an hour, turning them about halfway through. You can also place the wings on a baking rack that you set on top of the baking sheet. You’ll still want to spray it and flip them for even cooking, but it might make the skin a little crispier (but honestly, I haven’t seen much of a difference).
  3. In the meantime you can make your own hot wing sauce, which is basically just melted butter and hot sauce. If your family likes it spicy, add more hot sauce. Alternatively, you could leave the wings unsauced, but what’s the fun in that? If you’ve got some that like it hot and some that don’t, use two separate bowls to coat the wings. Make the sauce more on the mild side and pour some over the wings in one of the bowls. Then stir more hot sauce into the remaining sauce and pour that over the other bowl of wings to coat.

TIPS & TRICKS FOR CRISPY CHICKEN WINGS

  • Be sure to tap off any excess flour mixture before placing these on the rack. This will keep your wings from tasting bitter from the baking powder.
  • Use the rack. If you don’t have one, get one. They are really inexpensive and super useful in the kitchen.
  • Don’t crowd the pan. Space your wings far enough apart so they aren’t touching and the air can circulate around them for even cooking.
  • Feel free to mix it up with the flavors. Add different seasonings to the flour, or use different sauces.
  • Keep lots and lots of napkins handy. These chicken wings are messy – but it’s a good messy!

a basket full of crispy chicken wings, celery and carrot sticks

Serving Suggestions

Of course you’ll want to make sure you have carrot and celery sticks to help cleanse the palette, as well as some creamy Ranch or Blue Cheese Dressing for dipping. I actually like to mix the two together for a great flavor.

If you’re looking to make these wings a meal, add some yummy sides like these:

  • Garlic Bread – crunchy, buttery and full of garlicky goodness!
  • Homemade Baked French Fries – Much easier than you might think and so much better than the drive thru.
  • Easy Baked Potato Wedges – Thick strips of potato coated in a homemade seasoning blend and baked until crispy.
  • Best Ever Classic Macaroni Salad – A classic that has been in our family for more than 50 years!
  • Simple Carrot Salad – Skip the carrot sticks and make this delicious shredded carrot salad!

Will this work with chicken drumsticks?

A lot of readers have asked if this recipe works with chicken drumsticks. It does! Come find out with my Easy, Crispy, Oven Baked Chicken Drumsticks!

a chicken wing being dipped into a dish of ranch dressing

Love these Crispy Baked Chicken Wings? Try these other chicken recipes:

  • Shredded Chicken Parmesan Sandwich
  • Easy Baked Barbecue Chicken
  • Slow Cooker Chicken Tacos
  • Skinny Southwest Chicken Salad
  • Crispy Baked Chicken Thighs

Get more of that tasty buffalo wings flavor with these recipes:

  • Buffalo Chicken Taquitos
  • Buffalo Ranch Meatballs
  • Buffalo Ranch Chicken French Bread Pizza
  • Cheesy Baked Buffalo Chicken


Crispy Baked Chicken Wings

Kristin
The best Crispy Baked Chicken wings are dipped in flour and spices, then baked until golden and crispy. Super easy for game day or just a weeknight dinner!
4.92 from 49 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Main Course
Cuisine American
Servings 6 people
Calories 318 kcal

Ingredients
  

  • 3 pounds chicken wings or drumettes thawed or fresh (about 3 dozen pieces)
  • 1/2 cup flour
  • 1 teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 tablespoon baking powder
  • Bottled Cayenne Hot Sauce like Frank's Red Hot
  • Butter not margarine

Instructions
 

  • Preheat oven to 450 degrees.
  • Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
  • In a large bowl, whisk together flour, baking powder and seasonings. Add chicken and coat with the flour mixture. Shake off excess.
  • Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
  • Arrange chicken on the cookie sheet, at least an inch apart.
  • Bake for 30-35 minutes, turning once after about 20 minutes.
  • While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
  • Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
  • Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.

Notes

I typically do a 1/1 ratio of butter to hot sauce. If you want more heat, add less butter. For less heat, add less hot sauce. The great thing is that you can keep adding one or the other until you have a taste you love.
Nutrition information does not include hot sauce and butter since the amount used is to personal taste.

Nutrition

Calories: 318kcalCarbohydrates: 11gProtein: 24gFat: 20gSaturated Fat: 6gCholesterol: 94mgSodium: 492mgPotassium: 625mgFiber: 1gSugar: 1gVitamin A: 378IUVitamin C: 1mgCalcium: 190mgIron: 2mg
Keyword baked chicken wings
Tried this recipe?Let us know how it was!

