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Crispy Wings In The Oven Recipe

| January 19, 2020 | 17 Comments

Crispy Chicken Wings In The Oven

Follow our complete, step-by-step, photo illustrated recipe to learn how to make these amazingly crispy chicken wings right in your oven. Printable recipe included.

 

Chicken Wings, enjoy!
You really can make crispy chicken wings in the oven. Then, serve them plain, or dress them up anyway you like. These are really easy to do and turn out great. No fryer needed.

 

Chicken Wings, slider.

I do love some fried chicken. It’s probably the item I always order the most when I would eat out, and one of the things I enjoy most here at home. I do fry it in the skillet myself at times, but I’m just as happy to see a bucket or box of chicken as well. Did I mention that I love fried chicken?

Chicken wings are one of my favorites. But, I can eat any of it.

Since I’ve never been a sports fan, chicken wings on game day have never been on my schedule of things. I do know lots of people, family members included, that love to have a big batch of wings ready for all the big games.

Buffalo Hot Wings are tolerable at times, but me and spicy hot foods just don’t always get along. So, I decided to do some plain wings for dipping in Ranch type dressing. That’s the way I enjoy them the best.

While I do like them fried, I also enjoy these that are baked in the oven. You’ll be pleased with just how crispy they can actually be when made this way. The magic is in the bit of baking powder and flour that the wings are tossed in prior to placing them in the oven. I don’t fully understand the reason why, but baking POWDER does indeed make a big difference. I hope you will think so as well.

So, whether you just want to enjoy some wings for supper, or whether you need some for game night, this version will quickly become a favorite I suspect. You’ll never know unless you actually try them though. Smile.

Ready to give our Crispy Chicken Wings in the Oven a try?  Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

 

Chicken Wings, ingredients.
Crispy Chicken Wings in the Oven – You’ll need these ingredients.

 

Chicken Wings, prepare your pan.
Before we get started, let’s go ahead and prepare our pan for baking the wings.

Line a sheet pan with aluminum foil, then place a wire rack inside. Spray the rack with cooking spray to keep the wings from sticking while they are in the oven. Set this aside until needed.

 

Chicken Wings, add flour and baking powder.
Grab a large mixing bowl and add the All-Purpose Flour and the BAKING POWDER to the bowl. Keep in mind that we are using baking powder and not baking soda. There is a difference. Smile.

Mix this together well with a fork or spoon.

 

Chicken Wings, add the chicken.
The chicken should be patted dry with paper towels before you toss it in the flour mixture.

Add the chicken pieces to the bowl. Toss the chicken to fully coat it. The mix I made was just enough for the 4.5lbs of chicken I had. Doesn’t take much.

I didn’t take photos, but these were whole wings. I cut off the tips and divided the drumettes and the flats into two separate pieces. And, I didn’t wash these. Most sources now tell you it is safer not to rinse or wash chicken in your sink to prevent contamination. This is kind of a hard new rule for an old timer to follow. I’ve always rinsed chicken and turkey before using it in the past. Live and learn.

 

Chicken Wings, place on wire rack.
Place the coated chicken pieces on the wire rack in the baking pan. Try not to have them touching if possible. Leaving some space between them will allow for better air circulation while they are in the oven and helps them crisp up better over all. Mine are packed a bit close I must admit, but I wanted to get them all on one tray.

Pre-heat your oven to 400F degrees.

Let the wings sit on the counter for about 20 minutes to dry just a bit and to let the chicken come up closer to room temperature while the oven is warming up.

 

Chicken Wings, add the Lawrys.
Just before you place the wings in the oven, sprinkle them with a light coating of the Lawrys Seasoning Salt.

We do not add salt or this seasoning salt any sooner because salt tends to draw liquid from the chicken. This would make the skin moist instead of being crispy like we want it to be.

