Each chicken wing is well seasoned with just the right amount of salt and pepper, so the dipping sauce is optional. Once you’ve mastered the technique you can switch out the sauce and make baked buffalo wings served with a side of ranch. Just make sure to keep this recipe on hand for a game day or other family get-togethers. Once you make your first batch I expect you will enjoy the results without all the excess frying oil.
Are chicken wings crispy in the oven?
- 3 lbs Chicken Wing
Chicken Wing Rub
- 2 Tbsp kosher salt
- 2 Tbsp paprika
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 tsp black pepper
- ½ tsp cayenne
- 8 Tbsp butter melted
Tangy Yogurt Dip
- 2 Tbsp white vinegar
- 2 Tbsp lemon juice
- 1 Tbsp reserved dry rub
- ¾ c plain Greek yogurt
- ¼ c sour cream
- ¼ tsp cayenne
- ½ tsp kosher salt
Mix all dry rub ingredients except butter. Reserve 1 Tbsp of dry rub for the dip.
Pour dry rub over wings and mix well.
Place wings skin-side up on wire rack and refrigerate uncovered for one hour or overnight. You can skip this step and go straight to the oven, but that hour in the fridge really helps with crispiness!
Preheat oven to 425°F. Melt butter and brush gently over wings.
Bake wings in the oven. After 25 minutes, carefully open oven just enough to let some steam vent. Cook for 20 more minutes, or until the skin is crispy, and meat thermometer inserted into the thickest part of the chicken wing — without touching bone — reads 165°F.
Mix all dip ingredients. This can be done a day or two in advance for maximum flavor.
Enjoy the best wings ever!
Chicken is done when internal temperature reaches 165°F, followed by a 3-minute rest. Cook time will depend on the cut size and cooking method.