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About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

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  1. Donna says

    April 11, 2021 at 7:38 pm

    Family isn’t a fan of buffalo sauce and I have to eat gluten free. Replaced the 1/2 c of flour with King Arthur’s gluten free baking mix. Took the ‘lazy route’ from spices (which it was ALREADY easy enough) and used Ruth Ann’s Muskego Ave Chicken/Fish Seasoning (4 tsp total). They turned out absolutely LOVELY! After baking, 3/4 of the wings got tossed with BWW dry lemon pepper seasoning while the rest got tossed in gluten free Hoisin sauce. This is flat going to be a staple item going forward!!!

    Reply
    • Kristin says

      April 13, 2021 at 10:33 am

      Fantastic feedback Donna! Thank you so much for stopping by.

      Reply
  2. Sherry N says

    January 23, 2021 at 12:05 pm

    This my absolute go to recipe for wings! It’s fantastic! I’ve always done them in the oven but now I would like to try them in my air fryer. Any pointers??

    Reply
    • Kristin Maxwell says

      January 24, 2021 at 12:49 pm

      Actually, I published Air Fryer Chicken Wings recipe a few weeks ago!

      Reply
  3. Desiree says

    January 20, 2021 at 4:02 am

    Last night was the 2nd time I used this recipe in 3 days. First time making them, I was delightfully surprised at how crispy they got. I followed the recipe exactly and everyone loved them. Then I followed the recipe again using large bonein skinon chicken thighs. Just adjusted the time. Skin down initially for 30 minutes, turned so the skin side up for another 30 minutes. Yum, so tasty and again was so delighted at the ungreasy crispness. I’m ready to make them again… They were that good!!! Thank you for sharing your excellent recipe.

    Reply
    • Kristin says

      January 21, 2021 at 8:39 am

      You are so welcome Desiree! Thank you for the awesome feedback.

      Reply
  4. Marcia D says

    January 15, 2021 at 5:29 pm

    These wings really are crispy! This has to be the “best” oven-baked wing recipe ever. Will definitely be making these on a regular basis. Thank you so much.

    Reply
    • Kristin says

      January 18, 2021 at 12:06 am

      You are so welcome Marcia! Thanks for stopping by.

      Reply
  5. Jennifer Huffman says

    October 26, 2020 at 6:46 pm

    Excellent!! Second batch 2nite. So didn’t use ranch drsg. as a dip but hot pan sauce w butter. A good tip is after 1st spice flour dipped, spray wings w oil spray, (Pam) & douse n flour/spice mixture again, then 2 pan. Bake as directed. Extra crispy!! Yum! Also added onion 1/2TSP & 1 tsp cayanne powders 2 spiced flour. Enjoy!! GREAT& THANK U!! Best & EASIEST receipe EVER tried. Absolutely PERFECT!! THANKS AGAIN😀

    Reply
    • Kristin says

      October 30, 2020 at 9:01 am

      You are so welcome Jennifer! Thanks for the awesome feedback.

      Reply
  6. Heather Lampman says

    October 7, 2020 at 7:48 am

    I’m a pretty accomplished home cook and super foodie I’ve made the traditional baking powder wings many times. I had no idea!! These wings are blow-my-mind-both super crispy and delicious! I’m not a fan of Buffalo wings, so I served honey mustard and sweet chili garlic dipping sauces. Next time, I’ll probably also do a garlic parmesan sauce. In any case, do try these, they’re amazing!!

    Reply
    • Kristin says

      October 7, 2020 at 9:20 am

      Awesome feedback Heather! Thanks for stopping by.

      Reply
  7. Ms Sam Nicholson says

    August 31, 2020 at 9:30 am

    Can I do the with chicken breasts too?

    Reply
    • Kristin Maxwell says

      August 31, 2020 at 5:06 pm

      This recipe gets crispy because of the skin. You could bread and bake chicken breasts like this: https://www.yellowblissroad.com/crispy-garlic-parmesan-baked-chicken/

      Reply
  8. Jaclyn says

    August 16, 2020 at 2:00 pm

    Great wings!! Very delicious. My husband and kids love these wings. I love them because it was not fried in oil.

    Reply
    • Kristin says

      August 17, 2020 at 1:31 pm

      Nice! Thanks for stopping by.

      Reply
  9. Lynda K says

    August 3, 2020 at 10:31 am

    Hi Kristin, pictures look so yummy! My guy likes wings on the grill. Can these be prepared on the grill instead of the oven? Thanks.

    Reply
    • Kristin Maxwell says

      August 5, 2020 at 10:39 am

      Hi Lynda, You can make wings on the grill but wouldn’t need the coating. Just season and grill! Here’s a version we love: Peach Glazed Grilled Chicken Wings

      Reply
  10. Mrs Dzifa Netufo says

    July 22, 2020 at 5:20 am

    I do not have plain flour, can I use self raising and omit the baking powder?

