Crispy Oven-Baked Chicken Wings

Crispy Oven-Baked Chicken Wings (Simple & Juicy)

Serves

4–6 people

Cook Time

About 1 hour 15 minutes total

Ingredients

Chicken

• 2.5–3 kg (5–6 lb) chicken wings
  (split into drumettes and flats, tips removed)

Seasoning Mix

• 2 tsp salt

• 1½ tsp black pepper

• 2 tsp paprika (sweet or smoked)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano or thyme

• ½ tsp chili powder or cayenne (optional)

For Crisping & Flavor

• 2 tbsp vegetable oil or olive oil

• 1 tsp baking powder (important for crisp skin – aluminum-free)

Instructions

1. Prep the Wings (Very Important)

1. Rinse wings and pat completely dry with paper towels.

2. The drier the skin, the crispier the wings.

3. Place wings in a large bowl.

2. Season

1. Add oil to the wings and toss to coat.

2. In a small bowl, mix:

   • Salt

   • Pepper

   • Paprika

   • Garlic powder

   • Onion powder

   • Herbs

   • Chili powder

   • Baking powder

3. Sprinkle seasoning evenly over wings.

4. Toss thoroughly until every wing is coated.

👉 The baking powder raises the skin’s pH and helps it crisp without frying.

3. Arrange on the Pan

1. Preheat oven to 200°C / 400°F

2. Line a large baking tray with foil or parchment.

3. Place wings skin-side up, not touching.

4. If possible, set them on a rack over the tray (best crisp).

4. Bake – Two-Stage Method

Stage 1: Render the fat

• Bake at 200°C / 400°F for 40 minutes

• Wings will release fat and start browning

Stage 2: Crisp

• Increase heat to 220°C / 425°F

• Bake another 20–25 minutes

• Flip once halfway for even browning

Wings are done when:

• Skin is golden and crisp

• Internal temp reaches 75°C / 165°F

• Juices run clear

5. Rest & Serve

• Rest wings for 5 minutes

• Transfer to a platter

• Serve hot

Optional Sauces (Toss After Baking)

Classic Garlic Butter

• 3 tbsp melted butter

• 2 cloves garlic, minced

• Pinch salt & parsley

Honey BBQ

• ¼ cup BBQ sauce

• 2 tbsp honey

• 1 tsp vinegar

Buffalo Style

• ¼ cup hot sauce

• 3 tbsp melted butter

Toss wings lightly—don’t drown them or they’ll lose crispiness.

Pro Tips

• Don’t overcrowd the tray

• Skip washing if wings are already clean—just pat dry

• For extra crunch, broil for 2–3 minutes at the end

• Leftovers reheat best in the oven or air fryer