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Prepare Time |
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15 minutes |
40 minutes |
55 minutes |
Seriously, it’s been a hot summer. If you don't want to sweat it out over the roaring backyard grill, you should definitely try my crispy oven-baked chicken wing recipe. It really makes skin crispy on the outside while keeping the meat juicy and tender on the inside. What’s more, it’s a healthier alternative to deep-fried wings because you don’t have to worry about using too much oil. In the meantime, baking chicken wings in the oven is a lot easier than deep-frying them. After experimenting with different oven temperatures, I’ve finally nailed the perfect balance of crispiness and tenderness. With just a bit of olive oil and seasonings, you can also make delicious crispy chicken wings without effort! So, let’s get into it.
Ingredients:
- 10 whole chicken wings, about 2 pounds
- 2 tablespoons of olive oil
- 1/4 cup unsalted butter, melted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cloves garlic, minced
Equipment:
- Rimmed baking sheet
- Wire rack
- Wireless meat thermometer
- Large mixing bowl
- Tongs
- Paper towels
Whole Wings or Party Wings?
For this baked chicken wing recipe, I like to use party wings, which means whole chicken wings cut into flat pieces and drumsticks with the tips removed. Party wings can be cooked more evenly in the oven, are easier to eat, and don’t need additional splitting. If you prefer whole wings, the baking steps are the same. But remember to remove the tips first, as they are meatless and can easily burn. You can save those tips for making chicken stock.
What Temperature to Bake Chicken Wings?
I like to bake chicken wings at 425°F (220°C) the best. At high temperatures, the skin can quickly form a crispy crust and lock in the juices, making the wings more tender and juicy. I have also tried a lower temperature of 350°F (175°C), but that is more like steaming or stewing the chicken’s own fat, resulting in a less fluffy and crispy texture. On the other hand, higher temperatures can risk burning the skin while leaving the meat still undercooked. So, trust me, 425°F (220°C) is the best choice for baking chicken wings.
How to Make Oven-Baked Crispy Chicken Wings?
Step 1: Preheat the Oven. Line your rimmed baking sheet with parchment or foil, then place a wire rack on top and set it aside. Preheat your oven to 425°F (220°C).
Step 2: Pat the Wings Dry. Pat each wing dry vigorously with paper towels to allow them to dry completely so they will have a crispier texture.
Step 3: Toss with Dry Rub. In a large bowl, combine the chicken wings with olive oil and melted butter, making sure each wing is well-coated. Then, sprinkle in the baking powder, salt, black pepper, smoked paprika, garlic powder, onion powder, and minced garlic. Toss everything together until the wings are evenly coated.
Step 4: Insert Wireless Meat Thermometer. Prepare an oven-safe wireless thermometer like INKBIRD INT-14-BW and insert probes into the wings, preferably one in a flat piece and one in the drumstick. This kind of thermometer can be left in the oven to continuously monitor the internal temperature. As soon as the temperature is reached, take the wings out of the oven right away to keep them as tender and juicy as possible.
Step 5: Bake Chicken Wings. Arrange the wings on the rack in a single layer with the skin side facing up. Do not over crowd them, which is important to leave some space between the wings for air circulation. Place them in the preheated oven and bake for about 20 minutes. After that, flip the wings over and continue baking for another 20 minutes. They should be golden brown on the outside, and the internal temperature should reads 165 degrees F on the thermometer you inserted. Serve immediately.
How Long to Bake Chicken Wings?
At 425°F (220°C), these wings will take about 40-50 minutes total, depending on their size and your oven. However, time is not the only factor to consider. The wings are done when they are golden brown, visibly crispy, and reach the safe chicken internal temperature of 165°F (74°C) when measured with a meat thermometer.
Serving Suggestions
Baked chicken wings are, in my humble opinion, best paired with buffalo sauce or blue cheese dressing, accompanied by crunchy celery and carrot sticks, and a cold beer or a refreshing drink. There’s something about relaxing in the air-conditioned room, watching the game while munching on wings that creates the perfect summer vibe.
FAQs
Why are my baked chicken wings not crispy?
Check if your oven temperature is set too low, if you’ve dried the wings thoroughly, or if they’re too crowded on the rack, as these can all lead to the wings not being crispy.
How many calories are in baked chicken wings?
For my recipe, each baked chicken wing contains about 85 calories without sauce. If it is a whole chicken wing, it is about 160 calories.
Can I bake frozen chicken wings directly?
No, the wings will be steamed instead of baked. It is best to transfer them to the refrigerator the night before, and make sure they are at room temperature and be patted dry before cooking. If desperate, extend the baking time until the internal temperature reaches 165°F (74°C) for food safety.
Can I prepare the wings ahead of time?
Yes, of course. You can prepare the chicken wings ahead of time and then leave them uncovered in the refrigerator, which can make them more flavorful. Just don’t refrigerate them for more than 24 hours.
Do I need to flip chicken wings when baking?
While not strictly mandatory, flipping chicken wings halfway through baking is recommended, which ensures more even cooking, browning, and crisping on all sides. If you skip it, they’ll still crisp up nicely thanks to the wire rack and baking powder.
