Oven Baked Wings

Crispy Baked Oven Wings Recipe by Mr. Make It Happen

5 from 1 vote

Forget the fryer — these oven-baked chicken wings are crispy, juicy, and absolutely irresistible. Using a simple dry brine with salt, baking powder, and seasoning, the wings come out perfectly golden without the grease. I split the batch two ways: classic Buffalo wings tossed in a homemade hot sauce glaze, and smoky BBQ dry rub wings. Whether it’s game day or a weeknight craving, this recipe gives you restaurant-quality wings right from your ove

Prep Time15

Cook Time1 20

Brining Time4

Total Time5 35

Course: Appetizer, Chicken Recipes, Dinner Recipes, Main Course

Cuisine: American

Servings: people

Author: Matt Price

Equipment

Large Mixing Bowls
Wire Rack
Rimmed Baking Sheet
Small Saucepan
Tongs

Ingredients

For the Wings

3 lbs chicken wings split at the joints, tips removed
1 tablespoon kosher salt
1 tablespoon baking powder
1 tablespoon all-purpose seasoning

For the Buffalo Sauce

½ cup hot sauce like Frank’s RedHot
4 tablespoon unsalted butter melted
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder

For the BBQ Dry Rub

2 tablespoon BBQ seasoning blend homemade or store-bought

Instructions

Step 1: Dry Brine the Wings

Pat 3 lbs chicken wings dry with paper towels.
Toss in a large bowl with 1 tablespoon kosher salt, 1 tablespoon baking powder, and 1 tablespoon all-purpose seasoning until evenly coated.
Arrange on a wire rack set over a baking sheet.
Refrigerate uncovered for at least 4 hours (overnight for best results).

Step 2: Bake Low and Slow

Preheat oven to 250°F (120°C).
Bake wings on the wire rack for 30 minutes to gently render the fat.

Step 3: Crank Up the Heat

Increase oven temperature to 425°F (220°C) (leave wings inside while it preheats).
Bake an additional 40–50 minutes, flipping halfway through, until crispy and golden brown.

Step 4: Make the Buffalo Sauce

In a small saucepan, whisk together ½ cup hot sauce, 4 tablespoon melted butter, 1 teaspoon Worcestershire, and ½ teaspoon garlic powder over low heat until smooth.

Step 5: Finish Two Ways

Buffalo Wings: Toss half the wings in the hot sauce until evenly coated.
BBQ Dry Rub Wings: Toss the remaining half in 2 tablespoon BBQ seasoning blend until well coated.

Notes

Pro Tips for the Crispiest Oven Wings

Wire rack = crispy skin: Lifts the wings for even heat circulation.
Don’t skip the fridge time: This is when the skin dries for that perfect bite.
Extra saucy Buffalo wings? Double the sauce recipe.
BBQ rub hack: Add a touch of brown sugar for a sweet-smoky crust.

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