Oven Baked Wings
Baked Chicken Wings: You’ll Never Look Back
All right, let me just say: if you’ve ever tried to fry wings at home and ended up with a greasy kitchen (and weirdly chewy chicken? Yikes), this oven baked wings recipe is basically a life-saver. The first time I made these, my smoke alarm didn’t even go off—practically a miracle in my kitchen. Actually, my cousin Trevor, who claims he doesn’t even like chicken (eye roll), came back for thirds the first time I made these. That’s basically all the endorsement I need.
Honestly, there’s nothing fancy going on here. It’s the kind of thing you make when friends are coming over for game night, or, well, whenever really. Sometimes I just make ‘em because Thursdays are hard. So, let’s get into it, but fair warning: while I love a good precision moment, I can’t help but eyeball stuff every now and then (call it a family trait).
So Why Make These? (Besides the Obvious)
I make this recipe whenever I want something that feels a little special, but not in a fancy-dinner way—more like couch-snacks-you-can-eat-with-your-hands-and-not-care-about-napkins way. My family goes nuts for these oven baked wings, especially on movie nights (yes, there are a few stains on the couch, but it’s worth it). On lazy Sundays I pop them in before a nap, and by the time I wake up? Boom, dinner’s almost done.
Confession: I used to hate how oven wings would get soggy, but after a bit of trial (and a lot of chicken), these are pretty crispy. Not fryer-level, but close. Plus, no scrubbing splattered grease off the walls. And if you burnt your first batch, well, join the club—just scrape off the worst bits and serve them with extra sauce. Nobody complains.
Stuff You’ll Need (But, You Know, Not ALL This):
- 2 lbs (about a big bag, or 1kg-ish) chicken wings—party wings are easiest, but I’ve chopped up whole wings before when that’s all I could get
- 1 tablespoon baking powder (NOT baking soda, trust me, I learned that the hard way)
- 1 teaspoon salt (though honestly, I barely measure—just don’t overdo it, yeah?)
- 1 teaspoon black pepper, freshly ground or the sad pre-ground tin in your pantry, it’s fine
- 1 teaspoon garlic powder; sometimes I use onion powder, or a mix, if I’m feeling fancy
- 1/2 teaspoon smoked paprika or chili powder for a kick; my grandma used standard paprika and called it a day
- 2-3 tablespoons neutral oil—canola, vegetable, heck, even olive oil (the strong stuff makes it taste a little Mediterranean, though, FYI)
- Optional: A sprinkle of cayenne for heat, or a squeeze of lemon over at the end (this is what I do when trying to impress anyone vaguely health-conscious)
Here’s How I do It (It’s Not Rocket Science)
- Preheat your oven like you mean it. 425°F (220°C) is ideal. Don’t skimp on this or the wings sulk and don’t crisp up.
- Pat the wings dry with paper towels (the drier, the crispier!). Sometimes I leave them uncovered in the fridge for an hour or two, but usually I forget; honestly it’s not a dealbreaker.
- Toss the wings with baking powder, salt, pepper, garlic powder, and whatever else you fancy. I use my hands because it just mixes better, but a big bowl and a spatula work if chicken slime isn’t your thing.
- Drizzle oil over the wings and toss again. It helps everything stick and get golden. This is the point I usually sneak a wing and regret it—raw chicken is not as tasty as you might hope (kidding, don’t do this).
- Line a baking sheet with foil or parchment (cleanup hack). Put an oven-safe rack on top if you have one; if not just use the pan. I say rack is best for air flow, but when mine’s missing (dishwasher limbo?), the wings do fine on foil, maybe just flip ‘em halfway.
- Spread wings out, skin-side up (not essential but it looks pretty). Don’t crowd them, they like their space.
- Bake for 40–50 min, flipping once halfway. Sometimes I crank the oven up to broil for the last couple minutes, keeps them extra crispy.
- Let them rest a sec when they come out. This is the hardest part; people always hover in the kitchen like seagulls at the beach.
