Baked Chicken Wings
Baked chicken wings can have properly crisp skin without a deep fryer, as long as the wings are dry, lightly coated in baking powder and cooked on a rack in a hot oven. This version uses a simple garlic, onion and paprika rub and takes 45 minutes in the oven, turning once. It feeds four as a snack or starter, or two to three as a main with sides.
- Total
- 1 h
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 430kcal
Common mistakes with baked chicken wings
Most disappointing baked chicken wings share the same three faults: wet skin, an overcrowded tray and an oven that is not hot enough. Dry the wings with kitchen paper, space them out and bake at 220°C (200°C fan), gas 7, and you get crisp skin and juicy meat.
A rack matters just as much. Without one, the wings sit in their own fat and the undersides turn soft and greasy.
Baked chicken wings method
Tap a time to start a timer.
- Heat the oven Heat the oven to 220°C (200°C fan), gas 7, with a shelf in the middle. Line a baking tray with foil and set a wire rack on top.
- Dry the wings Pat the wings very dry all over with kitchen paper, but do not rinse them. Dry skin is what crisps, and wet skin steams.
- Coat Mix the baking powder, salt, pepper, garlic powder, onion powder and paprika in a large bowl. Add the wings and olive oil and toss until every wing has a thin, even coating.
- Bake Lay the wings skin side up on the rack, leaving a gap between each one. Bake for , turn them over with tongs, then bake for another , until deep golden and crisp.
- Check and rest Push a thermometer into the thickest part of a wing. It should read at least 75°C, with no pink meat and clear juices. Rest for on the rack, then serve with your chosen dip.
What to serve with baked chicken wings
Wings are messy, so put out a pile of napkins and a dip or two. Coleslaw, chips and celery sticks are the usual partners, and a cold drink helps if the rub is on the spicy side.
For a bigger cut with the same rub, try baked chicken legs, which need a longer time in the oven.
Common problems and fixes for Baked Chicken Wings
- The skin is pale and chewy rather than crisp.
- Moisture or crowding is the usual cause. Dry the wings thoroughly, leave space between them and always use a rack, so hot air reaches the underside. Extra drying time uncovered in the fridge for an hour also helps.
- The wings taste slightly bitter or metallic.
- That comes from too much baking powder, or a type that contains aluminium. Use no more than 2 tsp per kilo, choose an aluminium-free brand and toss until the coating is thin and even.
- The meat is dry.
- Small wings overcook easily. Check them with a thermometer from 40 minutes and take them out at 75°C, rather than leaving them in for the full time out of habit.
- The kitchen fills with smoke.
- Fat dripping on a bare tray burns at this heat. Line the tray with foil, and wipe any pooled fat away if you are baking a second batch.
Frequently asked questions about Baked Chicken Wings
How long do you bake chicken wings?
About 45 minutes at 220°C (200°C fan), gas 7, turning them halfway. Add 5 minutes if you want them darker, but check the temperature first.
Do you need baking powder for crispy wings?
No, but it makes the skin noticeably crisper by helping it brown and blister. Use aluminium-free baking powder, about 2 tsp for 1kg of wings.
Can you bake chicken wings from frozen?
Defrost them fully in the fridge overnight first, then dry them well. For a from-frozen method, see air fryer frozen chicken wings.
How do you reheat leftovers?
Put them on a rack in a 200°C (180°C fan), gas 6 oven for 10–15 minutes, until crisp and steaming hot all the way through. Keep leftovers in the fridge and eat them within 2 days.
How did you like the recipe?
4.8 / 5 · 41 ratings
