Oven-Baked Chicken Wings

Oh, friend, you’re about to make game day or any day downright delicious with these Oven-Baked Chicken Wings! Imagine crispy, golden wings packed with flavor, baked to perfection with a sticky, tangy sauce that clings to every bite. Whether you’re tossing them in classic buffalo, sweet honey BBQ, or a zesty garlic Parmesan, these wings are juicy on the inside, crunchy on the outside, and so easy to whip up—no fryer needed. Perfect for parties, family dinners, or just satisfying a craving, they’ll have everyone licking their fingers and begging for more. Trust me, your kitchen’s about to smell like a wing joint, and you’ll be the MVP!

Since you’ve got a knack for crowd-pleasing dishes like the Sweet and Sour Meatballs and Lemon Garlic Chicken with Parmesan Bowtie Pasta we’ve chatted about before, I know these wings will slide right into your lineup of fun, shareable eats. Let’s get baking!

Why You’ll Love Oven-Baked Chicken Wings

These wings are like a flavor explosion you can’t resist—simple to make and guaranteed to steal the show. Here’s why they’re a total slam dunk:

• Versatile: Perfect for game nights, potlucks, or a cozy dinner—they fit any vibe, from casual to festive.
• Budget-Friendly: Uses affordable chicken wings and pantry staples—no big spend for bold flavor.
• Quick and Easy: Ready in about an hour, with minimal hands-on time—great for beginners or busy evenings.
• Customizable: Toss in your favorite sauce or spice it up to match your mood—endless options!
• Crowd-Pleasing: Crispy wings with saucy goodness are a universal hit—kids and adults devour them.

Ingredients in Oven-Baked Chicken Wings

Here’s what you’ll need to create these finger-licking wings:

Wings

• Chicken Wings: Fresh or frozen (thawed), split into flats and drumettes—about 2 pounds for a good batch.
• Baking Powder: The secret to crispy skin—coats the wings for that fried-like crunch without oil.
• Salt: Enhances the natural flavor of the chicken.
• Black Pepper: A dash for subtle heat.
• Garlic Powder: Adds savory depth to the base seasoning.
• Paprika: For a smoky, warm flavor and golden color—smoked or regular both work.

Buffalo Sauce (Optional)

• Hot Sauce: Frank’s RedHot or your favorite for classic buffalo kick.
• Unsalted Butter: Melts into the sauce for rich, glossy texture.
• Honey: A touch to balance the heat—optional for a sweeter wing.

Alternative Sauces (Optional)

• BBQ Sauce: Store-bought or homemade with honey and molasses for sticky sweetness.
• Garlic Parmesan: Butter, minced garlic, and grated Parmesan for a cheesy, savory twist.

Garnish

• Green Onions: Chopped for a fresh, colorful pop.
• Ranch or Blue Cheese Dressing: For dipping—because wings and dip are soulmates.

Instructions

Let’s make these crispy wings happen:

Preheat Your Oven

Crank your oven to 425°F (220°C). Place a wire rack on a baking sheet lined with foil—elevates the wings for all-around crispiness. Lightly grease the rack to prevent sticking.

Prep the Wings

Pat wings dry with paper towels—dry skin equals max crunch. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika until evenly coated. Spread wings on the wire rack in a single layer, skin-side up, without crowding.

Bake the Wings

Bake for 40-50 minutes, flipping halfway, until golden and crispy—internal temp should hit 165°F. No need to deep-fry; the baking powder works magic for that crunch!

Make the Sauce (Optional)

For buffalo: Melt butter in a small saucepan over low heat. Stir in hot sauce and honey, whisking until smooth. Keep warm.
For BBQ or garlic Parmesan: Warm your sauce of choice or mix melted butter with garlic and Parmesan in a bowl.

Toss and Coat

Transfer hot wings to a large bowl. Drizzle with your sauce and toss gently to coat—use tongs to keep that crispiness intact. Skip sauce for naked wings if you’re keeping it simple.

Serve and Enjoy

Pile wings on a platter, sprinkle with green onions, and serve with ranch or blue cheese dressing on the side. Pair with celery sticks or fries for the full wing experience. Dig in while they’re hot and crispy!

Nutrition Facts

• Servings: 4 (about 5-6 wings each)
• Calories per serving: 400 (varies with sauce)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

How to Serve Oven-Baked Chicken Wings

These wings are a star on their own, but here’s how to make them the life of the party:

• Game Day Spread: Serve with nachos, sliders, and cold drinks for the ultimate watch-party vibe.
• Family Dinner: Pair with a side salad or roasted veggies for a balanced, fun meal.
• Appetizer Tray: Pile high with dipping sauces and carrot sticks for a crowd-friendly starter.
• Kids’ Favorite: Go light on the spice and serve with fries—watch them disappear!
• Solo Snack: Keep a stash in the fridge for a quick, satisfying bite any time.

Presentation tip: Stack wings on a wooden board with colorful dipping bowls—sprinkle extra green onions for a vibrant, inviting look!

Additional Tips

Here’s how to make these wings extra awesome, inspired by your love for bold, adaptable dishes like the Strawberry Banana Pudding Cookies and Asian Chicken Cranberry Salad:

• Prep Ahead: Season wings and refrigerate up to a day before baking—saves time for party prep.
• Sauce Swap: Try teriyaki, sweet chili, or ranch seasoning for new flavors every time.
• Dietary Swaps: Use gluten-free baking powder or coconut aminos in sauces for dietary needs—still crispy and tasty.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F for 10 minutes to revive crunch.
• Freeze It: Freeze baked, unsauced wings for up to 3 months. Thaw, reheat, and toss in fresh sauce when ready.

FAQ Section

Q1: Can I use frozen wings?
A1: Yup! Thaw completely and pat dry before seasoning—frozen wings won’t crisp up as well.

Q2: Can I make these ahead of time?
A2: Totally! Bake up to a day ahead, refrigerate, and reheat in the oven before saucing for crispy results.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for 4 days. Reheat in the oven or air fryer to keep them crunchy.

Q4: Can I freeze baked wings?
A4: Yes! Freeze unsauced wings for 3 months. Thaw in the fridge, reheat, and sauce fresh.

Q5: What’s the best way to reheat wings?
A5: Bake at 375°F for 8-10 minutes or air fry at 360°F for 5 minutes—microwaving makes them soggy.

Q6: Can I double the recipe?
A6: Sure thing! Use two baking sheets and rotate halfway for even cooking—perfect for a crowd.

Q7: Can I skip the baking powder?
A7: It’s key for crispiness, but if skipping, dry wings extra well and bake longer—texture won’t be as crunchy.

Q8: What if I don’t have a wire rack?
A8: Bake on parchment-lined sheets, but flip twice and drain on paper towels—rack’s best for air flow.

Q9: Can I make them spicy?
A9: Yup! Add cayenne to the seasoning or use a hotter sauce—sriracha or habanero for the brave!

Q10: How do I keep wings crispy after saucing?
A10: Sauce lightly and serve immediately—too much sauce or sitting too long softens the crunch.

Conclusion

These Oven-Baked Chicken Wings are like a flavor-packed touchdown—crispy, juicy, and oh-so-easy to love. They’re the perfect way to spice up any gathering or just treat yourself to a restaurant-worthy snack at home, with endless sauce options to keep things exciting. With their simple prep and unbeatable taste, they’re proof that you don’t need a deep fryer to make wings that wow. So grab your baking sheet, put on some feel-good tunes, and whip up a batch that’ll have everyone cheering. You’ve got this, and it’s going to be absolutely scrumptious!

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