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.
Can the wings be marinated and refrigerated overnight?
Yes that should be fine!
Delicious, even for a hard to please 13 year old who loves to order wings out. Your seasoning recipe is awesome as well. 😊 Thank you !
So excited make this dish!! Thanks so much for sharing your recipes, I appreciate you. What were some sides you served? Do you have a recipe for the dip you have pictured?
The dip is ranch dressing! You can serve them as an appetizer, or for a complete meal add a starch such as mashed potatoes, french fries or rice pilaf, and a veggie such as asparagus, broccoli or green beans.
Excellent! My family loves them. One question- do the wings need turned over while baking?
You do not need to turn them!
So good!! They were delicious! They were quick and easy to make! They turned out really well. Crispy on the outside and juicy on the inside!! This is gonna my go to for a quick dry rub for wings! Thank you for the recipe!!
Thanks for making this so easy and so good!
These were absolutely perfect! I made them in convection oven 5 stars!
Can you use parchment paper if you don’t have cooking rack?
I’d line the pan with foil and coat with cooking spray!
I use parchment every time I make wings and they turn out great!!
Do you have to defrost the wings first?
Yes they should be defrosted!
These are excellent! Making again tonite but in air fryer…anyone have recommendations for time?
These were excellent! So simple! Thank you!!!
The wings came out absolutely delicious!! Thank you!!
I followed the recipe exactly and got an A++++++ from every member of my family!!!! I will definitely be making these again and will use that yummy BBQ spice rub on other things to. YUMMY!
Did u cover the wings while baking
No I do not cover them!
This is PERFECTION! The secret really is cooking on a rack or broiler pan. I used McCormick Perfect Pinch Rotisserie Chicken Seasoning. Family loved it.
Just made this tonight and *chef’s kiss*. They were perfect. On top of the bbq dry rub I smothered my wings in honey bbq sauce and it was delicious. Saucy and crispy on the outside. Will definitely be making again.
Followed the recipe, they turned out delicious. Thank you.
Very Good Chicken Wing . I will be cooking them again
Such a beautiful color on these chicken wings from the spice rub! I love that you baked them in the oven and how easily they come together. Yum!
We love wings in our house and these are absolutely superb! Definitely making these again – so delicious.