 

Chicken Wings, baking time and temp.
Place the wings in a 400F degree oven. Let them bake for 45-60 minutes, or until they have browned sufficiently. Ovens will vary so you will need to keep an eye on them and not let them burn. It will take some time for the flour to begin to “disappear” as the wings cook. I had a couple that never did completely brown. They were done, but still showed a bit of flour on them. It happens. Smile.

 

Chicken Wings, bake until browned.
Let the wings cook until they brown sufficiently. These were light brown in color, but were at about 185F degrees when I checked them with a digital thermometer. They still turned out very moist I thought.

 

Chicken Wings, flip if desired.
This step is optional, but you might want to do it. Flip a couple of the wings over and see if the bottoms look browned to your liking. You can flip them all if desired and put them back in the oven to brown some more on the bottom side.

 

Chicken Wings, broil carefully.
I decided to flip all the wings and then to turn my oven to BROIL. I placed the wings back in the oven for just about two minutes. You have to be very careful if you do this. A couple of the pieces had started to burn in just two minutes under the heat of the broil unit. Be careful.

 

Chicken Wings, toss in hot sauce.
I decided to toss a few of the wings in some Buffalo Wing type sauce that I made. I’m not a big fan of hot and spicy foods, it just doesn’t agree with me. But, I wanted to do just a few so I made a small amount of sauce and placed it in a bowl. Then, I tossed a few pieces of the chicken wings in the sauce until they were coated.

Here’s what I made if you’re interested:
1/2 cup Texas Pete Hot Sauce
1/2 cup Butter
1 teaspoon Worchestershire Sauce
1 Tablespoon Apple Cider Vinegar

You can find lots of variations on this type of sauce recipe, this is just what I made. I placed all the ingredients in a small sauce pan and placed it over the lowest heat setting on top of the stove, basically just to melt the butter. Stir it a time or two while the wings are in the oven, then toss the wings in the sauce when they’re done.

 

Chicken Wings, enjoy!
Enjoy!

I like these with Ranch Dressing. You can coat wings with your favorite hot sauce, honey, barbecue sauce and other such things. Lots of options for a true chicken wing fan. What’s your favorite way to enjoy them?

 

Print
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Crispy Wings In The Oven Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Varies
  • Category: Appetizers
  • Method: Bake
  • Cuisine: American, Southern

Description

Easy to make chicken wings that turn out nice and crispy in the oven. No fryer needed. The baking powder provides the magic to make them crispy. Who knew?


Scale

Ingredients

34 pounds of Chicken Wings
1 cup All-Purpose Flour
1 heaping Tablespoon of Baking Powder
Lawrys Seasoning Salt to taste, optional


Instructions

Prepare the chicken wings and pat them dry with paper towels.
Line a baking sheet with aluminum foil.
Place a wire rack in the baking pan.
Spray racks with cooking spray to prevent sticking.
Place the flour in a large mixing bowl.
Add the baking powder. Stir well to combine.
Place the wing pieces in the flour mixture. Toss well to fully coat.
Place wing pieces on the wire racks, leaving space between each piece.
Let wings rest on wire rack for 20 minutes while the oven warms up.
Pre-heat the oven to 400F degrees.
Place pan of wings in oven. Bake 45-60 minutes, or until brown.
Remove from oven when done.
If desired, flip the wings and return to oven to brown the bottom sides.
Toss wings in hot sauce if desired.
Serve warm.
Enjoy!


Keywords: crispy, chicken wings, oven baked, buffalo hot wings, barbecue wings

Your Comments:  Have you tried our Crispy Chicken Wings in the Oven Recipe?

I’d love to hear your thoughts on it. It will only take a minute or two for you to leave your comments in the section below. Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!
Steve

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Here’s a recipe you might also like:  Southern Fried Chicken Recipe

Or, maybe this one:  Easy Roast Chicken

Perhaps this one:  Chicken Cheese Ball Recipe

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Tags: , , , , , , , , ,

Category: Appetizers

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (17)

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  1. Tatiana says:

    Thank you so much for this recipe!! The wings are pretty much done; just flipped them over for extra color in the oven. They smell amazing. This one is a keeper.

