Classic Baked Chicken Wings

My roommate called me at work one Thursday asking if I could bring wings to his place that night—he'd somehow convinced a group of friends to come over for a movie marathon. I'd never made baked wings before, but I knew fried ones always left me with greasy hands and regret. That evening, I pulled a golden batch from the oven, and the smell alone drew everyone to the kitchen before the opening credits even rolled. Turns out, you don't need deep oil to get that perfect crispy exterior.

I remember standing in front of my oven watching the wings through the glass around the 30-minute mark, half convinced they weren't getting crispy enough. My neighbor wandered over smelling something incredible and I ended up giving him a batch before the party even started. He came back ten minutes later asking for the recipe and I realized I'd stumbled onto something reliable.

Ingredients

• Chicken wings (1 kg / 2.2 lbs), flats and drumettes separated: Splitting them into flats and drumettes matters more than you'd think—each piece cooks evenly and you get more surface area for crisping.
• Olive oil (2 tbsp): This is your insurance policy for crispiness; it helps the seasoning stick and creates that golden exterior.
• Kosher salt (1½ tsp) and freshly ground black pepper (1 tsp): Don't skip the freshly ground pepper—pre-ground tastes flat compared to cracking it yourself.
• Garlic powder (1½ tsp): Gives you that savory depth without the moisture raw garlic would add.
• Smoked paprika (1 tsp): This is the secret ingredient that makes people ask what you did differently.
• Cayenne pepper (½ tsp, optional): Add this only if you want heat; I learned the hard way that some guests appreciate a warning.
• Fresh parsley (2 tbsp, chopped) and lemon wedges: These finish the wings and add brightness that cuts through the richness.

Instructions

Get your oven ready and set up your stage:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper or foil, then place an oven-safe wire rack on top. This setup is non-negotiable—the rack lets heat circulate all around each wing.

Dry your wings like you mean it:

Pat each wing thoroughly with paper towels until they're genuinely dry to the touch. Any moisture clinging to the surface will steam instead of crisp, and that's the one thing that ruins these.

Season and coat with purpose:

Toss everything together in a large bowl—wings, olive oil, salt, pepper, garlic powder, paprika, and cayenne if you're using it. Make sure every piece gets a good coating, rotating them a few times to catch the seasonings hiding at the bottom.

Arrange and bake:

Lay wings in a single layer on the rack without crowding; they need air space to crisp up properly. Slide into the oven for 40 minutes, flipping halfway through, until they're golden-brown and the skin looks crispy and tight.

Finish and serve:

Pull them out, scatter fresh parsley over top, and serve with lemon wedges on the side. The acidity from the lemon brightens everything and cuts right through the richness.

Save

The first time I made these for an actual crowd, someone asked if I'd bought them from a restaurant and just reheated them. I'd never felt more validated in my kitchen choices, and suddenly this simple weeknight recipe became my go-to whenever I needed to impress without fussing.

The Crispy Secret

The oven-safe wire rack sitting above the baking sheet is doing all the heavy lifting here—it creates a circulating air pocket that crisps the wings from every angle. Most home cooks skip this step and wonder why their wings come out soggy on the bottom. Once you try it with a rack, you'll never go back.

Seasoning Flexibility

This spice blend gives you something smoky, garlicky, and just a hint of heat if you want it, but it's really a template. I've subbed smoked paprika for regular paprika on nights when I didn't have the smoky version, and I've bumped the cayenne up to a full teaspoon when friends explicitly asked for more kick.

Serving and Storage

These wings are best eaten right after they come out of the oven while they're still warm and the exterior is at its crispiest. If you end up with leftovers (which is rare), pop them back in a 180°C oven for about 10 minutes to revive them, though they're honestly just as good cold the next day if you're eating them straight from the fridge. Pair them with ranch, blue cheese, celery sticks, or carrot sticks—or honestly, just eat them plain because the seasoning is doing plenty of work on its own.

• Serve immediately out of the oven for maximum crispiness.
• Leftover wings reheat beautifully at 180°C for 10 minutes if you've stored them covered in the fridge.
• These wings are naturally gluten-free, so they work for anyone avoiding wheat.

Save

These wings taught me that simple doesn't mean boring, and that the best recipes are often the ones you reach for repeatedly without needing to pull out a notebook. They're the kind of dish that works for game day, casual hangouts, or when you just want something good to eat without drama.

Recipe Questions & Answers

→ How do I make the wings extra crispy?

Pat wings dry thoroughly before seasoning and use a wire rack to allow air circulation during baking. Air-drying in the fridge for an hour helps even more.

→ Can I adjust the spice level?

Yes, modify the cayenne pepper amount to your preferred heat level or omit it for milder flavor.

→ What side dishes complement these wings?

Classic options include celery, carrot sticks, and creamy dips like blue cheese or ranch.

→ Is using a wire rack necessary?

Using a wire rack helps wings cook evenly and maintain crispiness by allowing heat circulation around each piece.

→ How long do baked wings take in the oven?

Bake wings at 220°C (425°F) for about 40 minutes, flipping halfway for even browning and crispiness.