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.

platter of baked chicken wings

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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.
up close simple spiced baked chicken wings on platter with ranch
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The Secret To Crispy Baked Wings

There are two ingredients I use to make sure the skin gets nice and crispy on my wings:

  1. Coating them with flour helps build texture.
  2. 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.

dipping baked chicken wing in ranch

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.

Recipe Card

Baked Chicken Wings Recipe

4.58 from 2105 votes
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 4
Author: Becky Hardin
platter of baked chicken wings
Chicken wings are a game day staple! These baked chicken wings have the most amazing seasoning with paprika, garlic, salt, & pepper.
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 3 tablespoons unsalted butter (⅜ stick)
  • 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
    dots of butter on a foil lined baking sheet.
  • 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
    mixing spices and flour in a glass bowl with a spoon.
  • 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
    seasoned chicken wingettes spread out on a foil lined baking sheet dotted with butter.
  • Bake the wings for 30 minutes.
    baked chicken wings on a foil lined baking sheet.
  • 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.
Storage: Store chicken wings in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Serving: 2-3 wingsCalories: 303kcalCarbohydrates: 11gProtein: 16gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 84mgSodium: 644mgPotassium: 233mgFiber: 2gSugar: 0.4gVitamin A: 2106IUVitamin C: 1mgCalcium: 25mgIron: 2mg

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.

dots of butter on a foil lined baking sheet.

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.

mixing spices and flour in a glass bowl with a spoon.

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.

seasoned chicken wingettes spread out on a foil lined baking sheet dotted with butter.

Bake the Wings: Bake the wings for 30 minutes.

baked chicken wings on a foil lined baking sheet.

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.

baked chicken wings in a gray serving bowl.

More Chicken Wing Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.58 from 2105 votes (1,944 ratings without comment)
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409 Comments
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TRACY H BAXLEY
TRACY H BAXLEY
September 25, 2019 11:24 am

Where did you find the platters for the wings? They are so cute.

DARLA M PENA LOPEZ
DARLA M PENA LOPEZ
September 24, 2019 9:16 pm

Can you prepare and marinate the day before and put in oven the next day.

Becky Hardin
Becky Hardin
October 24, 2019 8:21 pm

Yes, Darla! They might even soak in a little extra flavor for you :)

Donna
Donna
September 22, 2019 11:24 am

Best chicken wings & so easy ! Just add your favorite dipping sauce5 stars

Becky Hardin
Becky Hardin
September 24, 2019 1:26 pm
Reply to  Donna

Yay! Thanks, Donna!

Ola
Ola
September 16, 2019 10:24 pm

My husband love them!5 stars

Becky Hardin
Becky Hardin
September 17, 2019 2:30 pm
Reply to  Ola

Yay! Thanks, Ola!

Lisa Stiles
Lisa Stiles
September 15, 2019 4:34 pm

Delicious! Crispy without frying and bursting with flavor! I made Ranch Dressing to go with it…YUM!!5 stars

Becky Hardin
Becky Hardin
September 17, 2019 2:34 pm
Reply to  Lisa Stiles

Yay! Thanks, Lisa!

Kathy Williams
Kathy Williams
September 12, 2019 3:37 pm

Didn’t have really any flavor at all

Becky Hardin
Becky Hardin
September 13, 2019 2:51 pm
Reply to  Kathy Williams

Sorry it didn’t work out for you!

megan
megan
September 9, 2019 4:50 pm

what are the ratios of each ingredient added for the flour mix? maybe I’m totally missing it, but I can’t find any measurements!

Becky Hardin
Becky Hardin
October 11, 2019 8:57 am
Reply to  megan

Hi Megan, If you scroll down you will find the recipe card that includes the measurements!

Debbie
Debbie
September 7, 2019 2:15 pm

Love these! My husband didn’t even know they were baked!5 stars

Crystal Bates
Crystal Bates
September 4, 2019 9:09 pm

This recipe came out really well. It was well seasoned, easy to prepare and looked tasty when I took it out of the oven. This is definitely part of my recipe box now!5 stars

Becky Hardin
Becky Hardin
September 6, 2019 9:43 am
Reply to  Crystal Bates

Thanks, Crystal! Glad you enjoyed :)

Julie
Julie
September 1, 2019 7:05 pm

I doubled the flour mixture because I did 24 wings. There was plenty. I ate mine without sauce and I enjoyed them even more! I would suggest shaking off the coating really well to keep them really crispy. Super easy recipe and will be a go to for football games.5 stars

Becky Hardin
Becky Hardin
September 3, 2019 12:18 pm
Reply to  Julie

Thanks, Julie!

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