If you’re craving crispy, juicy wings without the hassle of deep frying, you’re going to love this Baked Chicken Wings Recipe. I absolutely love how these wings come out perfectly seasoned and tender on the inside, with just enough crispiness on the outside. Whether it’s game day, a family dinner, or just a snack craving, this recipe hits all the right spots and it’s super easy to pull together.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have these spices in your pantry, making it easy to whip up anytime.
- Easy Prep: Minimal hands-on time so you can focus on whatever else you want to do.
- Crispy & Flavorful: The baked wings are crispy without frying, and the spice mix gives depth without overpowering.
- Make-Ahead Friendly: Marinate ahead and refrigerate overnight for even better flavor infusion.
Ingredients You’ll Need
The magic behind this Baked Chicken Wings Recipe lies in the simple but flavorful combination of spices and oil that create a crispy skin and juicy meat inside. Make sure to get fresh wings for the best texture, and measure your spices carefully – balance is key!
- Split chicken wings: Opt for fresh or fully thawed wings to ensure even cooking.
- Oil: I use vegetable or canola oil for a neutral flavor, but olive oil also works well.
- Garlic powder: Adds a gentle garlicky depth without overwhelming.
- Onion powder: Enhances savory notes perfectly.
- Paprika: Gives a mild sweetness and beautiful color.
- Cayenne: Just the right amount of kick; feel free to adjust if you prefer milder wings.
- Cumin: Adds a warm, earthy undertone that makes these wings stand out.
- Oregano: Brings a fresh, herbaceous touch.
- Black pepper: For sharp peppery notes and to balance the spices.
- Salt: Essential for bringing all the flavors together; adjust to taste.
- Instant chicken stock (optional): A little secret kick of umami I discovered that really rounds out the flavor.
Variations
I love how versatile this Baked Chicken Wings Recipe is, so I often switch it up depending on my mood or who I’m cooking for. Don’t be afraid to tweak the spices or try different finishing sauces to make it your own.
- Spicy BBQ: Toss the wings in your favorite BBQ sauce mixed with hot sauce after baking for a sticky, fiery finish—I swear my family can’t get enough of this one!
- Lemon Herb: Add fresh lemon zest and rosemary to the spice rub for a bright, fragrant twist that’s perfect for spring or summer.
- Gluten-Free Option: This recipe is naturally gluten-free, just double-check your spice labels to be sure.
- Extra Crispy: Add a sprinkle of baking powder in the seasoning mix to help the skin crisp up even more—this is a trick I learned after many baking trials!
How to Make Baked Chicken Wings Recipe
Step 1: Mix Your Spice Blend
Start by combining the garlic powder, onion powder, paprika, cumin, oregano, cayenne, black pepper, salt, and the optional instant chicken stock in a small bowl or shallow plate. Mixing the spices first makes it easier to evenly coat each wing, ensuring every bite is flavorful. I like to whisk it together so everything is evenly distributed.
Step 2: Coat the Wings and Marinate
Place your chicken wings in a large bowl, drizzle with oil, then sprinkle your spice blend over the top. Now, this step is super important—mix thoroughly so each wing is coated with that golden magic. I like to use my hands for this, trust me, it helps. Cover and let them rest for at least 30 minutes; overnight in the fridge makes the flavors really blossom. It’s my go-to whenever I have the time.
Step 3: Prepare to Bake
Preheat your oven to 450ºF (230ºC) and position the oven rack in the middle. When it’s hot, spread the wings out on a rimmed baking sheet lined with foil or parchment paper—this helps with easier cleanup. Make sure the wings aren’t crowded, or they won’t get that crispiness we’re after.
Step 4: Bake Low and Slow for Crispy Wings
Pop the baking sheet in the oven, and immediately lower the temperature to 340ºF (170ºC). Bake for 50 minutes to an hour. I usually flip the wings halfway through to ensure they’re evenly crispy on both sides. You’ll notice the skin tightening and getting that beautiful golden brown shade—it smells incredible!
Step 5: Let Them Rest and Serve
Once baked, carefully remove the wings and place them on a cooling rack for about 5 minutes. This little rest helps the skin stay crispy rather than getting soggy. I like to serve mine with lemon slices and a sprinkle of fresh cilantro—it adds a fresh kick that brightens the dish.
Pro Tips for Making Baked Chicken Wings Recipe
- Pat Wings Dry: Before seasoning, pat your wings dry with paper towels to help the oil and spices stick better and promote crispiness.
- Use a Wire Rack: If you have one, bake wings on a wire rack set inside the baking sheet to allow air circulation and crispier skin.
- Don’t Crowd the Pan: Always spread wings out in a single layer—overcrowding traps steam and makes them soggy.
- Rest Before Serving: Letting the wings sit after baking preserves their crunch, so don’t skip that step.
