This recipe guarantees juicy, flavorful baked chicken wings with the best crispy skin ever!
A little seasoned flour and a homemade Buffalo-style glaze are all it takes to get game-ready wings in minutes!
This crowd-pleasing hot appetizer goes great with your favorite dipping sauce.
Best Baked Chicken Wings
- Nothing disappears faster than baked chicken wings at a party! Serve them hot from the oven and watch them disappear!
- These easy wings are baked in the oven so you can bake so much more at once!
- Keep them warm in a slow cooker and let guests help themselves! Serve with bowls of celery and carrots sticks, along with ranch dressing and a lot of napkins!
- Baked wings have fewer calories from fat because they aren’t deep-fried, plus there’s minimal cleanup!
Ingredients for Baked Chicken Wings
CHICKEN WINGS: Get wings that are already split, otherwise cut the drums from the flats and discard the tips. Frozen wings need to be thawed overnight in the refrigerator first. Make sure they all have intact skins and are generally the same size so they cook at the same rate.
SEASONED FLOUR: Add more or less of the cayenne and garlic powder, if you like – or add extra seasonings like a taco or Cajun blend, anything goes!
SAUCE: Tabasco, Cholula, and Frank’s Red Hot Sauce along with the butter make the perfect, finger-licking glaze for baked chicken wings! Or divide up the wings and dip them into other sauces like honey bbq, queso blanco, or teriyaki to make an assortment of tasty wings!
How to Bake Chicken Wings
- Coat wings in seasoned flour mixture and refrigerate for one hour (as per the recipe below).
- Dip each wing into the sauce mixture and arrange it in a single layer on a tray.
- Bake for about 45 minutes, flipping halfway through.
Serve with potato salad and some homemade baked beans.
PRO TIP: Use a large plastic bag for shaking the wings in the seasoned flour and save having to wash a bowl!
Tips for Crispy Chicken Wings
- Pat the wings dry before tossing them in the seasoned flour so they bake instead of steam.
- Letting the wings rest in the refrigerator helps dry them out for extra crispy skin.
- Just before serving, place all of the wings under the broiler for about 2 minutes for extra-crispy skin.
- Keep leftover baked chicken wings in a covered container in the refrigerator for up to 3 days. It doesn’t take long to reheat them in the microwave, air fryer, or oven.
- Freeze wings in zippered bags for up to 1 month and thaw before reheating.
Other Tasty Chicken Appetizers!
Oven Baked Chicken Wings
- 2 pounds chicken wings
- 2 tablespoon flour
- 2 teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ cup hot sauce such as Frank’s Red Hot
- ⅓ cup melted butter
- Cover a baking sheet with foil and spray with cooking spray.
- Add chicken wings, flour, baking powder, cayenne pepper, garlic powder, and salt to a plastic bag. Seal the bag, then shake to coat chicken.
- Place wings on the baking sheet and refrigerate for at least one hour or overnight.
- Preheat oven to 425°F.
- Bake wings for 20 minutes, then flip and continue to bake for 15-20 minutes more or until chicken reaches 165°F.
- Meanwhile, combine melted butter and hot sauce in a small bowl. Place cooked wings in a large bowl, then pour sauce over and toss to coat. Serve immediately.
- Refrigerate leftovers in a covered container for up to 3 days, or freeze in a zippered bag or container for up to a month.
- Reheat wings in the microwave, air fryer, or oven. Thaw wings before reheating.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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