baked whole chicken wings recipe
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The Best baked whole chicken wings recipe
I love this baked whole chicken wings recipe because it’s simple, flavorful, and always a hit with my family. My kids ask for them at least once a week, and I don’t mind making them because they’re so easy to prepare. Unlike fried wings, these come out crispy on the outside and juicy on the inside without all the extra oil, which makes them a healthier option for regular meals. I usually toss them in a mix of spices and a little olive oil before baking, and the result is always delicious—no fancy techniques required.
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What I appreciate most about this recipe is how versatile it is. It works just as well for a quick weeknight dinner as it does for game day or a casual get-together. Plus, baking them whole keeps the meat tender and locks in the flavor better than if I were to cut them up beforehand. The leftovers (if there are any) reheat well, so I often make extra for lunches the next day. It’s one of those recipes that checks all the boxes—easy, tasty, and something everyone in the family enjoys.
Crispy Baked Whole Chicken Wings
4.6 from 1942 votes
These baked whole chicken wings are crispy on the outside and juicy on the inside, seasoned with a blend of spices for a flavorful bite. Perfect as an appetizer or main dish with your favorite dipping sauce.
Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal
🥘Ingredients
For the Wings
- 2 lbs (about 1 kg) whole chicken wings, split into drumettes and flats
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
For the Glaze (Optional)
- 2 tbsp honey or maple syrup
- 1 tbsp soy sauce
- 1 tbsp hot sauce (e.g., sriracha)
- 1 clove garlic, minced
- 1 tsp grated ginger
👨🍳Directions
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1 Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil. If using a wire rack, place it on the baking sheet for better air circulation.
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2 Pat the chicken wings dry with paper towels to remove excess moisture. This helps them crisp up in the oven.
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3 In a large mixing bowl, toss the wings with olive oil, salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper (if using) until evenly coated.
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4 Arrange the wings in a single layer on the prepared baking sheet, leaving space between each wing for even cooking.
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5 Bake for 20 minutes, then flip the wings over and bake for another 15-20 minutes, or until golden brown and crispy. The internal temperature should reach 165°F (74°C).
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6 While the wings are baking, prepare the glaze (if using). In a small saucepan, combine honey, soy sauce, hot sauce, minced garlic, and grated ginger. Simmer over low heat for 3-5 minutes until slightly thickened.
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7 Once the wings are done, transfer them to a clean bowl. Drizzle the glaze over the wings and toss to coat evenly. Serve immediately.
🔧Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper or aluminum foil
- Wire rack (optional, for extra crispiness)
- Small saucepan (if making glaze)
- Pastry brush (if using glaze)
📊Nutrition Facts (per serving)
🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 100mg🧂Sodium: 650mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 7g🥩Protein: 30g
📝Notes
Tips: For extra crispiness, broil the wings for 2-3 minutes at the end of baking. You can also air-fry the wings at 400°F (200°C) for 18-20 minutes, shaking halfway. Serve with ranch, blue cheese, or your favorite dipping sauce.
Watch Video Of How Crispy Baked Whole Chicken Wings Works
Baked whole chicken wings are one of those simple, no-fuss recipes that just work every time. They’re crispy on the outside, juicy on the inside, and easy to customize with whatever seasoning or sauce you like, making them perfect for game day, weeknight dinners, or big family get-togethers. Plus, they’re budget-friendly, feed a crowd without a lot of effort, and always disappear fast—so I always keep a batch in my back pocket for any occasion.
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