Description

How to make incredibly crispy oven baked chicken wings with a simple spice rub and no frying that your whole family will love.

Ingredients

Scale

Main Component:
3 lbs chicken wings, patted very dry (flats and drumettes)
Crisping & Coating:
1 tbsp baking powder (aluminum-free)
2 tbsp olive oil
Basic Seasonings:
1 tsp kosher salt
½ tsp freshly ground black pepper
Flavorful Spice Rub:
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
1 tsp dried oregano
1 tbsp light brown sugar, packed
Garnish (Optional):
2 tbsp fresh parsley, chopped
1 lemon, cut into wedges

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Instructions

Prep Oven & Wings: Preheat your oven to 250°F (120°C). Line a large baking sheet with foil, then place an oven-safe wire rack on top. Pat the chicken wings very dry with paper towels; this is key for achieving truly crispy skin.
Make Spice Rub: In a medium bowl, whisk together the baking powder, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), oregano, and brown sugar. This creates our flavorful rub for the Crispy Oven Baked Chicken Wings.
Season Wings: Add the very dry chicken wings to the bowl with the spice rub. Toss thoroughly, ensuring each wing is evenly coated. Arrange the seasoned wings in a single layer on the prepared wire rack, leaving space between them for airflow.
Bake & Crisp: Bake the wings at 250°F for 30 minutes, then increase the temperature to 425°F (220°C) and bake for another 20-30 minutes. Flip them halfway through the higher temperature bake until golden brown and perfectly crispy. These are your Crispy Oven Baked Chicken Wings!
Rest & Garnish: Once baked to perfection, remove the Crispy Oven Baked Chicken Wings from the oven. Let them rest on the wire rack for 5 minutes. This helps the skin stay crisp. Garnish with fresh parsley and lemon wedges if desired.
Serve Immediately: Transfer the hot, crispy wings to a serving platter. Squeeze fresh lemon juice over them for a bright finish. Serve your delicious Crispy Oven Baked Chicken Wings immediately with your favorite dipping sauces for an unforgettable meal.

Notes

Pat wings very dry with paper towels; this crucial step prevents soggy skin and ensures ultimate crispness.

Store cooled leftover wings in an airtight container in the refrigerator for 3-4 days; reheat in oven for best crispness.

Use aluminum-free baking powder for the best results; cornstarch won’t provide the same incredible airy crunch.

Serve these crispy wings hot and fresh, garnished with lemon wedges and fresh parsley, with your favorite dipping sauces.

For convenience, prep and coat wings, then refrigerate on a wire rack for up to 24 hours before baking.

**Allergy Information:** None