email series
Crispy Baked Chicken Wings
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? Enter these baked chicken wings – they’re 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
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.
You may also like
- Spicy Maple Candied Bacon
- Chicken Nachos
- Grilled Chicken Wings with Seasoned Buffalo Sauce
- Pigs in a Blanket with Spicy Honey Mustard Sauce
Crispy Baked Chicken Wings
Parboiled, spiced, and roasted in a high-heat oven, these baked chicken wings are crispy and packed with flavor.
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
Powered by 
- 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.
See more recipes:
Reviews & Comments
Add a Review or Question
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Made these wings to accompany Sunday football watching. Followed the recipe to a T and they came out so crispy and tasty. Superbowl worthy!
This recipe is phenomenal!! I’ve made this a few times and it is a HUGE hit. I give it a 10+ on a rating scale. It was just as good, if not, better than restaurant wings. Not to mention, you save a bundle of money vs ordering wings. This is the best wing recipe and I share with everyone who loves wings.
Thank you!!
Hi Jennifer,
Greetings from Ontario, Canada. Thanks to you I’m a better cook than ever before. So far every recipe that I’ve tried has turned out so deliciously that my hubby says it’s restaurant quality food! You are my “go to” for preparing my meals. I have your cookbook too and look forward to your second one. 🙂
I have a question on this recipe- can I grill the wings on the bbq? And if so, how long for? Much thanks again & God bless you!
Patricia
So glad you like the recipes and they’ve given you more confidence in the kitchen! Sure, you can grill the wings. I’d follow the cooking guidance from this recipe. Please LMK how they turn out!
Thx Jenn. Hoping to try this weekend and will let you know.
Grilled the wings and they turned out perfect. A keeper for sure!!! Thanks again, Jenn!
So glad – thanks for the follow-up!
My family’s a little obsessed with fried chicken and I’m a little exhausted by the process of the traditional route; this is the next best thing. Fast, flavorful, moist. So good! I choose to cook mine on a cooling rack set on a foiled baking sheet, convection setting, 25 degrees lower than whatever she has posted. Perfect. Every. Time. I’m hoping to using this cooking method with Alton Brown’s Thai Chili Wing recipe izzz gonna be tasty.
Delicious but you need to use non-stick foil! Mine stuck badly to foil, pulling off most of the skin. Will make again with that modification!
These are fabulous! We are huge buffalo chicken wing fans and these did not disappoint. I broiled them for just a few minutes skin side up at the end of the baking time to crisp up the skin a bit more. We will definitely have these again. I loved that they were spicy, crispy, and not fried. Winner, winner, chicken dinner!
Hey Jenn,
The wings were a big hit! I just didn’t make enough!!!! I had a bit of an issue with sticking.
How far in advance do you think I can par-boil, so I can make more? Also any thoughts on the sticking, a rack/grate maybe?
Hi Shellie, So glad you enjoyed the wings. I think you could par-boil the wings a day in advance (keep them in the fridge uncovered). As for the sticking, it may be time for a new nonstick sheet pan — I like these.
I use these same exact pans and I love them. I always spray some Olive oil cooking spray and my wings didn’t stick. The pans are well worth it and they are easy to care for. No dishwasher, just hand-wash.
try Reynolds Wrap non stick foil…I can’t live without it
Well, the searching for a GREAT chicken wing recipe is over!! Made these for our Friday night dinner and they were beyond delicious. The ‘par-boil’ is key! No changes or additions needed…perfection. Thank you, Jenn 🙂
I had mixed results with this one. I followed the recipe exactly, but many of my wing flats stuck to the sheet pan. I’m not sure why, but I lost the skin of several. If I were to make these again I would spray the sheet pan with non stick spray or maybe use parchment paper. On the plus side, the flavor of the wings were perfectly seasoned and the flavor really good without the sauce. I used BBQ sauce as a dip and the flavors were perfect. The skin was moderately crispy, but good.
I will likely try again.
Try using a baking sheet rack or grate and do skin up only. Don’t flip them. It should come out OK.
These wings were excellent, juicy and flavorful. I would definitely make again. I tossed the wings in a bowl with the oil and spices rather than on the pan.
These wings were excellent, juicy and flavorful. I would definitely make again.
These chicken wings were out of this world!!!! I made them for my husband and son on Super Bowl Sunday and they were a big hit. Crispy, tender, so moist, delicious and so easy to make. They added some ranch dressing on the side for that classic taste. I am already being asked when I plan to make them again.. Thanks again, Jen, for a wonderful recipe to add to my list of goodies for parties and get togethers.
