Whole Baked Chicken Wings are so quick and easy to make—you only need a few simple ingredients. These crispy baked wings are great for a meal or an appetizer. Coated in a simple spice rub and then baked to golden perfection, you wont be able to get enough of these oven-baked whole wings.
I love how easy it is to whip together these whole baked chicken wings. It’s easy enough for the family to make during the week, and people love it when they have guests over. Theres nothing better than taking a bite out of a crispy, golden chicken wing. Trust me, youll want to make extra because everyone will be reaching for seconds.
Are you craving those restaurant-style chicken wings but don’t want to deal with the hassle of deep frying? I’ve been there! After countless attempts (and some failures, if I’m honest), I’ve finally mastered baking whole chicken wings in the oven The best part? They turn out incredibly crispy without all that extra oil!
Today, I’m gonna share everything you need to know about cooking whole chicken wings in the oven – from prep time to temperature settings and, most importantly, exactly how long to cook them for that perfect crispy-on-the-outside, juicy-on-the-inside result.
What You Need to Know About Whole Chicken Wings
Before diving into cooking times, let’s quickly talk about whole chicken wings. Unlike separated wings (which come as drumettes and flats), whole wings include three parts:
- The drumette (the part that looks like a mini drumstick)
- The flat/wingette (the middle section)
- The tip (the pointy end)
While many recipes call for separated wings, using whole wings has some serious advantages:
- They’re typically more affordable than pre-separated wings
- They have more meat per piece
- They make for an impressive presentation
The Perfect Oven Temperature for Crispy Wings
One of the most critical factors in achieving crispy baked wings is setting your oven to the right temperature. Based on the recipes I’ve analyzed, there are two main approaches:
- High-Temperature Method: Baking at 425-450°F (220-232°C) for a shorter time
- Medium-Temperature Method: Baking at 400°F (200°C) for a slightly longer time
I like the high-temperature method better because it makes the outside crispy while keeping the inside juicy.
How Long to Cook Whole Chicken Wings in the Oven
Drumroll please! Here’s what you’ve been waiting for – the exact cooking times for whole chicken wings in the oven
At 450°F (232°C):
- 35-40 minutes total cooking time
- Flip halfway through (around the 20-minute mark)
At 425°F (220°C):
- 40-45 minutes total cooking time
- Turn every 20 minutes for even browning
At 400°F (200°C):
- 45-50 minutes total cooking time
- Turn every 20 minutes
Remember, these times are guidelines! The exact time can vary slightly depending on:
- The size of your wings
- Your specific oven (some run hotter than others)
- How crispy you want the skin
My Foolproof Method for Crispy Oven-Baked Wings
After trying various methods, here’s the technique I swear by for getting wings that taste like they’ve been fried:
- Pat the wings completely dry with paper towels (this is SUPER important!)
- Season generously with your favorite spices (more on this below)
- Use a wire rack on your baking sheet to allow air circulation
- Bake at 450°F for 35-40 minutes, flipping halfway
- Let rest for 5 minutes before tossing in sauce
The Secret Ingredient: Baking Powder!
Want an insider tip that’ll take your wings to the next level? Add baking powder to your seasoning mix! It sounds weird, but it works magic on the skin.
Add 1 teaspoon of aluminum-free baking powder per pound of wings to your dry rub. The baking powder helps draw moisture out of the skin, making it extra crispy when baked.
Important: Make sure you use baking POWDER, not baking SODA! Using the wrong one will ruin your wings with a bitter taste.
Seasoning Your Wings
While the cooking time is crucial, seasoning makes all the difference in flavor. Here’s a simple but delicious seasoning mix for 3-4 pounds of whole wings:
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika adds amazing flavor!)
- 1/2 teaspoon cayenne pepper (adjust to your heat preference)
- Optional: 1/2 teaspoon each of dried basil and oregano
- Optional: 1 teaspoon brown sugar or brown sugar substitute
Step-by-Step Instructions
Let me walk you through the entire process:
- Preheat your oven to 450°F (232°C).
- Prepare your baking sheet by lining it with aluminum foil and placing a wire rack on top. Spray with non-stick spray.
- Pat the wings dry thoroughly with paper towels. (Don’t skip this step!)
- Mix your seasonings in a small bowl.
- Brush the wings with olive oil or avocado oil on both sides.
- Season liberally with your spice mixture, making sure to coat both sides.
- Arrange the wings on your prepared rack, leaving space between each wing.
- Bake for 20 minutes, then flip the wings over.
- Bake for another 15-20 minutes until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving or tossing in sauce.
How to Check if Your Wings Are Done
The most reliable way to check if your wings are fully cooked is to use a meat thermometer. Insert it into the thickest part of the wing (avoiding the bone), and look for a reading of 165°F (74°C).
However, I’ve found that when the skin is crispy and golden brown, they’re usually done. The meat should pull away from the bone easily when fully cooked.
Saucing Your Wings
Even though your wings will taste great without sauce, adding some takes them to a whole new level!
