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Chicken Wings In Oven Recipe

BySoha

Few dishes can match the pure pleasure of biting into a perfectly baked chicken wing, crispy skin that shatters gently, juicy meat that stays tender, and flavor that balances savory, subtle spice, and just the right amount of richness. This recipe is designed to deliver all of that straight from your oven, without the mess of frying, with techniques chefs use to achieve consistent, restaurant-level results at home.

Chicken Wings In Oven

Ingredients List

  • 2 pounds chicken wings, split into flats and drumettes
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika (optional, for depth)
  • ½ teaspoon garlic powder
  • 2 tablespoons neutral oil (such as canola or avocado)
  • Your choice of sauce (Buffalo, BBQ, or honey-garlic)

Step-by-Step Instructions

Preheat the oven

Set the oven to 425°F (220°C). High heat is critical for rendering fat and achieving crisp skin.

Prepare the wings

Pat the wings very dry with paper towels. Removing surface moisture is the first step toward crispiness.

Coat for crispness

In a large bowl, toss the wings with baking powder, salt, pepper, smoked paprika, and garlic powder until evenly coated. The baking powder raises the skin’s pH, helping it brown and crisp like it was fried.

Arrange for roasting

Line a large baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer, leaving space between each piece for proper airflow.

Roast to perfection

Bake for 20 minutes, flip the wings, then bake for another 20–25 minutes until golden brown and crisp. The meat should reach an internal temperature of at least 165°F (74°C).

Sauce and serve

Toss the hot wings in your preferred sauce or serve the sauces on the side for dipping. Garnish with fresh herbs or a squeeze of lemon if desired.

Cook Time

Prep time: 10 minutes
Cooking time: 40–45 minutes

Servings

Serves 4 as an appetizer or 2 as a main course

Nutritional Information (approx. per serving)

  • Calories: 280 kcal
  • Protein: 22 g
  • Fat: 20 g
  • Carbohydrates: 1 g
  • Sodium: 550 mg

Storage Instructions

Store cooled wings in an airtight container in the refrigerator for up to 3 days. To reheat while preserving crispness, place them on a rack over a sheet pan and warm at 375°F (190°C) for 8–10 minutes. Avoid microwaving, which softens the skin.

Suggestions

  • For extra heat, sprinkle cayenne into the seasoning mix.
  • Try a glaze of soy, ginger, and honey for an Asian-inspired variation.
  • Serve with cooling accompaniments like celery sticks and blue cheese dressing or a tangy yogurt dip.
  • Make ahead by seasoning the wings a few hours in advance and refrigerating uncovered to dry the skin even further before baking.

Seasonal Relevance

Chicken wings are seasonless favorites, but they shine during gatherings: football season, holiday parties, backyard BBQ season, and casual weekend dinners. They transition effortlessly between summer cookouts and cozy winter game nights.

Conclusion

Perfect oven-baked chicken wings prove that technique matters as much as ingredients. By drying the wings thoroughly, using a touch of baking powder, and roasting at high heat, you can achieve crisp, flavorful wings without the fryer,every bit as satisfying, cleaner, and more approachable for home cooking.

Chicken Wings In Oven Recipe
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Chicken Wings In Oven Recipe

Recipe by Soha
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

280

kcal
Total time

1

hour 

10

minutes

Crispy, golden, and irresistibly juicy, these oven-baked chicken wings bring restaurant-quality results without frying. With a few expert techniques,like using baking powder and high-heat roasting,you’ll achieve perfect texture and flavor every time, ideal for gatherings, game nights, or a satisfying dinner.

Ingredients

  • 2 pounds chicken wings, split into flats and drumettes

  • 1 tablespoon baking powder (not baking soda)

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon smoked paprika (optional)

  • ½ teaspoon garlic powder

  • 2 tablespoons neutral oil (canola or avocado)

  • Sauce of choice (Buffalo, BBQ, honey-garlic, etc.)

Directions

  • Preheat oven to 425°F (220°C).
  • Pat the chicken wings completely dry with paper towels.
  • In a large bowl, toss wings with baking powder, salt, pepper, paprika, garlic powder, and oil until evenly coated.
  • Line a baking sheet with foil, set a wire rack on top, and arrange wings in a single layer with space between each.
  • Bake for 20 minutes, flip wings, then bake another 20–25 minutes until crisp and golden.
  • Toss wings in your favorite sauce or serve sauces on the side for dipping.

Recipe Video

Notes

  • Refrigerating the seasoned wings uncovered for a few hours helps the skin dry out for even crispier results.
  • Always use baking powder, not baking soda, to avoid an unpleasant taste.
  • To keep leftovers crispy, reheat in the oven at 375°F (190°C) on a wire rack for about 8–10 minutes.

FAQs

Can I use frozen wings for this recipe?
Yes, but thaw them completely and pat them very dry before seasoning to avoid soggy skin.

Do I need a wire rack to bake wings?
It’s ideal for airflow and even crisping, but if you don’t have one, flip the wings halfway through and drain excess fat to prevent sogginess.

Can I prepare the wings in advance?
Absolutely. Season the wings and refrigerate uncovered for up to 12 hours before baking; this further dries the skin and enhances crispiness when cooked.

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