Random Notes You Probably Want (Or Maybe Not)
I found out the hard way that too much baking powder makes the wings taste kinda weird and metallic; less is more. Oh, and if you forget to oil the rack, cleaning is a pain. I’ve also used cornstarch instead of baking powder. Works, but not as crispy—sort of a softer crunch? Not bad, though. (And my cousin thinks they’re better that way, go figure.)
If you ever spill sauce all over the tray and it burns? Just…soak the tray and make a note for next time.
The Experiments (and Fails!)
I’ve tried tossing them in teriyaki sauce before baking. Epic mess, so I wouldn’t do that again—sauce after baking works way better. Lemon pepper seasoning is a winner, though; also, honey and sriracha mix for a sticky glaze, but keep an eye out, because sugar burns fast. Ranch powder instead of garlic powder was a bit odd, but my kids liked it (kids are weird, right?).
Equipment—But You Really Don’t Need Everything
Ideally, you want a wire rack and a big baking tray. But to be honest, my first couple attempts I just plopped the wings on foil and turned them more often. No rack? No problem. I’ve even done this in a glass Pyrex dish when every pan was dirty—took a bit longer but still tasty.
How Long Do They Last? (If They Even Do)
In theory, these wings keep fine in the fridge for 3-4 days, but honestly, in my house they barely make it to morning. I actually prefer them room temp—sometimes even cold, straight form the fridge, especially with coffee (don’t judge). Heat them up in a toaster oven if you’re someone who likes things as hot as lava.
What Do You Serve With These?
I nearly always put out a big bowl of carrot sticks and celery, ‘cause it feels healthy-ish. Ranch or blue cheese dressing is classic. My friend Gina likes hers with pickles; says it’s a Southern thing, and now I’m hooked. On Fridays, we sometimes do sweet potato wedges—try it! Oh, and beer. Or lemonade if you want something less grown-up. If you want to get all fancy, Serious Eats has killer homemade ranch: homemade ranch.
Pro Tips (Learned the Hard Way)
Once, I skipped the drying step because I was rushing—total regret. The skin went limp and sad; not worth it. Flipping is a pain, sure, but if you really want max crispy, it matters. And don’t layer the wings—trust me, they just steam and turn weirdly gray. Oh, and don’t marinate with lemon juice for too long before baking; they get rubbery. I picked up a few tips from BA’s wing story, worth browsing if you want to geek out on technique.
Stuff People Ask Me (FAQ-ish)
Can I make these from frozen wings?
Yep, just thaw them first or bake longer. Actually, I find it works better if you thaw ‘em overnight so they aren’t watery.
Is baking powder really necessary?
Short answer, yes if you want crunch. But, on second thought, sometimes I skip it and they’re still good—just softer.
Can I use drumsticks?
Totally. Just add about 5-10 mins to the bake time. Watch for the juices to run clear (the technical bit). Wings are just more fun, I reckon.
Why do mine get stuck to the tray?
It happens. Try more oil, or parchment instead of foil. Also, let them cool a minute—stuff usually pops off easier when it’s not piping hot.
Are these good for parties?
Pretty much perfect. People crowd around the oven—something primal about it. I’ve never brought leftovers home from a potluck.
Oh, and one last thing: if you’re ever feeling like a kitchen hero, batch up extra and toss them in homemade buffalo sauce. Just don’t blame me if you eat them all before your guests arrive.
Ingredients
- 2 lbs chicken wings
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne pepper (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
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2Pat the chicken wings dry with paper towels. Place wings in a large bowl.
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3In a small bowl, mix together baking powder, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Sprinkle over the wings and toss to coat evenly.
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4Drizzle olive oil over the wings and toss again until well coated.
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5Arrange wings in a single layer on the prepared rack. Bake for 40-45 minutes, flipping halfway through, until wings are crispy and golden brown.
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6Remove from oven and let cool slightly before serving. Enjoy as is or with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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