20 Crispy Baked Chicken Wings Recipes for Dinner Delight

Who says crispy, finger-licking-good chicken wings need a deep fryer? These 20 baked wing recipes deliver all the crunch and flavor you crave—without the mess! Whether you’re craving game-day snacks, weeknight comfort food, or a crowd-pleasing dinner, we’ve got saucy, spicy, and downright irresistible options. Get ready to elevate your wing game—your taste buds (and your air fryer) will thank you!

Garlic Parmesan Baked Chicken Wings

These crispy, garlicky wings are a crowd-pleaser—no frying required, just golden perfection straight from the oven.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan cheese
• 3 tbsp melted butter
• 4 cloves garlic, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss chicken wings with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 45 minutes, flipping halfway, until skin is crispy and golden.
4. Meanwhile, in a small bowl, mix 3 tbsp melted butter, minced garlic, and 1/4 cup Parmesan cheese.
5. Transfer baked wings to a large bowl, pour garlic-Parmesan mixture over them, and toss to coat. Sprinkle with 1 tbsp chopped parsley.

The double hit of garlic—powder in the bake, fresh in the glaze—gives these wings a bold, savory depth that’ll have everyone licking their fingers.

Tip: For extra crispiness, broil the wings for 1–2 minutes after tossing with the butter mixture (watch closely to avoid burning!).

Honey Sriracha Baked Chicken Wings

These sticky-sweet, spicy wings are a guaranteed crowd-pleaser—easy to make but packed with bold flavor that’ll have everyone licking their fingers.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup honey
• 3 tbsp Sriracha
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Toss chicken wings with olive oil, salt, and black pepper. Arrange in a single layer on the rack.
3. Bake for 45 minutes, flipping halfway, until skin is crispy and golden.
4. Meanwhile, whisk together honey, Sriracha, soy sauce, lime juice, and garlic powder in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
5. Toss baked wings in the sauce until fully coated. Return to the rack and broil for 2–3 minutes until glaze is sticky and caramelized.

The magic here? The double-hit of heat—first from the Sriracha, then a mellow sweetness from honey—creates a glaze that clings perfectly to every nook of the crispy wings.

Tip: For extra-crispy skin, pat wings dry with paper towels before seasoning.

Lemon Pepper Baked Chicken Wings

These wings are crispy, zesty, and packed with bright lemon-pepper flavor—no frying required, just simple oven magic.

Ingredients:

• 2 lbs chicken wings (split into drumettes and flats)
• 2 tbsp olive oil
• 2 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Pat chicken wings dry with paper towels, then toss in a large bowl with 2 tbsp olive oil until evenly coated.
3. Sprinkle wings with 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, 1 tsp salt, and 1 tbsp lemon zest. Toss again to coat thoroughly.
4. Arrange wings in a single layer on the baking sheet. Bake for 40–45 minutes, flipping halfway, until skin is crispy and golden.
5. Drizzle with 1 tbsp fresh lemon juice right before serving for an extra zing.

The lemon zest and juice double down on citrusy brightness, while the high heat ensures crackly skin without the grease. Tip: For extra crispiness, broil the wings for 1–2 minutes at the end—just watch closely to avoid burning!

Spicy Buffalo Baked Chicken Wings

These wings pack all the fiery, tangy flavor of classic Buffalo wings—minus the fryer! Baking gives them crispy skin without the mess.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 tbsp baking powder (not baking soda!)
• 1 tsp kosher salt
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/4 cup unsalted butter, melted
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Blue cheese or ranch dressing, for serving

Instructions:

1. Prep wings: Pat wings dry with paper towels. In a bowl, toss wings with 1 tbsp baking powder and 1 tsp salt until evenly coated. Arrange on a wire rack set over a baking sheet.
2. Bake: Bake at 400°F for 45–50 minutes, flipping halfway, until deeply golden and crispy.
3. Make sauce: While wings bake, whisk together 1/2 cup hot sauce, 1/4 cup melted butter, 1 tbsp honey, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a large bowl.
4. Toss & serve: Immediately toss hot wings in the sauce until fully coated. Serve with dressing and celery sticks.

The baking powder trick gives these wings an extra-crunchy bite—no one will guess they’re not fried!

Tip: For extra-crispy results, let the seasoned wings sit uncovered in the fridge for 1 hour before baking.

Teriyaki Glazed Baked Chicken Wings

These wings are the perfect balance of savory and sweet, with a glossy teriyaki glaze that clings to every crispy bite—no frying required!

