Crispy Baked Chicken Wings

Crispy Oven Baked Chicken Wings are simple to make as a deliciously satisfying appetizer or meal. Chicken wings are seasoned and then baked for an addictively crispy skin with no greasy frying!

baked chicken wings in a red basket with carrot and celery stiskc

This chicken wings recipe is truly a family favorite. We serve them at parties, on game day or for family movie nights. With lots of different flavors to choose from, like Lemon Pepper, Garlic Parmesan or Barbecue, baked chicken wings are as easy choice that’s budget friendly and easy to prepare.

Crispy Chicken Wings are delicious, but the messy frying doesn’t thrill me. That’s why I love this baked chicken wings recipe. It’s healthier and easier than frying, because they bake up crispy in the oven with hardly any effort!

buffalo chicken wings on a baking sheet

The Best Crispy Baked Chicken Wings

We love finger foods for game day or just a fun family movie night! 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.

Chicken wings are somewhat of a guilty pleasure, but I can enjoy these guilt free because they are baked instead of fried. Plus I can make buffalo wings and control the heat or customize for everyone with one of my favorite sauces. Honey glazed is one of my favorites!

How to Bake Chicken Wings in the Oven

Preheat the oven to 450℉. Preheating and roasting at a high heat will help attain the crispy skin you’re looking for.

Pat wings dry with paper towels and toss them with the flour, baking powder and seasoning. It’s very important to shake off excess flour or there may be some residual flour after baking.

chicken wings with flour in a bowl

You have 2 options for baking – flat on a baking sheet or on a baking rack. If you have a rack, you’ll get better air flow and a crispier result. If you don’t, just cover a baking sheet with foil and you’re wings will still get crispy. Either way, make sure to spray with nonstick cooking spray.

Bake for about 30 minutes, flipping them about halfway through.

baked crispy wings on a baking sheet

Saucing Your Wings

If you’re making the buffalo sauce, you can do that while the chicken is in the oven. It’s basically just hot sauce and butter, melted together. You can make it as spicy or mild as you like. You can also leave your wings unsauced – they have a great flavor already.

Toss baked wings in the buffalo sauce or any sauce of your choosing.

chicken wings in a bowl with buffalo sauce

How Long does it Take to Bake Chicken Wings

Using my foolproof method, wings take about 30-40 minutes to bake at 450℉, or until they are golden brown and crispy. Flipping them halfway through helps them to brown evenly.

Expert Tips for Crispy Wings

  • Pat them dry. When you take them out of the packaging, you need to pat them dry really well. The dry they are the crispier they will be.
  • Flour + Baking Powder. Some recipes don’t use baking powder but it really does help with the crispy skin.
  • Tap off excess flour. 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.
  • Storage: Keep leftovers in an airtight container for up to 3-4 days.
How does baking powder make chicken crispy?

The baking powder (not to be confused with baking soda) is really what makes all the difference for crispy chicken wings. When you coat the chicken it dries out the skin leaving it crispy and crunchy when baked. The more sciency explanation is that there is a reaction when the salt and baking soda combine that changes the PH of the chicken skin.

buffalo chicken wings on a large baking sheet with carrots and celery and ranch

Will this work with chicken drumsticks?

A lot of readers have asked if this recipe works with chicken drumsticks. Spoiler alert – it does! Check out my easy Crispy Oven Baked Chicken Drumsticks.

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 of these yummy sides:

hand dipping a chicken wing in ranch dressing
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buffalo chicken wings oven white parchment paper, bowl of ranch dressing

Crispy Baked Chicken Wings

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!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Main Course
Cuisine American
Servings 6 people
Calories 318kcal

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 ½ 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 wings into a large bowl. Pour the sauce over the 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

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.

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Comments

  1. Oh I love these! I’ve been making them for a few years using your recipe and my husband and I love them. They are so crispy. thank you!

  2. I made the crispy oven fried wings and they were Better then any of my fried chicken. They were very crispy as well.

  3. This is a fantastic recipe. I have made this several times. Perfect for game time. My husband is not a fan of chicken wings but will eat a few of these because they are not greasy and super crunchy- he thought i fried them.
    Christina

  4. Best baked wings recipe I have ever found. Used Alton Browns recipe for years but this one is amazing. Thank you, thank you.

