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
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
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


  • 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. 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.

  1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. I have made this a few times and LOVE it! I have been trying to cut back on fried foods and this was perfect. Taste just like fried chicken wings. I have yet to try the buffalo sauce. Wings are amazing without it.

    I did try this recipe using chicken tenderloin breast and it wasn’t as good. A tad bit on the dry side.

  8. We have made these several times and everyone loves them! I admit I use a store bought hot sauce but the premise of coating the wings and the baking methods are follewed exactly. So yummy. Definately a keeper that my entire family loves.

  9. I tried to do this and the result was yummy chicken wings! Loved it. I do have a small question though – is there a way to infuse the flavor inside the chicken? I was thinking of marinating it in buffalo sauce for like an hour before coating them in the mixture but not sure it will work. Grateful if anyone can let me know whats the best thing to do. Thanks. 🙂

  10. Thank you SOOOO much Kristin!
    I just made these and it is perfect. I just used a baking stone, so the foil is not needed.
    The BEST recipe I ever found in pinterest!

  11. Hey Kristin,

    This recipe is too much. I’m at work salivating. Reckon these would be great with a blue-cheese sauce. Trying them out this weekend. Thanks for sharing!


  12. Silly question, but will the flour bake kind of? How does flour make them crispy without leaving blotchy floured wings?

    1. The fat that renders from the skin of the wings combines with the flour to make it crispy. 🙂

  13. Just made these! They look amazing! Used a raspberry bbq sauce towards the end of the cooking time. Added it to both sides and cooked 5 minutes longer.

  14. This is going to be an Epicurious review! I didn’t add the chili powder because I’m a purist with certain things like Buffalo wings. I also didn’t use the flour because I was afraid that the wings would have patches of dry white flour on them which happens with other oven fried/baked recipes that I’ve made. Less butter should have used more hot sauce. The hubby liked them A LOT. Will put into my frequently used recipe board on Pinterest. Thanks for sharing. I made baked brown rice, cut up raw veggies, and homemade blue cheese dressing. OH! I also set the smoke alarm off!! LOL!

  15. These look delicious, I can’t wait to try. What other sause do u recommend cause I have a 3 year old, and she loves wings just not hot ones?