Baked Chicken Wings Recipe

Baked chicken wings recipe is a quick and simple recipe to try in snacks or dinner. Chicken wings are easy and quick to cook, and they turn out crispy and tasty. Simply from 3 to 4 ingredients, you can get your crispy chicken wings ready in few minutes.

Simply bake them for 40 minutes at 400F. If you want them extra crispy, bake them for 30-60 minutes longer in a heated oven.

Wings are definitely our favorite chicken part. More than any other chicken component, we find the ratio of luscious flesh to crunchy skin to be exactly right.

History Behind Chicken Wings

The exact origin of baked chicken wings is a bit unclear, but they are often associated with Buffalo, New York. In the 1960s, a popular story traces the creation of Buffalo wings to the Anchor Bar in Buffalo, where they were first made as a late-night snack. Teressa Bellissimo is often credited with this creation. The story goes that she deep-fried leftover chicken wings and tossed them in a special hot sauce, serving them with celery and blue cheese dressing.

Buffalo wings quickly gained popularity in the United States and around the world, becoming a staple at bars, restaurants, and parties. Over time, variations on the recipe, including baked chicken wings, have become popular as a slightly healthier alternative to the deep-fried original. Baked chicken wings are typically seasoned, baked until crispy, and then coated in various sauces, similar to the traditional Buffalo wing.

This is a dish we often prepare. Cooking wings in the oven rather than frying them is so simple, and the results are deliciously crispy. The whole family adores these and requests them on a regular basis! Let’s dive into the chicken wings recipe.

Ingredients

These tasty wings are made with only a few basic ingredients. The precise measurements may be found in the recipe card below. Here’s a rundown of everything you’ll need:

• We normally purchase fresh chicken wings in trays labeled “party wings,” which are already divided into flats and drumettes and have the tips removed.
• In this recipe, we use salted butter. Unsalted butter should also work. You may also spray the chicken with oil instead of coating it with butter.
• Kosher salt and black pepper: In most of our recipes, we use kosher salt. If you’re using fine salt, use less of it otherwise the meal will be too salty.
• Garlic powder and paprika are two of our favorite spices. If you choose, you may use smoked paprika. In addition to or instead of garlic powder, onion powder is also extremely delicious.

Instructions

It’s simple to bake chicken wings in the oven! In fact, this is one of our simplest recipes, which is why I like it. The recipe card below has precise directions. Here are the fundamental steps:

• Wash the chicken wings with frequent water.
• Pat the wings to dry them completely before pouring oil on it.
• Grab a bowl and put all the wings in the bowl to marinate it.
• Toss the wings in melted butter (or just spritz them well with oil) and season with salt & pepper.
• Put them on a rimmed baking sheet with a wire rack.
• Put the rack in the oven and bake them for minimum 40 minutes on 400F.
• Bake until completely done, well-browned, and deliciously crispy chicken wings are ready to eat.
• Serve with dips of your choice and fries!

Some Expert Tips

Here are some expert tips to make delicious baked chicken wings:

Use the Right Chicken: Choose fresh, high-quality chicken wings. Look for plump, meaty wings with smooth skin.

Thoroughly Dry the Wings: Before seasoning or marinating, pat the chicken wings completely dry with paper towels. This helps the skin crisp up during baking.

Season Well: Season the wings generously with salt and pepper. You can also add other spices or dry rubs for flavor. Let them sit for at least 30 minutes to allow the seasonings to penetrate.

Baking Powder Trick: For extra crispy wings, toss them with a small amount of baking powder (not baking soda) before baking. This helps to draw out moisture from the skin, resulting in a crispy texture.

Use a Rack: Place a baking rack on top of a baking sheet. This elevates the wings, allowing the hot air to circulate around them, ensuring even cooking and crisping.

Preheat the Oven: Make sure your oven is fully preheated. This is crucial for achieving crispy wings. A temperature of around 425-450°F (220-230°C) works well.

Avoid Crowding: Don’t overcrowd the baking sheet. Leave some space between the wings to allow the heat to circulate.

Flip the Wings: About halfway through the baking time, flip the wings with tongs. This helps ensure even browning on both sides.

Sauce After Baking: If you’re using a sauce or glaze, wait until after baking to coat the wings. This prevents the sauce from burning during the baking process.

Use a Meat Thermometer: For safety, use a meat thermometer to check that the internal temperature of the wings has reached 165°F (74°C) to ensure they’re fully cooked.

Let Them Rest: Allow the wings to rest for a few minutes before serving. This helps to retain their juices and keeps them tender.

Serve with Dipping Sauces: Accompany your baked chicken wings with a variety of dipping sauces, such as blue cheese or ranch dressing, to enhance the flavor.

Frequently Asked Questions

How long should chicken wings be baked for?

Simply bake them for 40 minutes at 400F. If you want them extra crispy, reduce the oven temperature to 170F and leave them in the oven for 30-60 minutes after they’re done.

This is our preferred method for making them. We just begin preparing two hours before to dinnertime.

How does one make crispy chicken wings?

We used to believe that you had to flour them to make them crispy. However, there is no need for flour. In the hot oven, the skin will crisp up wonderfully.

And putting them back in the oven on “warm” once they’re done will crisp them up even more. As a result, we strongly advise taking this additional step.

Can wings be baked instead of fried?

Absolutely. We now like this dish and make it often, although we began making it out of pure laziness. We despise deep frying and prefer to bake instead.

We also eliminate breading, so the wings are not only gluten-free but also keto and low-carb. So we just seasoned them and baked them in a hot oven. Surprise! They were crispy, juicy, and very wonderful when they came out of the oven.

Variations and substitutions

We adore this dish exactly as described and usually always make it that way. However, if you want to change up the fundamental recipe, here are a few suggestions:

• You may use whichever seasonings you like. Some readers have mentioned that they like using Everything Bagel seasoning. It certainly sounds appealing!
• Rather of tossing the wings in melted butter, put them in the pan and spritz them with olive oil.
• To prepare buffalo wings, bake them and then dip them in homemade buffalo sauce.

Storing Leftovers

Leftovers should be stored nicely in an airtight jar in the fridge for 3-4 days. Reheat them gently in the microwave on 50% power, covered. Alternatively, reheat them in a low oven.

The leftovers may also be frozen. Freeze the cooked wings in freezer bags for up to three months. Place them in the fridge the day before you want to serve them to enable them to gently thaw overnight.

When you’re ready to serve, warm them in the microwave or, even better, in the oven.