Baked Chicken Wings

Renae Wilson
Renae Wilson
Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
published Feb 9, 2022

This baked chicken wings recipe is packed with flavor and easy to put together.

Serves6 to 8

Prep10 minutes to 15 minutes

Cook1 hour

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Four rows of six baked chicken wings on an oven rack
Credit: Kelli Foster

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

I’ve never really met a chicken wing that I didn’t like. No matter the type, though, crispy skin is a must.

Getting the skin nicely browned and blistered isn’t difficult at all. It just requires a little time and a staple pantry item: baking powder. I’ll spare you the science lesson, but when paired with salt, this simple ingredient plus an hour in the oven will give you nice, crisp chicken wings that will make your next game day (or Tuesday night dinner) a success.

The Best Chicken Wing Seasonings

It’s tough deciding on a spice blend for your dry rub. I chose Lemon Pepper for this recipe, but I like to switch it up quite often. Some of my favorites are as follows:

How to Bake Chicken Wings

Once you’ve decided on a dry rub for your wings, roast them on a rack at a high temperature in the oven. Cooking spray will help keep the skin from sticking to the baking rack. Flip the wings over every 20 minutes to make sure all sides get crispy. 

Credit: Kelli Foster
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Baked Chicken Wings Recipe

This baked chicken wings recipe is packed with flavor and easy to put together.

Prep time 10 minutes to 15 minutes

Cook time 1 hour

Serves6 to 8

Nutritional Info

Ingredients

  • Cooking spray

  • 1

    medium lemon

  • 2 tablespoons

    baking powder

  • 1 tablespoon

    plus 1 teaspoon lemon pepper seasoning

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    onion powder

  • 1 teaspoon

    smoked paprika

  • 1 teaspoon

    kosher salt (if using no-salt lemon pepper)

  • 4 pounds

    party chicken wings (36 to 44 separated pieces)

Instructions

  1. Arrange 2 racks to divide the oven into thirds and heat the oven to 425℉. Line 2 rimmed baking sheets with aluminum foil, then fit a wire rack inside each. Coat the wire racks with cooking spray.

  2. Finely grate the zest of 1 medium lemon until you have 2 teaspoons and place in a large bowl. Add 2 tablespoons baking powder, 1 tablespoon plus 1 teaspoon lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. If the lemon pepper seasoning you have does not contain salt, add 1 teaspoon kosher salt. Whisk to combine.

  3. Pat 4 pounds party chicken wings dry with paper towels. Add to the spice mixture and toss until evenly coated. Arrange the wings on the prepared baking sheets, spacing them about 1/2-inch apart. Bake, flipping every 20 minutes, until browned, crispy, and cooked through, about 1 hour total. Serve hot with your favorite dipping sauce.

Recipe Notes

Using whole wings: If using whole wings, cut each wing between the joints into three pieces and discard or save the wing tips for stock.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
chicken
ingredient
Kitchn 100
winter
Main Dish
appetizer