Baked chicken wings with super crispy skin are made in the oven and a favorite in our house! Serve as an app or main course, but be prepared for no leftovers!
Serve your crispy baked chicken wings with homemade ranch dressing or chunky blue cheese dip and a pile of celery. Follow them up with some quick nutella brownies for the best night ever!
Baked Chicken Wings
Baked Chicken Wings
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What you’ll need to make crispy baked chicken wings
- Chicken wings – Party style wings are ideal, as they have already been separated into wingettes and drummetes (flats), but often they are more expensive.
- Parchment paper or silicone mat
- Baking sheet
- Optional: Salt & pepper
Left: drumette, Middle: flat or wingette, Right: wing tip
How to make baked chicken wings (step-by-step)
⭐ First, divide wings into drumette and flat. Discard the wing tip (or save to make homemade chicken stock!)
⭐ Next, place wings on a lined baking sheet and dust with salt and pepper, if desired.
⭐ Then bake for 15 minutes on each side, until golden brown.
⭐ Finally, toss with your favorite flavorings (or leave plain!), then bake a final 3 – 5 minutes on each side until the skin is super crispy.
Left: drumette, Middle: flat or wingette, Right: wing tip
Preparation
Can you bake wings from frozen?
You absolutely can! If cooking chicken wings from frozen, you will need to drain the pan every 10 – 15 minutes or so until wings stop releasing liquid. Cook time will increase by about double (depending on how frozen, how large, and how much liquid they were frozen in).
Can you prep the wings ahead of time?
Wings are really best served fresh out of the oven when the skin is crispy and delicious. But if you want to cut down on prep time, you could absolutely cut the wings ahead of time so all you have to do is place them on the baking sheet and pop them in the oven when you’re ready.
Should I use a wire rack?
We do not suggest baking the wings on a wire rack as it can make the meat dry out and taste tough. You’re able to get perfectly crispy skin, while keeping the chicken moist with a baking sheet and silicone/parchment mat!
The wings can be placed close together, and even touching. But make sure they are in a single layer.
Storage and leftovers
How long will baked chicken wings last?
You can store cooked chicken wings in a sealed container in the fridge for 3 – 4 days. They can be reheated in a microwave, or in the oven or toaster oven if you want to re-crisp the skin.
Can you freeze leftover chicken wings?
Yes! We like to freeze leftover wings in single portion sizes for quick lunches on busy day. Allow the wings to cool to about room temperature then store in an air-tight freezer safe container. They will keep for 3 – 6 months if maintained at or below freezing.
Cook them on a baking sheet so the meat stays moist while the skin crisps.
Tips and tricks
🟢 Brine the wings with our three ingredient chicken brine for a few hours or overnight for extra moist meat.
🟢 Turn your oven onto convection for the last 7 – 10 minutes for extra crispy skin.
🟢 Roast and save the wing tips for making chicken stock later (or save them unroasted if you don’t have the oven space!).
Serving suggestions
Serve these yummy crispy chicken wings alongside our classic potato salad, creamy dill cucumbers, or roasted cabbage steaks. For dessert try a jello strawberry poke cake or some snickers stuffed brownies!
You’ll want to flip the wings after about 15 minutes, and cook until they’re browning on both sides.
More awesome chicken wing recipes
- Garlic parmesan wings
- Chicken wings in the air fryer
- Teriyaki chicken wings
- Buffalo wings recipe
- See all our chicken wing recipes!
More chicken recipes
- Cheesy chicken casserole with rice
- Easy smoked chicken legs
- Chicken summer rolls
- See all of our easy chicken dinner ideas!
Then flip again and cook an additional 5 minutes on each side until the skin is super crispy.
Tools we love
- Santoku knife – My favorite knife! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Silicone baking mats – Nothing sticks to these! Whaaaa?! Perfect for baking sugary cookies, or cheesy croissants. You know why? Because nothing sticks to these!!!
- Bakers half sheet – These are good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
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How to Bake Chicken Wings
Baked Chicken Wings
Ingredients
- 2.5 - 3 lbs chicken wings about 20 wings
- Optional: salt and pepper to taste
Instructions
- If necessary, divide wings into drumette and flat (sometimes called the wingette) with a very sharp knife. Discard the wing tip (or save to make chicken stock!)
- Place wings on a parchment or silpat lined baking sheet (they can be close together or even touching, but not on top of one another). If you are making plain wings, go ahead and dust with salt and pepper, to your liking.
- Bake at 425F for about 15 minutes* on each side, until wings are browning and cooked through.
- If you are serving plain, you can go an additional 3 - 5 minutes on each side to make sure they’re nice and crispy. If your oven has a convection setting, turn it on at this point and it will help with the crispy skin!
- If you are flavoring your wings, remove them from the oven and place them in a bowl with your sauce/seasoning. Put a lid or plat over the bowl and shake vigorously until wings are coated evenly.
- Use tongs to place wings back on a lined baking sheet and return the tray to the oven for an additional 5 minutes, until crispy and perfect. If your oven has a convection setting, use it now for best results.
Video
Notes
- If cooking wings from frozen, you will need to drain off discharge every 10 - 15 minutes or so until wings stop releasing liquid.
- Cook time will increase by about double or more (depending on how frozen, how large, and how much liquid they were frozen in).
- Wings will eventually cook through and brown!
Nutrition
Baked Chicken Wings
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Erin says
Nice and crispy. The perfect recipe for my teenage son and his friends!
Sara Welch says
This is my kind of finger food! Turned out perfectly juicy and tender; my new favorite recipe for wings, indeed!
Julie Blanner says
My husband loved these! We will definitely be making these again!