Skip the grease and enjoy crispy oven Baked Chicken Wings instead! Toss them in zesty buffalo sauce or your favorite flavor for an easy appetizer or entrée. They are perfect for dinner, game day, or a handheld party food!
For more delicious wing recipes, try my Grilled Chicken Wings, Lemon Pepper Wings, and Smothered Turkey Wings next.
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Crispy Baked Chicken Wings
When it comes to oven baked chicken wings, I want them crispy enough to stand up to any sauce I toss them in. No soggy wings allowed! Baking is my favorite healthier alternative to deep frying, but you still get that satisfying crunch we all love.
These baked buffalo wings made with Frank's RedHot sauce, are perfect for game day eats. But honestly, I’d enjoy them for lunch or dinner any day of the week.
The best part? They’re ready in just 30 minutes so they're convenient. Whether you go for fiery buffalo sauce or something on the sweeter side, these versatile wings deliver big flavor every time.
Ingredients
- Chicken drumettes and flats: These are ideal for even cooking. If using whole wings, separate them into sections for the best results.
- Olive oil: Helps the wings crisp up in the oven and ensures the seasoning adheres evenly. Avocado or vegetable oil can be used as a substitute.
- Cajun seasoning: Packs bold, punchy flavor that gives the wings a kick.
- Garlic powder and onion powder: Key for adding layers of savory depth to the seasoning mix.
- Paprika: Enhances the color of the baked buffalo wings while contributing a hint of smokiness.
- Frank’s RedHot Buffalo Wing Sauce: The go-to for a tangy, spicy buffalo flavor that coats the wings perfectly.
- Unsalted butter: Adds creamy richness to balance the heat of the buffalo sauce.
- Parsley: Brings a touch of freshness to the finished wings. Fresh parsley is preferred, but dried works well too.
How to Make Baked Chicken Wings
See recipe card for ingredient quantities and full instructions.
Prepare the Oven and Setup
First, I preheat the oven to 400°F and line a baking sheet with parchment paper, placing a wire rack on top. This setup is essential for achieving crispy baked chicken wings because it allows air to circulate and the wings to cook evenly. (If you’re curious about how to bake chicken wings perfectly, this is a step you don’t want to skip!)
Pat the Wings Dry and Season
Next, I pat the wings dry with paper towels to remove any excess moisture. If I’m starting with whole wings, I trim off the tips and separate the drumettes and flats using a sharp knife.
Then, I toss the wings in a large bowl with olive oil, Cajun seasoning, garlic powder, onion powder, paprika, and black pepper, making sure every piece is evenly coated.
Arrange and Bake Chicken Wings
I arrange the seasoned wings on the wire rack in a single layer, leaving space between each piece to avoid overcrowding. Overcrowding can cause the wings to steam instead of bake, so spacing them out is key for crispiness.
I bake the chicken wings for 30–40 minutes, flipping them halfway through to ensure golden, even cooking on all sides.
Make the Buffalo Sauce
While the wings are baking, I melt butter in a small saucepan over low heat. Once melted, I stir in the minced garlic and Frank’s RedHot Buffalo Wing Sauce, letting it simmer for a few minutes to combine the flavors. This sauce is tangy, buttery, and perfect for coating crispy wings.
Toss and Serve Baked Buffalo Wings
When the wings are done baking, I transfer them to a large bowl and pour the warm sauce over the top. I toss the wings until they’re evenly coated, ensuring every piece is covered in flavor.
How Long to Bake Chicken Wings
Bake chicken wings in a preheated oven at 400°F for 30–40 minutes, flipping them halfway through to develop a crispy, golden skin and even texture.
To achieve the best texture, make sure the wings are spaced out on a wire rack to allow proper air circulation. Check for doneness by ensuring the internal temperature reaches 165°F.
Tips for Crispy Baked Chicken Wings
- Use a wire rack. Placing the wings on a wire rack set over a baking sheet allows air to circulate around them, helping them cook evenly and crisp up on all sides.
