CRISPY OVEN BAKED WHOLE CHICKEN WINGS
Learn to bake CRISPY whole CHICKEN WINGS in the oven with this EASY recipe video…because you don’t need a fryer to make a crispy chicken wings!
HEALTHY OVEN BAKED CHICKEN WINGS
Let’s put an end to the old debate –survey says 54 % of people prefer the drumette but only 25% prefer the flat. So that settles that. Interestingly, the other 21% love wings so much they don’t care which part they get…just gimme dem wings!
And wings are so popular, Americans consume over 100 million pounds of wings on Superbowl Sunday alone!
But since people are consuming more chicken wings than ever before, it’s important that we try to make them healthier than ever before. While frying does result in a crispy and crunchy exterior, frying also adds a lot of calories. Baking chicken wings isn’t as popular because it normally results in wet skin…..trust me, I’ve tried and failed many times before I learned the secret to making super crispy wings in the oven.
This chicken wing recipe is so EASY because it requires so few ingredients, and so few steps.
INGREDIENTS
- 4lbs whole wings…. you can cook them as whole chicken wings or pre-cut drumettes and flats. I use whole wings but remove the wing-tip which I reserve for chicken stock.
- .5 tbsp flour
- 3 to 4 tbsp JoJo Rub – easy rub made from simple spices found in most kitchens, found here. If you don’t have the ingredients or prefer a different flavor, there’s no “rules” herre – season em like you like em.
- 1.5 tbsp baking powder – The real key to crispy oven baked chicken is using baking powder to give it a crucnchityy, crispity skin. The baking powder changes the ph balance of the skin to make it super crispy….or something like that. Look, It’s science, OK. And, if you don’t believe me, just look it up on your google machine.
- Mix the flour, JoJo Rub and baking powder in a bowl – set aside
EASY CHICKEN WINGS RECIPE
- Heat oven to 250 degrees
- Foil lined pans with racks. Don’t put on foil.
- Dry the chicken wings as much as possible with a paper towel(s).
- Sprinkle seasoning mixture over wings and mix wings to coat all sides
- Place seasoned wings on top of rack
Now this is where it get’s dangerous ya’ll. Place the wings in the pre-heated (250F) oven and let it cook for 30 minutes. This low temperature will help render the fat from the wing. However, after 30 minutes at 250F, turn up the temp to 425F.
HOW LONG TO BAKE CHICKEN WINGS AT 425 F
Once you turn up the temperature to 425F you will need to cook the chicken wings an additional 40-45 min to get them crispy. Not all ovens cook at the same temp so modify your oven temperature a few degrees up or down if needed.
It’s an easy chicken wing recipe but it ain’t fast. So while your wings are cooking you can indulge in your unhealthy drinking habit, check your fantasy sports teams or, my favorite…..search conspiracy theories online! Or whatever you do to kill the time….
BAKED CHICKEN WINGS VIDEO
These wings aren’t exactly a replacement for fried chicken wings but they’re pretty close. They are crispy and crunchy and the seasoning gives it a great flavor. You can serve them just like this or coated in your favorite sauce. I’d be proud to serve these tasty treats anytime and you should too! And remember, there’s a lot of division in the world today….some are right wing, others are left wing….but I’m team chicken wing all day long.
| Prep Time | 5 minutes |
| Cook Time | 75 minutes |
| Passive Time | 0 minutes |
| Servings |
people
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- .5 tbsp flour
- 3 to 4 tbsp JoJo Rub It's a simple rub we created and share on this site. If you don't have the ingredients or prefer a different flavor, there's no "rules" here - season em like you like em.
- 1.5 tbsp baking powder
- 4 lbs chicken wings You can use whole chicken wings or pre-cut drumettes and flats. If using whole wing, I remove the wing tip and reserve for chicken stock.
Ingredients
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- Mix the flour, JoJo Rub and baking powder in a bowl - set aside
- Pre-heat oven to 250 degrees
- Dry the chicken wings as much as possible with a paper towel(s).
- Sprinkle seasoning mixture over wings and mix wings to coat all sides
- Place wings on top of a wire cooking rack and line the pan below with foil for easy clean up.
- Do NOT place wings directly on foil / pan, they will burn. Need a rack to allow circulation around the wing as it cooks
- Place wings in oven and cook for 30 minutes. Cooking at this low temperature will help render some of the fat to promote crispy wings.
- After the wings have cooked at 250 for 30 minutes, turn up the temperature to 425F and let the chicken wings cook for an ADDITIONAL 40-45 min to get them crispy.
- Remove and enjoy!
The baking powder is the real key to crispy oven baked chicken is using baking powder to give it that crispy skin!
14 Comments on “EASY Oven Baked CRISPY Chicken Wings – Recipe Video”
Do you have to use flour or could I skip that?
The flour adds a little texture but the you’ll still get crispy wings without it!
Is there any modification you would use for drumsticks? My fiance and I love using this rub for a lot of things. The wings are always a hit!
This is my second time trying these wings and I feel like im missing something…my wings don’t have the crispy look..they look really dry and the seasoning mix is dried up on top of the chicken…am I missing oil?
Hey Sheila! What type of oil are you using?
Should I take things out while the oven heats up to 425? Or should I leave them in the oven while it heats up? And if I do leave it in the oven while it heats, is that a part of the 40 min?
Hey Daniel – thanks for the inquiry and to answer, leave the wings out of the oven while it is preheating to 250. ONce it reaches that temp, put them in. As the recipe calls for the temp to be increased during the cook, do not remove when increasing from 250 to 425. Let us know how they turn out for you!
I made this w/ the McCormick’s buffalo wing seasoning packet and added 2 tsp of backing powder, cooked on a makeshift wire rack for 20 min at 300F, then 10 min 450F because they started to blacken at the edges. It was pretty good! Definitely more crispy than how my family made wings by just putting directly on foil baking sheet. More fat rendered off a wing. I think maybe 425F might be better for shorter to just get that crisp…maybe I should have done the correct 250 at first. But thank you for the techniques!! Backing powder did get it like BJ’s Restaurant’s wings more.
I made them just like you said to and they were so good my husband had me make them 2 nights in a row. Just want to say thank you. I am not the cook in the family but I will be cooking these on a regular in our house!!!
I made these today and they turned out really crispy. I did not use flour and put in a tsp of cornstarch instead. I was surprised this recipe did not call for oil at all but can’t out very crispy.
Thank you for this.
I’ve used this recipe at least five times with my own spice rub. It is excellent! Just make sure you allocate enough time to cook them the way Joe describes.
Is this recipe for bake or convection bake? If its for regular bake what would you recommend adjusting the times for convection bake?
Excellent recipe! The only changes I would make next time are to cut the seasoning in half and make sure to oil the grate so cleanup is minimal. Hubby loved them-so did I!
This is the second time I used your wing recipe and both times came out crisp and excellent, easy, and healthy.
First time 40 wings, second, 60 wings.
Thanks.