Learn how long to bake chicken wings and to achieve the crispest and most tender wings you'll ever have. Our baked chicken wings recipe is perfect for game day with blue cheese dressing.
You may be wondering, "is it better to bake chicken wings at 350 or 400?" - and we've got the answer for you. We tested batches of wings to determine which temperature resulted in crispy skin and tender chicken.
- Baked Chicken Wings
- What Temperature is Best for Baking Chicken Wings?
- #1 Tip for Perfectly Cooked Wings
- Is It Better to Bake Chicken Wings at 350 or 400?
- How Long Does it Take to Cook Wings at 400?
- The Two Types of Chicken Wings
- How to Make Baked Chicken Wings
- How to Keep Wings Crispy in the Oven
- Expert Tips
- Storage Instructions
- How to Serve Chicken Wings
- Baked Chicken Wings
This simple chicken wings recipe is made with a baking powder mixture and a simple spice mix. Bake them in the oven for under an hour and enjoy plain, with your favorite dips, or toss them in a wing sauce.
Once you learn how to make chicken wings you can add even more flavor with our chicken wing brine and toss them in a delicious sauce like our Asian chicken wings and honey sriracha wings.
Keep reading to learn what temperature to bake chicken wings, how to cut chicken wings, the secrets to crispy wings, and more.
Baked Chicken Wings
Baked chicken wings are so popular because they're a delicious combo of crispy skin, juicy meat, and flavor (sauce options are endless!). Baking the wings makes prep easier and healthier than deep frying. We love to serve them as an appetizer, main dish, or snack. The recipe's simplicity and endless flavor possibilities make baked chicken wings a favorite food in our house.
What Temperature is Best for Baking Chicken Wings?
425°F is the best temperature to bake chicken wings. This approach gets the chicken wing skin extra crispy and the chicken meat tender and juicy. The high heat creates a crispy crust to lock in the juices quickly while taking less time to bake. It usually takes between 35-45 minutes to bake chicken wings.
Like in our buffalo chicken salad, we love to bake chicken tenders and wings at 425°F. The cooking temperature won't change from recipe to recipe, but the cooking time may vary based on the size of the wings and your particular oven.
#1 Tip for Perfectly Cooked Wings
Always use an instant-read thermometer to determine doneness. The size of the wings can vary and so can everyone's oven temperature, so using a thermometer is ideal.
The target temperature for chicken wings is 165°F (74°C). Because of this, we like to remove our wings when they read somewhere between 155-160°F to allow for 5-10 minutes of rest time, which results in 5-10 degrees of carryover cooking.
For an accurate reading, insert the meat thermometer into the thickest part of the wing, being careful to avoid the bone
Heads up: the wings will cook 20% faster if you use a chicken wing brine, so account for that in your cook time and start to check the wings at 25-30 minutes.
Is It Better to Bake Chicken Wings at 350 or 400?
You can bake chicken wings at both 350°F and 400°F. Baking at a higher temperature (400°F) will result in crispy skin in a shorter amount of time. A 350° F oven will still result in crispy skin, it will just take longer to crisp and cook all the way through.
The crispy "crust" happens much faster when the temperature is higher, locking in the juices and making the wings extra juicy.
How Long Does it Take to Cook Wings at 400?
It takes 40-50 minutes to bake chicken wings at 400°F, compared to 55-65 minutes at 350°F. Keep in mind that brined chicken wings will cook 20% faster. Use an instant-read thermometer to check the internal temperature in the thickest part of the wings . It should read 165°F (including carryover cooking and rest time).
The Two Types of Chicken Wings
A lot of the time you can purchase wings pre-cut into the two types of chicken wings: drumettes and wingettes. Our grocery store sells them whole so that's what you'll see in most of these pictures. Use this guide to cut chicken wings yourself if you buy them whole and want the drumettes and wingettes separate. However, it's totally acceptable (and delicious) to leave them whole.
How to Make Baked Chicken Wings
This is an overview with step-by-step photos, to make this easy chicken wings recipe. Full printable instructions are in the recipe card below.
Line a rimmed baking sheet with parchment paper aluminum foil and place a wire rack on top (we used a wire cooling rack).
Pat the fresh chicken wings dry with a paper towel then place them in a large bowl and toss them well with a mixture of baking powder (aluminum-free), garlic powder, onion powder, salt, and black pepper.
Place the wings in a single layer on the prepared baking sheet and bake at 425°F for 35-45 minutes, or until the internal temperature reaches 165°F. Carefully turn the baking sheet in the oven halfway through and quickly brush them with olive oil (vegetable oil works too).
