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 the thought of deep-frying. Grilled chicken wings are a great option in the summertime, but what’s a wing lover to do when it’s cold out? These baked chicken wings are quickly parboiled, then lightly coated with oil and spices and roasted in a high-heat oven. Parboiling the chicken wings 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.

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

  • 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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