Crispy Baked Chicken Wings
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Skip the fryer and discover the secret to super crispy baked chicken wings! With a simple parboil trick, these wings will become your new go-to for game day or casual gatherings.
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 about rest of the year? Baked chicken wings are a popular alternative, but if you’ve tried other recipes, you know they rarely turn out crispy as promised. I have a solution for that! Instead of relying on baking powder, which many recipes use with mediocre results, I parboil the wings before roasting. This step melts away excess fat, ensuring the wings crisp up beautifully in the oven—no frying needed.
To amp up the flavor, I coat the wings in a bold spice rub before baking. They’re good on their own, but if you’re in the mood for classic Buffalo wings, I’ve got you covered with an easy Buffalo sauce. And, of course, no wings are complete without a side of blue cheese dressing or ranch dressing.
“Super crispy…My husband, who is a wing nut, loved these. This is the only way I will be making my wings from now on.”
What You’ll Need To Make Baked Chicken Wings
- Chicken Wings: Feel free to choose between drummettes, wingettes (flats), or a combination of both, often referred to as “party wings” in stores.
- Vegetable Oil: Helps to crisp the skin in the oven and allows the spices to adhere to the wings evenly.
- Spices (Chili Powder, Cumin, Smoked Paprika): Lend a rich, smoky, and slightly spicy flavor.
- Butter: Combines with the hot sauce to create a rich, flavorful coating that adds depth and mellows the heat.
- Frank’s Red Hot Original Cayenne Pepper Sauce: Gives the wings their classic hot and tangy flavor, essential for achieving that signature buffalo wing taste.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Bring a big pot of water (about 4 quarts) to a rolling boil, then toss in a tablespoon of salt. Add the chicken wings, let the water come back to a boil, and cook them for 7 minutes.
Drain the wings well in a colander—keep in mind that they’re only partially cooked at this stage.
Spread the wings out on a 13 x 18-inch baking sheet. Grab a wad of paper towels and blot them as dry as possible—this helps them crisp up in the oven. Drizzle with oil, then sprinkle on 1 teaspoon salt, chili powder, cumin, and smoked paprika. Use a rubber spatula to toss everything together until the wings are evenly coated.
Bake for 15 minutes, then take the pan out of the oven and flip the wings over with tongs. Pop them back in and bake for another 10 minutes, or until they’re crispy all over.
To make the Buffalo sauce, whisk together the butter and hot sauce in a small bowl until smooth. If it starts to solidify as it cools, just warm it up in the microwave or on the stovetop to bring it back to a pourable consistency.
Transfer the baked wings to a serving platter and serve with Buffalo sauce, if you like. And if you’re planning ahead—baked wings reheat nicely! Once they’re fully cooled, store them in the fridge for up to 3 days. When you’re ready to dig in, just pop them back in the oven until they’re hot and crispy again.
Video Tutorial
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Crispy Baked Chicken Wings
These crispy baked chicken wings perfect for game day, parties, or anytime a wing craving hits!
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
- Preheat the oven to 450°F and set an oven rack in the middle position.
- 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.
- 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
- In a small bowl, whisk together the butter and hot sauce. The sauce will solidify as it cools; reheat if necessary.
- Make-Ahead Instructions: Once fully cooked and cooled, baked wings can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat them in a 350°F oven, spreading them out on a baking sheet. Start checking them at 15 minutes to make sure they’re heated through and crispy again.
Pair with
Nutrition Information
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- 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
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Can I make these without separating the wings into pieces?
I want to serve them with the tips on as whole wings to make it easier to hold.
I’ve made these before and used parchment paper to prevent sticking. Wings always come out crispy and juicy.
Glad they’ve come out well for you! Yes, you can serve them with the tips on.
Another 5 star chicken winner! My daughter’s comment, “mom these are better than what I have eaten in restaurants “. My grandson ate 7! I made the hot sauce and ranch dressing. A total hit . I did not expect them to be that brown, crispy and well received since it was first attempt at wings. Thank you kindly for giving me another way to make chicken that my family loved. The marinated and fried tenderloins strips have always been one of my family’s fav recipe of yours. I’ve shared your recipes with so many friends and family and always give credit to you. *for those who said they stuck to pan, I used the new heavy duty foil that says “non-stick”. It’s in the longer package which is needed to cover the larger pans . I had no issue with them sticking .
Great way to make baked wings! And the seasonings made them great on their own, although I am going to try to turn the leftovers into Buffalo style wings. I will admit that mine were not crispy after baking for 25 minutes, so I turned on the broiler, and they were crispy in a couple of minutes. And the water that was used to boil the wings – that’s the start of great chicken broth! Once I removed the wings, I added in the cut-off wing tips, plus some carrots, celery, garlic and onions (all can be sautéed if you like) plus some peppercorns. I let it simmer for a couple of hours and I had bonus chicken broth!
Delicious! I have a prep suggestion: blot the boiled wings in the colander with paper towels; get them dry per the instructions. THEN place them in a large bowl to add the oil and spices. It’s much easier to mix this way versus doing it on a baking sheet … and you get a more uniform coverage. Then transfer to the baking sheet and have it!
When my family moved five years ago, my husband could no longer eat his favorite wings. I made these today and he said they were as delicious as the ones he used to enjoy so much. He’s tried so many restaurants’ wings and nothing came close. Thank you so much, Jen. I just ordered your cookbook, it’s the least I could do!
would like wngs that are not hot How should I change the spices
Hi Carol, assuming you use regular chili powder, the wings really won’t be spicy with the seasonings in the recipe; they’ll have more of a smoky flavor. I’d skip the optional buffalo sauce – you could use this blue cheese dressing for dipping instead if you’d like.
those were damn good! I’ve never had a recipe go sideways from you! I do wish there were more seafood recipes…but i have another outlet for that so I’ll let it be!!! thank you
Hi Jenn, I have a bag of frozen wings, should I thaw them before par boiling? Thanks you, and thanks for all your recipes. Dave
Yes, I’d thaw them first. Enjoy!
Hi Jenn. I love your recipes and look forward to making the crispy baked chicken wings. Can I substitute olive oil for the vegetable oil?
So glad you like the recipes! Yes, you can use olive oil here. Enjoy!
These wings were fabulous!! They were gobbled up at a tailgate party. Thanks for another great recipe!