Oven Baked Chicken Wings Recipe

A plate of oven baked chicken wings with dipping sauce and celery on a dark plate.

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4.41 from 44 votes

The trick to extra crispy oven-baked chicken wings! No more deep frying.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Appetizer, Main Course

Cuisine: American

Keyword: buffalo, chicken wings, crispy, Gluten-Free, oven baked

Servings:

Calories: 315kcal

Author: Leigh Harris

Ingredients

3 lbs chicken wings patted dry
1 Tablespoon baking powder (NOT BAKING SODA / BI-CARB SODA)
¾ teaspoon salt
Oil spray

For the sauce:

12 oz Hot Sauce (Louisiana)
1 Tablespoon Worcestershire sauce
2 Tablespoons butter

US Customary - Metric

Instructions

Preheat oven to 250°F.
Place a rack onto a large baking sheet and spray with non-stick oil.
Oil spray
In a large bowl, toss the wings with the baking powder and salt. Place wings on the rack in a single layer and bake for 30 minutes.
3 lbs chicken wings, 1 Tablespoon baking powder, ¾ teaspoon salt
After the first 30 minutes, raise the heat to 425°F and bake until brown and crispy, 40-50 minutes.

Sauce

Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.
12 oz Hot Sauce, 1 Tablespoon Worcestershire sauce, 2 Tablespoons butter
Remove the wings from the oven, toss with the sauce to coat and serve.

Notes

Update: Some readers say it takes a little longer on the last bake to get the wings as crispy as they like. All ovens are different.

To save time purchase "party style" wings. They will already have the wingettes and drumettes separated.

Pat the wings dry with paper towels before tossing them with baking powder.

Storing - Place any leftover wings in an air-tight container and refrigerate for up to 4 days. Reheat in a 400-degree F oven for about 20 minutes, or until heated through and crispy. I do not recommend microwaving them, the skin will not crisp up again.

Nutrition