So after years of buying chicken wings at pizza places and restaurants, I finally perfected my chicken wings recipe. Crispy on the outside (even without the breading) and tender-juicy on the inside. Oh, nothing beats that irresistible crisp at first bite! And since I occasionally need a healthier way to make my family’s faves, this time, they’re baked. Fortunately, these wings hold their crispiness like a pro. My boys were chowing down on these crispy baked chicken wings like there was no tomorrow. Woohoo! Plus, they are so easy to make, and you can include whatever spices match your mood or guests. And coating them with oil made a massive difference in making baked chicken wings crispy. And, of course, remember to rotate the pan halfway through baking for even cooking.
Recipe Ingredients
These ultimate Super Bowl chicken wings will surely make a homerun in your heart and tummy. So gather the ingredients, and let’s get kicking!
How to Bake Crispy Chicken Wings
Wash and Chill – Wash chicken wings and place them on a cookie sheet in a single layer, then let them sit in the fridge for at least 3 hours or, preferably, overnight. Don’t cover them because you want them to dry well. Season – Place the chicken wings in a large bowl with all the spices, then drizzle with vegetable oil. Mix until the wings are well coated. (Photos 1-4) Arrange – Line a baking pan with foil, and top with a wire rack. Arrange chicken wings in a single layer. (While the chicken wings are baking, the oil will slowly drip to the bottom of the baking pan.) Bake wings until cooked through and the skin is crispy (45-50 minutes), rotating them halfway through (right around 20 minutes in). Serving – Take them out of the oven and serve them with your favorite chicken wing sauce.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This recipe doesn’t lend itself to making it ahead because it’s best hot out of the oven. But you can start the night before since the wings should be refrigerated before baking.
Serving and Storage Instructions
These crispy baked chicken wings are best straight out of the oven. Well, you may need to let them cool enough to not burn your tongue. 😉 If you have leftover wings (which I doubt), they’ll last in an airtight container in the refrigerator for 4 days or freezer for 3 months. Thaw in the fridge overnight if frozen, then spread the wings on a baking tray. Reheat in a preheated 350℉/177℃ oven for 10-15 minutes until they’re perfectly crispy wings again.
What to Serve With Baked Crispy Chicken Wings
There are so many ways to serve these happy chicken wings. You can enjoy them as is or with some sauce, such as hot sauce and ranch dressing. And, of course, side dishes like these.
Coleslaw Baked Crispy Potato Wedges Potato Salad Bacon Mac and Cheese Sensational Sides
More Fabulous Chicken Wing Recipes to Try
Baked Jerk Chicken Wings Sweet Sticky Spicy Chicken Wings Lemon Pepper Chicken Wings Crispy Grilled Chicken Wings Honey Garlic Chicken Wings
Conclusion
Spicy, crispy, and super easy crispy baked chicken wings are the best! When do you make chicken wings? Tell me in the comments, or tag me on Facebook. ❤️ This post was first published on January 2017 and has been updated with new content.
