Crispy Baked Chicken Wings
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These crispy baked chicken wings come out beautifully browned and crisp without deep-frying. The secret is a quick parboil before they go into the oven.
If you’re looking for a baked chicken wings recipe that actually gets crispy, this is the one I swear by. I’ve tried the baking powder method that many recipes use, but I’ve never been happy with the results. My trick is to parboil the wings before they go into the oven. The brief simmer renders some of the excess fat from the skin, helping the wings brown and crisp beautifully as they bake.
Before baking, I toss the wings with a smoky spice rub that gives them plenty of flavor on their own. You can serve them just as they are or with Buffalo sauce, plus 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: Look for wings that are already split into drumettes and flats to save yourself some prep. If you buy whole wings, cut them at the joints and discard the tips or save them for stock.
- Vegetable oil: A neutral, high-heat oil is best for coating the wings before baking.
- Smoked paprika, garlic powder, salt, and black pepper: This simple spice blend gives the wings a smoky, savory flavor and plenty of seasoning even without sauce.
- Frank’s RedHot and butter: For Buffalo-style wings, toss the baked wings with melted butter and Frank’s RedHot Original. Frank’s is my go-to here for that classic Buffalo flavor.
- Jump to the printable recipe for precise measurements
How To Make Crispy Baked Chicken Wings
Boil the wings: Bring a large pot of salted water to a boil, add the wings, and boil briefly. This renders some of the fat from the skin, helping the wings crisp up in the oven. Drain the wings thoroughly.
Dry and season the wings: Transfer the wings to a baking sheet and blot them as dry as possible with paper towels, wiping away any moisture on the baking sheet, too. This is important—moisture will cause them to steam rather than crisp up. Drizzle with vegetable oil, sprinkle with the salt and spices, and toss until evenly coated.
Bake until crisp: Bake the wings in a hot oven, then flip and continue baking until browned and crispy all over.
Make the Buffalo sauce, if you like: Whisk together the melted butter and Frank’s RedHot. Serve the sauce on the side with the crispy wings.
Video Tutorial
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Crispy Baked Chicken Wings
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 (235°C) and set an oven rack in the middle position.
- In a large pot, bring 4 qts (4L) 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-in (33 x 46-cm) 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.
Notes
Nutrition Information
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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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!
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
Jenn, could I use your spicy honey mustard sauce for the wings?
Sure!
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
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.