These baked chicken wings are coated in a homemade spice rub, then roasted to crispy perfection. A simple yet satisfying appetizer or meal option that takes just minutes to put together.
In my opinion, you can never go wrong with chicken wings. Whether it’s lemon pepper wings or buffalo wings, chicken wings are inexpensive, tender and totally delicious. These baked wings feature a BBQ rub that adds tons of flavor.
I love a good crispy chicken wing, but I don’t love all of the hassle and mess that comes along with deep frying wings. These baked chicken wings are perfectly crispy and golden brown, and loaded with plenty of flavor.
Baked Chicken Wings ingredients
This recipe calls for just a few ingredients including wings, BBQ rub, parsley and vegetable oil.
How do you make baked chicken wings?
This recipe starts with chicken wings, which are tossed in a little vegetable oil. The next step is to thoroughly coat the wings in spice rub. The wings go onto a rack, then are baked at high heat until crispy and golden brown. Add a sprinkling of parsley, and you’ll be ready to eat!
Tips for baked chicken wings
- I highly recommend using homemade barbecue rub. It takes just minutes to put together, and can be used in so many different ways. If you don’t have enough time to make your own rub, feel free to use your favorite store bought spice blend.
- To save time, look for “party style” wings which have the wingettes and the drummettes already separated.
- Always coat the wings with oil before adding the barbecue rub. This helps the rub to stick to the wings and helps to protect the spices from burning in the oven.
- These wings are best when served immediately. Leftovers will stay fresh in the refrigerator for up to 3 days, and can be reheated in a 400 degree oven until warmed through.
How to cut chicken wings
You can often find at the store pre-cut chicken wings which are labeled “party wings” or “wingettes and drummettes.” I like to purchase party wings whenever possible. If you buy whole wings, you will want to separate them to make them easier to cook and eat.
The “wingette” is the flat part of the wing that contains two bones. The “drummette” looks like a little drumstick.
You can separate wings at home by bending the wings back at the joint where the less meaty part of the drummette connects to the wingette. Use kitchen shears or a sharp knife to cut through the joint. Similarly, bend the wingette and the tip back at the joint and cut through the joint with kitchen shears or a sharp knife.
Recipe FAQs
The trick to getting crispy chicken wings is to bake them at high heat, and cook them on a rack. Cooking the wings on a rack ensures that the heat will circulate all around the wings, and any liquid released from the wings will drip away so that the wings roast instead of steam.
Chicken wings should be cooked until crispy and golden brown. This will take about 45 minutes in an oven at 400 degrees F. You will want to keep an eye on the wings to make sure the seasoning does not burn or blacken.
Chicken wings should not be covered in the oven. Covering the wings will steam them and they won’t get brown and crispy.
This recipe does not call for saucing your wings, but if you wanted to add sauce, you’d brush it on during the last 5 minutes of the baking time, or after the wings come out of the oven. Adding the sauce too early can cause it to burn.
Chicken Wing Dips
I always love to serve a dip alongside my baked chicken wings for even more flavor. Some great options include homemade ranch dressing, blue cheese dressing or even a flavorful creamy pesto dip.
If you want delicious crispy chicken wings straight out of the oven, look no further. These seasoned and savory wings make an excellent party snack or simple meal.
More chicken recipes you’ll love
- Greek Chicken and Potatoes
- Huli Huli Chicken
- Fried Chicken Wings
- Mediterranean Chicken (One Pot)
- Braised Chicken with Carrots and Potatoes
Baked Chicken Wings Video
Baked Chicken Wings
Ingredients
- 3 pounds chicken wings party style, or separate the wingettes and drumettes yourself
- 1/3 cup BBQ Spice Rub homemade or store bought
- 2 tablespoons vegetable oil
- cooking spray
- 1 tablespoon chopped parsley optional
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven safe rack on top of the foil. Coat the rack with cooking spray.
- Place the chicken wings in a large bowl along with the oil. Toss to coat evenly.
- Add the spice rub to the bowl. Toss the wings with the spice rub until they're coated.
- Arrange the chicken wings in a single layer on the rack.
- Bake for 45 minutes or until crispy and golden brown. Top with parsley, then serve.
Notes
- I highly recommend using homemade barbecue rub. It takes just minutes to put together, and can be used in so many different ways. If you don’t have enough time to make your own rub, feel free to use your favorite store bought spice blend.
- To save time, look for “party style” wings which have the wingettes and the drummettes already separated.
Scot Perrin says
Great recipe my wings came out perfect little on the hot 🥵 side but lovely !!! Well I used slap 👋 ya momma some cowboy bbq rub from store onion powder garlic powder and some Nashville hot chicken rub oh and a sprinkle of my wheeler meat market BBQ mix season and all I gotta say hot 🥵 and delicious 🔥 🔥 🔥 🔥 thanks for sharing the recipe ok 👍
lee says
Thanks for sharing this recipe! My husband (the wings fan in our house) really enjoyed them, and I appreciated an option to bake wings instead of frying them.
Diane says
I tried these last night without marinating. They were still good. Next time will add a little more cayenne. Thanks
NonColonel says
I would make sure to point out that the wingettes will be done a lot earlier than the drumettes. Even suggesting to put all the longer cooking drumettes on the left side as a helpful reminder.