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 and a spice rub that packs a tasty punch, 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’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. However, my recipe introduces a game-changing approach—parboiling the wings before roasting. This step renders away excess fat and ensures the wings emerge from the oven perfectly crispy. And the spice rub—a blend of salt, chili powder, cumin, and smoked paprika—gives the wings delicious flavor.
Though the wings are flavorful enough to stand alone, 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 dressing or ranch dressing.
Table of Contents
“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
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.
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.
To make the Buffalo sauce, combine the butter and hot sauce in a small bowl.
Whisk to combine. It will solidify as it cools; you can reheat it in the microwave or on the stovetop if necessary.
Transfer the wings to a serving platter and serve with the Buffalo sauce, if desired.
Frequently Asked Questions
Yes, baked wings reheat well. I’d reheat them in a 350° oven and start checking them at 15 minutes to ensure they are heated through.
While baking powder is a popular ingredient for achieving crispy skin in baked chicken wings, it’s not necessary if you follow my method of parboiling the wings first. Parboiling helps to render the fat from the skin, which leads to even crispier results once baked. In my experience, parboiling followed by baking yields superior crispiness and flavor.
Sure, drumsticks can be used instead of wings. The boiling time will be the same, but they may take an additional 10 to 15 minutes to bake. Keep a close eye on them so they don’t burn.
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Crispy Baked Chicken Wings
Skip the fryer and discover the secret to super crispy baked chicken wings. With a simple parboil trick and a spice rub that packs a tasty punch, these wings will become your new go-to for game day or casual gatherings.
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.
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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Honestly, these are the best, crispiest chicken wings ever. I can’t believe that parboiling, and then baking would produce this result, and I have baked chicken wings for years using different, time consuming recipes. Thank you so much for sharing this! I’m from upstate NY, and we eat a ton of wings…so happy to have this recipe.
Do you think I could boil the day before and refrigerate? The next day I would put in the oven, understanding they’d need more time.
From a food safety standpoint, I wouldn’t recommend parboiling them without baking them right after – sorry!
I love all of your recipes but this one isn’t a keeper for me. The wings weren’t crispy (probably could have baked longer) but the big problem was that the skin stuck to the baking sheet even though there was plenty of oil. I had to scrape them up with a thin metal spatula and lost most of the skin in the process. Very disappointing. I think the deep fryer would just be faster & easier.
Thanks for all of your other fantastic recipes, they are favorites around my house.
I followed this recipe to a tee, and my wings were swimming in oil when I took them out of the oven. The flavor was good, so I may try making them again and spraying them briefly with oil rather than drizzling.
I can’t believe you can have healthy chicken wings! They turned out awesome. I do recommend not baking more than the recipe states. I thought I could crisp them up more by baking an extra five minutes but that just made them a little drier.
These were excellent. I doubled the recipe for my family and all but 5 wings were eaten.
I have never made wings before. I am not a wing person, but these were delicious. I made them for the Super Bowl. My son and husband devoured them. Thank you for sharing the fool proof technique.
Great technique … wings do indeed crisp up nicely in the oven after the par boiling. I seasoned a little less than the recipe called for and left the wings crispy, with BBQ sauce on the side as a dip. Declicious Superbowl dinner!!!
Sounds Delicious! One Question – Does the Nutrition Information include or exclude the Buffalo Sauce?
No, it doesn’t. If an ingredient, sauce, etc. is optional in a recipe, I don’t include it in the nutritional calculation. Hope that clarifies!
I just wanted to add that I like to put the Frank’s hot sauce, butter and a bit of honey in a skillet. When I take my wings out of the oven I caramelize them in the skillet on top of the stove in the sauce. I think they are the most wonderful hot wings ever. I much prefer baking the wings. I used an air fryer once and the wings looked beautiful but the skin was flabby and not crisp.
Would it be okay to remove the skin before preparing? We prefer not to eat the skin.
Hi Linda, technically you could but they won’t be crispy, so it kind of defeats the purpose.
Another successful recipe. Never thought boiling the wings would be a good thing, but they were absolutely delicious and oh so easy. Thanks Jenn.
Jenn – Huge fan and always trust your recipes. This was a first time with this one – excellent. I made a ginger / honey glaze (Food 52 KFC recipe) for these baked wings and they were terrific – juicy and crunchy. Made these with Saveur’s Cold Sesame Noodles and it made a fun meal. Thank you for testing and testing your recipes – it really shows.
Awesome!!!!!!!!
Gorgeous Jenn, you are one of my top of the top chefs! Thank you so much for teaching us all kind of recipies and for the amazing name of your site, so easy to be remembered.
AMAZING WORK!
Ok, I have to say that I was sceptical about these coming out crispy. And just like all your other recipes, they turned out amazing. Not sure why I was doubtful lol. Super crispy. The flavours were bang on. My husband, who is a wing nut, loved these. This is the only way I will be making my wings from now on. Thank you for yet another wonderful recipe Jenn. 😊
Hi Jen
Love ALL your recipes – you make me look like a good cook! Question about these wings – can you make them a day ahead and reheat them?
