Looking to make a crowd-pleasing appetizer? These Baked Chicken Wings are about to become your new go-to! Packed with flavor and cooked to crispy perfection, these party wings are a surefire hit for any gathering or game night. Forget the fuss of deep-frying—this recipe keeps it simple yet deliciously satisfying. With a zesty dry rub featuring Cajun spice and smoked paprika, these wings are guaranteed to be a savory sensation straight from your oven. Get ready to impress with every bite!
This recipe is:
Table of Contents
7 Reasons to Love This Recipe
Here are a few reasons not to miss this hearty baked chicken wings recipe:
- A different take on chicken wings.
- Easy-to-follow instructions that provide great results.
- You can top these wings with so many sauces.
- Extra crispy skin each and every time.
- Enjoy wings any night of the week without going to a restaurant.
- No need for a deep fryer… these taste amazing!
- Absolutely low-carb, too!
Are Baked Chicken Wings Low-Carb?
Wondering about the Carbs In Chicken Wings? Well, baked chicken wings are low-carb as chicken is a zero carb food. This recipe contains only 1 g net carbs per serving! It means that you can easily enjoy this recipe on a low carb diet without worrying about the carb content. That's what I need to know when I want to enjoy a chicken dinner!
Eat These Crispy Baked Chicken Wings Now!
I have been on a huge duck fat kick recently. Probably because I bought ten pounds of rendered duck fat. Go big or go home, right? Well, one afternoon I was looking at the fat bucket and at a mountain of wings. I thought first I would coat the wings in melted duck fat and just bake them. But then I had a brainwave: I decided to dry rub the wings and sauté them BEFORE baking them off. Oh hello! My new favorite way to make wings.
Why duck fat?
As I have talked about in earlier posts, I love duck fat for a couple of reasons. First, it is stable. This simply means that it won't change its flavor profile, even at high temperatures. Next, it has a high smoke point so we can get some really crispy skin or crusts on various proteins. And that's just what we are going to do to get some crispy baked chicken wings.
Baked Chicken Wings Ingredient List
Here is a list of ingredients you need to make crispy oven-baked chicken wings:
For the Crispy Wing Dry Rub
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons Cajun spice
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
For the Crispy Baked Chicken Wings
- 30 wings (drums and flats), patted dry
- 6 tablespoons duck fat (divided into thirds)
Ingredient Substitutions
Here are some suitable alternatives you can easily swap in:
- Granulated garlic and onion: Use onion powder or garlic powder, adjusting to 1.5 tablespoons each.
- Cajun spice: Consider using blackening spice cautiously, or opt for Creole seasoning. Alternatively, try my homemade taco seasoning.
- Smoked paprika: Substitute with chipotle powder for a smoky kick, or use regular paprika or chili powder.
- Ground cumin: Swap with ground coriander for a different flavor profile.
- Duck fat: Use rendered bacon fat, ghee, or clarified butter as delicious alternatives.
Additional Ingredients
Looking to enhance the flavors of your crispy chicken wings? Here are some tasty additions that pair perfectly with the main ingredients:
- Spices: Add cayenne powder for more heat or some adobo powder for extra depth. I love adding ground mustard to this recipe too… it is so good.
- Sauces: Serve with one of my favorite sauces: ranch dressing, BBQ sauce, honey mustard sauce, homemade blue cheese dressing, or try something different with my chipotle aioli. Whichever one you choose is delicious and pairs perfectly.
- Veggies: All wings love to have some crunch at the table. Cut up some celery sticks for a nice low-carb addition to the meal. If you’re not watching carbs, chop up some carrot sticks too.
Note: These ingredients are optional and are not a part of the baked chicken wings recipe.
Cooking Tools Required
Here is a list of tools you'll need to make chicken wings in oven:
- Large bowl
- Rimmed baking sheet
- Aluminum foil
- Cast iron or heavy-bottomed sauté pan
- Tongs
How to Make Baked Chicken Wings: Complete Cooking Guide
Wings release a lot of moisture. Let's just start there. If you have a lot of wings on the baking sheet (like I said, I put 30 wings on mine at any given time), you are going to end up with a lake in the baking sheet. This is normal, but a problem if you are trying to crisp up wings. Moisture + Wings = Soggy Wings. We're trying to get crispy baked chicken wings. Let's eliminate the soggy.
Cooking Method
- Sautéing
- Baking
Preparation Steps
- Add all your spices for the dry rub to a big bowl.
- Make sure the wings are dry before you add them to the bowl to avoid sogginess.
- Coat the wings really well with the seasoning.
- Sauté the wings first in duck fat, then add them to a hot oven.
- Ensure you have a foil-lined, rimmed baking sheet ready to go.
- As the wings are finishing in the pan, grab them with tongs and lay them in a single layer on the sheet pan.
- Check out How To Prepare Chicken Wings in my simple guide with a video!
Cooking Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
- Add all the spices for the dry rub into a large bowl. Add in the wings and mix to coat the wings well.
- Heat a cast iron or other heavy-bottomed sauté pan over high heat. Add in 2 tablespoons of the duck fat, bacon fat, or ghee. When the fat is shimmering in the pan, add in the first round of wings.
- Sauté the wings for about 2 minutes a side, turning carefully with tongs. As the chicken skin gets nice and crisp, remove them from the pan and add in a single layer to the baking sheet. Repeat this process until all the wings are cooked.
- Add the wings to the oven for 15 minutes. Remove from the oven and carefully drain off the juices from the pan. Return to the oven for an additional 5 minutes and then reduce the heat to 300°F (150°C). Cook for an additional 30 minutes.
- Remove from the oven and happy eating!
