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Crispy Oven-Baked Creole Chicken Wings

These baked chicken wings deliver BIG flavor with minimal effort. They come out golden, crackly, and perfectly seasoned thanks to a simple blend of Creole spices and one little secret ingredient, baking powder. Serve them plain for maximum crisp or toss in your favorite barbecue sauce. Either way, they disappear fast.

Baked chicken wings coated in tangy barbecue sauce rest on a tray, accompanied by a bowl of extra sauce and a spoon for serving.

Before You Get Started

For the crispiest wings, make sure to pat them super dry before seasoning. Moisture is the enemy of crisp! Using baking powder helps the skin blister and brown beautifully in the oven. A wire rack is helpful, but not required.

What You Need to Make Crispy Creole Chicken Wings

A bowl of raw chicken wings, perfect for making baked chicken wings, is surrounded by small bowls of dark sauce, spice mix, paprika, and salt, with a pepper grinder on a light countertop.
  • Chicken wings
  • Tony’s Creole seasoning
  • Herb and spice blend
  • Baking powder
  • Barbecue sauce (optional)

How to Make Crispy Creole Chicken Wings

Preheat your oven to 425°F and line a baking sheet with parchment or foil.

Raw chicken wings in a bowl, coated with spices and ready to be transformed into delicious baked chicken wings. Next to the bowl are a small bowl of dark sauce with a spoon, a pepper grinder, and a bowl of dried herbs, all on a light textured surface.
A bowl of raw chicken wings coated in seasoning sits on a countertop, ready to be transformed into delicious baked chicken wings, with small bowls of spices and sauce nearby.

Dry the wings very well using paper towels.

Season generously with Creole seasoning and the herb and spice blend.

Add baking powder and toss everything together until the wings are evenly coated.

Raw chicken wings coated in seasoning are arranged on a parchment-lined baking sheet, ready to become delicious baked chicken wings. The wings vary in size and are spaced apart on the tray under natural lighting.
Raw chicken wings coated with seasoning are arranged on a parchment-lined baking sheet, ready to be transformed into delicious baked chicken wings. A bowl of extra seasoning is visible in the top right corner of the image.

Arrange the wings on your baking sheet, leaving space between each one so they crisp instead of steam.

A baking sheet lined with parchment paper holds several baked chicken wings, arranged in a scattered pattern. The wings appear browned and crispy, with visible spices and a bit of oil on the paper.
Baked chicken wings, seasoned to perfection, rest on a parchment-lined metal baking tray—golden brown with visible spices—displayed atop a rustic wooden surface.

Bake for 25 minutes, flip, and bake another 20–25 minutes until the wings are deeply golden and crispy.

A silicone brush spreads barbecue sauce on baked chicken wings, which are resting on a parchment-lined baking sheet, highlighting the irresistible appeal of perfectly baked chicken wings.

Serve plain for extra crunch, or toss in barbecue sauce if you like them saucy.

Frequently Asked Questions

Why use baking powder?

It raises the pH of the chicken skin and helps it brown and crisp. It’s the easiest way to get air-fryer results straight from the oven.

Can I make these in an air fryer?

Yes! Cook at 400°F for about 20–25 minutes, flipping halfway.

Can I prep them ahead?

Pat dry, season, and refrigerate uncovered for up to 12 hours. The dry chill makes them even crispier when baked.

What sauces go well with these?

Barbecue, ranch, honey hot sauce, Creole mustard, garlic butter… anything goes.

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A silicone brush spreads barbecue sauce on baked chicken wings, which are resting on a parchment-lined baking sheet, highlighting the irresistible appeal of perfectly baked chicken wings.

Crispy Oven-Baked Creole Chicken Wings

Crispy oven-baked Creole chicken wings seasoned to perfection and baked until golden and crunchy. Easy, flavorful, and perfect for weeknights or game day.
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Ingredients
  

  • 12-16 Chicken wings
  • Tony’s Creole seasoning to taste
  • 1/2 tbsp Herb and spice blend
  • 1 tbsp Baking powder
  • Barbecue sauce optional to taste

Instructions
 

  1. Preheat oven to 425°F.
  2. Pat wings dry with paper towels.
  3. Season with Creole seasoning and herb blend.
  4. Add baking powder and toss to coat.
  5. Arrange wings on a baking sheet.
  6. Bake 25 minutes, flip, and bake another 20–25 minutes until crispy.
  7. Toss in barbecue sauce or serve plain.

Notes

These crispy Creole wings are also amazing in the air fryer!
Set your air fryer to 415°F for 16–20 minutes (no flipping needed ?). Cook on the longer side if you like them extra crispy.

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