    Reply
    • Kristin Maxwell says

      July 23, 2020 at 8:17 pm

      Yes that should work.

      Reply
  11. Gabby Beckham says

    July 14, 2020 at 3:39 am

    I make these all the time!! Whole family loves them.

    Reply
    • Kristin says

      July 16, 2020 at 12:54 pm

      Thank you Gabby!

      Reply
  12. Tawana says

    July 8, 2020 at 4:03 pm

    Great recipe!!! The wings were crispy and delicious. My 10 y/o son loved the wings!! He raved about how crispy they were.

    Reply
    • Kristin says

      July 9, 2020 at 5:16 pm

      That’s awesome Tawana! Thank you so much for stopping by.

      Reply
  13. Love2cook says

    July 3, 2020 at 6:56 pm

    Great recipe! Came out crispy and so tasty.

    Reply
    • Kristin says

      July 5, 2020 at 10:58 pm

      Thank you Love2cook for stopping by.

      Reply
  14. juls says

    June 20, 2020 at 2:17 pm

    also 5 stars!!!

    Reply
    • Kristin says

      June 20, 2020 at 8:45 pm

      Nice! Thank you Juls!

      Reply
    • Cindy says

      July 1, 2020 at 5:52 pm

      Everyone loved these wings. Delicious and crispy.

      Reply
  15. juls says

    June 20, 2020 at 2:15 pm

    i personally think that doing half a stick of butter, putting the hot sauce on the wings and then putting the hot sauce covered wings into the oven to
    broil first about 10 minutes makes them crunchier. other than this, delicious recipe.

    Reply
  16. CJ says

    June 16, 2020 at 3:17 pm

    Your recipe sucks!!! Did everything according to your instructions and ended up frying what the oven didn’t do. There was flour that didn’t go away!!!!

    Reply
    • Kristin Maxwell says

      June 17, 2020 at 2:28 pm

      I’m guessing you neglected to shake off the excess flour like the recipe says, or didn’t shake off enough. That’s usually the problem but every kitchen is different. I know this recipe is solid because it’s been viewed nearly 3 million times, been pinned over a million times and has 4.9 stars.

      Reply
    • Amanda says

      June 27, 2020 at 4:14 pm

      This is the only recipe I use for wings! It is by far amazing. And personally if it didn’t work for you, you don’t need to be a jerk about it. Just move on.

      Reply
  17. Andrea says

    May 28, 2020 at 2:51 pm

    I have used this recipe no less than 5 times, and every single time I eat these wings (or drumsticks one time!) I tell myself there is no reason to ever go out for wings again. Tonight, we are making them again…1/3 with buffalo, 1/3 with garlic parm, 1/3 plain.
    Thank you. This recipe is on point and delicious.

    Reply
    • Kristin says

      May 29, 2020 at 3:01 pm

      That’s awesome Andrea! Thank you for your feedback.

      Reply
  18. Cindy says

    May 8, 2020 at 11:03 am

    I loved this recipe. New go to for wings. Do you think this could apply to a cut up whole chicken?

    Reply
    • Kristin Maxwell says

      May 9, 2020 at 2:59 pm

      I haven’t tried a whole fryer chicken, but I have adapted the recipe for drumsticks here: https://www.yellowblissroad.com/easy-oven-baked-chicken-drumsticks/

      I think it would work with other cuts, however the cook time will vary.

      Reply
  19. Sandi Gracia says

    April 22, 2020 at 1:13 pm

    We have ordered wings from various restaurants in our area and we find the plain wings, if available, barely taste like chicken. So we decided to make our own. Your recipe was intriguing, baking was a plus, and they were tasty and did NOT NEED sauce! Wednesday is pizza and wings night at our home, and we no longer have to order out!

    Reply
    • Kristin says

      April 24, 2020 at 11:35 am

      Nice! Thanks for stopping by Sandi.

      Reply
  20. Janelle says

    April 21, 2020 at 6:33 pm

    I made these and found that the mixture of flour + baking powder stayed on the wings after baking… there were white patches on some and not others. I found it wasn’t crispy… :/ not sure if I did something wrong but I followed the directions

    Reply
    • Kristin Maxwell says

      April 24, 2020 at 10:51 am

      Did you shake off the excess flour? That’s the only thing I can think of that may have caused this issue.

      Reply
    • Kia Battle says

      April 29, 2020 at 2:22 pm

      Give the chicken a light but even coat of cooking spray before you put them in the oven, and for more crisp, use a flour/panko crumb mix.

      Reply
      • Lis says

        May 20, 2020 at 4:14 pm

        Found the panko crumbs didn’t stick well so I did an egg wash first. Now waiting for them to cook. Was simple enough and smell good.

        Reply
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