Baked Chicken Wings
These baked chicken wings are crispy, flavorful, and ridiculously easy - no frying required! Perfect for game day, weeknight dinners, or anytime a wing cravings hit.
Servings: 4 servings
Ingredients
- cooking spray
- 2 pounds chicken wingettes OR wingettes and drumettes; defrosted if frozen
- 3 tablespoons vegetable oil
Seasoning mix
- 2 tablespoons light brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon smoked paprika optional (use more regular ground paprika to substitute)
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ⅛ teaspoon ground cumin optional
- 1 pinch cayenne pepper optional
Instructions
- Prep: Preheat oven to 400°F. Line a large sheet pan with foil. Place an oven safe wire rack on top of foil. Coat rack well with cooking spray.
- Prepare chicken: Using paper towels, pat 2 pounds chicken wingettes dry very well.
- Oil chicken: Place chicken wings in a large bowl. Add 3 tablespoons vegetable oil, toss to coat each wing well.
- Season: Combine 2 tablespoons light brown sugar, 1 tablespoon ground paprika, 1 teaspoon smoked paprika, ¾ teaspoon salt, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ⅛ teaspoon ground cumin and 1 pinch cayenne pepper mix in a small bowl. Evenly sprinkle over chicken. Carefully toss wings to evenly coat.
- Bake: Place chicken wings in a single layer on prepared rack. Bake at 400°F for 40-45 minutes, or until crispy and golden brown. Serve immediately.
Notes
Ingredient notes
- Chicken wings – Use wingettes and drumettes for even cooking. Pat dry very well for crispiness.
- Vegetable oil – Helps seasoning stick and promotes browning; avoid olive oil.
- Brown sugar – Adds caramelized flavor; skip for a purely savory wing.
- Paprika & smoked paprika – Adds warmth and smoky depth; sub extra regular paprika if needed.
- Garlic & onion powder – Essential for deep flavor; fresh garlic burns in the oven so avoid.
- Cayenne & cumin – Optional, but add a subtle kick and depth.
Recipe tips
- Use a wire rack – Allows air circulation for even, crispy wings.
- Season evenly – Sprinkle in batches if needed and toss to coat every wing.
- Give them space – Overcrowding = steaming instead of crisping. Use two pans if needed; especially if making a double batch.
- No flipping required – The wire rack crisps them on all sides.
- Bake until crispy – If needed, bake 5 extra minutes or crank to 425°F at the end.
- Serve immediately – Best hot out of the oven!
Storage Tips
- Leftovers – Store in an airtight container in the fridge up to 3 days.
- Reheating – Best in a 375°F oven (8-10 min) or air fryer (5-6 min). Avoid microwaving.