This baked chicken wings recipe is my absolute favorite. It’s less messy and, in my opinion, more flavorful than frying. We are a family that loves a game day celebration, and it’s never complete unless I make a batch of my famous baked chicken wings. In fact, I usually have to make a double batch just to be safe. I’m so proud that over 2000 home cooks have rated these wings a 5-star success.
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Don’t get me wrong, I love fried wings– but cooking chicken wings in the oven creates incredible flavor, juicy chicken, and crispy skin, without the hassle and oil required for deep-frying. After I developed this recipe, I’ve made them this way, baked instead of fried, more times than I can count. This recipe is on my list of favorite best Super Bowl appetizers, so don’t forget to make a batch!
What’s in This Chicken Wings Recipe?
- Chicken Wings: I prefer to use chicken wingettes (the middle part of the wing, sometimes called the ‘flat’) for this recipe. Not only are they easier to cook and eat, but they get really nice and crispy in the oven. You can bake any part(s) of the chicken wing in the oven with this seasoning rub. Just keep in mind that cooking different parts may require different cooking times.
- Flour: When combined with the spices listed below, this becomes a flavorful seasoned coating. It helps the seasoning stick to the wings, and it creates a crispy skin.
- Butter: Dot the baking sheet with pats of unsalted butter– it melts while the wings are in the oven, helping to add moisture and flavor. Plus, it crisps up the skin.
- Seasoning Blend: The dry rub is what makes these baked wings so irresistible! It’s a simple mix of paprika, garlic powder, and salt and pepper, and it tastes amazing.
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The Secret To Crispy Baked Wings
There are two ingredients I use to make sure the skin gets nice and crispy on my wings:
- Coating them with flour helps build texture.
- Cooking them on a tray with butter helps them brown, and lends more crispiness.
How to Store and Reheat
If you manage to have any of these baked chicken wings leftover, store them in an airtight container in the refrigerator for up to 3 days. I usually freeze chicken wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Always allow wings to thaw overnight in the refrigerator before reheating in the oven.
To reheat, place them back in the oven at 350°F, for about 15 minutes, or until 165°F internally.
Serving Suggestions
No matter how good the chicken wings are (and trust me, these seasoned baked wings are finger-lickin’ good!), I always feel that a few tasty dipping sauces are a must. The flavor of the spice rub goes well with literally any type of dipping sauce you love. I love to dip them in buffalo sauce, ranch dressing, or Chick fil A sauce, but the possibilities are endless!
On game day, I like to serve them with french fries or potato wedges, veggie sticks, and other dippable items. When I want to go the comfort food route, I’ll whip up some creamy coleslaw, mashed potatoes, or mac and cheese casserole.
5-Star Review
“Came across this recipe a while back and decided to give it a try and it is the best! I had only cooked wings a few times before this recipe and now we have them at least once a month. Everyone raves about how good they are every time I make them. Thanks for sharing the recipe!” – Jill W.
Baked Chicken Wings Recipe
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Ingredients
- 3 tablespoons unsalted butter (⅜ stick)
- ⅓ cup all-purpose flour
- 2 tablespoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 10-12 chicken wingettes just means tips removed; thawed if frozen
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the butter, there is no need to melt it ahead of time but you can if you would like.3 tablespoons unsalted butter
- In a medium-sized bowl, combine the flour, paprika, garlic powder, and salt and pepper.⅓ cup all-purpose flour, 2 tablespoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
- Coat both sides of each wing fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.10-12 chicken wingettes
- Bake the wings for 30 minutes.
- Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked.
- Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Feel free to change up the seasoning rub for your wings with some different herbs and spices. I like to add chili powder or cayenne pepper for more heat. I’ve also used a dry ranch mix to switch things up a bit.
- The safe-to-eat temperature for all chicken is 165°F. However, for wings, you might consider cooking them up to 190°F for tender, melt-in-your-mouth meat.
Nutrition Information
How to Make Chicken Wings Step by Step
Prep the Baking Sheet: Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the 3 tablespoons of unsalted butter, there is no need to melt it ahead of time but you can if you would like.
Mix the Spices:In a medium-sized bowl, combine ⅓ cup of all-purpose flour, 2 tablespoons of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper.
Coat the Wings: Coat both sides of 12 chicken wingettes fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.
Bake the Wings: Bake the wings for 30 minutes.
Flip the Wings: Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked. Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
Hello ..I was thinking would it be oki doki to use a wire rack & place on top of bake sheet?Making them tmrw ;)Thank you
Yes, that should work!
I did this. I melted the butter and brushed the wings before I dropped them in the flour mixture. I had 28 wing pieces and there was enough butter and flour for all of them. Next time I will add some cayenne to the flour mixture.
My comnent is below as your site was acting up and would not post my picture. Grace McKenzie.
They look so good!
Loved the crunch and even browning. Baked in convection oven 55 minutes. Turned once. No butter just placed on a rack instead. Used a baggie to combine ingredients and tossed. No mess so easy and even coating. Added chili powder to my paprika. Simply delicious.
We’re so glad you enjoyed them, Grace! Thanks so much for sharing your results in a convection oven!
Could you tell me how many you cooked at a time in the convection oven for 55 min?
I have my daughters birthday party with around 50 people how would I make enough for 50 people?
This recipe makes 10 wings, which serves about 4 people. For 50 guests, you’d need to multiply everything in the recipe by 12! At the top of the recipe card, there is an option to adjust the number of servings, so just set that to 50!
I just made one serving to try them out and they are absolutely amazing! I have one more question though. If I were to make them now and reheat them would they be crispier when I reheat them? Should I originally decrease the time on them that way when they get reheated they aren’t crispier?
Reheat them at 350°F for about 10 minutes!
I reheated in a toaster oven on foil. Just as delicious.
FYI A AVERAGE PERSON EATS 10 THEIR SELFS LOL
I agree Rob.
LOL! I made about 20 wings for three people and we cleaned them off easily. :)
Hi all, the servings for this recipe were designed for an appetizer portion. If you plan to enjoy this as the main dish, the nutritional information and serving size will change!
I’ve been looking for a good party wing recipe I must say I was Pleasantly Surprised how great my wings turned out….I did put a little twist by adding slap ya mama Cajun seasoning after I took them out of the oven…I will definitely use this recipe again 🥰😍💕
That sounds wonderful! Thanks so much for sharing, Ronnette!
I had odd pieces of wings and drumsticks, they must have been the rejects. But we enjoyed them very much! I melted some of the butter before putting the chicken in the pan and none of it stuck to the foil. Very good! I will use this recipe again!
The wings came out perfect! After combining the seasoning I put the wings and seasoning in a zip lock bag and shook to coat. Easy! Used Smokey paprika, they were a big hit!
GLUTEN free people! I substituted the flour for coarse almond flour. My family love these – thanks so much!
Thanks so much for sharing what worked for you, Alison!
Hi, in step 2 we mention dotting the foil with butter to prevent sticking!
I was thinking that too. I think it’ll stick unless you put the chicken on the butter directly.
Can I make these the day before and then just warm them up day of? How would you recommend doing that?
Yes, you can reheat them in a 350°F oven for 8-10 minutes!