Baked Chicken Wings

Skip the deep fryer, and make these easy and extra crispy Baked Chicken Wings instead! These easy baked wings are simple to make in the oven, and I’m sharing two different delicious wing sauces with you.

Calling all chicken-wing fans! I have a new chicken wing recipe to share, and you are going to love how easy it is to bake these game day favorites.

Traditionally, I have made chicken wings by frying them to get them crispy and tender. I also love making wings in the air fryer, especially when I’m making a small batch of them.

Now, there is a new chicken wing cooking option, because I’ve perfected my method for getting super crispy baked chicken wings!

These wings are made with zero added oil, and they come out crisp and perfect, ready for tossing in buffalo sauce or an easy lemon pepper sauce that I’ll share with you too!

Need more game day party food ideas? Try my bbq chicken pizza recipe or hot cheeseburger dip next. For dessert, make these fun and easy football cookie cups!

Why You’ll Love This Recipe

1. No Oil – Baking wings rather than deep frying them doesn’t require any cooking oil. The wings get crispy because we’ll render the fat from the chicken skin in a high-heat oven instead.
2. Simple Crispy Coating – To help things along, we’ll toss the wings with cornstarch and baking powder. This special mix makes the exterior of the chicken extra crispy.
3. Easy to Remember Ratio – I love it when this happens! The recipe for baked chicken wings uses a 1:1:1:1 formula: 1 pound of chicken wings to 1 teaspoon each of kosher salt, cornstarch, and baking powder.
4. Amazing Flavors – I’ll show you how to make a traditional buffalo wing sauce, and a flavorful buttery lemon pepper sauce. Of course, you can enjoy your wings with any type of sauce that you love too. Don’t forget to mix up a batch of homemade blue cheese dip or ranch dressing for dipping too!

Ingredients In Baked Chicken Wings

Here’s what you need to make the crispiest oven fried chicken wings:

Complete list of ingredients and amounts can be found in the recipe card below.

• Chicken Wings: Buy fresh chicken wings if you’re planning to bake them. Frozen wings have too much water content, and are difficult to get crispy this way. Look for wings that have already been cut into flats and drumettes, or trim them yourself before you get started.
• Kosher Salt: To season the chicken, use kosher salt. If you’re using regular table salt, reduce the amount by a bit.
• Cornstarch: Coating the chicken wings with cornstarch gives them a very light breading and makes them extra crispy!
• Baking Powder: Be sure to use baking powder, and NOT baking soda. For baked chicken wings, the baking powder works with cornstarch and salt to coat the wings.

That’s it! You can add other seasonings to the cornstarch and baking powder mixture if you like, but I prefer to season the wings with delicious sauces after they’re cooked.

Easy recipes for spicy, tangy Buffalo wing sauce and bright lemon pepper sauce are included below.

How To Make Chicken Wings in the Oven

You’ll need a baking sheet lined with foil, and a wire rack that fits on the sheet. I’m using a half-sized sheet pan, which is about 11″x16″. The rack is key to getting super crispy wings since it will allow the heat from the oven to circulate around each piece!

1. Coat the Wings: First, preheat the oven to 450°F/230°C, with convection turned on if you have it. Then, dry the raw chicken wings with paper towels very well. Add the dried wings to a bowl, and toss with cornstarch, baking powder, and salt.
2. Arrange: Place the coated wings on a wire rack that’s on a sheet pan, leaving space between each wing so that air can circulate freely around them.

1. Bake: Bake chicken wings for 30 minutes, then flip them over and continue baking for 10 more minutes.
2. Sauce: While the chicken wings are baking, make up your favorite wing sauce. Then, add the cooked wings to a large bowl with the sauce, and toss to coat.

Best Sauce Recipes for Chicken Wings

I have two favorite chicken wing sauce recipes for you to try! You can choose just one of them, or make the wings half and half so that everyone can find their favorite.

To Make Buffalo Wing Sauce:

For 1 pound of chicken wings, mix together 2 tablespoons of melted butter, 2 tablespoons of Franks Redhot Sauce, 1 teaspoon honey, and salt and pepper, to taste.

To Make Lemon Pepper Wing Sauce:

For a pound of chicken wings, combine 2 tablespoons of melted butter, 1 tablespoon of lemon pepper seasoning, and 1 tablespoon of freshly squeezed lemon juice.

If you want to use just one of these sauces to cover this whole 2-pound chicken wing recipe, you can double the amounts easily!

You might also enjoy the BBQ sauce that I slather on my smoked chicken wings recipe!

Try baked Garlic Butter Chicken Wings and baked marinated Peri Peri Wings too!

Recipe Tips

• Dry the chicken really, really well: This is super important. If the wings are wet, they will steam in the oven rather than crisp. Use plenty of paper towels to remove as much moisture as possible. Or, if you have the time, place the raw wings on a plate or tray at the bottom of your fridge, uncovered, for 2-24 hours to air-chill them.
• Mix up the coating ingredients: Baking powder can have a bit of a metallic flavor, but if it’s spread out evenly you shouldn’t taste it. I usually whisk the cornstarch and baking powder together in a small bowl before adding it to the chicken.
• Chicken is fully cooked when it reaches an internal temperature of 165°F/74°C. Use a kitchen thermometer to be sure that your wings are safe to eat. If the wings you’re making are extra large, you may need to bake them for a few extra minutes.
• Use Convection if you can: If your oven has a convection setting or fan setting, use it for this recipe! The fan will move hot air around the wings and help them to get crispy all around.

How to Buy and Prepare Chicken Wings

My best tips for shopping for and choosing chicken wings at the store, plus helpful information on how to prep chicken wings for cooking.

• Fresh is Best. Frozen Chicken wings are much harder to get crispy because the freezing process makes them wet. Even if you thaw them and try to dry them, there will still be excess water inside the meat. Look for fresh chicken wings that have been air chilled rather than water chilled. If you really want to cook frozen wings today, check out my Air Fryer Frozen Chicken Wings recipe!
• Whole or Pieces? Depending on your store or butcher, you may be able to buy chicken wings already split into flats and drums. This is ideal! But sometimes, what is available are whole chicken wings, which have a wingette, drumette, and an extra piece (the tip) that you don’t need. These need to be butchered before you start cooking.
• To separate whole wings: You need a sharp knife and a cutting board. Use the knife to cut off the wing tip (that’s the pointy part that doesn’t have any meat on it), by cutting through the joint. Then, find the space in the joint between the other two pieces, and carefully cut them apart. Discard the tips and start cooking!

Storing Tips

Leftover chicken wings can be stored in an airtight container in the fridge for 3-4 days. They are best reheated in the air fryer or the oven. Microwaving wings just doesn’t work well.

What To Serve With

Wings are a fantastic appetizer, but you can also enjoy these baked chicken wings as a tasty and fun meal. Just pair them with your favorite dinner side dishes!

Include fresh veggies in your meal, and pair baked chicken wings with a delicious beet salad or a classic wedge salad with bacon and blue cheese. Roasted root vegetables or air fried veggies are also easy and tasty.

For a fun bar-food style meal, pair buffalo wings with homemade Pepperoni Pizza, Baked Potato Skins, or easy Pizza Slider Sandwiches.

There’s always room for dessert! After you cook and enjoy these amazing oven baked chicken wings, treat yourself to a slice of my chocolate mayonnaise cake. It’s a vintage recipe that’s still the most delicious thing!

Recipe FAQs

Here you have it! The crispiest chicken wings can be made in the oven without any oil. You’ll love these wings just as much as deep fried ones, and they’re easier to make too.