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oven chicken wings

Crispy Oven Chicken Wings

Crispy oven-baked chicken wings seasoned with a simple savory dry rub and cooked on a wire rack until golden and crisp. An easy, less-mess alternative to deep frying.
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Cook Time 35 minutes
Seasoning Rest 15 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken wings
  • 1 tbsp oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • 1 tsp aluminum-free baking powder optional
  • Cayenne pepper or chili flakes to taste, optional

Equipment

  • Rimmed baking sheet
  • Wire rack
  • Large mixing bowl
  • Paper towels
  • Tongs
  • Instant-read thermometer

Method
 

  1. If using frozen chicken wings, thaw them completely before cooking.
  2. Pat the chicken wings very dry with paper towels.
  3. Preheat the oven to 425°F.
  4. Line a rimmed baking sheet with foil and place a wire rack on top.
  5. Combine the kosher salt, black pepper, garlic powder, smoked paprika, brown sugar, and optional cayenne or chili flakes.
  6. Toss the chicken wings with 1 tablespoon oil.
  7. Sprinkle the seasoning mixture evenly over the wings and toss until well coated.
  8. For extra crispiness, lightly coat the wings with aluminum-free baking powder.
  9. Arrange the wings in a single layer on the wire rack without overcrowding, leaving space between the pieces.
  10. Let the seasoned wings rest for 15–30 minutes.
  11. Bake for 35–50 minutes, flipping the wings once halfway through cooking.
  12. Check the thickest pieces with an instant-read thermometer and make sure they reach at least 165°F.
  13. For extra crunch, broil the wings briefly for 1–3 minutes per side while watching carefully.
  14. Remove from the oven and toss with your preferred sauce after baking, or serve immediately.

Notes

Cook Time (full range): 35–50 minutes.
Seasoning Rest (full range): 15–30 minutes.
Bake at 400–425°F; this recipe uses 425°F for a crisp finish.
Chicken wings should reach an internal temperature of at least 165°F.
For extra crispiness, use about 1 teaspoon aluminum-free baking powder per pound of wings.
Do not overcrowd the pan; leave space between the wings for airflow.
Add sauce after baking to help keep the skin crispy.
Refrigerate leftovers in an airtight container for 3–4 days.
Freeze for 2–4 months.