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup soy sauce (low-sodium preferred)
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Prep & Bake: Preheat oven to 400°F. Toss chicken wings with vegetable oil, salt, and black pepper. Arrange on a parchment-lined baking sheet in a single layer. Bake for 40 minutes, flipping halfway, until skin is golden and crispy.
2. Make Glaze: While wings bake, combine soy sauce, honey, brown sugar, garlic, and ginger in a small saucepan. Simmer over medium heat for 3 minutes, stirring. Whisk in cornstarch slurry and cook 1–2 minutes until thickened slightly.
3. Glaze & Finish: Brush baked wings generously with teriyaki glaze. Return to oven for 5 minutes to set. Repeat glazing once more, then broil 1–2 minutes for extra shine (watch closely!).
4. Serve: Sprinkle with sesame seeds and green onions. Serve hot with extra glaze for dipping.

The double-glaze trick ensures maximum flavor without soggy wings—just sticky, caramelized perfection. Tip: For extra crispy skin, pat wings dry with paper towels before seasoning!

BBQ Baked Chicken Wings

These crispy, sticky BBQ wings are a crowd-pleaser—no fryer required! The secret? A quick bake-and-broil method for maximum caramelized flavor.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 1 tbsp baking powder (not soda!)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3/4 cup BBQ sauce (use a smoky-sweet brand)
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 425°F. Line a rimmed baking sheet with foil and fit with a wire rack.
2. Pat wings very dry with paper towels. In a bowl, toss wings with 1 tbsp baking powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Arrange wings skin-side up on the rack. Bake for 45 minutes, flipping halfway, until deeply golden and crispy.
4. Meanwhile, whisk together 3/4 cup BBQ sauce, 1 tbsp honey, and 1 tbsp apple cider vinegar in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
5. Switch oven to broil (high). Brush wings generously with sauce. Broil 2–3 minutes until glaze bubbles and chars at the edges. Serve immediately.

The baking powder trick gives these wings crackly skin that holds up to the sticky-sweet sauce—no soggy wings here!

Tip: For extra heat, add 1/2 tsp cayenne to the dry rub or a dash of hot sauce to the BBQ glaze.

Herb and Butter Baked Chicken Wings

These Herb and Butter Baked Chicken Wings are crispy on the outside, juicy on the inside, and packed with savory garlic-herb flavor—no frying required!

• 2 lbs chicken wings, split at joints, tips discarded
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 3 tbsp melted butter, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
3. Pat chicken wings dry with paper towels, then toss them in the herb-butter mixture until evenly coated.
4. Arrange wings in a single layer on the baking sheet. Bake for 45 minutes, flipping halfway, until skin is golden and crispy.

The butter-roasted garlic and herbs caramelize into the wings, creating a rich, crackly crust that’s downright addictive. Perfect for game day or a fuss-free weeknight!

Tip: For extra crispiness, broil the wings for 2–3 minutes at the end—just keep an eye on them!

Sweet Chili Baked Chicken Wings

These sticky-sweet wings pack just the right amount of heat, and the oven does all the work—no frying required!

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp lime juice
• 1 tbsp chopped cilantro (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Toss chicken wings with olive oil, 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated. Arrange on the wire rack.
3. Bake for 45 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F.
4. Meanwhile, whisk together 3/4 cup sweet chili sauce, 1 tbsp soy sauce, and 1 tsp lime juice in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
5. Toss baked wings in the sauce until fully coated. Return to the rack and broil for 2–3 minutes until glaze is sticky and caramelized.
6. Garnish with 1 tbsp chopped cilantro before serving.

The double-hit of seasoning before baking and glazing after ensures maximum flavor in every bite—no bland wings here!

Tip: For extra-crispy skin, pat wings dry with paper towels before seasoning.

Smoky Paprika Baked Chicken Wings

These wings pack a double punch of smokiness and crispiness—no fryer required, just your trusty oven.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp brown sugar

Instructions:

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top.
2. Pat chicken wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp brown sugar. Sprinkle over wings and toss to coat thoroughly.
4. Arrange wings in a single layer on the wire rack. Bake for 45–50 minutes, flipping halfway, until skin is deeply bronzed and crispy.

The wire rack lifts the wings for airflow, giving you crackly skin without the grease—while the brown sugar caramelizes into a subtle sweet note.

Tip: For extra smokiness, add a pinch of chipotle powder to the spice mix.

Asian Zing Baked Chicken Wings

These sticky, sweet-and-spicy wings are a crowd-pleaser—crispy from the oven, not the fryer, with a glaze that packs serious flavor.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1 tbsp baking powder (not soda!)
• 1 tsp kosher salt
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp toasted sesame seeds
• 2 sliced scallions (green parts only)

Instructions

1. Prep wings: Pat wings dry with paper towels. In a bowl, toss wings with 1 tbsp baking powder and 1 tsp salt until evenly coated. Arrange on a wire rack set over a baking sheet.
2. Bake: Bake at 425°F for 45 minutes, flipping halfway, until skin is golden and crispy.
3. Make glaze: While wings bake, whisk together 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp ginger, 1 clove minced garlic, and 1/2 tsp red pepper flakes (if using) in a small saucepan. Simmer over medium-low heat for 3 minutes until slightly thickened.
4. Toss & finish: Transfer baked wings to a large bowl, pour glaze over, and toss to coat. Return to the rack and broil on high for 2–3 minutes until caramelized. Sprinkle with 1 tbsp sesame seeds and scallions.

The magic here? Baking powder ensures shatteringly crisp skin without frying, while the glaze’s balance of heat and sweetness clings perfectly.

Tip: For extra-crispy wings, let them sit uncovered in the fridge for 1 hour after the baking powder toss (before baking).

Maple Mustard Baked Chicken Wings

These sticky-sweet wings are a crowd-pleaser with their perfect balance of maple sweetness and tangy mustard—no fryer required!

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat chicken wings dry, then toss with 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 40 minutes, flipping halfway, until skin is crispy and golden.
4. Meanwhile, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, and 1 tbsp whole-grain mustard in a small bowl.
5. Toss baked wings in the maple-mustard glaze until fully coated. Return to the oven for 5 minutes to caramelize.

The double mustard punch gives these wings a bold depth of flavor, while the maple syrup creates a glossy, finger-licking glaze.

Tip: For extra crispiness, broil for 1–2 minutes after glazing—just watch closely to avoid burning!

Cajun Spiced Baked Chicken Wings

These crispy, flavor-packed wings deliver all the bold Cajun kick you crave—without the fryer! Perfect for game day or a weeknight treat.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle over wings and toss to coat thoroughly.
4. Arrange wings in a single layer on the wire rack. Bake for 45–50 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F.

The wire rack ensures ultra-crispy skin on every wing, while the smoky-spicy rub clings perfectly without overpowering. Serve with cool ranch or blue cheese to balance the heat!

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning.

Ranch Seasoned Baked Chicken Wings

These crispy baked wings pack all the herby, tangy punch of ranch dressing—without the mess of frying. Perfect for game day or a weeknight snack!

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 2 tbsp olive oil
• 1 (1 oz) packet ranch seasoning mix (or 3 tbsp homemade)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top.
2. Pat wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 packet ranch seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Sprinkle over wings and toss to coat thoroughly.
4. Arrange wings in a single layer on the wire rack. Bake for 45–50 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F.

The wire rack ensures ultra-crispy skin on every wing, while the ranch seasoning caramelizes into a savory crust. Serve with extra ranch or blue cheese dressing for dipping!

Tip: For extra browning, broil wings for 1–2 minutes at the end—just watch closely to avoid burning.

Thai Peanut Baked Chicken Wings

These sticky-sweet wings pack a punch of Thai-inspired flavor, with a crispy baked finish that’ll have everyone licking their fingers.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/3 cup creamy peanut butter
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 tsp sriracha
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1 tbsp sesame seeds (for garnish)
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange chicken wings in a single layer on the sheet. Bake for 40 minutes, flipping halfway, until skin is crispy.
3. Meanwhile, whisk together peanut butter, honey, soy sauce, lime juice, sriracha, ginger, and garlic powder in a small saucepan over low heat until smooth (2–3 minutes).
4. Toss baked wings in the sauce until fully coated. Return to the baking sheet and broil on high for 2 minutes to caramelize.
5. Garnish with sesame seeds and cilantro. Serve immediately.

The magic here? Broiling the sauced wings creates a glossy, crackly crust that clings to every nook.

Tip: For extra crunch, sprinkle with crushed peanuts right before serving.

Lime and Cilantro Baked Chicken Wings

These zesty wings are a crowd-pleaser—bright lime, fresh cilantro, and just the right amount of kick make them irresistible.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 3 tbsp olive oil
• 2 tbsp lime juice (about 1 lime)
• 1 tsp lime zest
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp lime zest, 3 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Toss chicken wings in the marinade until evenly coated. Arrange in a single layer on the prepared baking sheet.
4. Bake for 45 minutes, flipping halfway, until crispy and golden brown.
5. Transfer wings to a serving platter and sprinkle with 1/4 cup chopped cilantro while still hot.