  5. i would love to do these for a party could i bake them and keep warm in a crock pot then people could add their prefered sauce or would they get mushy in a crock port over time do you think?

    1. Hi Angie, I’d be afraid they would get mushy in a crockpot. Maybe a crockpot with the lid off would help keep them warm?

  6. My sister in law introduced me to this wing recipe. I’ll never deal with frying again. These are perfect!

    1. That’s awesome Melissa! We absolutely love when people share our recopies. Thanks for stopping by.
      Kristin

  7. 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!!!

  8. 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??

  9. 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.

  10. 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.

  11. 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?

  12. 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!!

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

  14. 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.

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

  16. 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.

  17. 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!!!!

    1. 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.

    2. 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.

  18. 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.

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

  20. 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!

  21. 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

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

    2. 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.

      1. 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.

  22. Hi Kristen ! I made these wings today and came out great . The calories is that per serving or wing . Thanks again really enjoy making them.

    1. That is per serving, and the serving size is based on 6 people. The number of wings will vary depending on the size of each piece.

  23. Hands down best recipe ever! I told all of my friends and they agree. And so simple! I’ve been searching for years for the best chicken wing recipe and, eureka, I have found it. Thank you!

  24. Hello this was my very first attempt at wings at home and this turned out amazing. Sometimes I have a hard time with recipes that aren’t exact but I had no problem with this one. The directions were easy to follow and I was so happy with these. So was my fiance. I think I found a permanent recipe for our house for sure.

  25. Excellent! Easiest. Best. Thank you. Took 15m 2 find this receipe again. Made it last time. Pinterest my a–. Need 2 find in a minute. Again… They’re great & best recipe

  26. Oh my. These are the best baked wings. I ended up unintentionally cooking them about 15 minutes longer but they came out perfectly fine. This is my new go to chicken wing recipe hands down

      1. I made them again! I cooked them for the right amount of time and they were still perfect. Maybe more perfect.

  27. What a great way to make homemade chicken wings, going to be a weekly offering now. So glad I can share it with others the all the way down here in New Zealand!!

  28. These were absolutely delicious! Such a yummy alternative to deep frying, which health wise, I have a hard time with.
    Will be making these again and again!

  29. Hi Kristin! Thank you for the tip on the baking powder! The wings were crispy and delicious! I left a few plain and added BBQ sauce to the remainder. I will definitely make these again.

  30. This recipe is the be all and end all of how to do homemade wings and I’ve lost track of how many we’ve had since discovering it. Thank you so much for sharing!!

  31. Hi there from south central Canada

    I just made these wings today. I followed the recipe almost exactly (convection setting and wings on a rack) and they turned out awesome. This one’s a keeper in my repertoire

    Thanks

  32. These weren’t just the best oven baked wings but the best wings ever to make at home. I love wings and just can’t find good ones anymore. Followed the recipe exactly. Super easy and will become a staple. Made a honey teriyaki and a mild buffalo sauce.

  33. I discovered this recipe a year ago and now its out “go to” for wings. We have tried a lot of different recipes and this one is the best!!

  34. I am a true wing snob! I almost never order them out because I don’t like rubbery wings, at all! These are by far, THE BEST WINGS I’ve ever eaten!!!!!!!!l Thank you!

  35. All I can say is AWESOME!!!!! Thank you for sharing this recipe. Tried it out last night, my wife and I both absolutely loved it. Crispy, juicy and delicious wings!

  36. I did try the Crispy Chicken Wings and they were the best ever, could not believe. I make a fresh salsa that does takes one hour which is created at the same time wings were cookin’ at 40 minutes turned the over to 170° it was exactly as you said, perfect. Now I have some fresh chicken tenders for Sunday game appetizers, am thinking can I do the same with them?

  37. There were 3 different cooking times listed in the commentary….??? Which one is correct lol 30 mins, 20 mins, 1.5 hrs???

    1. Where are you seeing 1 and a half hours? the cooking times state 30-35 or up to 40 minutes in several places.

  38. Love this recipe!!! My husband and daughter are huge chicken wings fans and this recipe is exactly what I was looking for. Baked to crispness perfection! Perfect everytime!! Thank you!

  39. I’ve been using your recipe for a few years. We are having them again tonight and it is absolutely the only way to make wings. Very little mess and they are crispy and delicious. For those who may not like sauce these wings are delicious plain Jane.

