This Baked Chicken Wings Recipe is what you need to enjoy a crispy chicken wings recipe. It’s not fried and has only 4 ingredients.
If you’re looking for more delicious chicken wings recipes, check these ones out: Salt and Pepper Chicken Wings, Crispy Baked Chicken Wings Recipe, or you can also try this Air Fryer Chicken Wings Recipe.
I’m so excited to share with you this chicken wings recipe today because it’s one of my favorite recipes to make when I want to eat something super flavorful, but easy to make. My family loves them, and it’s always a hit. I hope your family will love these Baked chicken wings as much as mine.
Reasons to love this baked chicken wings recipe:
- Although this recipe isn’t fried, you’ll be amazed at how crispy these baked chicken wings are.
- It’s super easy to prep, and you just need 4 ingredients to make it (chicken wings, salt & pepper, paprika, and olive oil). Simple and easy.
- They are so delicious that you will please everyone in your family, even the picky, young ones 😉
- It makes clean up a breeze because all is baked on a baking sheet lined with foil and parchment paper. Sometimes, I don’t even need to clean the baking sheet because it’s super clean already.
- This recipe is not spicy, but if you are looking for Spicy chicken wings, just season them with cayenne pepper because you bake them.
- It’s also lighter than other recipes out there because it’s low-carb, paleo, whole30, and gluten-free.
How long to bake chicken wings?
In general, chicken wings can take about 45 to 50 minutes to bake at 425°F. I think 50 minutes is the best time because the skin will be very crispy and golden brown.
Can I use frozen chicken wings to make this recipe?
Yes, absolutely, but make sure to thaw them completely overnight before baking them. Also, don’t forget to pat the wings dry with a paper towel because it’ll help the oil and seasonings coat the chicken wings really well.
How to bake chicken wings?
- Baked chicken wings are so simple to make, and you just need to preheat the oven to 425°F, line a baking sheet with aluminum foil and parchment paper (I like to use both to avoid fat dripping into the baking sheet), season the chicken wings with all the seasonings you prefer and bake them.
- I also like to use olive oil just to help the seasonings stick to the skin of the chicken.
- One last tip: flip them halfway through cooking time to allow them to be even crispier. All the steps by step is on the recipe box below.
What to serve with baked chicken wings?
If I make it for dinner, I like to serve it with roasted veggies, salads, and even some rice aside. But you serve it as an appetizer during game day; they go really well with blue cheese dip, garlic mayo sauce, ranch dipping sauce, ketchup, and celery and carrot sticks.
Want something easy to serve with these easy baked wings? Try my Sheet Pan Chicken with Vegetables and Sheet Pan Chicken with Vegetables to get dinner on the table quickly.
Baked Chicken Wings Recipe
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Video
Ingredients
Instructions
- Preheat oven to 425 F degrees. Line a baking sheet with aluminum foil and on top of it with parchment paper. Set aside.
- In a large bowl, add all chicken wings, olive oil and all the spices (except the green onions). Mix everything very well to combine.
- Place the wings in a single layer on the prepared baking sheet.
- Bake for about 30 minutes, remove from the oven, flip them and bake for more 15 to 20 minutes or until they're golden crisp. Time will depend on the power of your oven.
- Before serving, sprinkle with more salt and pepper if necessary and garnish with chopped green onions.
Tips
- Make sure to fully thaw frozen chicken wings before using them for the best results.
- Pat dry the wings as the moisture will make it difficult for the wings to crisp up.
- Don't forget to flip the wings as it'll help both sides crisp up evenly.
- To store: You can store cooked chicken wings in the fridge for up to 4 days.
- To reheat: Reheat the wings in the oven or microwave until they're warmed through.
- To freeze: Freeze cooked chicken wings once they're cooled in an airtight freezer-safe bag for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Vicki W Eubanks says
do these wings come out crispy or baked with yucky skin?
Olivia Ribas says
No they come out super super crispy. You’ll love them 😉
Patricia McMiller says
Which goes onto the baking sheet first; the foil or parcment paper? Will the parchment paper burn in the oven?
Olivia Ribas says
The foil goes first, then the parchment paper and not it won’t burn (only if you use the broil in the oven).
Amy says
I made this for dinner yesterday, we opted for chicken legs instead of wings. I used your baked chicken seasoning, a dry bbq and rotisserie to mix it up. It was a HUGE hit. My 15 yr old son is requesting more of your recipes now. Thank you!
Olivia Ribas says
That’s awesome! I’m happy you and your family enjoyed this recipe!
Carmelina says
Is my first time to do this recipe, let see what happened and will let you know, thanks
Olivia Ribas says
You’ll love it!
Isabel says
Simple recipe that highlights natural chicken flavor. My family loves it.
Olivia Ribas says
I’m so happy to hear that 😉