These crispy baked chicken wings are the perfect balance of crispy on the outside and juicy on the inside. Coated in a bold dry rub, these wings are packed with flavor and require no messy dipping sauce. Whether it’s game day or just a casual snack, this recipe will surely become a favorite.

Crispy Baked Chicken Wings

Why You’ll Love This Recipe

If you’re a fan of crispy chicken wings, this recipe is for you. The secret lies in the dry rub, which infuses the wings with deep, smoky flavors while keeping them crispy without any frying. Not only are these wings easy to prepare, but they are also healthier than the traditional deep-fried version. Plus, baking them in the oven means less cleanup and a more consistent texture, with golden-brown results every time. Whether you’re serving them as an appetizer or a main dish, these wings are sure to impress!

Ingredients

2 lbs chicken wings, split and tips removed
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
1/2 tsp cayenne pepper (adjust to taste)
1 tsp salt
1/2 tsp black pepper
Chopped chives or parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Prep Wings: Pat wings dry with paper towels. Toss them in olive oil to coat evenly.
Mix Dry Rub: In a small bowl, combine paprika, garlic powder, onion powder, brown sugar, cayenne, salt, and pepper.
Coat Wings: Sprinkle the seasoning mix over the wings and toss to coat evenly.
Bake: Arrange the wings in a single layer on the wire rack. Bake for 40–45 minutes, flipping the wings halfway through, until they are crispy and browned.
Serve: Garnish with chopped chives or parsley and serve immediately.

Servings and Timing

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4 (approximately 4–5 wings per serving)
Calories: ~290 kcal per serving

Variations

Spicy Wings: Increase the cayenne pepper or add hot sauce to the wings before baking to make them extra spicy.
Garlic Parmesan: After baking, toss the wings in melted butter mixed with garlic and grated Parmesan cheese for a rich, garlicky flavor.
BBQ Wings: Brush your favorite BBQ sauce on the wings during the last 5 minutes of baking for a tangy twist.

Storage/Reheating

Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat wings in the oven at 375°F (190°C) for about 10–12 minutes or until heated through. For extra crispiness, place them under the broiler for the last 2 minutes.

FAQs

1. Can I use frozen chicken wings for this recipe?

Yes, you can use frozen chicken wings, but make sure to thaw them completely before baking for the best results.

2. Can I make these wings without the wire rack?

Yes, you can bake them directly on the baking sheet, but using a wire rack will help air circulate around the wings and result in a crispier texture.

3. How do I know when the wings are done?

The wings should be golden brown and crispy on the outside. You can check for doneness by cutting into one to ensure the inside is no longer pink, or use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

4. Can I use other seasonings for the dry rub?

Absolutely! You can experiment with different spices like cumin, chili powder, or even lemon zest to create your own unique seasoning blend.

5. Are these wings gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check the labels of your seasonings to confirm they don’t contain any hidden gluten.

6. Can I use boneless chicken for this recipe?

While boneless chicken works, bone-in wings give a better texture and flavor. If you prefer boneless, adjust the cooking time accordingly since boneless chicken cooks faster.

7. How can I make these wings spicier?

Add more cayenne pepper or incorporate chili flakes or your favorite hot sauce for an extra kick.

8. Can I prepare the wings ahead of time?

Yes, you can prep the wings and season them the night before, storing them in the refrigerator. Bake them when you’re ready to eat.

9. Can I use skinless chicken wings?

While skinless wings can still be tasty, the skin helps achieve the crispy texture that makes these wings so special. If using skinless wings, expect a different texture.

10. How do I avoid soggy wings?

Make sure to pat the wings dry thoroughly before seasoning and baking, and use a wire rack to help the wings cook evenly and stay crispy.

Conclusion

These crispy baked chicken wings are an easy, delicious, and healthier alternative to deep-fried wings. Coated in a flavorful dry rub and baked to golden perfection, they’re sure to be a hit at any gathering. With simple ingredients and minimal prep time, you’ll have a mouthwatering snack ready in no time. Whether you’re serving them at a party or enjoying them during your favorite show, these wings are bound to be a crowd-pleaser!