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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, Salt and Pepper Wings or BBQ Chicken Wings, 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!

Don’t want to mess with the bone? Try my Boneless Chicken Wings!

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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, Jalapeno Popper Dip, 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!

buffalo chicken wings on a baking sheet


  • Chicken Wings – Use a combo of flats and drumettes, or separate out and only use drumettes if you prefer. If frozen, you need to thaw first.
  • Flour – Helps form a crispy coating around the chicken.
  • Baking Powder – Forms a reaction with the skin and helps dry it out, which is crucial to a crispy skin.
  • Cayenne Sauce – Frank’s Red Hot or something similar. This is not a wing sauce, although that can be used.
  • Butter – Use real butter, not margarine, for the best flavor.
  • Seasoning – Chili powder, garlic powder, kosher salt, black pepper

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.

chicken wings with flour in a bowl

Dry and Coat: 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.

baked crispy wings on a baking sheet

Roast: 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.

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.

chicken wings in a bowl with buffalo sauce

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


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.

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.

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.

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

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

Crispy Baked Chicken Wings

4.71 from 130 votes
Crispy Baked Chicken Wings have a crispy texture without messy frying! Customizable flavors and simple prep for crowd-pleasing baked wings!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 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


  • 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.


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.


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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  1. We love this recipe and have made it many times. Today I am making it for a Super Bowl party. Quick question, I plan on cooking the wings at home, should I wait to sauce the wings until I arrive at the party?

    1. Hi Sherry, Sorry I didn’t see your question sooner. You would probably want to wait and sauce your wings just before serving to make sure they stay crispy. I’d love to hear how they turned out!

  2. Does the baking powder need to be aluminum free? I have baking powder but it does not specify that it is aluminum free.

  3. My go- to chicken wing the idea these are baked not fried.
    Only change I made was to place wings on a sprayed cookie rack on a sheet pan as they don’t tend to stick as much.
    Serve mine with celery sticks & used Greek yogurt as the dip…scrumptious! 👏👏👏👏👏

  4. This is the only recipe for wings I use. I’ve made it so many times and they are always a hit!!!! Awesome recipe!! Thank you!!

  5. Never get as crispy or delicious as fried wings don’t care what anybody says but is an alternative I suppose if you don’t have access to a fryer

    1. I love nothing better than frying my chicken in GREASE but sometimes as a healthy alternative baking them on high eat will give you a crisp just not that crisp that you get in grease fix but it is definitely still tasty

  6. My nephew made this recipe. The chicken was very tasty, juicy, and tender. The flavor was excellent. I plan to make these today.

    1. Hi T’Lene,
      Thanks for giving our recipe a try. Please let us know here in the comments how well it turned out for you.
      Thanks for stopping.

  7. I made these but added more kinds of spices to the flour mix. I tried with the hot sauce over only half the wings and kept other half as is. The ones covered in hot sauce were a bit soggy. The others were great.

    1. Yes they can get soggy if they don’t get crispy enough in the oven. Anytime you add liquid over anything that can happen. Glad they were still tasty though!

  8. Absolutely LOVE this alternative to frying, all while getting the same (crispy) results. I use same recipe for thighs and it does NOT disappoint! Look y’all, everyone likes a different level of crispiness and everyone’s oven cooks a little different, so I just advise be patient and make sure that you watch them and I promise they will be amazing!! Another bit of advice, they crisp up a bit upon cooling so if not sure maybe pull one out and let it sit a few to test crispy level (of course once internal temp is on point).

    Thank you for sharing recipe. We have use dover 20 times – at LEAST 🙂

  9. Lifesaver for when I need to help my wife and give her a break in the kitchen! I put my own spin on the seasonings but THANK YOU!!!!!!

  10. Excellent! I’ve done this 3x with wings, and 1x with drumsticks.

    My son has weight issues, but as a Southerner, I love me some fried chicken. This is an excellent substitute, with no frying in oil 🙂

    Since I like mine extra crispy, for the last 2 mins, I brush the tops with the melted butter and put up on the top rack of the oven.

  11. Phenomenal! Followed the recipe exactly and they were good with and without the sauce and had the perfect crispiness which is usually lacking in oven wings. This will be my new ‘go to’ wings recipe.

  12. I’ve been using your recipe for a couple years and it is excellent. We like it more than most restaurant wings! Came back to make it again for Súper bowl Sunday today and I just wanted to say your website redo looks fantastic!!

    1. I haven’t tried cornstarch, but it wouldn’t be a substitute. You could probablu use it instead of baking powder .

  13. I have made these wings now for quite sometime and they are soooo crispie and good. I don’t always put them in the hot sauce as we like the dry rub. Very good wings!!!!!

  14. 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!

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

  16. 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.

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

  18. 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?

  19. 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.

  20. 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!!!

  21. 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??

  22. 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.

  23. 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.

  24. 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?

  25. 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!!

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

  27. 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.

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

  29. 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.

  30. 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.

  31. 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.

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

  33. 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!

  34. 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.

  35. 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.

  36. 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!

  37. 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.

  38. 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

  39. 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.

  40. 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!!

  41. 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!

  42. 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.

  43. 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!!

  44. 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


  45. 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.

  46. 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!!

  47. 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!

  48. 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!

  49. 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?

  50. 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.

  51. 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!

  52. 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.

  53. 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!!!

  54. 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.

  55. 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.

  56. 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

    1. Hi, Judy! If you’re getting that bitter taste, it can come from using baking powder that contains aluminum. Try looking for an aluminum-free baking powder brand (Rumford is a popular one), it should give you nice crispy wings with no bad taste. 🙂

  57. 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!

  58. 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!!!

  59. 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

  60. 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.

      1. Hi, Jo-Anne! What you said is usually true; it all depends on the brand of parchment—Wilton brand says “Our heavy silicone-treated parchment is oven safe to 450°F”. 🙂

      2. Hi, Jo-Anne! Some parchment is oven safe up to 450°, like Wilton brand; I frequently use it for oven-frying, works great. 🙂

  61. 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 ?

  62. 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..

  63. 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.

  64. 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!


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

  65. 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.

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

  67. 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.

  68. 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!!

  69. 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.

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

  71. 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.

  72. 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.

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

  74. 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. 🙂

  75. 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 .!

  76. 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.

  77. 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.

  78. 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

  79. 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!

  80. 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.

  81. 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.

  82. 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!

  83. 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!

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

  85. 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!

  86. 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!!

  87. 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.

  88. 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!

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

  90. 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.

  91. 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!

  92. 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.

  93. 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?

  94. 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.

  95. 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!

  96. 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!!!

  97. 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.

  98. 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!!

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

  100. 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.

  101. 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!!

  102. 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 !

  103. 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 !)

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

  105. 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

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

  107. 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!

  108. 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

  109. 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.

  110. 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.

  111. 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!

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

  113. 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!

  114. 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).

  115. 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.


  116. 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.

  117. 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.

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

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

  120. 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)