The lime zest brightens every bite, while the cilantro adds a fresh finish—perfect for game day or a summer cookout.

Tip: For extra crispiness, broil the wings for 2–3 minutes at the end (watch closely!).

Garlic Herb Baked Chicken Wings

These crispy, garlicky wings are packed with fresh herb flavor—perfect for game day or a cozy weeknight treat.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss chicken wings with 3 tbsp olive oil until evenly coated.
3. Add 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, ½ tsp black pepper, and ½ tsp smoked paprika. Massage seasoning into wings.
4. Arrange wings in a single layer on the baking sheet. Bake for 25 minutes, flip, then bake another 15–20 minutes until deeply golden and crispy.
5. Drizzle with 1 tbsp lemon juice right before serving.

The double-dose of garlic (raw and roasted) gives these wings a punchy depth, while the herbs keep them bright. Tip: Let wings rest 5 minutes after baking—the garlic-infused oil pools into a killer dipping sauce!

Spicy Mango Baked Chicken Wings

These wings bring the perfect balance of sweet and heat, with a sticky mango glaze that’ll have everyone licking their fingers.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup mango puree (fresh or thawed frozen)
• 2 tbsp honey
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss chicken wings with 1 tbsp olive oil, 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 40 minutes, flipping halfway, until skin is crispy and golden.
4. Meanwhile, whisk together 1 cup mango puree, 2 tbsp honey, 1 tbsp sriracha, and 1 tbsp lime juice in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
5. Toss baked wings in the mango glaze until fully coated. Return to the oven for 5 minutes to caramelize.

The glaze’s sticky-sweet heat clings to every nook of the wings, while the mango keeps it bright and fruity—no fryer required!

Tip: For extra crispiness, broil for 1–2 minutes after glazing (watch closely to avoid burning).

Classic Salt and Vinegar Baked Chicken Wings

These tangy, crispy wings are a vinegar lover’s dream—no frying required, just bold flavor in every bite.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded or saved for stock)
• 1 1/2 cups distilled white vinegar
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• Flaky sea salt, for finishing

Instructions:

1. Marinate: In a large bowl, toss chicken wings with 1 1/2 cups distilled white vinegar. Cover and refrigerate for 1 hour (or up to 4 hours for extra tang). Drain and pat very dry with paper towels.
2. Season: Preheat oven to 425°F. Toss wings with 2 tbsp olive oil, 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder until evenly coated.
3. Bake: Arrange wings on a wire rack set over a baking sheet. Bake for 45–50 minutes, flipping halfway, until deeply golden and crispy.
4. Finish: Sprinkle immediately with flaky sea salt while hot. Serve with extra vinegar for dipping if desired.

The vinegar marinade tenderizes the meat while keeping the skin shatteringly crisp—no heavy breading needed. Tip: For extra tang, drizzle baked wings with a splash of malt vinegar before serving.

Rosemary Garlic Baked Chicken Wings

These crispy, herb-packed wings are a game-day (or any-day) favorite—garlicky, fragrant, and perfectly golden without the fuss of frying.

Ingredients:

• 2 lbs chicken wings, split at joints
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss chicken wings with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika until evenly coated.
3. Arrange wings in a single layer on the baking sheet. Bake for 25 minutes, flip, then bake another 20–25 minutes until skin is crispy and golden.

The rosemary and garlic caramelize into a savory crust while the inside stays juicy—no one will believe they’re baked!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Jerk Seasoned Baked Chicken Wings

These fiery-sweet jerk wings pack bold Caribbean flavor with minimal fuss—just toss, bake, and let the oven do the work.

Ingredients

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 1 tbsp lime juice

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil and set a wire rack on top.
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp allspice, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, 1/4 tsp cinnamon, and 1/4 tsp black pepper.
3. Add chicken wings to the bowl and toss until evenly coated. Arrange wings skin-side up on the wire rack.
4. Bake for 45 minutes, flipping halfway, until crispy and internal temperature reaches 165°F. Drizzle with 1 tbsp lime juice right before serving.

The magic here? The caramelized sugar and spices create a crackly crust while keeping the meat juicy—no grill required.

Tip: For extra char, broil for 2–3 minutes at the end (watch closely!).

Conclusion

With 20 crispy baked chicken wings recipes, dinner just got a whole lot tastier—and easier! Whether you crave bold flavors or classic comfort, there’s a wing here for everyone. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy cooking, and enjoy those crispy bites!