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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Great technique … wings do indeed crisp up nicely in the oven after the par boiling. I seasoned a little less than the recipe called for and left the wings crispy, with BBQ sauce on the side as a dip. Declicious Superbowl dinner!!!
Sounds Delicious! One Question – Does the Nutrition Information include or exclude the Buffalo Sauce?
No, it doesn’t. If an ingredient, sauce, etc. is optional in a recipe, I don’t include it in the nutritional calculation. Hope that clarifies!
I just wanted to add that I like to put the Frank’s hot sauce, butter and a bit of honey in a skillet. When I take my wings out of the oven I caramelize them in the skillet on top of the stove in the sauce. I think they are the most wonderful hot wings ever. I much prefer baking the wings. I used an air fryer once and the wings looked beautiful but the skin was flabby and not crisp.
Would it be okay to remove the skin before preparing? We prefer not to eat the skin.
Hi Linda, technically you could but they won’t be crispy, so it kind of defeats the purpose.
Another successful recipe. Never thought boiling the wings would be a good thing, but they were absolutely delicious and oh so easy. Thanks Jenn.
Jenn – Huge fan and always trust your recipes. This was a first time with this one – excellent. I made a ginger / honey glaze (Food 52 KFC recipe) for these baked wings and they were terrific – juicy and crunchy. Made these with Saveur’s Cold Sesame Noodles and it made a fun meal. Thank you for testing and testing your recipes – it really shows.
Awesome!!!!!!!!
Gorgeous Jenn, you are one of my top of the top chefs! Thank you so much for teaching us all kind of recipies and for the amazing name of your site, so easy to be remembered.
AMAZING WORK!
Ok, I have to say that I was sceptical about these coming out crispy. And just like all your other recipes, they turned out amazing. Not sure why I was doubtful lol. Super crispy. The flavours were bang on. My husband, who is a wing nut, loved these. This is the only way I will be making my wings from now on. Thank you for yet another wonderful recipe Jenn. 😊
Hi Jen
Love ALL your recipes – you make me look like a good cook! Question about these wings – can you make them a day ahead and reheat them?
Hi Corinne, So glad you like the recipes! 🙂
Yes, I think these can be made ahead and reheated. I’d reheat them in a 350° oven and start checking them at 15 minutes.
Can I try these with whole wings?
Sure, that should be fine. Enjoy!
Would any modifications need to be made for boneless wings?
Hi Sonia, I wouldn’t recommend boneless wings for this recipe — sorry!
Can I substitute drumsticks instead? Costco is wiped out of party wings!
Hi Glorianne, Yes, but baked time may be a bit longer. I’d give them 10 to 15 min extra, but keep an eye to be sure they don’t burn. Enjoy!