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, 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 about rest of the year? Baked chicken wings are a popular alternative, but if you’ve tried other recipes, you know they rarely turn out crispy as promised. I have a solution for that! Instead of relying on baking powder, which many recipes use with mediocre results, I parboil the wings before roasting. This step melts away excess fat, ensuring the wings crisp up beautifully in the oven—no frying needed.
To amp up the flavor, I coat the wings in a bold spice rub before baking. They’re good on their own, but if you’re in the mood for classic Buffalo wings, I’ve got you covered with an easy Buffalo sauce. And, of course, no wings are complete without a side of 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: 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
Bring a big pot of water (about 4 quarts) to a rolling boil, then toss in a tablespoon of salt. Add the chicken wings, let the water come back to a boil, and cook them for 7 minutes.
Drain the wings well in a colander—keep in mind that they’re only partially cooked at this stage.
Spread the wings out on a 13 x 18-inch baking sheet. Grab a wad of paper towels and blot them as dry as possible—this helps them crisp up in the oven. Drizzle with oil, then sprinkle on 1 teaspoon salt, chili powder, cumin, and smoked paprika. Use a rubber spatula to toss everything together until the wings are evenly coated.
Bake for 15 minutes, then take the pan out of the oven and flip the wings over with tongs. Pop them back in and bake for another 10 minutes, or until they’re crispy all over.
To make the Buffalo sauce, whisk together the butter and hot sauce in a small bowl until smooth. If it starts to solidify as it cools, just warm it up in the microwave or on the stovetop to bring it back to a pourable consistency.
Transfer the baked wings to a serving platter and serve with Buffalo sauce, if you like. And if you’re planning ahead—baked wings reheat nicely! Once they’re fully cooled, store them in the fridge for up to 3 days. When you’re ready to dig in, just pop them back in the oven until they’re hot and crispy again.
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.