Baked Chicken Wings

Baked Chicken Wings are made easy, and crispy, in the oven with a tasty spice rub made from chili powder, garlic powder, and onion powder.

Nothing makes a better party Appetizer than the perfect Chicken Wings recipe. They’re easy to make, great for sharing, and a favorite with everyone. For more irresistible Chicken Wing recipes try BBQ Chicken Wings and Buffalo Wings.

Baked Chicken Wings on serving plate with celery and creamy dip

BAKED CHICKEN WINGS

Crispy Baked Chicken Wings are the ultimate party wings. You can prep them for the oven in no time, then bake them until you have nice crispy skin and tender insides. The flavors of garlic, onion, and chili are mixed into the crispy coating and go great with any number of your favorite dipping sauces. Serve them along with other favorite appetizers like Brown Sugar Smokies and Crispy Coconut Shrimp, for an unbelievable flavorful party.

Making Baked Chicken Wings in the oven makes them easy to enjoy at home and healthier than deep-frying like they typically would be at a restaurant. The Baked Chicken Wings are roasted to crispy perfection with a flavorful coating that’s just as mouth-watering as anything you’d get at your favorite sports bar!

Baked Chicken Wings seasoned chicken wings on baking sheet before baking

DIPPING SAUCE

Chicken Wings make a great appetizer for your next game night, super bowl watch party, or family get-together. Put the chicken on a serving dish along with your favorite sauces like Blue Cheese Dressing, BBQ Sauce, or Honey Mustard. For a spicy sauce, you can also use Buffalo Sauce. Put it out with other dippers like carrot sticks and celery for more tasty finger food. Here are a few more delicious dips to try:

  • Tangy Yogurt Dip: To make a cool yogurt dip combine 1 cup plain yogurt, 2 tablespoons chili sauce, and 1 teaspoon horseradish.
  • Homemade Tzatziki Sauce: Mix together 2 cups grated cucumber, 1 cup Greek yogurt (or sour cream), 2 tablespoons olive oil, a tablespoon chopped dill, a tablespoon lemon juice, and 1 minced garlic clove.

MORE DELICIOUS CHICKEN WINGS

TIPS FOR MAKING BAKED CHICKEN WINGS

  • Prep time: Start by preheating your oven, and if you’re worried about the chicken sticking to the pan spray the baking sheet with cooking spray.
  • Coating: To make the delicious crispy skin, combine vegetable oil, garlic powder, onion powder, chili powder, salt, and pepper in a mixing bowl. Put the chicken wings in the bowl and make sure they’re well covered on all sides in the crispy coating.
  • Cook time: Place the coated chicken wings in a single layer on your baking pan or cookie sheet. Pop the chicken in your preheated oven and leave them in for a 1-hour baking time. They’ll bake to crispy, golden-brown perfection. To let the chicken cool quickly before serving at a party, you can place them on the wire rack then move them to your serving dish.

Baked Chicken Wings on serving plate with celery and hand dipping wing in creamy dip

VARIATIONS ON BAKED CHICKEN WINGS

  • Raspberry Balsamic Baked Chicken Wings: For a unique and delicious flavorful take on this recipe, try making Raspberry Balsamic Baked Chicken Wings. To make the rich balsamic raspberry sauce combine ¼ cup balsamic vinegar, ½ cup raspberry jam, ¼ cup water, 1 teaspoon grated ginger, ½ tablespoon soy sauce, and 2 tablespoons butter. Pour the sauce over the Baked Chicken after 45 minutes in the oven. Then bake for another 15 minutes before serving.
  • Spicy Chicken Wings: To make spicy chicken try drizzling some hot sauce over the Chicken Wings before serving. Add a little hot pepper sauce at a time to make sure you don’t add too much heat.
  • Sweet: To make sweeter Chicken recipes mix some brown sugar or ½ cup honey into the dry rub mixture.
  • BBQ Baked Chicken Wings: To make BBQ Chicken Wings bake the chicken as normal for 45 minutes. Then take the chicken out and drizzle BBQ sauce over the top before baking for the last 15 minutes.
  • Dry Rub Ingredients: You can add any number of your favorite seasonings to the rubbed baked chicken spice mixture. Oregano, rosemary, cumin, paprika, or basil would all add nice flavor the crispy Baked Chicken Wings.

MORE BAKED CHICKEN RECIPES

HOW TO STORE BAKED CHICKEN WINGS

  • Serve: Crispy Baked Chicken Wings shouldn’t be left at room temperature for more than 2 hours.
  • Store: You can save this mouth-watering chicken in the fridge to enjoy later for 3-4 days.
  • Freeze: To freeze the Chicken Wings, put them in an airtight container or freezer bag. They’ll stay good for up to 6 months.

Baked Chicken Wings on serving plate with celery and hand dipping wing in creamy dip

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Baked Chicken Wings

Baked Chicken Wings are made easy, and crispy, in the oven with a tasty spice rub made from chili powder, garlic powder, and onion powder.
Yield 8 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/4 cup vegetable oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 pounds chicken wings , thawed

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl whisk together vegetable oil, garlic powder, onion powder, chili powder, salt, and pepper.
  • Add chicken to the bowl and coat well.
  • Place chicken onto a large baking sheet and bake for 1 hour.

Nutrition

Calories: 267kcal | Carbohydrates: 1g | Protein: 17g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 362mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Keyword: Baked Chicken Wings

Baked Chicken Wings Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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