These baked chicken wings combine irresistible flavor with a healthier twist. Tender meat meets a perfectly crispy, spice-infused exterior featuring smoked paprika, garlic, and a hint of cayenne for subtle heat. Each bite delivers a satisfying crunch balanced by juicy, carefully seasoned chicken that promises an unforgettable culinary experience.

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I love this baked chicken wings recipe cuz it delivers juicy meat with a crispy, light skin that really stands out. I start with 2 lbs chicken wings separated into flats and drumettes which make for great crispy party wings baked in the oven.

I use 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp smoked paprika to create a perfect spice rub. If you like some heat, 1/4 tsp cayenne pepper is a nice addition.

I also toss the wings with 2 tbsp olive oil and 1 tbsp baking powder that ensures the crispiest oven baked chicken wings every time. The nutritional value is good for a high protein meal and since I avoid deep frying its much healthier than regular chicken wings.

This recipe works great whether you’re making hot chicken wings aesthetic treats or different kinds of chicken wings for a game night.

Why I Like this Recipe

I really like this recipe because the wings come out super crispy even though they’re baked which makes it a much healthier option than fried wings. I love how easy it is to do since there arent too many steps and you can almost see the difference with that baking powder hack. The mix of spices gives it a real awesome flavor that makes every bite tasty and a little bit spicy if you want it, and that balance just hits the spot for me. Lastly, they come out juicy on the inside which makes me feel like im having the best of both worlds every time i make them.

Ingredients

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Chicken Wings: 2 lbs wings provide high protein and satisfying texture for hearty flavor.
Olive Oil: Olive oil offers healthy fats, aids crispiness and moistens wings for rich taste.
Garlic Powder: Garlic powder infuses savory, bold flavor and a mild umami kick widely.
Baking Powder: Baking powder ensures super crispy skin by drawing moisture during baking process.
Salt: Salt enhances and balances overall flavors making the dish taste just right.
Black Pepper: Black pepper adds a slight heat and depth to the savory spice blend.
Cayenne Pepper: Cayenne pepper provides extra heat for spice enthusiasts who crave a kick.
Onion Powder: Onion powder gives a subtle sweetness and aromatic quality enhancing overall flavor.

Ingredient Quantities

2 lbs chicken wings (separated into flats and drumettes)

1 tsp salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (if you want a little heat)

2 tbsp olive oil

1 tbsp baking powder (this helps get the skin super crispy)

How to Make this

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1. Preheat your oven to 425°F and set up a wire rack on top of a baking sheet for better airflow.

2. Pat the chicken wings dry with paper towels; this helps them get super crispy.

3. In a large bowl, mix together the salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and baking powder.

4. Toss the wings with olive oil until every piece is lightly coated.

5. Sprinkle the spice mix evenly over the wings and toss again so they are completely covered.

6. Arrange the wings on the prepared rack so they are not touching each other.

7. Bake for around 25 minutes then flip the wings over to crisp up the other side.

8. Continue baking for another 20 to 25 minutes until the wings are golden brown and crispy.

9. Check to make sure the wings are fully cooked inside and the skin is extra crispy; if not, add a couple more minutes.

10. Let the wings rest for a few minutes before serving hot. Enjoy your baked chicken wings!

Equipment Needed

1. Oven
2. Baking sheet
3. Wire rack
4. Paper towels
5. Large bowl
6. Measuring spoons
7. Mixing spoon or spatula
8. Tongs
9. Serving plate

This list covers the most important things you need, so you can prep and cook the wings without any extra hassle. Enjoy the process and happy cooking!

FAQ

Do i really need to use baking powder for these wings?

Yup, the baking powder is key to get that skin super crispy so its worth it.

Can i mix up the spices or should i follow the recipe exactly?

You can totally tweak the spices to your liking if you feel like trying new flavors.

Should i separate the flats and drumettes before baking?

Yes, its best to separate them so they cook evenly and you get a crispy finish all over.

What oven temperature works best for crispy wings?

Most recipes say to bake at about 425°F which helps the wings cook through nicely and get crispy.

Can i adjust the cayenne pepper if i dont like spicy food?

Sure, you can leave it out or reduce the amount if youre not a fan of the heat.

Baked Chicken Wings Recipe Substitutions and Variations

If you dont have olive oil then try using avocado oil or a neutral vegetable oil as a swap.
Instead of smoked paprika, you could mix regular paprika with a few drops of liquid smoke for a similar flavor.
Substitute garlic powder with freshly minced garlic; just use a bit more since its not as concentrated.
If youre out of onion powder, dried minced onions can work almost as well in this recipe.
For baking powder, you could substitute by mixing 1/2 tsp baking soda with 1 tsp cream of tartar.

Pro Tips

1. Make sure you pat the wings completely dry before seasoning. This really helps to get that crispy skin you want, cuz any extra moisture just makes them soggy.

2. Don’t pack the wings too close when placing them on the rack. Leaving space between each piece is super important for the air to circulate and crisp up every part of the wing.

3. Flip the wings exactly halfway through the cooking, even if you think one side is already crispy. Trust me, both sides need the same love to get that yummy, golden brown finish.

4. Let the wings rest a few minutes after baking. It may seem like you just have to dive right in but letting them sit for a little bit helps lock the juices in and makes them taste even better.

Baked Chicken Wings Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven
2. Baking sheet
3. Wire rack
4. Paper towels
5. Large bowl
6. Measuring spoons
7. Mixing spoon or spatula
8. Tongs
9. Serving plate

This list covers the most important things you need, so you can prep and cook the wings without any extra hassle. Enjoy the process and happy cooking!

Ingredients

2 lbs chicken wings (separated into flats and drumettes)
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (if you want a little heat)
2 tbsp olive oil
1 tbsp baking powder (this helps get the skin super crispy)

Directions

Preheat your oven to 425°F and set up a wire rack on top of a baking sheet for better airflow.
Pat the chicken wings dry with paper towels; this helps them get super crispy.
In a large bowl, mix together the salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and baking powder.
Toss the wings with olive oil until every piece is lightly coated.
Sprinkle the spice mix evenly over the wings and toss again so they are completely covered.
Arrange the wings on the prepared rack so they are not touching each other.
Bake for around 25 minutes then flip the wings over to crisp up the other side.
Continue baking for another 20 to 25 minutes until the wings are golden brown and crispy.
Check to make sure the wings are fully cooked inside and the skin is extra crispy; if not, add a couple more minutes.
Let the wings rest for a few minutes before serving hot. Enjoy your baked chicken wings!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.