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Rubbed in a sweet and spicy dry mix, these oven-baked chicken wings are effortless to make and loaded with flavor. Perfect to serve as an appetizer to guests or as a weeknight dinner, they are so quick and easy to prep.
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When it comes to appetizers, you just can’t beat crispy chicken wings, though it can sometimes be a bit of effort to make them! These oven-baked wings are so simple to cook and require minimal hands-on time.
Rubbed in a mix of spices, sugar, and seasonings, these wings are so flavorful and come out perfectly juicy. They are perfect to serve as a crowd-pleasing appetizer or with your favorite sides for a fuller meal.
Be sure to try my BBQ Chicken Wings and Buffalo Chicken Dip too!
Ingredients for baked chicken wings
- Wings: You can use just wings, or a mix of wingettes and drummettes.
- Spice rub: A mix of brown sugar, paprika, onion powder, garlic powder, salt, pepper, cumin, mustard powder, chili powder and cayenne.
- Baking powder: Baking powder helps to get the wings browner and crisper.
- Oil: A little oil helps to crisp up the wings and allow the seasonings to stick.
chicken wings ingredients Dry rub ingredients
How to make baked chicken wings
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
- Mix the dry rub ingredients in a small bowl.
- Pat dry chicken wings with a paper towel and place the chicken wings in a large bowl along with the oil and toss to coat evenly. Add the spice rub and baking powder to the bowl. Toss the wings with the spice rub and baking powder until they’re coated.
- Arrange the chicken wings in a single layer on the rack.
- Bake for 45 minutes or until crispy, golden brown, and cooked through. Top with parsley, then serve with your favorite dipping sauce.
How do you get the wings crispy?
Oven baked chicken wings doesn’t mean you don’t get crispy wings! There’s a few things that are essential for getting that yummy bite.
- Pat the wings dry before seasoning them. If they are still moist, they will steam first which can create soggy wings.
- Use baking powder. This breaks down the pH level and helps to crisp and brown them much quicker.
- Cook the wings on a wire rack over a baking sheet. This allows the hot air to circulate the air all around the wings so that they get crispy all over.
Can you make them ahead of time?
These crispy baked chicken wings are best served as soon as they are cooked so that they are nice and crisp. You can season them a day ahead of time and keep them covered in the fridge until you are ready to cook. If you do have leftovers, they will keep well in the fridge for up to 4 days. Reheat them in the oven at 400F for 10 minutes till warmed through, reheating at a high heat will help them to crisp up again.
What do you serve them with?
These wings are great served with your favorite sauces and dips like blue cheese, ranch, or garlic aioli, and be sure to serve them with some carrot and celery sticks too! You can also serve them with a potato side like wedges or homemade french fries for a fuller meal.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for Best Chicken Wings
- Pat the wings dry before coating them with the seasonings to get them extra crispy.
- If you don’t have a rack to bake them on, be sure to flip them halfway through cooking to get them crispy all over.
- Make sure you use baking powder to coat the wings.
- The dry rub will keep well in a cupboard for several months and can be used as a rub for chicken breasts and other meats.
More Chicken Recipes
Baked chicken wings
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Ingredients
- 3-4 lbs chicken wings
- 3 – 4 tablespoons of dry spice rub, (ingredients below)
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- Cooking spray
- Chopped fresh parsley, optional for garnish
Dry Rub
- 3 Tbsp light brown sugar, packed
- ½ Tbsp smoked paprika
- ½ Tbsp onion powder
- ½ Tbsp garlic powder
- ½ Tbsp kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¾ teaspoon cumin
- ½ teaspoon mustard powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and place an oven safe rack on top of the foil. Coat the rack with cooking spray.
- Mix all the dry spice rub ingredients in a small bowl.
- Pat dry chicken wings with a paper towel and place the chicken wings in a large bowl along with the oil and toss to coat evenly.
- Add the spice rub and baking powder to the bowl. Toss the wings with the spice rub and baking powder until they're coated.
- Arrange the chicken wings in a single layer on the rack.
- Bake for 45 minutes or until crispy, golden brown, and cooked through. Top with parsley, then serve.
Video
Notes
- Pat the wings dry before coating them with the seasonings to get them extra crispy.
- If you don’t have a rack to bake them on, be sure to flip them halfway through cooking to get them crispy all over.
- Make sure you use baking powder to coat the wings.
- The dry rub will keep well in a cupboard for several months and can be used as a rub for chicken breasts and other meats.
The rub mix tastes great. One question though, It says:”place the chicken wings in a large bowl along with the oil and baking powder.” – ? Do you put the baking powder on the chicken before coating in the oil, or add the baking powder into the oil before coating chicken?
Excellent question. First, you coat the chicken wings with oil, and then you add the spices and baking powder. I will update the instructions to make this step more clear. Thanks for pointing that out!