By Becky Hardin
Published Sep 14, 2023
This baked chicken wings recipe is my absolute favorite. It’s less messy and, in my opinion, more flavorful than frying. We are a family that loves a game day celebration, and it’s never complete unless I make a batch of my famous baked chicken wings. In fact, I usually have to make a double batch just to be safe. I’m so proud that over 2000 home cooks have rated these wings a 5-star success.
Don’t get me wrong, I love fried wings – but cooking chicken wings in the oven creates incredible flavor, juicy chicken, and crispy skin, without the hassle and oil required for deep-frying. After I developed this recipe, I’ve made them this way, baked instead of fried, more times than I can count. This recipe is on my list of favorite best Super Bowl appetizers , so don’t forget to make a batch!
What’s in This Chicken Wings Recipe?
- Chicken Wings: I prefer to use chicken wingettes (the middle part of the wing, sometimes called the ‘flat’) for this recipe. Not only are they easier to cook and eat, but they get really nice and crispy in the oven. You can bake any part(s) of the chicken wing in the oven with this seasoning rub. Just keep in mind that cooking different parts may require different cooking times.
- Flour: When combined with the spices listed below, this becomes a flavorful seasoned coating. It helps the seasoning stick to the wings, and it creates a crispy skin.
- Butter: Dot the baking sheet with pats of unsalted butter– it melts while the wings are in the oven, helping to add moisture and flavor. Plus, it crisps up the skin.
- Seasoning Blend : The dry rub is what makes these baked wings so irresistible! It’s a simple mix of paprika, garlic powder, and salt and pepper, and it tastes amazing.
The Secret To Crispy Baked Wings
There are two ingredients I use to make sure the skin gets nice and crispy on my wings:
- Coating them with flour helps build texture.
- Cooking them on a tray with butter helps them brown, and lends more crispiness.
How to Store and Reheat
If you manage to have any of these baked chicken wings leftover, store them in an airtight container in the refrigerator for up to 3 days. I usually freeze chicken wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Always allow wings to thaw overnight in the refrigerator before reheating in the oven.
To reheat, place them back in the oven at 350°F, for about 15 minutes, or until 165°F internally.
Serving Suggestions
No matter how good the chicken wings are (and trust me, these seasoned baked wings are finger-lickin’ good!), I always feel that a few tasty dipping sauces are a must. The flavor of the spice rub goes well with literally any type of dipping sauce you love. I love to dip them in buffalo sauce , ranch dressing , or Chick fil A sauce , but the possibilities are endless!
On game day, I like to serve them with french fries or potato wedges , veggie sticks, and other dippable items. When I want to go the comfort food route, I’ll whip up some creamy coleslaw , mashed potatoes , or mac and cheese casserole .
5-Star Review
“Came across this recipe a while back and decided to give it a try and it is the best! I had only cooked wings a few times before this recipe and now we have them at least once a month. Everyone raves about how good they are every time I make them. Thanks for sharing the recipe!” – Jill W.
Ingredients1x2x3x
- ▢ 3 tablespoons unsalted butter (⅜ stick)
- ▢ ⅓ cup all-purpose flour
- ▢ 2 tablespoons ground paprika
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon ground black pepper
- ▢ 10-12 chicken wingettes just means tips removed; thawed if frozen
Video
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the butter, there is no need to melt it ahead of time but you can if you would like. 3 tablespoons unsalted butter
- In a medium-sized bowl, combine the flour, paprika, garlic powder, and salt and pepper. ⅓ cup all-purpose flour, 2 tablespoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
- Coat both sides of each wing fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings. 10-12 chicken wingettes
- Bake the wings for 30 minutes.
- Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked.
- Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
Becky’s Tips
- Feel free to change up the seasoning rub for your wings with some different herbs and spices. I like to add chili powder or cayenne pepper for more heat. I’ve also used a dry ranch mix to switch things up a bit.
- The safe-to-eat temperature for all chicken is 165°F. However, for wings, you might consider cooking them up to 190°F for tender, melt-in-your-mouth meat.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken Wings Step by Step
Prep the Baking Sheet: Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the 3 tablespoons of unsalted butter, there is no need to melt it ahead of time but you can if you would like.
Mix the Spices: In a medium-sized bowl, combine ⅓ cup of all-purpose flour, 2 tablespoons of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper.
Coat the Wings: Coat both sides of 12 chicken wingettes fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.
Bake the Wings: Bake the wings for 30 minutes.
Flip the Wings: Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked. Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
More Chicken Wing Recipes To Try
Grilled Chicken Wings
Honey-Glazed Chicken Wings Recipe
Hot Honey Chicken Wings
Buffalo Wings
Baked Chicken Wings Recipe
Ingredients
- 3 tablespoons unsalted butter (⅜ stick)
- ⅓ cup all-purpose flour
- 2 tablespoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 10-12 chicken wingettes just means tips removed; thawed if frozen
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the butter, there is no need to melt it ahead of time but you can if you would like. 3 tablespoons unsalted butter
- In a medium-sized bowl, combine the flour, paprika, garlic powder, and salt and pepper. ⅓ cup all-purpose flour, 2 tablespoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
- Coat both sides of each wing fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings. 10-12 chicken wingettes
- Bake the wings for 30 minutes.
- Flip the wings over and bake for an additional 15 minutes, or until crispy and fully cooked.
- Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
Video
Notes
- Feel free to change up the seasoning rub for your wings with some different herbs and spices. I like to add chili powder or cayenne pepper for more heat. I’ve also used a dry ranch mix to switch things up a bit.
- The safe-to-eat temperature for all chicken is 165°F. However, for wings, you might consider cooking them up to 190°F for tender, melt-in-your-mouth meat.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
