Oven baked chicken wings are my go-to when I want wings that are crispy, well-seasoned, and hard to resist-without air frying or firing up the grill. Baked at high heat, they cook evenly and develop that roasted skin with crispy edges wing lovers love. Season them with my homemade dry rub (or your own) for big flavor, or keep it classic with salt and pepper-either way, these wings are perfect for a crowd, game day, or an easy weeknight dinner.
Whenever I roast a whole chicken, I'm the person who "quality checks" (devours) the wings before the carving even starts. These oven baked chicken wings are perfect for Super Bowl spreads and game day, but they're just as great for weekend hangouts, cookouts, or any night you want something fun and unfussy. Add buffalo sauce or Buffalo Ranch Dip, plus blue cheese, celery, and carrots, and you're ready to serve.
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Why You'll Love These Oven Baked Chicken Wings
- Easy party wings - Feeds a crowd, scales up fast, no messy frying.
- No fryer, no grill, no drama - Just an oven, sheet pan, and wire rack.
- Sauce options - Serve with buffalo sauce on the side, buffalo ranch dressing, or blue cheese dressing.
- Crispy wings - High heat roasting, crisp skin, and juicy meat.
Chef's Tip - Baking Soda vs. Baking Powder for Crispy Wings
Baking soda increases the surface pH of chicken skin, which boosts browning and helps wings get crispy in the oven. Baking powder contains baking soda plus added acids and starch; it can add crispness, but the results are different and can taste slightly "off" if you use too much. For crispy baked chicken wings, use baking soda sparingly and measure it as written.
Ingredients You'll Need
- Chicken wings - See buying notes below for chicken wing options.
- Seasoning - Use my spiced dry rub blend, your favorite rub, classic salt & pepper, or lemon pepper.
- Oil - Helps the wings brown evenly and blends. Use a neutral healthy oil or avocado oil spray.
- Baking soda - A small amount mixed into the dry rub helps dry the skin and promotes crispier oven-baked wings. Baking soda, not powder.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip - Buying Chicken Wings
Most stores sell "party wings," a mix of flats and drumettes, but they're often on the small side and skimpy on meat. I prefer to buy whole wings and cut them at the joint myself with sturdy kitchen shears (poultry shears). You'll get larger, meatier pieces this way. Some stores also sell just flats or just drumettes, so choose the style you like and check what's available at your local market.
How to Make Oven Baked Chicken Wings
Pre-heat the oven to 425°F. Set a wire rack over a rimmed baking sheet lined with parchment for easier clean up.
- For whole wings, cut them apart at the joint with poultry shears, and snip the little inside wing shape of fat.
- Dry the wings really well with paper towels.
- Toss wings with 2 teaspoons of oil or use avocado spray, and lightly spray.
- Mix the dry tub and baking soda, then toss the wings with the seasoning or shake in a zip bag to coat.
- Arrange chicken wings on a lightly sprayed wired rack, nice side down first.
- Bake chicken wings at 425°F for 35-50 minutes, flipping once at 20-25 minutes. Start checking at 35 minutes. Wings are done when they're deeply browned and crisp and register 180-200°F internally.
Serving Suggestions
Pile the baked wings onto a platter and serve with your favorite buffalo sauce, buffalo ranch or blue cheese dressing, plus crisp celery and carrot sticks. This keeps the wings crispy (the whole point) and lets everyone choose their heat level. If you'd rather sauce them, lightly brush a few wings and leave the rest plain so you've got options for all your guests.
Can I make these wings ahead of time?
They're best fresh out of the oven, but you can make wings ahead and reheat baked wings to keep them crispy. Reheat on a wire rack in a 350°F oven until hot and crisp again, about 15-20 minutes. Avoid the microwave-it softens the skin.
Recipe FAQs
Dry the wings very well with paper towels, bake them on a wire rack so air can circulate, and use high heat. A small amount of baking soda mixed into the seasoning boosts browning and helps the skin crisp-just measure it and use it sparingly.
No. It helps wings crisp and brown more deeply, but they'll still be good without it-just a little less crisp.
Yes. Whole wings are often meatier and can be baked as-is or cut at the joint into drumettes and flats with kitchen shears. Larger wings may need a few extra minutes-cook until deeply browned and 180-200°F internally.
Plan on about ½ pound per person for appetizer/party wings. Three pounds serves about 6 people; four pounds serves about 8, depending on appetites. For a meal, figure ¾ pound - 1 pound per person.
At 425°F, wings typically take 35-50 minutes, flipping once at 20-25 minutes.
More Great Appetizer Recipes
From garlicky baked shrimp and homemade smoked salmon, to deviled eggs and artichoke dip, check out the appetizer recipe index page for more ideas!
📖 Recipe
Oven Baked Chicken Wings
Equipment
- 1 Rimmed baking sheet half sheet size
- Parchment paper for easier clean-up, or use aluminum foil
Ingredients
Chicken wings
- 2 pounds chicken wings SEE NOTES BELOW
- 3 tablespoons your favorite dry rub recipe link for my rub is below
- 1 ½ teaspoons baking soda
- 2 teaspoons neutral high heat oil or avocado oil spray
- ½ teaspoon salt **if the rub is salt-free
Instructions
Get ready to bake
- Pre-heat the oven to 425°. Line a baking sheet with parchment or foil, place a wire rack on top.
Trim wings
- If you purchased whole wings, trim off the wing tips with poultry shears or kitchen shears, then cut them at the joint to separate. Also trim that that little wing-shaped piece of fat inside the "v". Next, pat wings totally dry with paper towels.
Season wings
- Combine the dry rub and the baking soda.m Add salt if the rub does not have salt. Add dry wings to a medium bowl and toss lightly with oil or avocado spray. Toss with the spice mixture. Alternatively add to a zip bag, and toss with the spices to coat. Wings don't need a heavy coating, just an even one.
- Lay wings flat on the wire rack leaving some room for air circulation. Start wings "pretty side" down so they finish skin-side up for the best browning and presentation.
Bake wings
- Bake until deeply browned and crisp, 35-50 minutes, turning every 20-25 minutes. Ovens vary, so start checking at 35 minutes. Wings are done when they register 180°F-200°F internally. For a little extra shine at the end, give them a quick, light spray of avocado oil (optional).
To serve wings
- Pile wings on a platter and serve with carrot sticks, celery sticks, radishes, and other veggies, plus buffalo sauce and my Buffalo Ranch Dip, or blue cheese dressing.
Notes
- 1½ tablespoon dry rub
- ¾ teaspoon baking soda
- light oil spray (or ½-1 teaspoon oil)
Nutrition
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Monte says
I am so glad you posted this recipe, will definitely be trying it for the Super Bowl.
Sally Cameron says
This one is for you Monte! You emailed me about doing a recipe like this awhile ago, sorry it took so long! When I publish recipes can be seasonal/holiday oriented and this was the perfect time to send it out. Let me know what you think!
Monte says
I made these for the Super Bowl and they were a hit. They were so easy to make; tender, crispy and moist. This will be a go to for future gatherings. Thanks for sharing your delicious recipes.
Sally Cameron says
Thanks for commenting Monte! I thought of you when I published this recipe. So happy it worked well for you and you enjoyed it, and thanks for the recipe suggestion!