Crispy Baked Chicken Wings

Name: Crispy Baked Chicken Wings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 pounds chicken wings; 2 tablespoons butter; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika

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5.0

1,050 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Calories
380 kcal
Course
Main Course
Cuisine
American

Crispy Baked Chicken Wings

Winston Campbell

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These baked chicken wings are so easy to make. They are crispy and delicious! Simply bake them in a 400°F oven for 40 minutes.

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Ingredients

Servings

3 pounds chicken wings split, tips removed
2 tablespoons butter melted
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika or smoked paprika

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Instructions

Preheat the oven to 400°F. Line two rimmed baking sheets with foil and fit them with wire racks. You can also use parchment-lined baking sheets and skip the rack.
In a large bowl, toss the wings with melted butter. Arrange the coated wings in a single layer on the baking sheets, not touching each other. Sprinkle them with salt, pepper, garlic powder, and paprika.
Bake the wings until they are cooked through and their skin is browned and crispy, about 40 minutes.
For extra-crispy skin, lower the oven temperature to 170℉ and keep the wings in the oven for 30-60 more minutes.
Serve immediately. They pair well with blue cheese or ranch dressing.

Notes

Instead of tossing the wings in melted butter, you can arrange them in the pan and spray them with olive oil.
I typically use split wings, but you can use this recipe to bake whole wings.
If your oven runs hot, the wings could be ready after 30 minutes.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to re-crisp the skin.
You can also freeze the leftovers. Place the cooked wings in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge, then reheat them.