Here’s a simple, crispy oven-baked chicken wings recipe that rivals fried wings — no deep fryer needed.
🍗 Oven-Baked Chicken Wings
Ingredients
- 2 lbs chicken wings (flats and drumettes)
- 1–2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- Optional: ½ teaspoon cayenne pepper (for heat)
Optional Sauces:
- Buffalo sauce (melted butter + hot sauce)
- BBQ sauce
- Honey garlic sauce
Instructions
1️⃣ Prep the Wings
- Preheat oven to 425°F (220°C).
- Pat wings dry with paper towels (this helps them get crispy).
- Toss wings in olive oil, salt, pepper, garlic powder, paprika, and cayenne if using.
2️⃣ Bake
- Line a baking sheet with foil and place a wire rack on top (helps crispiness).
- Arrange wings in a single layer, not touching.
- Bake for 40–45 minutes, flipping halfway through.
✅ Optional: For extra crisp, broil 2–3 minutes at the end while watching carefully.
3️⃣ Toss in Sauce (Optional)
- Place baked wings in a large bowl.
- Toss with your favorite sauce until coated.
- Serve immediately.
🍽 Serve With:
- Celery & carrot sticks
- Ranch or blue cheese dressing
- Extra napkins!
💡 Tips:
- Dry brining: Season wings and let sit in the fridge for 1–2 hours before baking for more flavor.
- Crispier wings: Pat very dry, use baking powder (1 teaspoon per lb of wings) for extra crisp.
- Storage: Keeps in the fridge 3–4 days; reheat in oven to retain crispiness.
I can also give you a 30-minute “extra crispy” oven version that’s like restaurant wings if you want. Do you want me to?
