Crispy Oven-Baked Chicken Wings

5 from 1 vote

Crispy Oven-Baked Chicken Wings

These Crispy Oven-Baked Chicken Wings are so crispy on the outside and juicy on the inside. Your family will be mind-blown to know that these came from the oven!

Prep Time25

Cook Time55

Course: Appetizers, Dinner, Game Day

Cuisine: American

Servings: wings

Calories: 95kcal

Author: Shani W.

Equipment

▢
Large Bowl
▢
Baking Sheet with Wire Rack

Ingredients

▢ 4 pounds party-sized chicken wings about 24 wings
▢ 2 tablespoons McCormick roasted garlic & herb seasoning
▢ 1 tablespoon garlic powder
▢ 1 teaspoon smoked paprika
▢ 1 ½ tablespoons baking powder

Instructions

Use paper towels to pat your wings dry, then add the dried wings to a large bowl.
Take your time to do this thoroughly - the drier they are, the better they crisp up in the oven.
Sprinkle the garlic & herb seasoning, garlic powder, and smoked paprika onto the wings. Toss wings to ensure they are evenly covered in seasonings.
Line your baking tray with aluminum foil and add the wire rack on top.
Add the seasoned wings to the lined baking sheet and wire rack.
Let the seasonings marinate, uncovered, in the refrigerator for at least 20 minutes. If you let them sit overnight, that's fine too.
Preheat your oven to 400°F.
Add the marinated wings to the bowl. Sift baking powder over the wings and toss once more until evenly coated.
Place the wings back on the lined baking sheet. It's okay if they are a little snug on the wire rack; they shrink while cooking.
Bake the wings on your lowest oven rack for 20 minutes. Flip the wings, then cook for another 20 minutes on the highest oven rack.
Finally, turn your oven heat up to 425°F. Bake for another 10-15 minutes on the top rack, flipping the wings every 5 minutes.
Once they are at your ideal level of crispiness, you're done.
Remove them from the oven and serve.
The marinated seasoning makes these wings taste amazing on their own, but you can also toss them in your favorite sauces. See above for some suggestions. Enjoy!

Notes

Tips & Tricks:

I recommend sifting the baking powder over the wings before tossing. This helps get a more even coat on each wing.

Baking on a sheet pan with the wire rack ensures that the extra juices fall to the bottom, which helps get our crust nice and crispy. Line the sheet pan with aluminum foil for easier cleanup.

Follow my instructions for cooking on the lower rack at first (to properly cook the chicken) then moving the pan to a higher rack towards the end (to crisp up the skin).

Reheating Instructions:

You can always microwave these of course; but to keep the wings crispy, I would pop them in the air fryer to reheat. If you don't have an air fryer, pop them in the oven (no wire rack needed to reheat) at 390°F for 8-10 minutes.

Nutrition