  40. Just letting you know, after using another recipe for crispy baked chicken wings using just baking powder, these not only looked golden brown and crispy, but tasted far better!! I’ve been looking for an alternative and this is definately it.Could not taste any ingerdient residue from the powder, flour, etc. Delicious and highly recommend. Thanks!!!

  41. These wings are just what I was looking for. I hate frying wings at home, but wanted that crispy texture, and this is the way to do it!! I’ll forever bake my wings this way! Thanks for the recipe!

    1. It’s in the printable directions. 2 tablespoons of baking powder and you will add that to the flour and seasonings.

  42. I made these following the recipe to the end. It is a simple yet very good way to add that crispiness we like. I believe the trick is to simply tap off any excess powder mixture before cooking in order to lose that powdery texture. I will make this recipe again and again. Pls tell me if its possible to add the baking powder with less flour? Anyway, very nice recipe. Wings were completely cooked within that time period.

    1. Yes tapping off the excess flour is a good tip. I have seen recipes that don’t use any flour, but I like the coating that it adds.

  43. These were awful I could taste the baking powder on the chicken skin .. it left a bitter after taste I will never make this recipe again

  44. These are the best crispy wings! Thanks for sharing your recipe hey are a hit every time I make them.
    I also add a good tablespoon or 2 of honey into the hot sauce/bitter mixture before coating the wings, delish!

  45. Hello great recipe wings turn out just like you would deep frying them without the mess. Whenever I make these for the boys when they come over to watch the game they always rave how good my wings are lol. Thanks again!!!

  46. I’m a huge fan of chicken wings! They look so good I’m cooking these for tonight’s dinner, my mouth is watering already

  47. Great recipe!! Being a “Hot Feak”, I also added powdered cayenne to the flour and spice mixture, and also found some hotter than Frank’s Hot Sauce. They turned out great! I also suggest using parchment paper instead of tin foil…no spraying required! Thanks for the recipe!!

    1. Mike, I’m surprised you were able to use parchment paper instead of foil, as I thought parchment paper could not be used at a higher temperature like 450F. If you had no problem then the next time I will use it too. Tks.

  48. I am so thankful for this recipe! I discovered it about a year ago and it is the only one I have used since. I recommend it to everyone! Thank you ?

  49. I was reluctant to try this even though the pics lookcso good. I usually deep fry my wings but I wanted to try to do baked. These are totally awesome and so easy to make. I will definately make them again..

  50. Just made the yummiest wings using to his recipe. Between my husband and I, we polished most of them off. I used a foil lined baking sheet and a rack that I lightly sprayed with crisco. Note to self, next time spray the rack away from the foil liner. I didn’t, and thought that wiping the spray off the foil would suffice. I opened oven to turn them, and because of the small amount of spray on the foil, it created enough smoke to sound the smoke detector. Lesson learned.

  51. Wow! Speechless. We love hot wings, but ive never made them myself. The idea of splattering oil and the clean up always made it easier to just order out.

    I started looking around for an acceptable way to make these tasty treats in the oven. After reviewing and searching several recipes, this one seemed the easiest and seemed to have the characteristics I wanted

    Made them tonight, a bit sceptical of how they would crisp in the oven.

    Well to say both my self & my husband were blown away would be an understatement. They far exceeded my even moderate expectations. They were crispy, tasty, perfectly cooked. The only alternating I did was with the sauce, I added fresh minced garlic, as we like hot garlic wings

    If these were placed side by side with our favorite wing place, I would be hard pressed to tell the difference

    These will now most definitely be put into our regular dinner rotations

    Thank you for a perfectly delicious , wonderfully yummy wing recipe!

    YUM YUM & MORE YUM!

    1. That’s awesome Diane! My husband and kids absolutely love this recipe too. Thanks for sharing your positive experience.

  52. Best and easiest wing recipe I have come across, my wife doesn’t usually care for wings but she likes it when I make these nice and crispy and not DEEP FRIED.

  53. Second time I made these.
    First time I ate them all and the wife didnt get to try them.
    This time I will share.lol.

  54. These were fantastic. We made some buffalo and some garlic Parmesan, but these would’ve been excellent plain too. We made them for 5 boys. No leftovers.