- Classic Buffalo: Mix Frank’s Hot Sauce with melted butter
- BBQ: Use your favorite BBQ sauce
- Honey Garlic: Combine honey, soy sauce, garlic, and a touch of lime
- Lemon Pepper: Toss with lemon juice, zest, and cracked black pepper
Pro tip: If you want your wings to stay crispy, toss them in sauce right before serving!
Troubleshooting Common Problems
My wings aren’t crispy enough!
- Make sure you dried them thoroughly before baking
- Try adding baking powder to your seasoning
- Check your oven temperature with an oven thermometer
- Position the rack in the upper-middle part of your oven
My wings are too dry!
- You may have overcooked them – try reducing the cooking time
- Make sure you’re flipping them halfway
- Use a meat thermometer to avoid overcooking
My wings are creating a lot of smoke in the oven!
- Place a baking sheet with rack setup and pour a little water into the bottom of the pan to catch dripping oil
- Use an oil with a higher smoke point like avocado oil instead of olive oil
Storing and Reheating Leftover Wings
Do you have leftovers? I don’t because we eat them all up! Here’s how to store and heat them up:
Storage:
- Refrigerate in an airtight container for 3-5 days
- Freeze for up to 3 months in a freezer bag
Reheating:
- Preheat oven to 350°F (175°C)
- Place wings on a baking sheet and cover with foil
- Bake for 8-10 minutes until heated through
- For extra crispiness, uncover halfway through reheating
Final Thoughts
If you know what to do, baking whole chicken wings in the oven is easy. To recap, for perfectly crispy wings:
- Cook at 450°F for 35-40 minutes, flipping halfway
- Dry the wings thoroughly before seasoning
- Use baking powder for extra crispiness
- Give them space on the baking sheet
- Check for an internal temperature of 165°F
Now excuse me while I go make some wings myself. All this writing has made me hungry!
FAQ: Cooking Whole Chicken Wings in the Oven
Q: Do I need to thaw frozen wings before baking?
A: Yes! Thaw them completely in the refrigerator before baking. Seasonings won’t stick to frozen wings, and they’ll cook unevenly.
Q: Can I use this same method for separated wing pieces?
A: Absolutely! The cooking time might be slightly shorter (30-35 minutes), but the temperature and technique remain the same.
Q: How many whole wings should I plan per person?
A: For an appetizer, plan 2-3 whole wings per person. For a main dish, 4-6 whole wings per person.
What’s your favorite wing flavor? Share in the comments below!
How To Make This Whole Baked Chicken Wings Recipe
- Preheat oven to 450F. If you are going to let the chicken wings dry out in the fridge, don’t heat the oven up now.
- A small bowl holds the salt, pepper, onion powder, garlic powder, dried herbs, brown sugar, paprika, and cayenne. It is mixed with a whisk.
- Use a paper towel to dry both sides of the wings.
- If you want the wings to be more crispy when you bake them, you can leave them out in the fridge for at least an hour without any lids on.
- Brush both sides of the chicken wings generously with oil.
- Use a lot of the spice rub on both sides of the wings.
- Place the wings on a baking sheet and bake for 35 to 40 minutes, or until the wings reach 165F on the inside and the skin is golden brown and crispy.
- I mix dried thyme, basil, and oregano to make the herbs I use. You can use any dried herb you like instead of all three, or you can use just one of them.
- If you want the wings to be a little spicier, add more cayenne powder.
- You can use smoked, sweet, or regular paprika.
- You can line the sheet pan with tin foil to make cleanup easier.
- If you have time, put the wings in the fridge overnight to dry. This will yield you the crispiest skin.
- I think the wings should be left out for about 10 minutes to come to room temperature if they are dried in the fridge. Doing so will help the wings bake evenly.
- The oil and seasoning will stick to the wings better if you pat them dry with paper towels to get rid of any extra water. The wings will also be crispier without the extra moisture.
- There should be a lot of oil on the sheet pan so the chicken doesn’t stick. You can also grease the sheet pan first to keep things from sticking.
Store leftover whole chicken wings in an airtight container in the fridge for up to 4 days.
You can reheat the leftover chicken wings in the oven or air fryer to keep the wings crispy. You can reheat the wings in the microwave as well but it wont be as crispy.
You can freeze cooked chicken wings in a freezer-safe airtight container or bag. Freeze for up to 4 months. When ready to enjoy, thaw them in the fridge and reheat them before serving.
Why You’ll Love This Chicken Wings Recipe
- Its super to make with pantry staples. You don’t have to go to the store right now to make these chicken wings!
- I can’t get enough of these baked whole chicken wings. The skin is so crispy that I would eat all of them just for the skin.
- This recipe is pretty hands-off. They do all the work in the oven after you season them. Easy peasy, lemon squeezy.
- Chicken wings that are whole—a chicken wing has three parts: the drumette, the flat or wingette, and the tip.
- Pick an oil. I like olive oil, but you can use avocado oil or another neutral oil instead.
- A homemade spice rub made of salt, pepper, onion powder, garlic powder, dried thyme, basil, and oregano, brown sugar, smoked paprika, and cayenne powder is used to season these baked chicken wings.