Crispy Baked Chicken Wings are an easy way to make an inexpensive family dinner. This recipe is a buttery, flavorful, crispy chicken wing recipe that is great for busy days or a quick meal after school gets out. It takes about 3 minutes to mix the ingredients, another three to coat the chicken, and then it’s a half hour bake in the oven. Here’s how we do it…
Crispy Baked Chicken Wings
This recipe works for a game day appetizer or as a meal in itself. I also like to cook chicken legs (drumsticks) with it too. You just need to bake the drums a little longer as they are thicker than the wings. But at about $2 for a dozen drumsticks, it is worth having these as part of your chicken wing meal.
This recipe would work very well on a grill too. In fact, if you are thinking of this for the grill, you will have to read our Grilled Chicken Wings page for more information about how to grill the perfect wing.
Ingredients for Crispy Baked Chicken Wings
- 1/2 cup flour
- Tablespoon paprika
- 1 1/2 teaspoons garlic salt
- 1 tsp black pepper
- A pinch of cayenne (or more for taste)
- Half stick of butter
- 10 chicken wings
Equipment
- Basting Brush. I like the silicone, dishwasher safe brushes like this: (http://amzn.to/2fNpQth)
- Aluminum Foil (http://amzn.to/2yUXqSA)
- Baking Sheet (http://amzn.to/2xZHrot)
Instructions
Separate The Chicken Wings
The first thing to do to make crispy baked chicken wings is to separate the wings by breaking them at the joint or cutting through the joint with a sharp knife. However, if you prefer the whole wing attached, there is nothing wrong with that either. I personally prefer the wins this way but it is more popular to cut them apart.
Preheat your oven to 425 degrees.
Mix The Dry Ingredients and Coat the Chicken Wings
Add the flour and all the spices into a large plastic bag and shake to mix together.
After your spices are mixed, dry off the thawed chicken wings with a towel. Here’s a tip: When you coat anything with flour, it is best to have it patted dry with a paper towel. Here is an explanation why it is important to dry the chicken:
How to Batter Food:
When you coat anything with flour, it is best to have it patted dry with a paper towel. If it is too wet, the flour will batter up on the outside and gets clumpy and gross. Just enough moisture to allow the flour to stick is perfect. Many recipes that require liquids to be attached next will prevent the batter from flaking off. Check out our Classic Minnesota Fish Fry and our Zucchini Fries for examples of how well this technique works and it is crucial for the crispy baked chicken wings too.
Put the spices in a large plastic bag and place the chicken in the bag with it. Shake well to cover the entire wing. When finished, gently grab one at a time and lightly shake it off before setting it aside.
Prepping the Crispy Baked Chicken Wings for the Oven
Line a baking sheet with tinfoil for easy cleanup. Then place your coated chicken wings on the tray with enough room between them for air to flow.
Melt the butter and brush on enough to make the wings glossy.
How Long to Bake Chicken Wings
At 425 degrees, it will take about 30 minutes to cook your wings. I personally like them a little more well done, so I may add another 10 to 15 minutes or so. The important thing is to make sure the internal temperature of the wing reaches 165 degrees. The rest is for your own personal preference.
Halfway through this recipe, I like to pull them out and baste them one more time with the butter.
When done, remove from the oven and serve with dipping sauce.
Chicken Wings Sauces
We made two sauces for tonight’s chicken wings, our Chipotle Ranch Dipping Sauce, and a Homemade Honey Mustard.
Printable Recipe
Easy to bake crispy chicken wings.
5 minPrep Time
30 minCook Time
35 minTotal Time
Yields 10 wings
Save RecipeIngredients
- 1/2 cup flour
- Tablespoon paprika
- 1 1/2 teaspoons garlic salt
- 1 tsp black pepper
- A pinch of cayenne (or more for taste)
- Half stick of butter
- 10 chicken wings
Instructions
- Separate the chicken wings by breaking them at the joint or cutting through the joint with a sharp knife. However, if you prefer the whole wing attached, there is nothing wrong with that either. I personally prefer the wins this way but it is more popular to cut them apart.
- Preheat your oven to 425 degrees. Then dry off the thawed chicken wings with a towel. Here's a tip: When you coat anything with flour, it is best to have it patted dry with a paper towel. Here is an explanation why it is important to dry the chicken:
- Add the flour and all the spices into a large plastic bag and shake to mix together.
- Place the chicken in the bag and shake well to cover the entire wing. When finished, gently grab one at a time and lightly shake it off before setting it aside.
- Line a baking sheet with tinfoil for easy cleanup. Then place your coated chicken wings on the tray with enough room between them for air to flow.
- Melt the butter and brush on enough to make the wings glossy.
- At 425 degrees, it will take about 30 minutes to cook your wings.
- When done, remove from the oven and serve with dipping sauce.
If you want to make boneless chicken wings, adapt this Grouse Tenders recipe with chicken and you will get wonderfully crispy, boneless chicken wings.
Did you like our Crispy Baked Chicken Wings? Then you may also like these other top posts of ours:
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