Baked Chicken Wings

Written by Beth - Budget Bytes

We’re smack dab in the middle of what I like to call “food season.” First, Thanksgiving, then Christmas, and now New Year’s Eve and FOOTBALL! You’ll no doubt need some tasty appetizers to nibble on while you anxiously watch your team play on game day, so I want to offer you some homemade snacks so you’re not tempted to order in. These Baked Chicken Wings are incredibly simple, delightfully crispy, and they can be enjoyed plain or drenched in your favorite sauce.

Close up of a platter of chicken wings with celery and sauces

How to Make Baked Chicken Wings Crispy

Coating chicken wings with cornstarch helps make them extra crispy when baked. The fat from the chicken wing combines with the cornstarch to create extra-crispy skin. But lately, instead of just doing a dry dusting of cornstarch on the chicken wing, I’ve started adding both cornstarch and a small amount of oil. Adding a little bit of oil helps the chicken wings brown and crisp up a lot more evenly, which is perfect if you plan to serve the chicken wings plain, without a coating of sauce. …And it’s still way less oil and a lot easier than deep frying. ;)

How to Season Chicken Wings

For the recipe below, I created a very basic seasoning that isn’t too heavy so that it is flexible enough to match with whatever sauce or dip you decided to serve with the wings. If you plan to serve the wings without a sauce or dip and want to punch up the seasoning a bit, you can double the spices listed in the recipe below. If you’d like to try a different seasoning all together, try using 1-2 Tbsp of any of the following seasonings:

Sauces for Chicken Wings

I don’t know about you, but flavorful sauces are probably my favorite part about eating chicken wings. Whether you plan to coat the wings in the sauce or just serve it on the side for dipping, there are so many great options for wing sauce. Here are some sauces you can use for chicken wings:

What to Serve with Chicken Wings

It’s always nice to have some fresh vegetables alongside your chicken wings because their cold, crunchy, fresh texture is such a nice contrast to the crispy wings. Traditionally that would be fresh celery and carrots, but I think fresh broccoli, cauliflower, or grape tomatoes would also be nice. Plus, vegetables usually taste great dipped in the same sauces as your wings (ranch, honey mustard, etc.).

If you want to fill out your appetizer spread, try adding: Spicy Chex Mix, Hot Corn Dip, Chorizo Cheese Dip, Cowboy Caviar, and Spinach Artichoke Dip.

Side view of a platter of baked chicken wings
A platter full of baked chicken wings, celery, and two dipping sauces
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5 from 5 votes

Baked Chicken Wings

These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect snack for game day.
Author: Beth – Budget Bytes
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Servings: 3 about 4 pieces each

Ingredients

  • 1 Tbsp cornstarch ($0.03)
  • 1/2 tsp paprika ($0.05)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/2 tsp garlic powder ($0.05)
  • 1/4 tsp onion powder ($0.03)
  • 1/8 tsp cayenne pepper ($0.03)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 1/2 tsp salt ($0.03)
  • 1 Tbsp cooking oil ($0.08)
  • 2.5 lbs. chicken wings or drumettes ($9.98)

Instructions

  • Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
  • Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
  • Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
  • Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
  • Serve hot with your favorite sauce!
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Nutrition

Serving: 4 wingsCalories: 895 kcalCarbohydrates: 3 gProtein: 70 gFat: 65 gSodium: 665 mgFiber: 1 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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How to Make Baked Chicken Wings – Step by Step Photos

Cornstarch and spices in a bowl

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, ½ tsp paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ½ tsp salt.

Seasoning being sprinkled over the chicken wings

Pat dry 2.5 lbs. chicken wings or drumettes. Place the dried chicken in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat. Add the cornstarch-seasoning mixture and toss to coat again. Add the cornstarch-seasoning mixture and toss to coat again.

Seasoned chicken wings in a bowl

The wings are now coated in a light mixture of oil, cornstarch, and seasoning which will create a flavorful and crispy exterior once baked.

Wings on the prepared baking sheet

Line a baking sheet with parchment paper for easy cleanup. Place two wire cooling racks on top. Add the seasoned chicken on top of the wire racks with some space between each wing (if they’re too close they won’t get as crispy).

Baked chicken wings on the baking sheet

Bake the chicken wings in the preheated 400ºF oven for 30 minutes, then flip each wing over. Bake for another 20-25 minutes, or until they achieve the amount of browning you like.

A hand dipping a chicken wing into a bowl of ranch on a platter

Serve hot with some fresh vegetables and your favorite sauces for dipping!

Try These Other Chicken Wing Recipes: