Crispy Baked Chicken Wings

5 from 33 votes

my Baked Chicken Wings are perfectly seasoned and oven-roasted to a crispy, delicious, golden brown that your whole family will love!

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Entree

Cuisine: American

Servings:

Calories: 345kcal

Author: Chef Ryan Littley

2 pounds chicken wings split at the joints (wingtips discarded or saved for soup)
1 tablespoon baking powder *aluminum free if possible
1 teaspoon garlic powder
1 teaspoon sweet paprika *or smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

Preheat your oven to 400°F.
Add the garlic powder, paprika, salt, pepper, and baking powder to a small bowl.
Whisk to combine the seasonings.
Place the wings on a cutting board, then cut the wings at the joint into 2 or 3 pieces. You can serve the wingette with the wingtip attached or removed.
*You can discard the tip or save it for soup stock.
Pat dry the wings dry with paper towels then place them in a large bowl and toss them with half of the seasoning mixture.
Line a baking sheet with aluminum foil and place a wire rack on top of the pan.
This will help air circulate and help the wings get crispy.
Spray the rack with non-stick pan spray.
Arrange the wings in single layer on the prepared wire rack.
Sprinkle the remaining seasoning mixture on the wings.
Place the tray on the center rack of the preheated oven and bake for 25 minutes.
Remove the pan from the oven and turn the wings over. Return the pan to the oven and continue to bake for 25 minutes.
*Depending on the size of the wings you may need to bake them 5-10 minutes longer.
Remove the pan from the oven and let the wings cool for 5 minutes before serving if you're not tossing them in Buffalo sauce. If you are using sauce, there is no need to let them cool.

Melt the butter in a small saucepan.
Remove the pan from the heat and add the Franks buffalo sauce and honey.
*Overheating the sauce causes it to break and become greasy.
Whisk until well combined.
Toss the wings with the buffalo sauce and serve with bleu cheese dressing or ranch dressing with celery sticks.