Taste was good, texture was good but not particularly crispy. I was surprised at the amount of smoke produced. Fortunately the Jenn-air took care of most of it. I still prefer the charcoal grill.
Can you take skin off before putting in oven ? Thanks
While technically it should work, so much of the flavor is in the skin. In my opinion, that’s what makes them good. 🙂
Made these for the Super Bowl. I have to say that they were fully enjoyed. I added a touch of smoked habanero spice just to give the wings a bit of heat as I wasn’t creating the sauce. I just wanted them baked and not saucy. They turned out perfectly with my main appreciation being that the parboiling of the wings ensured that there were no rubbery chicken parts on the wings after baking. Much prefer baked wings to fried so this recipe is my go-to recipe now. Thanks Jenn!
These are the best wings I’ve ever made. The parboiling makes them so tender and moist. The oven bake is so easy and provides crispy wings with very little work.
Thank you Jen!
Absolutely delicious and easy to make! My husband loved them!
These were so delicious! What a great super bowl menu addition. However, I won’t wait til next year to make them again. Easy, fast and tasty….what more can you ask for. We all loved them. Thank you 😊
These surpassed my expectations. They turned out almost the same as those served up in my favourite pub. My wife loved them and she is somewhat of a connoisseur of chicken wings. I followed the recipe except for letting them bake an extra few minutes. That was more of a convenience than a necessity.
We had celery and carrot slices on the side, just like in the pub, with some blue cheese dressing for a dip. I also mixed up some Buffalo dip for the wings. Just right.
The only small change I might suggest is that would be easier to coat the wings evenly by tossing them with the oil and spices in a large bowl rather than on the pan. I used a USA jelly roll pan to bake them and it cleaned up easily.
I tossed them in a bowl, too. It certainly made for a more evenly coating.
I’ve made several Buffalo wing recipes, in the past, and these by far will be my go to recipe. I always thought you had to fry to get a crispy wing (was never previously satisfied) but maybe the parboiling is the trick?!! So happy I tried this recipe… a new family favorite. 💕🍗
Hi Jenn,
I made these this weekend, and had an issue with the wings I sauced. I followed the recipe, except that I tossed some of the wings in the sauce, and put back in the oven for about 3 min. The sauced wings were not crispy at all, but the wings that I did not sauce were crispy. Where did I go wrong? Is it because I put them back in the oven after saucing, and should have just dipped in the sauce, rather than tossing in sauce and back in the 450 degree oven? The flavour was great though, and loved the crispyness of the unsauced wings!
Hi Debbie, With baked wings it is best to serve the sauce on the side for dipping, as coating them in the sauce will cause them to get soggy. Hope that helps!
Surprisingly crispy. I made these for Super Bowl Sunday yesterday and we were all surprised at how crispy they turned out. They were a nice and healthy alternative to the usual Wing Stop. I will definitely make them again. The sauce wasn’t as much as a hit. My family prefers spicy wings. However, I thought the sauce was simple and good.
Thank you for sharing.
I made these last night for Super Bowl, we loved them and easy to make. The key is to make sure you start with good, meaty wings. Another great recipe from Jenn. Thank you.
Benna
Great flavor and perfectly crisp. Wish I had made double!
I’ve never made a more perfect wing! So so good.
Ok! I’m weighing in at halftime of the Super Bowl tonight……..
We loved the wings!!
Very good!
Enjoyed the spices and they were very easy to put together. Love the baking as opposed to frying. We used our favorite bottled hickory/brown sugar bbq sauce cuz that’s what we like.
Another super recipe Jenn!
Thanks for sharing. 😋
I made these for today’s Super Bowl game and they tasted great. Thanks for yet another excellent recipe. Unfortunately, my home smoke detector alarms were going non-stop for 40 minutes. Very curious if others had this same smoke issue. I should have known better….a 450F oven and that much oil is going to produce enough smoke that high quality smoke detectors will alarm. (My oven was clean prior to baking the wings in case you were wondering if that was the source of the smoke). I live in Wisconsin and when I was baking these today it was 1 degree F; however, we had to open windows and doors to silence the alarms. We were making these for the Super Bowl today….ended up missing the first quarter.
Oh no! I’m so sorry you had smoke. I’ve never had that issue. Did you by chance use the convection setting? Next time, I would reduce the oven temp to 425; they may just take a bit longer.
I am the pickiest wing lover ever so I wasn’t sure what to expect. I definitely got the unexpected because these are the best wings Ive ever had. Fried or otherwise. The rendered fat before cooking it so brilliant. Who needs fried wings when these exist? Absolutely amazing. I’m going to make them at least once a week. Thank you 😊
The wings got stuck to the pan. Great thinking here. Well done.
