I grew up thinking chicken wings were only for game day. Turns out a simple oven method—just wings, a splash of olive oil, salt, pepper, and garlic powder—turns pantry staples into crunchy, juicy bites any night of the week. These crispy chicken wings bake up with minimal fuss, and if you want a bold twist later, try the tangy, crunchy riff in this crispy dill pickle parmesan chicken for a different kind of flavor pop.
Why you’ll love this dish
These wings are the kind of recipe you make when you want maximum flavor with little babysitting. They deliver a crisp skin without deep-frying, use ingredients you probably already have, and scale easily for a crowd. Perfect for weeknight dinners, casual get-togethers, or when you need a crowd-pleasing appetizer.
“Crispy on the outside, juicy inside—no fryer required. This is my go-to when friends drop by unexpectedly.”
The method is forgiving, kid-friendly if you skip the hot sauce, and wallet-friendly compared with takeout.
How this recipe comes together
This is a short, three-part rhythm: dry the wings, oil and season, then roast at high heat. Drying removes surface moisture so the skin crisps. Olive oil helps heat transfer and encourages browning. Roasting at 425°F gives a golden, blistered exterior while the interior stays tender. Flip halfway through to ensure even color and texture.
What you’ll need
- 2 pounds chicken wings (flats and drumettes; split and tips removed if needed)
- Olive oil, just a light coating (about 1–2 tablespoons)
- Salt, to taste (start with 1 tsp for 2 lb, adjust)
- Freshly cracked black pepper (about 1/2 tsp)
- Garlic powder (about 1/2–1 tsp)
- Your favorite hot sauce or seasoning, for tossing before serving (optional)
Notes/substitutions:
- For extra crunch, sprinkle 1 tsp baking powder (aluminum-free) with the dry seasonings—see Tips for when to add it.
- Swap smoked paprika or cayenne for a flavor lift.
- Use kosher salt for easier seasoning control.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Position a rack in the middle.
- Rinse the wings briefly under cold water and pat them very dry with paper towels. Moisture is the enemy of crispiness.
- In a large bowl, add the wings and drizzle with olive oil. Sprinkle salt, cracked black pepper, and garlic powder over the wings. Toss with tongs until each piece is evenly coated.
- Line a baking sheet with parchment paper (or use a wire rack set over the sheet for even crisper bottoms). Arrange the wings in a single layer without crowding—give them breathing room.
- Bake for 40–45 minutes, flipping once at about 20–25 minutes. Look for deep golden color and crisp skin. Internal temperature should reach 165°F (74°C).
- Remove from oven and, if desired, toss immediately in your favorite hot sauce or seasoning blend. Serve hot.
Best ways to enjoy it
These wings are great straight from the oven with celery sticks and blue cheese or ranch dressing for dipping. For a fresh contrast, serve with a quick slaw (cabbage, carrot, lime vinaigrette) or roasted potatoes. If you want to experiment, try pairing them with other bold snacks; for instance, a tangy, pickle-forward plate like the crispy dill pickle parmesan chicken offers a complementary flavor profile to the spicy-salty wings.
Presentation tip: pile wings high on a warmed platter, garnish with chopped chives or parsley, and serve sauces in small bowls for dipping.
Storage and reheating tips
- Refrigeration: Store cooled wings in an airtight container for up to 3–4 days.
- Freezing: Arrange cooled wings in a single layer on a tray to flash-freeze, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating for crispiness: Reheat in a 400°F (200°C) oven on a baking sheet for 8–12 minutes, flipping once, until hot and the skin re-crisps. Avoid microwaving if you want to keep the skin crisp—microwaves make it soggy.
- Food safety: Always ensure internal temperature reaches 165°F (74°C) when reheating.
Pro chef tips
- Pat the wings dry twice if needed—wet skin = soggy results.
- Space wings evenly. Crowding traps steam and prevents browning.
- Use a wire rack over the baking sheet for superior airflow and crisping on all sides.
- For an even crunchier exterior, toss wings with 1 tsp of aluminum-free baking powder along with the salt and spices. Don’t overdo it—baking powder changes texture, not flavor.
- Flip only once to minimize handling and encourage even coloration.
Recipe variations
- Sticky Buffalo: Toss hot wings in a mix of hot sauce and melted butter for classic buffalo wings.
- Lemon-garlic: Add lemon zest and fresh minced garlic after baking for a bright finish.
- Honey-Sriracha: Combine honey and Sriracha to make a sweet-heat glaze, toss immediately off-heat.
- Low-sodium: Reduce salt and boost with garlic powder and smoked paprika for flavor without the sodium.
- Air fryer adaptation: Cook at 400°F for 20–25 minutes, shaking or flipping halfway. Cooking times vary by model.
Your questions answered
Q: Can I use frozen wings?
A: Yes—thaw them fully in the refrigerator overnight and pat dry before seasoning. Baking from frozen risks uneven cooking and less-crispy skin.
Q: Will these be dry inside after 45 minutes?
A: No—at 425°F the skin crisps quickly while the meat stays juicy. Check for an internal temperature of 165°F. Overcooking beyond the recommended time can dry them out, so monitor at the tail end.
Q: Can I make these spicy without hot sauce?
A: Absolutely. Mix cayenne, smoked paprika, and a touch of brown sugar into the dry seasoning before tossing the wings for a dry spicy glaze.
Q: Is using olive oil necessary?
A: Olive oil is recommended because it helps with browning and flavor. You can substitute another neutral oil (canola, avocado) if you prefer.
Q: How many wings per person should I plan?
A: For an appetizer, plan 4–6 wings per person. For a main course, aim for 8–10.
Enjoy a tray of perfectly crispy wings with minimal fuss—this method delivers consistent results and lots of room for flavor play.
PrintCrispy Oven-Baked Chicken Wings
Delicious, crunchy chicken wings baked in the oven with minimal fuss and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
- 2 pounds chicken wings (flats and drumettes; tips removed)
- 1–2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1/2–1 teaspoon garlic powder
- Your favorite hot sauce or seasoning for tossing (optional)
Instructions
- Preheat the oven to 425°F (220°C). Position a rack in the middle.
- Rinse the wings under cold water and pat dry with paper towels.
- In a large bowl, add the wings and drizzle with olive oil. Sprinkle with salt, cracked black pepper, and garlic powder. Toss until evenly coated.
- Line a baking sheet with parchment paper or use a wire rack over the sheet. Arrange wings in a single layer.
- Bake for 40–45 minutes, flipping once at about 20–25 minutes until golden and crisp. Internal temperature should reach 165°F (74°C).
- Remove from oven and toss in hot sauce if desired. Serve hot.
Notes
For extra crunch, sprinkle 1 teaspoon aluminum-free baking powder with the dry seasonings. You can substitute smoked paprika or cayenne for enhanced flavor.