This baked chicken wings recipe is my absolute favorite. It’s less messy and, in my opinion, more flavorful than frying. Our family loves to get together on game days, and it’s not a real party until I make my famous baked chicken wings. In fact, I usually have to make a double batch just to be safe. I’m so proud that over 2000 home cooks have rated these wings a 5-star success.
Don’t get me wrong, I love fried wings– but cooking chicken wings in the oven creates incredible flavor, juicy chicken, and crispy skin, without the hassle and oil required for deep-frying. After I developed this recipe, I’ve made them this way, baked instead of fried, more times than I can count. This recipe is on my list of favorite best Super Bowl appetizers, so don’t forget to make a batch!.
Chicken wings are a classic appetizer that never seem to go out of style. There’s just something irresistible about crispy, saucy wings that keeps people coming back for more. But frying wings can be messy and unhealthy. The good news is that you can easily make oven-baked wings that are just as crispy and delicious as their fried counterparts.
The temperature is the most important thing when it comes to baking chicken wings. If you bake the wings at the right temperature, they will get crispy on the outside and stay juicy on the inside. After trying different temperatures, I’ve found that 375°F is the best temperature for always getting perfectly baked wings.
Find out why 375°F is the magic number for baking perfect chicken wings and get tips on how to make them as crispy as possible.
Why 375°F is the Best Temperature for Baked Chicken Wings
While oven temperatures for baking chicken wings range anywhere from 350°F to 425°F in recipes, I’ve determined 375°F to be the ultimate temperature. Here’s why
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Cooks the wings through without drying them out: Chicken wings have a high fat content from the skin, which means they can handle higher oven temperatures. But going over 400°F risks drying out the meat. 375°F gives you the highest heat that still keeps the interior moist.
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rends out the fat to get the crispiest skin: To get really crispy skin, you need to slowly render out the fat. With 375°F, the fat has time to fully render and caramelize without getting too hot. Higher heat causes exterior charring before the fat renders.
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Allows seasoning and sauce to caramelize: Baked wings develop the most flavor when the seasoning and/or sauce have time to caramelize onto the skin. 375°F promotes gradual caramelization without burning the coating.
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It saves time because wings can take up to an hour at 350°F to fully cook and crisp up. 375°F shaves off 15-20 minutes from the baking time. 425°F does crisp them faster but risks uneven cooking.
For ideal doneness, I recommend baking bone-in wings for 30-45 minutes at 375°F, depending on size. Jumbo wings may take closer to 50 minutes.
Always use an instant-read thermometer to confirm the wings reach an internal temperature of 165°F. The skin should look golden brown and pass the scrape test (where scraped skin looks dry, not slimy).
Tips for Getting Uber-Crispy Chicken Wings from the Oven
Achieving truly crispy baked wings requires a few special techniques:
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Dry the wings thoroughly: Pat the wings very dry before baking. Any excess moisture will steam the skin and make it soggy. Letting the wings air dry for 30 minutes before seasoning helps.
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Don’t crowd the pan: Give the wings room on the baking sheet, spacing them out in a single layer. Crowding steams the wings and prevents crisping. Use two pans if needed to avoid overcrowding.
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Use a wire rack: Baking the wings on a wire rack over a baking sheet improves air circulation for better crisping. The rack also keeps the wings out of any rendered fat.
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Finish under the broiler: Broiling the wings for 2-3 minutes after baking crisps them up even more. Keep a close eye to avoid burning.
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Let wings rest before saucing: Brushing on sauce straight out of the oven causes sogginess. Letting the wings rest for 5-10 minutes helps the skin further crisp up.
With these tips in mind, you can look forward to baking the best oven-made wings of your life. Feel free to toss the crispy wings in your favorite sauce or enjoy them as is. Happy baking!
Frequently Asked Questions About Baking Chicken Wings
Here are answers to some common questions about getting perfect oven-baked chicken wings:
How long does it take to bake chicken wings at 375°F?
Expect bone-in chicken wings to take 30-45 minutes at 375°F, depending on their size. Jumbo wings may need up to 50 minutes. Always use an instant-read thermometer to confirm they reach 165°F internally.
Can you bake frozen chicken wings?
Yes, bake frozen wings straight from the freezer at 375°F. Add 5-10 extra minutes to the bake time. Thaw first for even cooking.
What’s the best way to coat chicken wings for baking?
For baked wings, coat them in a dry seasoning blend. Wet sauces make them soggy. Brush on sauces after baking instead.
How do you make baked wings crispy?
Pat wings very dry, use a wire rack, avoid crowding, and let them rest after baking. Broiling at the end also helps amplify crispiness.
Should you flip chicken wings when baking?
Flipping halfway through may help them cook evenly, but it’s not required. The hot air circulation in the oven cooks them through without flipping.
Satisfy Your Wing Craving the Easy, Crispy Way
With these expert tips for baking chicken wings in the oven, you can quit messy frying for good. Turn to this simple method anytime for juicy, crispy wings the whole family will devour. Experiment with different seasonings and sauces to customize them just how you like. Enjoy!
The Secret To Crispy Baked Wings
There are two ingredients I use to make sure the skin gets nice and crispy on my wings:
- Coating them with flour helps build texture.
- Putting them on a baking sheet with butter makes them brown and crispier.
How to Store and Reheat
If you manage to have any of these baked chicken wings leftover, store them in an airtight container in the refrigerator for up to 3 days. I usually freeze chicken wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Always allow wings to thaw overnight in the refrigerator before reheating in the oven.
To reheat, place them back in the oven at 350°F, for about 15 minutes, or until 165°F internally.
No matter how good the chicken wings are (and trust me, these seasoned baked wings are finger-lickin’ good!), I always feel that a few tasty dipping sauces are a must. The flavor of the spice rub goes well with literally any type of dipping sauce you love. I love to dip them in buffalo sauce, ranch dressing, or Chick fil A sauce, but the possibilities are endless!.
“Came across this recipe a while back and decided to give it a try and it is the best! I had only cooked wings a few times before this recipe and now we have them at least once a month. Everyone raves about how good they are every time I make them. Thanks for sharing the recipe!” – Jill W.