Baked Whole Chicken Wings – Easy & Crispy Recipe

Baked whole chicken wings are one of those recipes that feel almost too simple for how good the final result is. With the right technique, you can get wings that are crispy on the outside, juicy on the inside, and packed with flavor without deep frying, messy oil, or complicated steps. This recipe is designed for whole wings, meaning the drumette, flat, and tip are left intact, which gives you a meatier bite and better moisture compared to separated wings.

Whether you’re making these for game day, a family dinner, or a casual get-together, these oven-baked wings deliver that crave-worthy crunch and bold seasoning you expect from restaurant-style wings, using ingredients you likely already have at home.

Why You’ll Love This Recipe

• Crispy skin without frying
• Simple pantry spices
• Juicy, tender meat every time
• Easy to customize with sauces or rubs
• Perfect for appetizers or main meals

Ingredients

For the Wings

• 3 pounds whole chicken wings, patted completely dry
• 1 tablespoon baking powder (aluminum-free)
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon smoked paprika (optional, for deeper flavor)
• 1 tablespoon olive oil

Optional for Serving

• Buffalo sauce
• BBQ sauce
• Honey garlic sauce
• Ranch or blue cheese dressing
• Fresh parsley or green onions

Prep Time and Cooking Time

• Prep Time: 15 minutes
• Bake Time: 45–50 minutes
• Total Time: About 1 hour
• Servings: 4–6

Instructions

Step 1: Prepare the Wings

Start by thoroughly drying the chicken wings using paper towels. This step is critical. Moisture is the enemy of crispiness, and removing as much surface moisture as possible helps the skin bake up golden and crunchy.

If your wings were frozen, make sure they are fully thawed and drained before drying.

Step 2: Season the Wings

Place the dried wings in a large mixing bowl.

Add:

• Baking powder
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Smoked paprika

Drizzle with olive oil and toss until every wing is evenly coated.

The baking powder raises the pH of the skin and helps it crisp in the oven. You will not taste it if used correctly.

Step 3: Arrange for Baking

Preheat your oven to 425°F (220°C).

Line a baking sheet with foil for easy cleanup and place a wire rack on top. Lightly spray the rack with oil.

Arrange the wings in a single layer, skin side up, making sure they are not touching. Air circulation is key to crisp skin.

Step 4: Bake the Wings

Place the wings in the center of the oven and bake for 25 minutes.

After 25 minutes:

• Flip the wings carefully
• Return to the oven for another 20–25 minutes

The wings are done when:

• Skin is deeply golden and crisp
• Internal temperature reaches 165°F (74°C)
• Juices run clear

For extra crispiness, broil for 2–3 minutes at the end, watching closely to avoid burning.

Step 5: Rest and Serve

Remove wings from the oven and let rest for 5 minutes. This allows the juices to redistribute and keeps the meat tender.

Serve as-is for crispy, dry wings or toss with your favorite sauce while still hot.

Tips for Extra Crispy Baked Wings

• Always use baking powder, not baking soda
• Dry wings thoroughly before seasoning
• Use a wire rack for airflow
• Avoid overcrowding the pan
• Bake at high heat

These small details make a big difference in texture.

@kalefornia_kravings

Sauce Ideas

Classic Buffalo

• Melted butter + hot sauce
• Toss wings while hot

Honey Garlic

• Honey, soy sauce, garlic, and butter
• Simmer briefly until thick

BBQ

• Warm your favorite BBQ sauce
• Brush or toss wings before serving

Lemon Pepper

• Toss wings with melted butter and lemon pepper seasoning

Serving Suggestions

These wings pair perfectly with:

• Celery and carrot sticks
• French fries or potato wedges
• Coleslaw
• Mac and cheese
• Corn on the cob

They work just as well for parties as they do for weeknight dinners.

Storage and Reheating

Storage

• Store leftovers in an airtight container
• Refrigerate for up to 4 days

Reheating

• Oven: 375°F for 10–12 minutes
• Air fryer: 375°F for 5–6 minutes
• Avoid microwaving if you want to keep them crispy

Common Mistakes to Avoid

• Skipping the drying step
• Using baking soda instead of baking powder
• Overcrowding the baking sheet
• Baking at low temperature
• Saucing too early during baking

Variations

Spicy Wings

Add cayenne pepper or chili powder to the seasoning mix.

Garlic Parmesan Wings

Toss baked wings with melted butter, garlic, and grated Parmesan.

Asian-Inspired Wings

Season lightly, bake, then toss with soy sauce, honey, ginger, and sesame oil.

Herb-Roasted Wings

Add dried thyme, rosemary, or oregano to the spice blend.

FAQs

Can I use frozen wings?

Yes, but they must be fully thawed and dried before baking.

Do I really need baking powder?

For crispy skin, yes. It makes a noticeable difference.

Can I cut the wings before baking?

You can, but whole wings stay juicier and are easier to bake evenly.

How do I know when they’re done?

The skin will be crisp and golden, and the internal temperature should reach 165°F.

Can I make these ahead of time?

Yes. Bake earlier, refrigerate, and reheat in the oven to crisp again.

Are these healthier than fried wings?

Yes. They use less oil and no deep frying while still delivering crunch.

Baked whole chicken wings prove that you don’t need a fryer to get that perfect crispy bite. With simple ingredients, high heat, and the right technique, these wings come out golden, juicy, and packed with flavor every single time. Once you try them, they’re likely to become your go-to wing recipe for everything from casual dinners to crowd-pleasing parties.