  55. I know you’ve heard this before – but these wings really are so amazing! Crisp and flavorful! Best part – EASY!!! We use a parmesan garlic sauce mostly… But we have done these wings SO many ways and LOVE THEM!!

  56. Hi, is this recipe really hot? With the hot sauce and chili pepper, I wasn’t sure if this was one of those recipes you need to have with a glass of milk. Wanted to make for family inclusive of a 2yr old. Thanks.

    1. It’s as hot as you want to make it. You could set a few aside to keep plain for the toddler, then sauce up the others. Use as much or as little of the hot sauce as you want.

  57. Putting the wings back in the oven after the sauce has been applied is a great way to test your smoke detector!

  58. You can make a lot of yummy, crispy wings with this easy recipe. Place around with the spices. Just use the recipe’s measurement amounts for salts/peppers/seasoning. We’ve enjoyed eating these and the drumsticks many times.

  59. I have made this a lot of times already. Hands down the best chicken wings recipe I ever tried. I use my airfryer instead of my oven.

  60. This is a great and simple recipe! Loved them! They are so good even without the sauce. Thanks for the recipe!

  61. These are simple and delicious. I took them to a party and everyone wanted the recipe. I make them at home and my son devours them. Thank you for the recipe. 🙂

  62. These are saved in my favorites as BEST CHICKEN WING EVER. makes it easier to find. 🙂 Im not allowed to make any other way so says my husband . Excellent recipe .!

  63. I made this recipe and halfed it because I only had 11/2 lbs. of wings and it was delicious. I will definitely make again.

  64. Fabu!
    I prepared the recipe as written, but I couldn’t do 8 T of butter — and live to see not-so Superbowl Monday.
    So I took just 25 gr (a scant ounce), and thinned it with some milk and a creamy white French dressing, then mixed it in a 3 to one ration with Sriracha (3 siracha to one blue cheese). I liked it — my lips still tingle.

    I’d make these again and again.

    1. I have not tried freezing these wings, but you should be able to, yes, I would thaw them and then bake according to the instructions. Keep in mind though that these wings are best fresh, and may dry out a little.

        1. Margarine will melt differently than butter. I haven’t personally used it but it does tend to separate when melted, since it’s vegetable oil based.

  65. I’ve had them before and they are amazing but Making these for tonight for large gathering at my house. Can I prep and cook a head of time and then warm. Trying to alleviate working while my guests are here but definitely want them to be crispy. Any advise

  66. Making 100 of these wings for NCAA Championship party. What is the best way to keep the wings hot and crispy during the pre-game party all the way to the final play? The wings will be naked as I prefer to make three to four sauces and offer them on the side. Now if I can just make the naked, crispy wings and keep them hot and crispy for all to enjoy before and during the game. What do you recommend.

    1. Hi Bob! That’s a tough one because I haven’t ever had to keep them hot for that long – they usually go pretty quickly. You could try keeping them in a slow cooker; maybe try covering with some foil to keep the heat in but cut some openings in it to make sure no condensation drips back on the wings. Another option would be to utilize the “warm” setting on your oven, but then you run the risk of them drying out. Honestly though, I think it would be difficult to keep them crispy for that long. Let me know what you end up doing!

  67. Gonna make these for tonight, will let you know how they turn out, but looking at the recipe, they should be great. Went through a couple of dozen recipes before I decided on this one.

  68. Wow amazing, changed up a few things but best wings I’ve ever made without bbq’n, doubled up on the flour/spice ingredients and after coating the wings with the flour/spices put the wings in the fridge for 30 min then dusted them again, ( saw this on another recipe ) then placed them on a rack not directly on the foil.
    Tweeked the spices a bit, little more pepper, touch of cayenne and some Jamaican jerk seasoning, will definitely be making these again.
    Thanks for the great post keep up the good work, Merry Christmas.

  69. Last week I followed a similar recipe BUT they didn’t use flour, just all baking powder! I found the wings almost unbearable to eat and insanely salty. Totally put off of using baking powder now. Do you think I can remove the baking powder from this recipe and still get a good wing?

    1. The baking powder helps the skin get nice and crispy. Maybe try cutting it in half? I promise you can’t really taste it!

  70. I love this recipe and have been using it for about 3 yrs now. It’s my go to for wings. When our family gets together they all bring the wings and I make this coating and everyone loves them! Thanks!

