Kitchen notes · a little help before you start
Crispy Baked Chicken Wings
Browned, crisp wings are a good reason to gather around a plate and take your time. These have a savory paprika-and-garlic coating, ready to enjoy plain or with the optional Buffalo finish. Turn them as they bake and bring them over while the skin is crisp.
- Prep
- 5 min
- Cook
- 50 min
- Total
- 55 min
- Original yield
- Serves 8
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Dry wings thoroughly
Pat wings with paper towels before they go into the seasoning bowl, since the directions tie a dry surface to crisp skin.
2. Arrange a single layer
Spread the seasoned wings skin side up over the lined sheet, keeping them in one layer before baking.
3. Turn during baking
Turn the wings every fifteen to twenty minutes so both sides become browned and crisp during the baking range.
Get to know the ingredients
Aluminum-free baking powder
Use aluminum-free baking powder to avoid the sharp, bitter taste other baking powder can leave in larger amounts.
Separated wing pieces
The list includes drumettes, flats and wingtips. You can keep the tips, discard them or save them for stock.
Dry spice mix
Mix salt, pepper, garlic powder, onion powder and paprika with the baking powder before tossing through the dried wings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Crispy Baked Chicken Wings
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Choose the final coating
Enjoy the browned wings with your preferred dip, or toss them with the optional Buffalo sauce.
A little more help as you go
Center the oven rack
Set the rack in the oven center before preheating and line a rimmed sheet with parchment or foil for the wings.
Reheat for crispness
Try oven or air-fryer reheating at 350°F until crisp and heated through, after refrigerator thawing if frozen.
A few questions you might have
Can baking soda replace the baking powder?
Don't substitute baking soda. Use the listed aluminum-free baking powder in the seasoning mixture.
What is the optional Buffalo coating?
Mix half a cup of hot sauce with three tablespoons melted butter, then toss it with the baked wings.
How long can I refrigerate leftovers?
Cool the wings and store them airtight within two hours, then keep them in the refrigerator for up to four days.
Can I freeze leftover wings?
Freeze in an airtight container for up to three months, then thaw overnight in the refrigerator before reheating.
What determines the baking time?
Wing size affects the forty-five-to-sixty-minute range. Turn regularly and look for both sides to become crisp and browned.
Any more cooking tips?
Keep or discard the pointy wingtips – there’s not much meat there. You can save them for chicken stock. * Use aluminum-free baking powder for this recipe since aluminum can leave a bitter, sharp, and metallic taste when used in larger amounts. Don’t worry, you won’t be able to taste the baking powder if you use aluminum-free. DO NOT substitute with baking soda. * Toss the baked wings in a mixture of 1/2 cup hot sauce with 3 Tbsp of melted butter if Buffalo-style wings are desired. Storage and Reheating: To Store: Once leftover chicken wings are cooled (or within 2 hours), store them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight. Reheat the wings in the oven or air fryer at 350°F until crisp and heated through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.