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Crispy Baked Chicken Wings

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Parboiled, spiced, and roasted in a high-heat oven, these baked chicken wings are crispy and packed with flavor.

I love crispy chicken wings but not always the thought of deep-frying. Grilled chicken wings are a great option in the summertime, but what’s a wing lover to do the rest of the year? Baked chicken wings are a popular alternative, but the problem with most recipes is that the wings are never quite crispy enough. These baked chicken wings, however, are quickly parboiled before roasting, which renders excess fat and guarantees the wings bake up nice and crispy. The spice rub – a blend of salt, chili powder, cumin, and smoked paprika – gives the wings delicious flavor. You really don’t need a sauce, but I’ve included an easy Buffalo sauce recipe in case you’d like to serve them Buffalo-style. You can also serve them with blue cheese or ranch dressing.

What You’ll Need To Make Baked Chicken Wings

baked chicken wings ingredients

Step-by-Step Instructions

In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes.

parboiling the chicken wings

Drain the wings thoroughly in a colander.

draining the chicken wings

Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible.

drained chicken wings on baking sheet

Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika. adding oil and spices to chicken wings

Toss with a rubber spatula until the wings are evenly coated.

tossed chicken wings ready to bake

Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. flipping chicken wings halfway through baking

Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over. baked chicken wings

To make the Buffalo sauce, combine the butter and hot sauce in a small bowl.

butter and hot sauce in bowl

Whisk to combine. It will solidify as it cools; you can reheat it in the microwave or on the stovetop if necessary.

buffalo sauce in bowl

Transfer the wings to a serving platter and serve with the Buffalo sauce, if desired.

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Crispy Baked Chicken Wings

Parboiled, spiced, and roasted in a high-heat oven, these baked chicken wings are crispy and packed with flavor.

Servings: 4 to 6 (as an appetizer)
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Ingredients

For the Chicken Wings

  • Salt
  • 3 pounds chicken wings, split into drummettes and wings (tips discarded)
  • 3 tablespoons vegetable oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika

For the Buffalo Sauce (optional)

  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand)

Instructions

For the Chicken Wings

  1. Preheat the oven to 450°F and set an oven rack in the middle position.
  2. In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander.
  3. Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible (wipe off any moisture from the baking sheet, too). Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated. Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over. Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired.

For the Buffalo Sauce

  1. In a small bowl, whisk together the butter and hot sauce. The sauce will solidify as it cools; reheat if necessary.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 499
  • Fat: 37 g
  • Saturated fat: 10 g
  • Carbohydrates: 1 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Protein: 40 g
  • Sodium: 546 mg
  • Cholesterol: 252 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Hi Jenn! Going to make these tomorrow with drumsticks and wondering if I should boil longer or bake longer (or both)? And how much longer do you think? Thanks for the help!

    • — Carrie S. on September 17, 2022
    • Reply
    • Hi Carrie, I would boil for the same amount of time, but baked time may be a bit longer. I’d give them 10 to 15 min extra, but keep an eye to be sure they don’t burn.

      • — Jenn on September 18, 2022
      • Reply
  • Wow, these are so good Jenn. I love baking wings and serving them (to myself mostly!) with Frank’s hot sauce mixed with a bit of butter. But I never thought to boil the wings first. This is perfection! Like all of your recipes. Thank you.

    • — Lisa A DePaulo on September 17, 2022
    • Reply
  • Can I use Himalayan salt or sea salt or kosher salt instead? Also, can I cook the wings in an air fryer? Would love to make these!

    • — Denise on September 14, 2022
    • Reply
    • For the salt, that’s fine; you may want to use just a touch more. And regarding the air fryer, I don’t have one so I haven’t tried it, but I think it should work. Please report back if you try it!

      • — Jenn on September 15, 2022
      • Reply
  • Hi again. This is Jim. I had the wings on a rack over parchment. No sticking and clean up was a breeze.

    • — Jim Lewis on September 14, 2022
    • Reply
  • Hi Jenn. I made your wings and they turned out OK. Good flavor but not crispy at all. I tried to follow your instructions to the letter. Would it help to parboil the wings for more than 7 minutes to eliminate more of the fat?

    • — Jim Lewis on September 14, 2022
    • Reply
    • Hi Jim, Sorry you had trouble with these! I think the issue may have been cooking the wings on a rack. If you want to give it another shot, I would try cooking them directly on the sheet pan (no parchment or foil).

      • — Jenn on September 14, 2022
      • Reply
  • Par-boiling sounds like it would effectively aid in achieving crispness. What would you think about adding baking powder to the season mix, per J. Kenji Alt’s advice?

    • — Mike McCaleb on September 12, 2022
    • Reply
    • Hi Mike, I don’t think it would hurt, but it’s really not necessary if you par-boil. Hope that helps!

      • — Jenn on September 13, 2022
      • Reply
  • Excellent recipe!! I think Jenn is one of the best chefs there is. I will always look her recipes up and I love her cookbooks. It really has changed the way I cook and serve food to my family and friends. Thanks Jenn!

    Regarding these chicken wings….yum yum yum! The second time I cooked them I added ground garlic to the chili, cumin and smoked paprika. Mine also stuck, but I used regular foil. Next time I will use non stick foil. I did notice however, that if you let the wings sit (in between the 15 minutes cooking time and returning them back in for 10 minutes) for a few minutes, that the wings released easier….so I just waited a few minutes, turned them and put them back in for the last 10 minutes. This is an excellent recipe!! Thanks Jenn.

    • — judy on September 11, 2022
    • Reply
  • Good morning Jenn, I love your recipe for the chicken wings, but I’ve run out of them, I do have drumsticks could I get away with cooking according to the recipe. Thanks so much I enjoy all your recipes. Fiona

    • — Fiona Herman on April 21, 2022
    • Reply
    • Hi Fiona, you can use drumsticks here; they will just take a few minutes longer to cook. I’d love to hear how they turn out!

      • — Jenn on April 22, 2022
      • Reply
  • So good. The easy buffalo sauce and I had drumsticks. Next time I will do wings. Can’t wait to do them again!

    • — sandra on April 7, 2022
    • Reply
  • These wings are absolutely delicious! I’d never made wings before but made these for Superbowl Sunday and will never need to look elsewhere for a recipe. My husband isn’t even a fan of wings for the most part but he requested I make these twice last week so he’s definitely a convert thanks to you! Thanks for another fantastic recipe!

    • — Ashley on February 22, 2022
    • Reply
  • Delicious and easy to make
    Definitely want to put parchment paper on sheet pan or else your wings will stick

    • — Paola on February 18, 2022
    • Reply
  • These wings have become a staple in our house! They are outstanding, and better than most restaurants. Tip: use parchment paper so they don’t stick.

    • — Erin on February 13, 2022
    • Reply

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