  71. Thanks a mill wondered what the secret was,grand children and friends to-morrow here’s hoping. Will let you know

  72. Made these and they are perfection! They were crispy on the outside and juicy on the inside. A favorite recipe for life! Incredibly easy to make!

  73. These were the best chicken wings! Super easy to make, very little cleanup and best of all…my teenage son wants to learn to make them for his friends. Now that’s a huge endorsement! Thank you so much!!

  74. Great job Kristin!!! I made them they are good you can make changes off of your recipe. Different sauces changing up bake temp or time if you want to but I thought yours was good.

  75. this recipe is without doubt the best chicken wing recipe I’ve tried . . .can’t believe how easy it is and how perfect it turns out . . . you are awesojme!

  76. That happened to me but I accidentally used baking soda instead of baking powder. Oops! I tried it again and they came out great ?

  77. This was my first time making wings at home, so I followed the directions to the letter and these turned out amazing!! My husband said they were the best he’d had ever.

    1. You can – but they might get dry or if you add the sauce they won’t be crispy. If you’re going to warm them in the oven anyway, I’d just prep them and then bake them the day of.

  78. I am completely addicted to these wings! I’ve made them very week for the last 6 weeks. LOL!! Thanks for sharing your delicious recipe!

    1. They would be ok at room temperature, but I would wait to coat them in the sauce as you don’t want them to get soggy.

    1. I haven’t tried it, so I can’t speak to whether or not it would work. Give it a try and let us know how it comes out!

  79. These are absolutely phenomenal. A perfect crispiness, no need to deep fry, and you can make them in your underwear! Wish I would’ve found these sooner. These go toe-to-toe with ANY restaurant-made wings I’ve ever had and I consider it a BLESSING that I found this recipe.

  80. Can I ask a question that might sound really silly, I’m planning on making these for my boyfriend as he absolutely loves hot chicken wings, however I don’t do a lot of cooking. The flour, is it plain flour used?

  81. I admit I was skeptical about the amount of baking powder, but these were delicious! The skin was crispy and perfectly seasoned and the meat was juicy and flavorful. No messy frying, either! A complete winner, we enjoyed them very much.

  82. These were AMAZING! My son, husband and I devoured 1.5kg of drumettes between us! I just left them plain without the sauce. My son dipped his in tomato sauce and we dipped ours in Nandos peri peri lemon herb sauce. Can’t believe it gives a deep fried effect without the oil!

  83. This is absolutely DELICIOUS!!!! Juicy and crispy as if they were fried!!!! I bake them on a rack and they are awesome every single time I’ve made them. Always a hit!!!

  84. Baking powder that contains “sodium aluminum sulfate” has a bitter taste to some people. If you notice this flavor, you’ll want to try a different brand of baking powder.

  85. Great recipe! We make these wings every Friday! I substitute the flour for garbanzo flour to make it gluten free and it tastes great! Thanks!!

  86. Conlmpliments to the chef. These were the best. My husband can’t stop talking about how good they were. Thanks

  87. I made these last night. So easy, so good! I baked them for 40 minutes. They came out very crispy. I was pleasantly surprised. I did some with Hot sauce/butter & some garlic/parmesan. Both were good, but we liked the hot sauce ones the best. Thanks for posting this recipe. Definitely a keeper.

  88. These wings are the best! I leave out the garlic powder and vary up the sauce with a squirt of honey and BBQ sauce to smooth out the heat and the flavour. I will never order wings out again! Thank you!!

  89. You probably used baking soda if it was bitter, I have definitely done this before, baking powder is not bitter at all. Try try again.
    Everyone else remember baking powder !

  90. Made these this evening and they were fab! I didn’t think I could get crispy skin like this using an oven – baked chicken wings are now going to be a firm family favourite (and I love that it’s healthier, not being fried !)

  91. These are soooo good!!! I put a twist on it and added a packet of ranch mix to the dry seasonings. Delicious! Thank you!!

  92. First time my husband agreed to trying chicken wings is when I came across your baked chicken wings recipe. It’s simple, quick and oh so good! He is now in charge of making them! OK with me! Thanks

  93. These were delicious! Men even thought they were better than grilled wings! I would let them cool completely before tossing to keep crispness.