💡 My Pro Tip
To sauté 30 wings, work in batches unless you have a huge sauté pan. Add more fat between batches, and be careful not to scorch the spices. Toasting is good for crispier chicken wings, but burning is bad. If your pan starts to smoke, deglaze it to prevent burning. It's better to take a few extra minutes than to eat burned wings!
⏲️ Time-Saving Tips
- Skip the sauté: Add 1 teaspoon of baking soda to the dry rub mix. Place the wings on a rack on a rimmed baking sheet. Bake for 30 minutes on one side, then flip and cook for another 30 minutes.
- Buy cleaned and pre cut chicken wings: Save time by getting wings with the drums and flats already separated.
What to Serve with Baked Chicken Wings?
These crispiest chicken wings pair beautifully with a variety of sauces and dips, enhancing their savory flavors and crunchy texture. These are my favorite dipping sauces for wings:
- Honey Mustard Sauce Recipe: Enjoy the sweet tanginess of honey and mustard combined with a hint of cayenne for a delightful twist on these oven chicken wings.
- Garlic Parmesan Wing Sauce: Enjoy the creamy garlic goodness with Parmesan cheese accents, perfect for dipping these wings.
- BBQ Sauce: Add a smoky kick with barbecue hot sauce, enhancing the savory flavors of the baked wings.
- Keto Ranch Dressing: Cool and creamy ranch dressing complements the crispy wings, offering a tangy low-carb option.
- Cream Cheese Dip: Rich and velvety cream cheese dip with a hint of heat makes a decadent companion to these crispy oven baked wings.
Storage, Freezing, and Reheating Instructions
Storage
Store leftover chicken wings in an airtight container in the refrigerator for up to a week.
Freezing
Although I've never frozen wings because they always disappear quickly, they can be frozen. Place them in a freezer-safe container for up to 3 months. Defrost in the fridge overnight and reheat as described above.
Reheating
Reheating wings can be tricky. They tend to take on a strange flavor and gummy texture when heated in a pan on the stove. The best method is either on the grill or under the broiler. Microwaving wings is not recommended.
Recipe Conclusion
Good Baked Chicken Wings hold a special place in my heart. I've always loved wings, but I never eat them at restaurants anymore. They seem to always make me sick. People have said it is due to a shared fryer and the gluten in there. Maybe. I think it is from being deep fried in old fryer oil. Nevertheless, I have found that the best wings are the ones made at home.
Now, go ahead and enjoy - not deep-fried, but fresh out of the oven. Don't let leftovers linger—these wings are best enjoyed hot and crispy. So, gather your friends, grab a plateful, and savor every bite. Your homemade wing night just got a whole lot tastier!
Looking for More Chicken Wing Recipes? Check Out These!
FAQs
Baking chicken wings at an oven temperature of 400°F (200°C) yields crispier results than at 350°F (180°C).
Bake chicken wings at 400°F (200°C) for a cook time of approximately 45-50 minutes until they are golden brown and crispy.
Baking chicken wings is generally healthier than frying, as it requires less oil while still achieving crispy results.
Crispy Baked Chicken Wings
Ingredients
For the Crispy Wing Dry Rub
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons Cajun spice
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
For the Crispy Baked Chicken Wings
- 30 wings drums and flats, patted dry
- 6 tablespoons duck fat divided into thirds
Instructions
Preparation Steps
- Add all your spices for the dry rub to a big bowl.
- Make sure the wings are dry before you add them to the bowl to avoid sogginess.
- Coat the wings really well with the seasoning.
- Sauté the wings first in duck fat, then add them to a hot oven.
- Ensure you have a foil-lined, rimmed baking sheet ready to go.
- As the wings are finishing in the pan, grab them with tongs and lay them in a single layer on the sheet pan.
- Check out How To Prepare Chicken Wings in my simple guide with a video!
Cooking Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
- Add all the spices for the dry rub into a large bowl. Add in the wings and mix to coat the wings well.
- Heat a cast iron or other heavy-bottomed sauté pan over high heat. Add in 2 tablespoons of the duck fat, bacon fat, or ghee. When the fat is shimmering in the pan, add in the first round of wings.
- Sauté the wings for about 2 minutes a side, turning carefully with tongs. As the chicken skin gets nice and crisp, remove them from the pan and add in a single layer to the baking sheet. Repeat this process until all the wings are cooked.
- Add the wings to the oven for 15 minutes. Remove from the oven and carefully drain off the juices from the pan. Return to the oven for an additional 5 minutes and then reduce the heat to 300°F (150°C). Cook for an additional 30 minutes.
- Remove from the oven and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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14 Responses
Those wings do look good! And they're probably a lot better for you than the deep fried version.
Oh Jeff- they were fantastic. I've been remiss in posting up the Blue Cheese sauce- it really makes the dish. Been working on my site for a couple days and just haven't had the time to get the post up! I'll do that tomorrow morning-
I love that you baked these instead deep fried it. They look so perfect!
Hey Atika:
No deep-frying for me - too much grease and not enough flavor.
Thank you for sharing.
Have a delicious day in the kitchen!
Scott
I'm normally not a wing person, but these make me want to dive in!
Hi Kitty:
Yuhuu! I've convinced a non-wing person to try them! You just made my day. Thank you for writing!
Have a fantastic day in the kitchen!
Scott
These look absolutely amazing! Your pictures are beautiful....makes me want to go make these right now!
Hi Amanda:
They look and taste divine! How did yours come out?
Thank you for taking the time to write your thoughts.
Have an awesome day in the kitchen!
Scott
I made these today for lunch! Really tasty. I liked that they were quickly in the pan, then into the oven. Made them really nice and crispy!
Hey Denise:
So glad you tried them! My family adores wings, we buy them in huge batches!
Thank you for writing.
Have an excellent day in the kitchen!
Scott