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.
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:
- Ranch seasoning
- Old bay seasoning
- Cajun seasoning
- Italian seasoning (with or without Parmesan)
- Steak seasoning
- Lemon pepper seasoning
- Jerk seasoning
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:
- Buffalo sauce
- Teriyaki sauce
- Honey mustard sauce
- Sweet chili sauce
- Jerk sauce
- BBQ sauce
- Peanut sauce
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.
Baked Chicken Wings
Servings 3 about 4 pieces eachIngredients
- 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!
See how we calculate recipe costs here.
Nutrition
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How to Make Baked Chicken Wings – Step by Step Photos
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.
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.
The wings are now coated in a light mixture of oil, cornstarch, and seasoning which will create a flavorful and crispy exterior once baked.
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).
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.
Serve hot with some fresh vegetables and your favorite sauces for dipping!
These wings were flavorful, well-seasoned, and a little bit crispy! Not as crunchy as fried wings, of course, but these definitely get my vote for best easy wings. Mine were done before the 50-minute mark according to my meat thermometer.
confused about the nutritional information. How can 4 wings have almost 900 calories and 70 grams of protein. Is this for the whole recipe??
I ran it through a different calorie calculator and it came up with 532 calories for 1/3 of the recipe which sounds a bit more correct! The plugin that we use does it automatically so it may have grabbed an ingredient weird.
U have great recipies / I’m already a “Foodie” ( if they say that anymore) lol! They are easy to follow & straight forward & diverse! Thx