  94. Hi Kristin, I just wanted to thank you for posting this recipe. I have tried many chicken wing recipes in the past, looking for the best homemade version of ‘Buffalo Chicken Wings’ and behold I have found the best one! So I can´t thank you enough for taking the time to post it and your generosity for sharing this little gem.

    Happy cooking!

  95. 1. they were defitintly crispy
    2.. I cooked them on my gas grill, 400+ for 45 minutes
    3. I coated then in a garlic parm sauce
    4, I need to make f\more next time

  96. Best ever recipe!!!! So ease and delious.

    I suggest preparing the wings as suggested and place into the refrigerator uncovered for 2-3 hours. Perfect for preparing ahead of time and placing in the preheated oven when you’re ready to go. This enhances the crispness by dehydrating the skin – so good.

  97. I like to add a clove or Three of fresh pressed garlic and a little honey to the butter and Franks Hot Sauce.

    I also find that baking at 500 degrees for a shorter time lends itself to a crispier chicken wing.

  98. Made this recipe for Superbowl LII instead of Alton Brown’s that I usually make. This is WAAY easier and the result was crispy, moist wings. E-A-G-L-E-S Eagles!

  99. Thank you for this recipe I have finally found success making wings…without the mess of frying. They are awesome!!

  100. I made wings for the Super Bowl tonight. I made half the batch with my usual recipe and the other half with this recipe. My son went crazy for these wings! The first thing he said is that they taste like Buffalo Wild Wings. I tried them and agree. They are so crispy and flavorful. This will be my go-to recipe from now on. : )

      1. I ended up using unsalted (for Super Bowl), next time I’ll try salted but they were amazing and I’ll definitely make these again! Thanks!

  101. These are awesome. My family can”t get enough of them. Would this recipe work with chicken cutlets? Love the recipe but not having “wing eating company”. if yes, How long would you bake it for?

    1. I would probably go with chicken nuggets rather than cutlets. Without any skin though, they won’t get crispy so you might want to do a 3 layer (flour, then egg wash, then breadcrumbs).

  102. Hey Kristin,

    Does the recipe need to be changed depending on if chicken is frozen or thawed? Wasn’t sure if your recipe used frozen wings or not.

    Thanks!

  103. I am baking them right now and my kitchen is filling with smoke! I’m not sure exactly why? I rinsed and patted dry, made the dry rub, coated the wings in the dry ingredients and laid on a cookie sheet with aluminum foil. Has this happened to anyone else?

    1. I wonder if maybe there was something on the floor of your oven that had dripped previously? This could cause smoking/burning in the oven.

  104. Just made these but divided them into three and used the buffalo sauce as is, a honey mustard that I whipped up with Hot Honey, and a hoisin/teriyaki sauce (sprinkled those with toasted sesame seeds.) These are awesome.

  105. Made these tonight and they were delicious!!!! Thanks for the recipe and satisfying my craving! Definitely will make them like this from now on.

  106. Very easy recipe to follow with amazing results. Never thought I could get crispy wings from the oven this easy. Thanks for the recipe

  107. My family LOVES these wings – they were voted “even better than dad’s” — and his are fried, and make such a mess! Love these 🙂 (for the timid, I leave a few of them naked – no hot sauce – and they are equally delicious)

  108. Wow! You truly discovered how to make crispy chicken wings in the oven. These were absolutely amazing! I had to sub Chalula for Louisiana hot sauce because I realized at the last second I was out of it lol! But they were still so good. Thanks for the amazing recipe!

  109. I have used this recipe 2 days in a row! Last night on chicken wings and today on chicken thighs. My wife LOVES this recipe!!! I literally looked for several days to find the right one to use. This one looked like what I was craving and did not disappoint! AWESOME!!!!

  110. II was hoping to make these for an upcoming party. I would follow the recipe and then put them in a crockpot. Have you or anyone else done this? I understand they will probably not be as crispy but don’t really have a choice.

  111. I hope this is true because I forgot baking powder, too. Realized it when I saw it on the counter as I put the wings in the oven! We’ll see how this turns out.

  112. These look wonderful from the pictures but I was wondering since I’ll be making the for an older crowd can they be served without the last sauce step? Aren’t they already crispy at that point? That would avoid adding the dairy and having the chicken wings too spicy. Is the final toss in the hot saucy necessary? Thanks.