Remove them from the oven and rest for 5-10 minutes then serve with your favorite dips or toss with your favorite sauce.
Pro tip: toss the wings in your favorite sauce and bake for another 5 minutes right before serving to warm them up and help the sauce stick to the wings.
How to Keep Wings Crispy in the Oven
- Dry the wings thoroughly: Before cooking, make sure to pat the wings dry with paper towels or a clean kitchen towel. Excess moisture on the skin will prevent it from becoming crispy when cooked.
- Use a high heat: Cook the wings at a high temperature, this could be broiling, frying, or baking. A higher heat will help to create a crispy crust on the outside of the wings while keeping the inside juicy and tender.
- Use a dry coating: Use a dry coating such as flour, cornstarch or breadcrumbs to coat the wings before cooking. This will help to create a crispy crust on the outside of the wings.
- Cook the wings on a wire rack: Placing the wings on a wire rack will allow hot air to circulate around the wings, helping to cook them evenly and create a crispy crust on all sides.
- Season the wings: Season the wings with your desired spices and seasonings before baking.
- Place on a wire rack: Place the wings on a wire rack placed on a baking sheet, this allows the heat to circulate around the wings and ensures even cooking and crispy skin.
- Check for doneness: Use a meat thermometer to check the internal temperature of the wings, which should be 165°F (74°C).
- Let cool for a few minutes: Once the wings are done baking, let them cool for a few minutes to allow the juices to redistribute before serving.
- Finish with sauce: If desired, brush the wings with your favorite sauce and broil for a few minutes to caramelize the sauce and make it extra flavorful.
Allow the wings to cool to room temperature before storing. Place the cooled wings in an airtight container or plastic storage bag. Store the container in the refrigerator for up to 4 days.
To reheat, preheat the oven or air fryer to 400°F (200°C) and bake the wings for 10-15 minutes, or until they are heated through. Alternatively, you can heat them up in the microwave for 1-2 minutes.
You do not need to flip wings if you bake them on a wire rack because the air is circulating around them. We still like to turn the baking tray halfway through to avoid any hot spots in the oven, but physically flipping them isn't necessary.
Flip the chicken wings halfway through if you're baking them directly on a baking sheet.
Always add sauce towards the end of baking or toss baked chicken wings in the sauce when they're done. The sugar in a sauce can burn, especially if you're baking them at a higher heat.
We like to toss our wings in the sauce after baking then place them back in the oven for a few minutes before serving to warm the sauce and help it stick to the wings.
Always use an instant-read thermometer, like we recommend when determining beef doneness. Insert the thermometer into the thickest part of the wing, without touching the bone. The chicken wings should reach a target temperature of 165°F. We remove ours around 160°F to account for carryover cooking.
How to Serve Chicken Wings
- With dipping sauces: Serve the wings with a variety of dipping sauces, such as whole30 ranch dressing, blue cheese, healthy honey mustard, or hot sauce.
- Toss them in a sauce: cover baked chicken wings in your favorite sauce like bbq sauce, hot sauce, lemon pepper sauce, the sauce in our asian chicken wings or your favorite buffalo sauce like we did in our buffalo chicken salad.
- With vegetables: Serve the wings with a side of vegetables, such as carrots and celery.
- In a salad: Chop up the cooked wings and mix with greens, vegetables, and dressing.
- As an appetizer: Serve party wings as a tasty starter at parties, game day gatherings or cookouts.
- As a main dish: Serve the wings as a main dish, along with a side of rice, potatoes, or vegetables.
Baked Chicken Wings
- 4 pounds chicken wings whole or halved at joints for wingettes and drumettes (Note 1)
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon EACH: kosher salt, garlic powder, onion powder, paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional
- Olive oil for brushing
- Large rimmed baking sheet
- Wire rack (like a cooling rack)
- Parchment paper or aluminum foil
- Line a rimmed baking sheet with parchment paper aluminum foil and place a wire rack on top. We used a wire cooling rack (Note 2). Spray the rack with nonstick spray.
- Pat the chicken wings dry with a paper towel really well then place them in a large bowl and toss them well with the spices.
- Place the wings in a single layer on the prepared baking sheet and bake at 425°F for 35-45 minutes, or until the internal temperature reaches 165°F. Carefully turn the baking sheet in the oven halfway through and quickly brush them with olive oil.
- Remove the wings from the oven and rest for 5-10 minutes then serve with your favorite dipping sauce or transfer them to a large bowl and toss with your favorite sauce.