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Perfect Oven Chicken Wings

baked chicken wings

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?

The secret to making baked chicken wings crispy is drying as much moisture as possible from the skin, then lightly dusting it with baking powder, and cooking at high heat. Moisture on the surface of the chicken will create steam, which makes the skin soggy instead of crisp.Oven roasted chicken wings
By drying the skin thoroughly with paper towels eliminates the time it would require for the oven to dry off the moisture. A small amount of baking soda in the baking powder accelerates browning and creates bubbles that harden on the skin to enhance the crispy texture you desire.

High temperatures

The task here is to create a deep-fried like skin using consistent high oven temperatures. Baking at 450 degrees kick starts browning and cooking immediately. Placement on top of a greased wire rack ensures that the heat surrounds all sides of the chicken and that excess fat can drip to the pan and not make the chicken feel greasy. Make sure to flip the wings two times to ensure even cooking and heat dispersion.

Oven Baked Chicken Wings

Ingredients

  • 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

Instructions

  • 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.

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