  113. Just made these for supper tonight! Delicious and crispy! I added Frank’s Red Hot kickin’ BBQ sauce to the sauce recipe.

  114. How come you sauce and the wings looks orange color.Cayenne pepper sauce color is red .Did you use any other sauce which is orange in color.

    1. When you mix the sauce with the butter it lightens in color. And the buffalo sauce on it’s own isn’t bright red.

  115. Wow these look delicious. Love that it takes only 40 minutes and it only uses flour and stuff I have in the kitchen. Bought some wings today, will try this now!!

    1. Sorry, I’m not able to provide nutritional information. But you can check out tons of free options online, like my fitness pal.

  116. I’m from Texas and we love our chicken wings!! I make my chicken wings outside on our Weber but there are times weather does not permit so in the oven they go! Love this recipe. I use 1 bottle of Franks hot sauce, 1/2 stick REAL butter and 1 tbsp of red wine vinegar!! Try it!! You’ll love it y’all!!

  117. Very excited to be trying out your recipe right now. I can hear it sizzling in the oven! I have never made hot wings before so I was scared, but after all these comments, I’m feeling very good about it. One question tho. I am making the sauce and am doing it just like you said but I used some hot sauce I bought from a local farmers market. Cayenne & Habenero. The sauce isn’t mixing smoothly with the butter. Is that normal? Thanks so much!

  118. Just made these and may I say… Superb! Very versatile to use with any sauce. Who knew baking powder would help crisp these babies up to perfection. Thanks for the recipe!

    1. This method wouldn’t work with breasts. You could remove the skin from the wings but that would be a little time intensive.

  119. Hi! Planning to make these in a few hours. I bought frozen chicken wings. Is that ok?? Should I thaw first or how should I do this?

  120. Hi! I’d like to marinate my wings for a couple of hours before coating them with flour, baking them, etc. What do you recommend I marinate them in?

    Thanks!

  121. Great recipe. Made this for labor day. My family and guest loved it. Instead of doing the sauce with butter, I used store bought hot sauce. Did some with sweet and spicy BBQ sauce. Thanks for the recipe.

  122. BEST oven baked crispy chicken wings EVER. I made these today, I was a little sceptical at first, but the result – AMAZING. Seriously, just like fried. I reckon you could swap out the baking powder for rice flour and you’d get the same result, without that ‘waxy’ baking powder feel on your teeth. Congrats and thanks again, great recipe.

  123. Hi, can we use barbecue sauce instead of hot sauce? If yes, should it be drizzled straight from the bottle or prepared with butter a short mentioned in this recipe?

  124. OMG!!!!! This IS THE BEST baked wing recipe ever!!!!! They really do turn out very crispy. I think the seasonings in the flour are spot on, and the baking powder is an absolute must. I love Frank’s Wing Sauce, so I used that to season my wings with. My husband was wishing that I had made more!!!!!! (I only made half the recipe to try it out)

  125. Hey, I’m sorry but you did not say exactly how to make the sauce. You only said 1/2 a bottle but half a bottle of what? I just want to be clear because I do not want make this feeling as if I missed any key steps. Thank you

    1. It’s the bottle cayenne hot sauce that’s listed in the ingredients. I’ve updated the instructions so it’s clear.

    1. You’ll probably never see this but yes – you can even drink a mix of baking soda and water – it’s used to prevent kidney stones.

  126. Kristin,
    You’ve got some new recipes for pasta salad here. I look forward to trying a couple of them – especially the bowties w/chicken and ranch/hot sauce dressing! It’s amazing how many different sauces or vegetables one can add for a completely different taste. I will try your crispy recipe for the wings as well. Thanks for sharing! Have a great Independence Day weekend!

  127. Kristin, I just had to leave a comment – which I admittedly never ever do. This recipe is amazing!! I’m stumbled upon it one day while craving some crunchy wings, and I hear a fear of frying things for some reason. I have made it more times than I can remember, and proudly provided your site when asked for the recipe. I did my own spin on the sauce, but it is foolproof!! My boyfriend now swears off any other wings HA!

    Quick question, have you tried this coating but in popcorn chicken form? I’m curious to see how that would be! Thanks again!!!