  2. Robin L says:

    Made them today Steve! Excellent! I just had my oven repaired and calibrated, so it only took about 45 minutes to cook and brown. Funny thing I was prepping the charcuterie board that would centerpiece the wings, when I heard this water dripping sound. Couldn’t figure it out for a minute or two when I realized that the wings I had just put in the oven 15 minutes before were sizzling away. Beautiful sound. Great crispy recipe. Served them two ways with your Buffalo Wing Sauce and a Hawaiian BBQ Sauce.

    • Steve Gordon says:

      Hi Robin, Thank you for trying the recipe. I’m glad you enjoyed them. It’s always great to hear from you. I do appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Karen Miller says:

    Making these today.

    • Steve Gordon says:

      Hi Karen, I hope you had the chance to try the wings and that you liked them. Thank you for trying the recipe. I do appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve

  4. Sylvia says:

    These look delicious and I’m going to try them for supper one night. I love spicy so will try that too. Love your newsletter and look forward to it each week. Thanks a bunch…

    • Steve Gordon says:

      Hi Sylvia, Thank you for your kind comments. I do hope you’ll enjoy the wings. Thank you for being a subscriber to our Newsletter. I appreciate all of your support. Thank you for your visit and do be sure to stop by again… real soon. Be Blessed!!! -Steve

  5. Betty Goodman says:

    Never baked wings before but looks easy. Guess I’ll try them. Always enjoy your news letter.

    • Steve Gordon says:

      Hi Betty, I hope you will enjoy the wings. Thanks for giving them a try. Thank you also for being a subscriber to the Newsletter. I appreciate all of your support. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  6. Cheryl Ann says:

    Ah, to be lost once again in the world of penny candy! I loved sixlets-cattails-and these oblong flat multi colored caramels called slapsticks. My son showed me these and many more on a nostalgia candy website, but it’s just not the same-and it’s no longer ‘penny candy’ it has become ‘pretty penny candy’–cause that’s what you’ll spend!

    • Steve Gordon says:

      Hi Cheryl, Thank you for being a subscriber to our Newsletter. You’re right, it’s no longer penny candy but Pretty-Penny candy. Smile. Sixlets were are real bargain. Right? I do appreciate your support and thank you for your visit today. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Karen Miller says:

    Thanks for the recipe for chicken wings. I recently bought and froze a large package of wings but didn’t want to fry them. Gotta defrost them and try out your recipe.
    When I make chicken fried steak, I add baking powder to the seasoned flour. Makes the steak crispy.

    • Steve Gordon says:

      Hi Karen, Hope you enjoy the wings and that they turn out nice and crispy for you. I appreciate you trying them. Thank you for your visit today, be sure to stop by again… real soon. Be Blessed!!! -Steve

  8. Dara says:

    My Goodness these look Yummy!! I will be trying these! THANK YOU.

    • Steve Gordon says:

      Hi Dara, I hope you get to try the wings. Please stop back by and let us know how they turn out for you. I’ll be waiting to hear. Thank you for your visit. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  9. Dorothy Berry says:

    This looks interesting. I’m not a fan of wings myself – far too many small bones and my dietitian would have a cadenza about the skin! – But I’m going to try it for my contribution to the snacks at the next dog show, it sounds what we call “lekker” (that’s an Afrikaans word which strictly means sweet but is most often used as “very nice”). Back in the hard old days did you ever use chicken feet or heads? I must admit that the idea revolts me but they are very popular amongst our indigenous population.

    • Steve Gordon says:

      Hi Dorothy, Greetings again to South Africa from North Carolina. Your comments are always interesting to me. I learn something new from you often. Smile. Some of the smaller grocery stores around my area will carry packages of chicken feet, but I’ve never seen any chicken heads for sale. The only thing I’ve ever known the feet to be used for was making a soup. I’ve never tried it though. No thank you, it’s not for me. Hopefully, I’ll never have to try them. Smile. Thank you again for your visits. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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