Crispy, golden, and finger-licking good, these are going to be the best salt and pepper chicken wings you’ve ever made! Made with pantry staples, these flavourful but budget-friendly wings are going to become a staple in your household!

bowl filled with crispy baked chicken wings

My family and I love crispy chicken wings and it’s one of my favorite chicken recipes. There’s just something so satisfying about that first bite and hearing the sound of the crunch of the crispy skin.

However, many people think that to get a crispy exterior, you must go to a restaurant or deep fry at home.

I’m here to tell you that you can get golden crispy wings at home just by simply baking them in the oven. No deep fryer needed, which means these wings are much less oily than takeout wings! It’s not a fried chicken or a stir-fry recipe. And you can make them in a large batch for a party easily.

If you want more tasty, try these: Baked Chicken Wings and Air Fryer Chicken Wings.

What You to Make this Recipe

Chicken wings – I like to use the pre-cut chicken wings labeled “party wings” or “wingettes and drumettes.”
Olive oil – If you don’t have olive oil, you can use vegetable oil or melted butter.
Black pepper – I like and recommend freshly ground pepper. I used a grinder pepper to ground some black peppercorns. You can also use white pepper.
Salt – I use kosher salt.
Parsley or green onions – for garnish

ps: I want to make this recipe low-carb, for this reason I didn’t use cornstarch or potato starch to make it.

chicken wings cooked on top of a wired rack over a baking sheet

Instructions to Make Salt and Pepper Chicken Wings

Prep the Oven and Equipment

Preheat the oven to 425 F degrees.
Line a baking sheet with parchment paper. You can also use a cast iron skillet if you prefer. Then, place a cooling rack on top of the sheet.

Prep the Chicken Wings

In a large bowl, add all chicken wings, olive oil, salt and pepper. Mix everything well to combine.
Place the wings in a single layer onto the rack on the sheet.

Bake and Serve

Bake for about 30 minutes, remove from the oven, flip them and bake for more 15-20 minutes or until they’re golden crisp.
Before serving, sprinkle with more salt and pepper if necessary and garnish with chopped parsley.

Olivia’s Recipe Tips

Pat dry the wings to remove moisture or ice crystals, ensuring they crisp up in the oven.

Line the baking sheet for easy cleanup and spray the wire rack to prevent sticking.
Use a wire rack to promote airflow, allowing fat to drip off and preventing greasy wings.
Broil for 1-2 minutes if the they aren’t golden and crispy after 45-50 minutes, but watch closely to avoid burning.

close up of chicken wings on a cooling rack

Storage tips

If you have leftovers, store them in an airtight container in the fridge. They will absorb moisture and get soggy if you don’t use an airtight container!

Can I make these wings ahead of time?

Yes! You have two options. You can season them and let them marinate in the fridge overnight, then bake them fresh when you’re ready to eat.

Or, you can bake them ahead of time, store them in the fridge for up to 4 days, and simply reheat in the oven when ready to serve. Easy and delicious!

How to serve With

This recipe works as an appetizer or as part of a main meal! Here are some ways to serve them:

For a snack or appetizer plate, serve cut carrots, celery, edamame, and other finger foods with some dip.
For a main meal, I enjoy serving them with side dishes like coleslaw salad. This keeps the meal lighter. However, hamburgers, sweet potato fries, or onion rings also pair well with this recipe!
Don’t forget to serve it with a good sauce like garlic aioli sauce, hot sauce or avocado sauce.

3.10 from 21 votes

Salt and Pepper Chicken Wings

Prep: 5

Cook: 40

Total: 45

Servings: people

Print Rate

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Ingredients

US Customary Metric

Instructions

Preheat oven to 425 F degrees. Line a baking sheet with parchment paper. Then, place a cooling rack on top of the preparing baking sheet. Set aside.
In a large bowl, add all chicken wings, olive oil, salt and pepper. 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 15-20 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 parsley.

Tips

Pat dry the chicken wings dry before preparing as it’ll help the wings crisp up better.
For quicker clean up, place tin foil or parchment on the sheet pan to catch the drippings.
Make sure to use a rack to help the bottom of the wings crisp up.
To store: Store leftover wings in an airtight container for up to 4 days.
To reheat: Reheat the chicken wings in the microwave or oven to keep the skin crispy.
To freeze: You can freeze cooked chicken wings for up to 3 months in a freezer-safe bag.

Nutrition Information

Serving: 1/6 Calories: 302kcal Protein: 27g Fat: 22g Sodium: 787mg Potassium: 6mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.