- Give them space. Don’t overcrowd the wings on the rack. Leave at least an inch between each wing to prevent steaming, which can make them soggy.
- Flip halfway through. Turn the wings over about halfway through baking to ensure both sides get evenly crispy and golden.
- Season thoroughly. Toss the wings evenly in olive oil and seasoning to create a flavorful, crisp crust during baking.
- Avoid parchment overlap. If using parchment paper under the rack, ensure it doesn’t overlap the edges too much, so the air can flow freely in the oven.
- Serve immediately. Enjoy the Buffalo wings with Franks as soon as they’re done baking for the best crispiness- they’re most satisfying straight from the oven!
What to serve with the chicken rolls
- Mac and Cheese: Creamy and cheesy, it’s the perfect comfort food to pair with crispy baked wings.
- Hawaiian Macaroni Salad: A refreshing and slightly sweet side that balances the bold flavors of buffalo wings.
- Brussels Sprouts: Roasted or sautéed, they add a hearty and flavorful veggie option to the meal.
- Potatoes: Choose from crispy fries, savory potato wedges, or creamy mashed potatoes to round out the dish.
Storage
Refrigerate: Store leftover baked chicken wings in an airtight container in the fridge for up to 3 days.
Freeze: To freeze, arrange the wings in a single layer on a baking sheet and place them in the freezer until solid. Once frozen, transfer them to a zip-top bag or airtight container and store for up to 3 months. When ready to use, thaw the wings overnight in the fridge.
Reheat: Preheat the oven to 375°F. Place the wings on a wire rack over a baking sheet and reheat for 10–12 minutes until warmed through and crispy. You can also reheat your buffalo wings in a preheated air fryer at the same temperature for just 5-7 minutes.
FAQ
Why are my baked chicken wings not crispy?
Your baked chicken wings might not be crispy if they weren’t patted dry before seasoning, as excess moisture prevents the skin from crisping. Overcrowding the wings on the baking rack can also cause them to steam instead of bake. Be sure to bake them at 400°F and flip halfway through for even cooking and crispiness.
Can I use frozen wings?
Yes, but thaw them completely and pat them dry before seasoning. This step is crucial to ensure they bake up evenly and crispy in the oven.
Why does my sauce slide off the wings?
The sauce may not stick well if the wings are too greasy or weren’t tossed while warm. Be sure to toss the wings in the sauce immediately after baking for better adhesion.
More Buffalo Recipes
Looking for other recipes like this? Try these:
After you try this Baked Chicken Wings recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 12 Chicken drumettes and flats
- 1 tablespoon Olive oil
- ½ tablespoon Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- ½ teaspoon Black pepper
- ½ cup Frank’s RedHot Buffalo Wing Sauce
- ¼ cup Butter unsalted melted
- 1 tablespoon Garlic minced
- ½ tablespoon Parsley chopped (sub ¼ teaspoon dried parsley)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper, then place a wire rack on top to allow the wings to crisp evenly.
- To prepare the wings, pat the chicken wings dry with paper towels to remove excess moisture- this is super important to help them crisp up. If you’re using whole wings, be sure to cut off the wing tip, and separate the wings and the drums using a sharp knife.
- Now place the seasoned wings in a single layer on the wire rack. Make sure the wings have at least 1-2 inches in between them so that they can get extra crispy.
- Place the wings in the oven and bake for about 30-40 minutes, flipping halfway through, until the wings are golden and crispy.
- While the wings are baking, melt the butter in a small saucepan over low heat. Once melted, stir in the minced garlic, and Frank's RedHot Buffalo Wing Sauce. Mix the sauce for 2-3 minutes until everything is combined, then remove from the heat.
- Once the wings are done baking and crispy, remove them from the oven. Place them in a large bowl and pour the buffalo sauce over them. Toss them in the sauce to coat each wing evenly.
- Serve immediately with a side of blue cheese or ranch dressing, celery, and carrot sticks. And enjoy your crispy buffalo wings!
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