Baked Chicken Wings are seasoned with oil, salt, and pepper and baked with a simple method that yields crispy results without the hassle of deep-frying!
These Crispy Baked Wings and drumsticks are delicious! You can toss them in my Hot Honey Lemon Pepper sauce, homemade Buffalo Sauce, or your favorite sauce!
This delicious appetizer recipe takes very little prep time, is inexpensive to make, and is a definite crowd pleaser! Serve them up on games days or parties with Pigs In A Blanket and Chicken Queso Dip!
There are tons of recipes across the internet for Baked Chicken Wings, but many of them add in extra steps and ingredients that I think are completely unnecessary!
So skip the parboiling, the baking powder, and all the other extras and keep it simple. With my easy method for baking chicken wings in the oven and you’ll be enjoying these in no time!
💡 Tips For Crispy Baked Chicken Wings Recipe
Reduce Moisture: You want to remove as much moisture from the chicken as possible before baking. Excess water in the chicken will create steam and prevent the skin from crisping up. We take care of this by patting down the wings with paper towels before prepping.
Don’t Use Frozen: It is best to use fresh wings for this recipe because there’s less initial moisture to worry about.
Wire Rack & Baking Sheet: You don’t want to bake chicken wings directly on the pan because the bottoms will remain soggy or potentially stick to the pan. Baking them on a wire rack similar to how you would bake bacon allows the air to circulate around the wings to create a crispy skin. This is the baking sheet and wire rack combo I use.
Low & High Heat: It’s very important that you start baking the chicken at a low heat so that the fat can render and drip off of the chicken. And then you’ll turn the heat up for the last half of baking to get that crispy skin!
Aluminum Foil: This doesn’t really have anything to do with the chicken itself and is more for easy cleanup! but lining your pan before adding the wire rack will save you from some scrubbing.
Cooking Spray: You’ll want to spray down the wire rack with cooking spray before adding the chicken so that it doesn’t stick. Yes, the chicken is already coating in oil, but better safe than sorry, amirite?
👩🍳 How To Bake Chicken Wings
- Preheat the oven to 300 degrees F. Open the package of wings and drumettes and use paper towels to pat and pull as much water out of the wings as possible.
- Add the wings to a large bowl (I LOVE these ones the lid makes it easy to toss and coat!) with vegetable oil, salt, and pepper and toss until fully coated.
- Line a large baking sheet with aluminum foil and place a wire rack on top of the foil. Spray the wire rack with cooking spray and arrange the wings in a single layer on the rack.
- Bake at low heat and then increase the oven temperature to 425 degrees F halfway through.
- While the wings are cooking, prepare your sauce of choice.
- Remove wings from the oven and place them in a clean bowl with the sauce and toss to coat. Enjoy immediately for the best results.
These wings won’t be super crispy or crunchy like frying chicken wings in a deep fryer coated with a buttermilk batter. But the skin will have a nice crunch and will snap when you bite into them!
If you’re interested in using an air fryer to make your chicken wings, I highly recommend my Air Fryer Chicken Wings with sweet and spicy sauce!
⏲️ Bake Time
All in all, the chicken wings should bake in the oven for about 1 hour. You’ll be baking at two different temperatures during that time. So don’t forget to make the adjustment halfway through! After an hour, the skin should be a nice golden brown.
🍗 Serving Ideas
Wings are the perfect appetizer, but they can easily be turned into a meal with a side of french fries! If you make my Hot Honey Lemon Pepper Wings, I like to enjoy them as is. If you’ve never had Hot Honey – you’re missing out!
But if you make buffalo wings with my sauce recipe or toss in another hot sauce, you might want to dip them in Ranch or Blue Cheese Dressing.
If you keep them plain with just salt and pepper, I highly recommend my Maple Mustard Dipping Sauce!
♨️ How To Reheat Wings
Do yourself a favor and never reheat wings in the microwave. They will turn out soggy and unevenly heated. The best way to reheat your chicken wings is in the oven.
- Preheat your oven to 350 degrees F and place wings on a parchment-lined baking sheet.
- Bake for 5 to 6 minutes in the oven, then flip the wings and bake for another 5 to 6 minutes.
There you have it, everything you need to know about how to Bake Chicken Wings so the skin is crispy, the meat is tender, and the sauce is delicious!
🐔 More Delicious Chicken Recipes
Baked Chicken Wings
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Baked Chicken Wings
Ingredients
Wings
- 5 lbs chicken wings1 about 24 wings
- 2 tablespoons vegetable oil
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
Hot Honey Lemon Pepper Sauce
- 6 tablespoons Hot Honey
- ¾ teaspoon lemon juice
- ¾ teaspoon ground black pepper
Buffalo Sauce
- 1 tablespoon melted butter
- ¼ cup hot sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
Instructions
- Preheat the oven to 300°F. Open the package of wings and use paper towels2 to pat dry and pull as much water out of the wings as possible.
- Then, add the wings to a large bowl (I LOVE these ones the lid makes it easy to toss and coat!) with vegetable oil, salt, and pepper and toss until fully coated.
- Line a large lipped baking sheet with aluminum foil3 and then insert a wire rack4 on top of the foil.
- Spray the wire rack with cooking spray5 and arrange the wings in a single layer on the rack.
- Bake at 300° for 30 minutes and then increase the oven temperature to 425°F and bake for another 30 minutes.6
- While the wings are cooking, prepare your sauce of choice. For either of the recipes listed above, the ingredients just need to be heated in a small saucepan until slightly reduced and hot.7
- Remove wings from the oven and place them in a clean bowl with the sauce and toss to coat. Enjoy immediately for the best results.8
Notes
- It is best to use fresh wings for this recipe because there’s less initial moisture to worry about.
- You want to remove as much moisture from the chicken as possible before baking. Excess water in the chicken will create steam and prevent the skin from crisping up. We take care of this by patting down the wings with paper towels before prepping.
- This doesn’t really have anything to do with the chicken itself and is more for easy cleanup! but lining your pan before adding the wire rack will save you from some scrubbing.
- You don’t want to bake chicken wings directly on the pan because the bottoms will remain soggy or potentially stick to the pan. Baking them on a wire rack similar to how you would bake bacon allows the air to circulate around the wings to create a crispy skin. This is the baking sheet and wire rack combo I use.
- It’s super important that you spray down your wire rack with cooking spray before adding the chicken so that it doesn’t stick. Yes, the chicken is already coating in oil, but better safe than sorry, amirite?
- It’s very important that you start baking the chicken at a low heat so that the fat can render and drip off of the chicken (thanks to the wire rack setup) and that you turn the heat up for the last half of baking to get that crispy skin!
- Nutritional information is an estimate that does not include sauce. The Hot Honey Sauce will add about 16 calories per wing and the Hot Sauce will add about 5 calories per wing.
- To Reheat Wings: Preheat your oven to 350 degrees F and place cold wings on a parchment-lined baking sheet and allow them to sit at room temperature for 15 minutes. Bake for 5 to 6 minutes in the oven, then flip the wings and bake for another 5 to 6 minutes.
Nutrition
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