Crispy Baked Chicken Wings

Crispy oven-baked chicken wings that taste just as good as deep-fried wings! Coat in BBQ sauce or buffalo sauce for zesty, flavorful wings.

Course Appetizer, Dinner, Snack

Cuisine American

Keyword baked wings, best baked chicken wings, crispy baked chicken wings, oven baked chicken wings

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 543kcal

Author Blair Lonergan

Preheat oven to 425°F. Line two rimmed baking sheets with foil and place wire cooling racks on top. Grease the wire racks with nonstick spray.
In a bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, pepper, and baking powder.
Pat the chicken wings very dry with paper towels. Dredge the chicken wings in the seasoned flour, shaking off any excess flour. Arrange the wings skin-side up in a single layer on the prepared baking sheets.
Bake the chicken wings, turning them every 20 minutes, until crispy and browned, about 50-60 minutes total. If using BBQ sauce, baste with the BBQ sauce during the final 5-10 minutes of baking. Serve with additional sauce on the side for dipping.
If using buffalo wing sauce, toss the baked wings in a bowl of sauce just before serving.

Line the baking sheets with foil for easy cleanup. The fat and sauce will drip down during the cooking process, and this can be very difficult to get off of the pans at the end.
Grease the wire racks really well with nonstick spray so that you can easily flip the wings during the cooking process.
Pat the wings very dry before dredging in flour. Any extra moisture on the skin will make it harder to achieve a crispy crust.
Do not crowd the wings on the pan. Arrange them in a single layer with enough space between them to allow plenty of air to circulate. If you squish them too close or pile them on top of each other, the wings will steam and get soggy.