Hi Corinne, So glad you like the recipes! 🙂
Yes, I think this can be made ahead and reheated. I’d reheat them in a 350° oven and start checking them at 15 minutes.
Can I try these with whole wings?
Sure, that should be fine. Enjoy!
Would any modifications need to be made for boneless wings?
Hi Sonia, I wouldn’t recommend boneless wings for this recipe — sorry!
Can I substitute drumsticks instead? Costco is wiped out of party wings!
Hi Glorianne, Yes, 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. Enjoy!
I’d like to take these to a picnic. Can these be served at room temp or would they be better if I put them in an open crockpot to keep warm? Love your recipes!!
They will be fine either way, but keep in mind that they will lose their crispiness if served either room temp or out of the crockpot.
These wings were delicious! My husband generally doesn’t like wings but he said they were so good. I baked them for 15 minutes and then turned them and baked for an additional 1/2 hour. I will definitely be making these again.
My family loved these wings! The technique was so easy. I have always avoided making wings at home but am so happy I tried this recipe.
These are the best wings I’ve ever made! My family ate them so fast I couldn’t get a picture!
Made these today for my grandson since adults were havimg your “pasta e fagioli”. He is 14 and has not acquired a liking for soups yet. Doesn t know what he’s missing….this soup is delicious. About the wings….one of your easiest recipes and it delivers ! I made ranch and bq sauce for dipping. Grandson was enjoying them so much that the adults had to check them out too!
I made 3 1/2 #. There are 4 left ! I truly enjoy your cooking site. I can always depend on each recipe. I thank you for helping me receive the accolades from your talent and hard work.
Made these today with drumsticks for the second time and they were very good! My daughter and husband loved them when I made them Super Bowl Sunday but I had neither sense of smell nor taste, so the perfect crunch and tender meat were just complete torture as my family raved about the flavor while I couldn’t even detect the pungent Buffalo sauce. Lol.
Today after we enjoyed this recipe for lunch I pulled all the meat off the remaining drumsticks to make my daughter and I two servings of your chicken curry salad to have for dinner.
The bones are now in my instant pot with the water from the parboil and all the scraps of onions, Shallots and garlic I have been stowing away in my freezer per your cookbook recommendation. I feel so efficient at the moment and look forward to having some bone broth to sip on/cook with this coming week! =)
Made these for Super Bowl and they didn’t last long. A hit with my family!
Dear Jen,
I made these last night for the Big Game and they turned out super great! I was a little worried about the spices- that they might lead to a more Mexican-style chicken wing but I think the smoked paprika tempered all the flavors! Not sure but they were delicious, crunchy, and so easy! I even received a second compliment from my husband this morning, saying, “Those wings were really great last night.” (Code-speak for “Make them again” LOL)
This was the first time I ever made wings. They were delicious! Very easy to follow the recipe, although I made 5 lbs, but plenty of flavor with the spice amount given. I have made many of Jenn’s recipes and they all have been really good!
I love this recipe, though I overcooked the wings. Subtle crunch and lovely taste.
Perfect! Followed recipe and the wings were perfect. Made with the Buffalo sauce and that took it up a notch! Can’t wait to make again.
Delicious and easy! When the wings were done, I shook on some Frank’s Red Hot sauce and served with a Blue Cheese dip (used Gorgonzola). Will make again.
Could I get away with using chicken tenderloins? If so would I still need to boil? Plan to serve with a crudités and your ranch dressing with sounds amazing! Thank you!
Hi Shannon, If you want to use tenderloins, I would not boil them – and the bake time will be shorter, too. Hope that helps!
Jenn,
Can you boil frozen wings and then bake them ?
Yep I think that will work.
Another great recipe from Jenn!! Really crispy and with the sauce on the side, everyone can have as little or much as they like. Make these now!!!
Delicious wing recipe (easy to cut in half for 1-2 people). Recipe is a keeper!
This is my go to method for at home wings. The beauty of this method is the pivot that you can make before it goes into the oven. For those in my family that like milder wings, I make a garlic Parmesan. I have also amped the original with either smoked paprika or chipotle chili powder. A quick minute or two under broiler helps with overall crispness. As with all of Jenn’s recipes the marrying of technique with at home kitchen vetting make her recipes a significant presence in my cooking repertoire.
These are so simple to make and so so good! Thank you for the recipe.
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!
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.
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.
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!
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!
Hi again. This is Jim. I had the wings on a rack over parchment. No sticking and clean up was a breeze.
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?
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).
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?
Hi Mike, I don’t think it would hurt, but it’s really not necessary if you par-boil. Hope that helps!
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.
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
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!
So good. The easy buffalo sauce and I had drumsticks. Next time I will do wings. Can’t wait to do them again!
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!
Delicious and easy to make
Definitely want to put parchment paper on sheet pan or else your wings will stick
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.