    1. I haven’t tried that, but it would work…just probably wouldn’t be nearly as crispy because there’s no skin. I’d go with a panko breading and then the hot sauce.

    1. Usually I’d say you can swap one for the other, but in this instance, I strongly recommend the butter. The margarine just isn’t the same when melted.

        1. The butter basically “cools” the heat of the sauce and makes it a little creamier. You could just as easily use a difference sauce or leave the sauce out altogether.

    1. The baking powder is what helps get that skin nice and crispy. I wouldn’t omit it, but it you must, you should be ok.

      1. This will be my 3rd time making your recipe. I held off making my wings til today because I don’t want to mess up a good recipe. I went and bought all my ingredients to ensure I had more than enough. Thank you Kristin

      2. recipe for baking powder : 2 TBSP. cream of tartar, 1TBSP. baking soda , 1TBSP. corn starch . Sift ingredients together and store in air tight jar. this might come in handy if someone does not have baking powder on hand. All these ingredients are common items in most pantries. Hope this helps.

    2. I just made them & just realized it called for baking powder! I didn’t add & these wings are AMAZEBALLS!
      Thank you for making me feel like a bomb-winger-cooler! Haha. So good!

      1. I hope this is true because I forgot baking powder, too. Realized it when I saw it on the counter as I put the wings in the oven! We’ll see how this turns out.

    3. I didn’t even know about the baking powder and use seasoned flour for my wings for the past year in my air fryer, it will be fine. I am going to try adding the baking powder though next time I make wings and see if there is a difference.

  128. Just wanted to drop a few lines and tell you that I just finished eating these wings. All I can say is AWESOME! MY husband and I couldn’t believe they tasted just as good as fried. Thanks so much.

  129. Hubby and I loved your recipe. I seasoned the wings before dipping them in the flour. I also added some dried thyme to the flour mixture. And I didn’t do the sauce. They were crispy and delicious. Thank you for sharing.

  130. I’ve made this recipe at least a dozen times. Best chicken wings ever. Sometime we like them plain, just as good as with the heat!

  131. Seriously fantastic recipe. I’ve made it multiple times and it turns out crispy and delicious every time. Thank you for sharing!

  132. These were awesome!!! So crispy and delicious. I swapped Frank’s wing sauce because that’s what I had on hand, but besides that I followed the recipe exactly and turned out perfectly. Thanks for the recipe!

  133. I have the wings in the oven right now. Only, I didn’t thaw them first. So bummed. When I grill them, I keep them frozen. Was wondering if you had any idea how these will turn out!?

    1. Hi Nicole, the baking powder helps to make the crispy skin; I haven’t tried it without. It does give it more texture. Without it the flour would be sort of…flat.

  134. Just shy of the crisp I was looking for and I even cooked them an extra 10 minutes. I’ll try it again and cook it a little longer. Paired these with a homemade honey sriracha sauce. Made for a tasty lunch.

  135. These are excellent. I follow recipe to the letter and they are incredible each time. Rave reviews every time. I tried the dry ingredients on chicken legs one night and again, a winner. Great job for a well written and delicious recipe! Thanks for sharing!

  136. These hot wings were fantastic! Every time that I make a hot wing recipe, I’m always disappointed by the outcome because they are either too soggy or too greasy, etc. I followed the recipe almost perfectly, except I turned my oven up to 415 degrees about 30 minutes in. Also, after the wings were fully crispy and cooked I dipped them in my sauce and let them cook for an extra 10 minutes. They were crunchy and delectable. I will use this recipe each and every time I make wings. Thank you SO much for posting.

  137. I tried this recipe and it was PERFECT!!!!!! I’m going to use the same recipe to make boneless chicken strips. Hopefully they come out the same flavor as bone in. Thank you!!!

    1. Glad you like them! For chicken strips, I would definitely set them on a rack with the baking sheet underneath. That will help them get nice and crispy on both sides.

  138. I was looking for a baked wing recipe because I hate the wimpy baked wings. Love your recipe but I have to eat gluten free. I used Pillsbury Gluten Free Flour exactly as your recipe shows and they turned out fabulous except next time I will try parchment paper since some of the skin stuck to the foil.

  139. I made these tonight. Super crispy. Actually did 40 minutes, vice 35. Glad I found this alternative to deep fat frying. My son and I loved them.