If you’re craving a mouthwatering appetizer or party snack, these Baked Chicken Wings are an absolute must-try. Tender, juicy meat hugged by a perfectly crisp, deeply seasoned skin—these wings are an explosion of flavor in every bite. Best of all, they’re made with a simple spice mix you probably already have in your pantry, and you’ll never have to deal with deep-frying mess again. Whether you’re gathering friends for game night, putting out a fun family dinner, or just cozying up on the couch with your favorite show, Baked Chicken Wings deliver serious crunch and satisfaction with minimal fuss.

Baked Chicken Wings Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its blend of straightforward, easily available ingredients—each one adding a distinct pop of flavor, irresistible aroma, and that craveable golden color to your chicken wings. Here’s what you’ll need to make your Baked Chicken Wings shine:

2 lb. (900g) split chicken wings: Go for “party style” or pre-split wings for less prep and easy serving.
1/2 cup oil: Coats the wings, helps the seasonings stick, and transforms the skin into wonderfully crispy perfection.
1 tablespoon garlic powder: Lends rich, savory depth and that unmistakable aroma we all love.
1 tablespoon onion powder: Turns up the umami and helps balance the spice blend.
1 teaspoon paprika: Adds a lovely red hue and subtle smoky sweetness.
1/2 teaspoon Cayenne: Delivers a touch of gentle heat—feel free to adjust to your spice preference.
1 1/2 teaspoon cumin: Gives an earthy warmth and extra punch to every bite.
1 teaspoon oregano: Brightens things up with mild herbal notes.
1 teaspoon black pepper: Freshly cracked for just the right kick and aroma.
1/2 teaspoon salt, or to taste: Brings all the flavors together—don’t be shy!
1 teaspoon instant chicken stock (optional): Just a pinch will take the savory flavor to new heights.

How to Make Baked Chicken Wings

Step 1: Mix Up the Seasoning Blend

Start by grabbing a small bowl or shallow plate and combine your garlic powder, onion powder, paprika, cayenne, cumin, oregano, black pepper, salt, and (if you’re going big on umami) instant chicken stock. Stir well to break up any clumps—this is where the magic begins!

Step 2: Coat the Wings

Place your split chicken wings in a larger salad bowl. Drizzle the oil over the top, then sprinkle the full spice mix evenly over the wings. Roll up your sleeves and use your hands or a sturdy spoon to work everything together, ensuring every nook and cranny of each wing gets a generous coating. For the best flavor, let the wings rest for at least 30 minutes—or pop them in the fridge to marinate overnight if you have time.

Step 3: Preheat the Oven

While the wings take a little rest, preheat your oven to a whopping 450°F (230°C). This initial hit of high heat seals in juices and preps the skin for extra crunch. Set your oven rack to the middle position to ensure even cooking.

Step 4: Arrange Your Wings

Line a rimmed baking sheet with foil or parchment paper for easy cleanup, then spread your chicken wings out in a single layer. Make sure they aren’t overlapping—room around each wing helps them crisp up beautifully, not steam.

Step 5: Bake and Crisp

Slide the tray into the hot oven. Now, immediately lower the temperature to 340°F (170°C); this trick gives you crispy skin without drying out the meat. Bake for 50 to 60 minutes, flipping the wings halfway through if you like them ultra-even. They’re done when golden brown and irresistibly crisp (175°F/80°C internal, if you want to check).

Step 6: Rest and Serve

Take the hot tray out and let the Baked Chicken Wings sit for five minutes on a cooling rack. This little break helps the skin stay shatteringly crunchy. Plate them up and, if you like, scatter over a few lemon slices and fresh cilantro for a hit of brightness!

How to Serve Baked Chicken Wings

Garnishes

Scatter chopped fresh cilantro or parsley over the wings for a hit of color and freshness. Lemon wedges look gorgeous on the side and add an optional zingy squeeze. A sprinkle of flaky sea salt right before serving takes these Baked Chicken Wings up a notch!

Side Dishes

Classic wings are extra satisfying with crisp celery and carrot sticks, but you can pair them with roasted potatoes, tangy slaw, or even a cooling cucumber salad. Homemade ranch, blue cheese dip, or your favorite hot sauce are all perfect for dunking.

Creative Ways to Present

If you want flair, try piling the Baked Chicken Wings high on a rustic wooden board with a rainbow of dipping sauces. For parties, set up a DIY toppings bar with different spice mixes, fresh herbs, and sauces so everyone can build their own wing masterpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Chicken Wings keep beautifully in an airtight container in the fridge for 3 to 4 days. Let them cool before packing away to preserve their texture, and be sure to store any dips or accompaniments separately.

Freezing

If you want to stash some wings for another day, freeze them on a tray first (so they don’t clump together), then pack into freezer bags or containers. They’ll keep for up to three months and make an awesome quick snack or lunch.

Reheating

For the crispiest results, reheat Baked Chicken Wings in a hot oven (about 375°F/190°C for 10-15 minutes). A few minutes under the broiler gives extra crunch. The microwave works in a pinch but won’t keep them as crispy.

FAQs

Can I make these wings gluten-free?

Absolutely! This Baked Chicken Wings recipe contains no flour or breadcrumbs—just be sure your seasonings are certified gluten-free if you’re sensitive.

What sauces go well with Baked Chicken Wings?

The possibilities are endless! Classic Buffalo, barbecue, sweet chili, or even a honey-mustard drizzle are all great with these wings. Serve the sauces on the side for dipping or toss the baked wings in your favorite before serving.

Can I use frozen chicken wings?

Yes, but thaw them completely and pat dry before adding oil and spices. This ensures the Baked Chicken Wings get crisp rather than soggy.

How do I get them extra crispy?

Don’t crowd your pan—space between wings is the secret! For extra crunch, leave the Baked Chicken Wings in the oven at 170°F (75°C) for an extra 30 minutes after cooking. A little patience goes a long way to ultra-crisp skin!

Can I double the spice for more heat?

Definitely! Doubling the cayenne or adding a splash of hot sauce amps up the heat. The beauty of Baked Chicken Wings is that you can easily tailor the spice levels to your taste.

Final Thoughts

If you’ve never baked wings before, this is the recipe to get you started. Once you taste how easy, crispy, and delicious Baked Chicken Wings can be—straight from your own oven—you’ll want to make them again and again. Warm up your oven, mix up your favorite seasonings, and treat yourself or your friends to a platter of irresistible homemade wings tonight!