How to Serve Baked Chicken Wings Recipe
Garnishes
I love garnishing these wings with fresh lemon wedges and a handful of chopped cilantro—it adds brightness and a lovely contrast to the rich spices. Sometimes, I sprinkle a little extra smoked paprika on top for a dash of color and flavor pop just before serving.
Side Dishes
This recipe pairs beautifully with crunchy celery sticks and creamy ranch or blue cheese dressing for dipping. For a heartier meal, I serve it alongside roasted sweet potato fries or a fresh coleslaw to balance the spices.
Creative Ways to Present
For parties, I like to serve these wings on a large platter lined with crisp lettuce leaves and arranged in a circle with dipping bowls of different sauces in the center—buffalo, honey mustard, or even a garlic aioli. It turns a simple snack into a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. I find that letting wings cool completely before sealing helps keep the skin from getting too soggy. They’re best eaten within 3 days.
Freezing
Freezing baked wings works pretty well! After baking and cooling, I lay them out on a parchment-lined tray to freeze individually before transferring them to a freezer bag. This keeps them from sticking together, and they freeze great for up to 2 months.
Reheating
To reheat, I recommend using the oven or a toaster oven at 375ºF (190ºC) for about 10–15 minutes to revive the crispiness. Avoid the microwave if you want to keep them crispy, as it tends to make the skin rubbery.
FAQs
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Can I use frozen wings for this Baked Chicken Wings Recipe?
Absolutely! Just be sure to fully thaw the wings beforehand and pat them dry. This helps the seasoning stick better and prevents excess moisture from making the wings soggy during baking.
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How do I make these wings extra crispy?
One trick I discovered is to pat your wings very dry before coating, use a wire rack for baking so air circulates underneath, and avoid overcrowding the pan. Also, reducing the oven temperature after preheating allows the skin to crisp slowly without burning.
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Can I add a sauce after baking?
Definitely! Baking wings plain with the spice rub gives a great base, but tossing them in sauces like buffalo, BBQ, or honey garlic afterward is a delicious way to add extra flavor and moisture.
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Is instant chicken stock necessary?
It’s optional, but I’ve found it adds a nice umami depth to the wings without making them too salty. If you don’t have it, just add a pinch more salt or leave it out altogether.
Final Thoughts
When I first tried this Baked Chicken Wings Recipe, I struggled with soggy skin and bland flavor. After tweaking the heat and seasonings, I finally nailed a method that gives consistently crispy, flavorful wings without the fryer mess. Honestly, it’s become our go-to for casual dinners and entertaining alike. I hope you give it a try soon—you’ll enjoy how simple it is to make yet impressively tasty. Trust me, once you taste these wings, you’ll want to keep this recipe in your rotation forever!
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Baked Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This recipe offers deliciously crispy baked chicken wings seasoned with a flavorful blend of garlic, onion, paprika, cumin, and herbs. Perfectly baked in the oven to achieve a crispy exterior and juicy interior, these wings make a great appetizer or main dish for any occasion.
Ingredients
Chicken Wings
- 2 lb. (900g) split chicken wings
Seasoning and Marinade
- 1/2 cup oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 teaspoon instant chicken stock (optional)
Instructions
- Prepare the spice mix: In a small bowl or shallow plate, combine the garlic powder, onion powder, paprika, cumin, oregano, cayenne, black pepper, salt, and instant chicken stock to create the seasoning blend.
- Coat the chicken wings: Place the chicken wings in a large salad bowl, drizzle with oil, then sprinkle the prepared spice mix over the wings. Toss thoroughly until all wings are evenly coated. Let the wings rest for 30 minutes at room temperature or refrigerate overnight for enhanced flavor.
- Preheat the oven: Set your oven to 450ºF (230ºC) and position the rack in the middle.
- Arrange wings for baking: Spread the seasoned wings evenly on a rimmed baking sheet lined with foil or parchment paper for easy cleanup.
- Bake the wings: Place the baking sheet in the oven and immediately reduce the temperature to 340ºF (170ºC). Bake for 50 minutes to 1 hour, flipping the wings halfway through cooking for even crispiness.
- Rest and serve: Remove the wings from the oven and transfer the baking sheet to a cooling rack. Let the wings rest for 5 minutes to retain their crispiness. Optionally, garnish with lemon slices and cilantro before serving.
Notes
- Allowing the wings to marinate overnight helps deepen the flavor.
- Flipping the wings midway ensures even cooking and crispiness.
- Lining the baking sheet with foil or parchment paper helps with easy clean-up.
- Resting the wings after baking keeps them crispy.
- Add lemon slices or fresh herbs for garnish to enhance the presentation and flavor.
Nutrition
- Serving Size: 1/8 of recipe (approx. 113g)
- Calories: 290 kcal
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 24 g
- Cholesterol: 85 mg
