This baked chicken wings recipe is my absolute favorite. It’s less messy and, in my opinion, more flavorful than frying. We are a family that loves a game day celebration, and it’s never complete unless I make a batch of my famous baked chicken wings. In fact, I usually have to make a double batch just to be safe. I’m so proud that over 2000 home cooks have rated these wings a 5-star success.
Don’t get me wrong, I love fried wings– but cooking chicken wings in the oven creates incredible flavor, juicy chicken, and crispy skin, without the hassle and oil required for deep-frying. I’ve made them this way, baked instead of fried, so many times since I came up with this recipe. This recipe is on my list of favorite best Super Bowl appetizers, so don’t forget to make a batch!.
Chicken wings are a classic appetizer that never seem to go out of style. There’s just something irresistible about crispy, saucy wings that keeps people coming back for more. But frying wings can be messy and unhealthy. The good news is that you can easily make oven-baked wings that are just as crispy and delicious as their fried counterparts.
The temperature is the most important thing when it comes to baking chicken wings. If you bake the wings at the right temperature, they will get crispy on the outside and stay juicy on the inside. After trying different temperatures, I’ve found that 375°F is the best temperature for always getting perfectly baked wings.
Find out why 375°F is the magic number for baking perfect chicken wings and get tips on how to make them as crispy as possible.
Why 375°F is the Best Temperature for Baked Chicken Wings
While oven temperatures for baking chicken wings range anywhere from 350°F to 425°F in recipes, I’ve determined 375°F to be the ultimate temperature. Here’s why
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It cooks the wings all the way through without drying them out. Because the skin has a lot of fat, chicken wings can handle higher oven temperatures. But going over 400°F risks drying out the meat. The hottest temperature that will still keep the inside moist is 375°F.
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Renders the fat to achieve maximum crispiness: To get truly crispy skin, you need to render out the fat slowly. 375°F gives the fat time to fully render and caramelize without burning. Higher heat causes exterior charring before the fat renders.
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Allows seasoning and sauce to caramelize: Baked wings develop the most flavor when the seasoning and/or sauce have time to caramelize onto the skin. 375°F promotes gradual caramelization without burning the coating.
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Saves you time: At 350°F, wings can take up to an hour to fully crisp and cook through. 375°F shaves off 15-20 minutes from the baking time. 425°F does crisp them faster but risks uneven cooking.
For ideal doneness, I recommend baking bone-in wings for 30-45 minutes at 375°F, depending on size. Jumbo wings may take closer to 50 minutes.
Always check the wings with an instant-read thermometer to make sure they reach 165°F inside. The skin should be golden brown and dry when scraped.
Tips for Getting Uber-Crispy Chicken Wings from the Oven
Achieving truly crispy baked wings requires a few special techniques:
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Dry the wings thoroughly: Pat the wings very dry before baking. Any excess moisture will steam the skin and make it soggy. Letting the wings air dry for 30 minutes before seasoning helps.
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Don’t crowd the pan: Give the wings room on the baking sheet, spacing them out in a single layer. Crowding steams the wings and prevents crisping. Use two pans if needed to avoid overcrowding.
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Use a wire rack: Baking the wings on a wire rack over a baking sheet improves air circulation for better crisping. The rack also keeps the wings out of any rendered fat.
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Finish under the broiler: Broiling the wings for 2-3 minutes after baking crisps them up even more. Keep a close eye to avoid burning.
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Let wings rest before saucing: Brushing on sauce straight out of the oven causes sogginess. Letting the wings rest for 5-10 minutes helps the skin further crisp up.
With these tips in mind, you can look forward to baking the best oven-made wings of your life. Feel free to toss the crispy wings in your favorite sauce or enjoy them as is. Happy baking!
Frequently Asked Questions About Baking Chicken Wings
Here are answers to some common questions about getting perfect oven-baked chicken wings:
How long does it take to bake chicken wings at 375°F?
Expect bone-in chicken wings to take 30-45 minutes at 375°F, depending on their size. Jumbo wings may need up to 50 minutes. Always use an instant-read thermometer to confirm they reach 165°F internally.
Can you bake frozen chicken wings?
Yes, bake frozen wings straight from the freezer at 375°F. Add 5-10 extra minutes to the bake time. Thaw first for even cooking.
What’s the best way to coat chicken wings for baking?
For baked wings, coat them in a dry seasoning blend. Wet sauces make them soggy. Brush on sauces after baking instead.
How do you make baked wings crispy?
Pat wings very dry, use a wire rack, avoid crowding, and let them rest after baking. Broiling at the end also helps amplify crispiness.
Should you flip chicken wings when baking?
Flipping halfway through may help them cook evenly, but it’s not required. The hot air circulation in the oven cooks them through without flipping.
Satisfy Your Wing Craving the Easy, Crispy Way
With these expert tips for baking chicken wings in the oven, you can quit messy frying for good. Turn to this simple method anytime for juicy, crispy wings the whole family will devour. Experiment with different seasonings and sauces to customize them just how you like. Enjoy!
The Secret To Crispy Baked Wings
There are two ingredients I use to make sure the skin gets nice and crispy on my wings:
- Coating them with flour helps build texture.
- Putting them on a baking sheet with butter makes them brown and crispier.
How to Store and Reheat
If you have any of these baked chicken wings left over, you can keep them in the fridge for up to three days in an airtight container. I freeze chicken wings in a single layer on a baking sheet until they are solid. Then I put them in a Ziploc bag and freeze them for up to three months. Always allow wings to thaw overnight in the refrigerator before reheating in the oven.
To reheat, place them back in the oven at 350°F, for about 15 minutes, or until 165°F internally.
No matter how good the chicken wings are (and trust me, these baked wings with seasoning are finger-lickin’ good!), I always think you need some tasty sauces to go with them. The flavor of the spice rub goes well with literally any type of dipping sauce you love. I love to dip them in buffalo sauce, ranch dressing, or Chick fil A sauce, but the possibilities are endless!.
“Came across this recipe a while back and decided to give it a try and it is the best! I had only cooked wings a few times before this recipe and now we have them at least once a month. Everyone raves about how good they are every time I make them. Thanks for sharing the recipe!” – Jill W.