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
These crispy baked chicken wings perfect for game day, parties, or anytime a wing craving hits!
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.
- Make-Ahead Instructions: Once fully cooked and cooled, baked wings can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat them in a 350°F oven, spreading them out on a baking sheet. Start checking them at 15 minutes to make sure they’re heated through and crispy again.
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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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.