Oven-baked Wings

These baked chicken wings come out crispy on the outside, juicy on the inside, and packed with flavor from a simple pantry spice blend. No frying, no complicated prep, just well-seasoned oven baked wings that disappear off the tray every single time. A broil at the end is the secret to getting that crunch without a deep fryer.

These crispy baked wings are ready in 40 minutes and pair with a sweet-spicy mayo dipping sauce that brings the whole thing together perfectly.

Why You’ll Love These Baked Chicken Wings

• No frying: Baking instead of frying means less mess, less oil, and a lighter result without sacrificing the crunch everyone is after.
• Pantry spice blend: The spice blend uses pantry staples you already have: onion powder, garlic powder, paprika, oregano, salt, and pepper. Simple, classic, and just right.
• The broil trick: A 2 to 4 minute broil at the end of baking crisps the skin without drying out the meat. It is the step that takes these from good to great.
• Two-minute dipping sauce: The dipping sauce takes less than 2 minutes to mix and adds a creamy, tangy, sweet-heat element that makes every wing better.

Ingredients Needed to Make Baked Chicken Wings

• Chicken wings: 2 pounds serves 3 to 4 people as an appetizer. Pat them very dry with paper towels before seasoning for the crispiest skin.
• Onion powder: adds savory depth and mild sweetness to the spice blend.
• Garlic powder: essential. Builds a savory, slightly sharp base flavor throughout.
• Paprika: adds warm, slightly smoky color and flavor. Use smoked paprika for extra depth.
• Oregano: brings a mild herbal note that balances the savory spices.
• Salt and pepper: season generously. Under-seasoned wings are the most common mistake.
• Mayo: the creamy base of the dipping sauce. Full-fat mayo produces the richest result.
• Sweet chili sauce: adds sweetness, tang, and a gentle heat to the sauce.
• Hot sauce: adjust to taste. Use a half tablespoon for mild heat or more for a spicier kick.

How to Make Baked Chicken Wings

Step 1: Prep the Wings

Preheat your oven to 400 degrees F. Wash the chicken wings and pat them completely dry with paper towels. Dry skin is the most important factor for crispy oven baked wings.

Step 2: Season

In a large bowl, combine the onion powder, garlic powder, paprika, oregano, salt, and pepper. Add the wings and toss until every piece is evenly coated with the spice mixture.

Step 3: Arrange and Bake

Spread the seasoned wings out on a parchment-lined baking sheet in a single layer. Do not crowd them or they will steam instead of crisp. Bake for 25 minutes, flipping each wing at the 15-minute mark.

Step 4: Broil for Crispiness

After 25 minutes of baking, switch the oven to high broil and broil the wings for 2 to 4 minutes until the skin is deep golden and crackly. Watch closely during this step.

Step 5: Make the Dipping Sauce and Serve

In a small bowl, stir together the mayo, sweet chili sauce, and hot sauce until smooth. Serve the wings immediately with the dipping sauce on the side.

Storing

Store leftover baked chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375 degrees F for 10 to 12 minutes or in an air fryer at 400 degrees F for 5 to 6 minutes to restore crispiness. Avoid the microwave as it makes the skin soggy.

What to Serve With Baked Chicken Wings

These crispy baked wings are a natural fit for game day spreads. Serve them alongside the Whipped Sheep’s Milk Feta and the Shrimp Rice Paper Bowl for an impressive appetizer table, and finish with the No-Bake Berry Icebox Cake. A simple celery and carrot platter with ranch or blue cheese keeps the spread classic.

What People Ask About Baked Chicken Wings

How do I get crispy baked chicken wings without frying?

Two things make the biggest difference: completely drying the skin before seasoning, and broiling for 2 to 4 minutes at the end of baking. Both steps are non-negotiable for truly crispy oven baked wings.

Can I use frozen wings?

Yes, but thaw them completely and pat them very dry before seasoning. Frozen wings release a lot of moisture as they bake and can prevent the skin from crisping properly.

What oven temperature is best for baked chicken wings?

400 degrees F is the sweet spot. It is hot enough to render the fat and crisp the skin without drying out the meat before the inside is cooked through.

Can I make these in an air fryer?

Yes. Cook at 400 degrees F for 18 to 20 minutes, flipping halfway through. Air fryer wings get extremely crispy and cook slightly faster than oven baked wings.

How do I store leftover dipping sauce?

Store the dipping sauce in a sealed container in the refrigerator for up to 5 days. It works equally well as a sandwich spread or dip for other appetizers.