This baked chicken wings recipe is my absolute favorite. It’s less messy and, in my opinion, more flavorful than frying. We are a family that loves a game day celebration, and it’s never complete unless I make a batch of my famous baked chicken wings. In fact, I usually have to make a double batch just to be safe. I’m so proud that over 2000 home cooks have rated these wings a 5-star success.
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Don’t get me wrong, I love fried wings– but cooking chicken wings in the oven creates incredible flavor, juicy chicken, and crispy skin, without the hassle and oil required for deep-frying. After I developed this recipe, I’ve made them this way, baked instead of fried, more times than I can count. This recipe is on my list of favorite best Super Bowl appetizers, so don’t forget to make a batch!
What’s in This Chicken Wings Recipe?
- Chicken Wings: I prefer to use chicken wingettes (the middle part of the wing, sometimes called the ‘flat’) for this recipe. Not only are they easier to cook and eat, but they get really nice and crispy in the oven. You can bake any part(s) of the chicken wing in the oven with this seasoning rub. Just keep in mind that cooking different parts may require different cooking times.
- Flour: When combined with the spices listed below, this becomes a flavorful seasoned coating. It helps the seasoning stick to the wings, and it creates a crispy skin.
- Butter: Dot the baking sheet with pats of unsalted butter– it melts while the wings are in the oven, helping to add moisture and flavor. Plus, it crisps up the skin.
- Seasoning Blend: The dry rub is what makes these baked wings so irresistible! It’s a simple mix of paprika, garlic powder, and salt and pepper, and it tastes amazing.
The Secret To Crispy Baked Wings
There are two ingredients I use to make sure the skin gets nice and crispy on my wings:
- Coating them with flour helps build texture.
- Cooking them on a tray with butter helps them brown, and lends more crispiness.
How to Store and Reheat
If you manage to have any of these baked chicken wings leftover, store them in an airtight container in the refrigerator for up to 3 days. I usually freeze chicken wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Always allow wings to thaw overnight in the refrigerator before reheating in the oven.
To reheat, place them back in the oven at 350°F, for about 15 minutes, or until 165°F internally.
Serving Suggestions
No matter how good the chicken wings are (and trust me, these seasoned baked wings are finger-lickin’ good!), I always feel that a few tasty dipping sauces are a must. The flavor of the spice rub goes well with literally any type of dipping sauce you love. I love to dip them in buffalo sauce, ranch dressing, or Chick fil A sauce, but the possibilities are endless!
On game day, I like to serve them with french fries or potato wedges, veggie sticks, and other dippable items. When I want to go the comfort food route, I’ll whip up some creamy coleslaw, mashed potatoes, or mac and cheese casserole.
5-Star Review
“Came across this recipe a while back and decided to give it a try and it is the best! I had only cooked wings a few times before this recipe and now we have them at least once a month. Everyone raves about how good they are every time I make them. Thanks for sharing the recipe!” – Jill W.
Baked Chicken Wings Recipe
Ingredients
- 3 tablespoons unsalted butter (⅜ stick)
- ⅓ cup all-purpose flour
- 2 tablespoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 10-12 chicken wingettes just means tips removed; thawed if frozen
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the butter, there is no need to melt it ahead of time but you can if you would like.3 tablespoons unsalted butter
- In a medium-sized bowl, combine the flour, paprika, garlic powder, and salt and pepper.⅓ cup all-purpose flour, 2 tablespoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
- Coat both sides of each wing fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.10-12 chicken wingettes
- Bake the wings for 30 minutes.
- Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked.
- Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
Video
Becky’s Tips
- Feel free to change up the seasoning rub for your wings with some different herbs and spices. I like to add chili powder or cayenne pepper for more heat. I’ve also used a dry ranch mix to switch things up a bit.
- The safe-to-eat temperature for all chicken is 165°F. However, for wings, you might consider cooking them up to 190°F for tender, melt-in-your-mouth meat.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Wings Step by Step
Prep the Baking Sheet: Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the 3 tablespoons of unsalted butter, there is no need to melt it ahead of time but you can if you would like.
Mix the Spices:In a medium-sized bowl, combine ⅓ cup of all-purpose flour, 2 tablespoons of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper.
Coat the Wings: Coat both sides of 12 chicken wingettes fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.
Bake the Wings: Bake the wings for 30 minutes.
Flip the Wings: Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked. Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
These were super yummy but mine stuck to the tin foil. I will make them again but I’ll use parchment paper next time. Also, I think my oven runs hot because mine were cooked through in 30 minutes, another 15 and they would have burnt! I love dry rub wings and these didn’t disappoint.
Thanks for letting us know!
Thanks Becky, was delicious! I used smoked paprika instead of reg paprika. I also salted after I flipped them
Sounds amazing!
Thanks Myra, was delicious! I using smoked paprika instead of reg paprika. I also salted after I flipped them.
Loved them.
Thanks for sharing, Myra!
Since we eat hot food I added some chilli flakes n freshly ground black pepper they turned out great. I had hot sauce n cheese sauce with it super delicious
Sounds amazing, Naeem!
I am sorry this didn’t work out for you.
hi, i have never made chicken wings. YOu’ll say HUH? but am not a fan. I made 2 types another post, which included an oil rub. And this one. Well 10 stars and more for this one. The other batch we’ll eat, but i will never make that again, my oven was full of smoke and i was up till 9:30 p.m. getting the chicken to try and cook. as i was having to stop in interval times. YUK . i was discusted. This one , i put the checken together, patted them dry, put the mixture together, and voila! done in no time flat!!! and so so yummy i made a dip for them, delicious. This is for the Superbowl. My friends wanted the recipe!!!! thank you for posting.
I followed the recipe, then added my own Asian sauce and finished them off in the oven. Was as good as fried!!
Thanks for sharing, Rick!
I love the recipe. My brother, who’s a lot better cook than I, loved it too!
Thanks for sharing.
Thanks for stopping by, Jing!
Shockingly good. Will make again SOON.
Thanks for sharing, Bev!