Who doesn’t love a plate of crispy, golden-brown chicken wings? Whether you’re hosting friends for game day or just craving something irresistible for dinner, these oven-baked chicken wings hit all the right notes. They’re crunchy on the outside, juicy on the inside, and loaded with flavor thanks to a simple but stunning dry rub. And the best part? You don’t need a deep fryer to achieve that satisfying crunch!

So, let’s dive into this easy recipe that’s bound to become a staple in your kitchen. I’ll walk you through everything, step by step, so you can enjoy the perfect wings every single time.

WHY THESE WINGS ARE A MUST-TRY

I used to think great chicken wings were only possible with a vat of hot oil, but that’s not the case! This recipe is a game changer, combining a few pantry staples to create a dry rub that’s savory, slightly sweet, and just spicy enough to keep things exciting. Plus, the oven does all the work, meaning you can skip the mess (and the calories) of frying.

Now, grab your ingredients, preheat that oven, and let’s get started!

GETTING STARTED: PREP THE OVEN AND CHICKEN

First things first: preheat your oven to 400°F (200°C). I can’t stress enough how important this step is. A hot oven is key to getting that crisp, golden exterior we all love. While the oven heats up, set up your baking gear. Line a rimmed sheet pan with aluminum foil or parchment paper, and place a wire rack on top. This setup allows hot air to circulate around the wings, giving you crispiness from all sides.

Next, prep the chicken wings. If your wings aren’t already divided into flats and drumettes, you can cut them yourself with a sharp knife or kitchen shears. (Or, save yourself the hassle and buy pre-portioned wings!) Here’s a little tip: pat them dry with paper towels to remove excess moisture. This simple step makes a world of difference, ensuring your wings crisp up beautifully in the oven.

THE SECRET TO FLAVOR: THE DRY RUB

While the wings are drying out a bit, it’s time to create the dry rub. Here’s what you’ll need:

1 tablespoon brown sugar: For a touch of sweetness that balances the savory spices.
1 teaspoon garlic powder: Because garlic makes everything better.
½ teaspoon onion powder: Adds depth and enhances the overall flavor.
½ teaspoon ground mustard: A little tanginess to keep things interesting.
½ teaspoon paprika: Smoky, earthy, and oh-so-delicious.
½ teaspoon salt: Essential for bringing out all the flavors.
¼ teaspoon chili powder: A hint of warmth without overwhelming heat.
¼ teaspoon red pepper flakes (optional): Add these if you like a spicy kick!

Mix all the spices in a small bowl until well combined. You’ll be amazed at how such a simple mix can pack such a punch of flavor.

COATING THE WINGS

Now for the fun part: seasoning the wings! Toss your prepped chicken in a large bowl with 1 tablespoon of olive oil. This helps the spices adhere and promotes that crispy texture. Once the wings are evenly coated in oil, sprinkle the dry rub over them. Use your hands or a pair of tongs to toss everything together, ensuring each piece is fully covered in that irresistible spice mix.

With the wings seasoned to perfection, arrange them on the wire rack in a single layer, making sure there’s a bit of space between each one. This ensures even cooking and maximum crispiness.

READY FOR THE OVEN

Pop the tray into your preheated oven and let the magic happen! Start by baking the wings skin side up for 20 minutes. This initial cook helps the fat render out, creating a crispy skin. After 20 minutes, flip the wings over and bake for another 15 minutes. By now, your kitchen should smell amazing, and the wings should be golden-brown and irresistible.

CRISPY OVEN-BAKED CHICKEN WINGS:

Welcome back! By now, your kitchen is likely filled with the mouthwatering aroma of crispy, spiced chicken wings baking to golden perfection. If you’re already drooling, you’re not alone! In this section, we’ll go over some pro tips to ensure flawless results, how to serve your wings in style, and even some fun variations to spice things up (literally).

TIPS FOR CRISPY, GOLDEN WINGS

Achieving that perfect crunch is all about the details. Follow these tips, and you’ll never look back:

Use a Wire Rack: As mentioned earlier, baking the wings on a wire rack ensures hot air circulates around each piece. No soggy bottoms here!
Don’t Skip the Pat-Down: Removing moisture from the wings before seasoning is key to crispiness. A dry surface crisps up much better than a wet one.
Bake at High Heat: The 400°F (200°C) temperature is your best friend. It helps render out the fat and creates that irresistible golden skin.
Flip for Even Cooking: Flipping the wings halfway through baking guarantees every side gets its time to shine.
Broil for Extra Crispiness (Optional): Want to take things up a notch? Broil the wings for 2–3 minutes at the end of baking. Just keep a close eye on them to avoid burning.

SERVING UP THE GOODNESS

Once your wings are out of the oven, transfer them to a serving platter. Their crispy, golden exterior is a feast for the eyes as much as the taste buds!

Pair your wings with classic dipping sauces like ranch or blue cheese dressing for a creamy, tangy complement. Feeling adventurous? Here are a few fun ideas to level up your dipping game:

Honey Sriracha Sauce: Sweet, spicy, and oh-so-addictive.
Garlic Parmesan Dip: Creamy with a savory garlic punch.
Tangy BBQ Sauce: A timeless favorite for a smoky twist.
Chipotle Mayo: Perfect for a smoky, spicy kick.

For a full game-day spread, serve the wings alongside fresh-cut celery and carrot sticks. Not only do they add a refreshing crunch, but they also balance the rich flavors of the wings beautifully.

VARIATIONS TO SPICE THINGS UP

One of the best things about chicken wings is how versatile they are. Here are a few fun ways to switch things up:

Sweet and Sticky: Swap the dry rub for a honey garlic glaze. Brush it on the wings halfway through baking for a caramelized, sticky finish.
Buffalo Style: Toss the baked wings in your favorite hot sauce mixed with melted butter. Classic, fiery, and delicious.
Lemon Pepper: Use lemon zest and cracked black pepper instead of the dry rub for a zesty twist.
Asian-Inspired: Mix soy sauce, hoisin, and a dash of sesame oil for a savory, umami-packed coating. Garnish with sesame seeds and green onions for extra flair.

STORAGE AND REHEATING TIPS

Let’s be honest, these wings are so good they probably won’t last long. But if you happen to have leftovers (or you’re making a big batch), here’s how to store and reheat them:

To Store: Place cooled wings in an airtight container and refrigerate for up to 3 days.
To Reheat: Preheat your oven to 375°F (190°C). Arrange the wings on a baking sheet and bake for 10–12 minutes, or until heated through and crispy again.

Pro Tip: Avoid the microwave! It tends to make the wings soggy, and no one wants that.

MAKE IT A FEAST

If you’re serving these wings for a gathering, consider adding some sides to round out the meal. Here are a few ideas to keep your guests happy:

Loaded Potato Skins: Cheesy, crispy, and satisfying.
Coleslaw: The tangy crunch pairs perfectly with the wings.
Mac and Cheese: Creamy comfort food that everyone loves.
Cornbread Muffins: A little sweetness to balance the spice.

Oven-Baked Chicken Wings