So sorry you had trouble, Marty. It might be time to replace your sheet pans. These are the ones I use.
Jenn,
Thanks for this tasty recipe! My husband loves crispy wings, but I’d never made them until today. They turned out great! (Splitting the wing joints was the hardest part.) I don’t do much frying, so was impressed to get that crispy texture by baking them on the oven.
Hi Jenn,
I’m so happy that you posted this recipe in your email. Usually, when I am thinking of a recipe for chicken wings it’s too late in the day by the time I actually get home and remember to look one up, and as I always save your emails to try out different great sounding dishes, it was there… at hand, and all the ingredients I had anyway. My wife and I were not disappointed. Crispy, delicious hot wings, although my wife has asked me to use mild chili powder next time as opposed to the hot chili powder. Great recipe Jenn, followed it to the letter and it turned out perfect and in my opinion, and for me at least… no tweaking required.
Made these tonight and we really enjoyed them. Very tasty. I did use a silicone baking mat because I had a brand new pan and didn’t want to risk discoloring it on it’s maiden recipe😬. I cooked a little longer at 425 for the first 20 mts., turned over and turned oven up to 450 for about 15 mts.. They still turned out great with these changes. Made the Buffalo sauce with butter and Moore’s wing sauce as well as a Gorgonzola dipping sauce.
Hi Jenn,
Do you think roasting these in a 425 convention oven (on a wire rack) would yield the same crispy results as boiling first, then baking?
Thank you,
Debbie
Hi Debbie, I’ve actually tried baking wings that way and I don’t think they come out nearly as crispy. Hope that helps!
Hello,
I prefer my wings with a sweeter honey-garlic or barbecue-type sauce as opposed to the traditional hot sauce included in your recipe.
Will these sauces still work in conjunction with the blend of spices used to flavour the wings?
Hi Al, The spices here would work really well with a bbq-type sauce.
Can you do this technique boil first then bake with the air fryer? I just got one and I’m excited to use it!
Hi Tasha, I don’t have an air fryer so I’ve never tried it, but it should work. I’d love to hear how they turn out if you try it!
Ever tried it with foil lined baking sheet (less clean up) – any down side with that approach when it comes to browning them? Excited to try, thanks for so many winning recipes Jenn!
So glad you like the recipes! I haven’t tried this with foil but it should work. Just be careful not to tear the foil when you’re tossing everything together on the baking sheet. Hope you enjoy!
I made these for the first time tonight for Super Bowl and they were awesome. Wish I had made more. Your recipes never disappoint. I lined my sheet pan with heavy duty foil and then crinkled more of it and put the wings on the crinkled foil. They were crispy and the extra fat was in the divots in the foil. I lost a little of the spices in the divots. Next time I’ll mix the wings, oil and spices in a bowl. A bowl is a lot easier to clean than a sheet pan. Thank you!
My family’s a little obsessed with fried chicken and I’m a little exhausted by the process of the traditional route; this is the next best thing. Fast, flavorful, moist. So good! I choose to cook mine on a cooling rack set on a foiled baking sheet, convection setting, 25 degrees lower than whatever she has posted. Perfect. Every. Time. I’m hoping to use this cooking method with Alton Brown’s Thai Chili Wing recipe izzz gonna be tasty.
I was wondering about the baking sheet too! Thanks for clarifying.
These look terrific…….can’t wait to make them on Super Bowl Sunday!!
The picture looks like a ridged baking sheet. I’ve never seen one and want to know if I should put them on a rack?
Hi Virginia, It only has slight ridges – it is not necessary to put the wings on a rack; they will crisp up better directly on the baking sheet.
Hi Jenn,
Can I parboil the wings ahead of time? I’ll have a lot of balls in the air on game day!
Yes, that’s fine, Donna. Enjoy!
3 lbs. of chicken wings, “split”…what does the “split” Mean? thank you
Hi Bridget, Sorry for the confusion. I have updated the recipe to be more clear — it means split into drummettes and wings (sometimes they come whole rather than cut at the joint).
I usually steam my chicken wings for 10 min or so prior to baking. Would parboiling instead of steaming change anything?
Hi Anna, I think it would have the same effect.
Hi,
Thank you for the recipe! We are making it today. Would setting the oven to a convection bake setting yield a crispier wing? If so, do you have a suggestion for temp & time?
Thanks!
Hi Amy, I think convection would work well. I’d lower the temp by 25°F; cook time should be about the same. Please LMK how they turn out!
They were terrific! We’ll definitely make them again and again.
Thank you so much for posting the recipe and for answering my question.:)