Kitchen notes · a little help before you start
Oven Baked Chicken Wings (Crispy & Easy)
A plate of crisp chicken wings is a good invitation to get comfortable and eat with your hands. The smoky seasoning gives the golden skin plenty of savory flavor.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · 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 both wing surfaces
Pat both sides with paper towel before tossing with oil, helping the skin crisp during the oven cook.
2. Mix the powders together first
Whisk baking powder and all seasonings in the small bowl before sprinkling the mixture over the oiled wings.
3. Keep wings from touching
Arrange the coated pieces apart on the wire rack, leaving room around them before the halfway turn.
Get to know the ingredients
Separate drums and flats
Use drumettes and flats rather than whole wings, as specified, ready for drying, oiling and coating.
Baking powder in the rub
The baking powder is mixed with the dry seasonings, then tossed through the wings after their oil coating.
Smoked paprika
Use the smoked paprika in the powder mixture with garlic, onion, salt and pepper before seasoning the chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Oven Baked Chicken Wings (Crispy & Easy)
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
Golden skin and cooked centers
Bake until the skin is crisp and golden and the wings reach the stated 165°F internal temperature before serving.
A little more help as you go
Use the upper-middle rack
Position the oven rack as specified before preheating, with the wire rack over a rimmed baking sheet for the wings.
Turn midway through baking
Flip the wings halfway through their oven time, then continue until both the skin and center meet the stated finish.
A few questions you might have
Does the oil go into the seasoning bowl?
Toss wings with olive oil in the large bowl first, then sprinkle over the separately whisked seasoning and toss again.
Can I use whole chicken wings here?
The ingredient specifically calls for separated drums and flats, rather than whole wings, for this rack-baking method.
Do I put the wings straight on the sheet?
They sit on an oven-safe wire rack above the rimmed sheet, spaced so they do not touch each other.
When should I turn them?
Turn halfway through baking, then keep cooking until the skin is golden and crisp and the stated temperature is reached.
Is garlic fresh or powdered?
Garlic powder is used in the dry mix alongside onion powder, smoked paprika, baking powder, salt and pepper.
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: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.