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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.

crispy baked chicken wings on plate.

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.

“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.”

Daniella

What You’ll Need To Make Baked Chicken Wings

baked chicken wings ingredients.
  • 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.

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.

crispy baked chicken wings on platter

Frequently Asked Questions

Can these wings be baked ahead of time and reheated?

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.

Many recipes call for baking powder to crisp up chicken wings. Do you recommend using it?

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.

I have drumsticks in the freezer that I’d love to use up. Can I substitute them for the wings?

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.

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

  • My husband who is NOT a chef made these and they were amazing. He’s making them for the Super Bowl Sunday!

  • Hi Jenn,
    My son-in-law asked me to make these for him for Super Bowl Sunday but I’ll be out that day so do you think these could be baked and reheated? If so, at what temperature and for how long? Much appreciate your advice.

    • Hi Maureen, I’m obviously weighing in too late, but for future reference, 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.

  • Let me begin by saying my family and I just love your recipes! In fact made two of them yesterday (granola to be used as gifts and turkey meatballs). On these wings however, have you ever boiled and tied them, then held in fridge until ready to cook? Need some make ahead snacks for next weekend as I will be out for the day. Thank you for all you do!

    • — Anne Marie Phelan
    • Reply
    • Hi Anne Marie, So glad you enjoy the recipes! I don’t recommend this for food safety reasons – sorry!

    • Hey Jenn , this born in Buffalo boy loves your baked wings !!! … one small addition to your Buffalo sauce recipe , please include 3 tsps. of apple cider vinegar ( that gives it the signature Buffalo tang ) !!! … you’re my favorite chef !!! … your buddy Bob

      • — Robert J. Walters
      • Reply
  • Jenn, could I use your spicy honey mustard sauce for the wings?

    • — Carol Winkelman
    • Reply
  • Hi! Just reviewing the printed recipe. The instructions call for a teaspoon of salt, but that is not found in the ingredient list. Is there an error here?

    • Hi Myra, I guess you overlooked it but salt is the first ingredient in the recipe. Let me know if I can help in any other way!

  • The absolute best wing recipe! A friend of mine shared this with me and it’s become a weekend staple in our house! I make them for gatherings too and always get asked “where did you order these from”. Super crispy and so tasty! I use parchment paper to line the baking sheet and that helps prevent them from sticking.

  • These were incredible. So easy to make, and better than any restaurant wings. Made a side of blue cheese dressing. I added the wings to the buffalo sauce then fished them out and served them and I didn’t feel like they got too soggy. Very much a party favorite!

  • I’ve made chicken wings twice with this method and it is outstanding. No photos, next time I promise, and no matter what flavor , yours, lemon pepper, and old bay spice, I’ve tried, the crisp is what it’s all about!

  • We have never eaten chicken wings (we’re an older generation) but I have a package of drumsticks. Obviously they would take longer to cook – but do you think it would be worth trying? I could use a thermometer to check for doneness. These flavors sound good, but maybe the meatier drumstick couldn’t crisp, or what do you think?

    • Sure, Judy, I think that would work. Please LMK how they turn out!

      • It was delicious! Thank you so much.

  • Just the sticking to the pan I didn’t like. Will figure something out next time. Otherwise everyone loved them. So rack or non stick tin foil best? Oh yeah new pan. Lol parchment paper I know not good at that temperature

    • — Bruce Robertson
    • Reply
    • Hi Bruce, Sorry to hear they stuck! I’d give it a try with nonstick foil next time.

    • I found a box of copper-colored reusable mats at a big box store. They came in a box of four and mistly cover the bottom of my pans–maybe a half inch gap on each end. Been using the same mats for 6 months. I hate the waste and expense of parchment paper and non-stick foil, so this has been a great solution for me.

      • — Jackie on September 11, 2022
      • Reply
  • Will definitely try this next football game, also need to make milder wings, like honey or plain. What would the in ingredients for those? Thanks.

    • Hi Laura, you could just use paprika on the wings and omit the optional Buffalo sauce. For the ones with honey, you could go the same route but just drizzle them with honey when they’re done cooking. Hope that helps!

  • Will definitely try this recipe. Love the idea of preboiling. I do that with sausages before my husnad grills them.
    Was just thinking – couldn’t I, after boiling and drying the wings, put them in a large bowl and then add the oil and spices. Might be easier to mix and get them all coated. True, it’s another thing to wash, but heck, that’s what my dishwasher is for-:).
    Thanks again for all your recipes.
    Sunny

    • Sure, Sunny, that’s perfectly fine — hope you enjoy! 🙂

  • 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?

    • — Shellie Harvey
    • Reply
    • Hi Shellie, So glad you enjoyed the wings! From a food safety standpoint, I wouldn’t recommend parboiling them without baking them right after. 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

      • — Carol Winkelman
      • Reply
  • 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

      • — Betsy Pedersen
      • Reply
      • 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?

    • — Virginia Anthony
    • Reply
    • 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!

    • I wouldn’t recommend it from a food safety standpoint — sorry!

  • 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.:)

            • — Amy

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