Crispy Oven Baked Chicken Wings
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These baked chicken wings are so good and SO crispy! And surprisingly, we make them without baking powder, meaning no metallic aftertaste – just this incredible crunch that you really don’t expect from an oven. We also do a smoky dry rub underneath the honey butter buffalo sauce & somehow the recipe takes no more than 40 minutes. If you love pub-style food at home, my Peri-Peri Chicken Wings is worth trying alongside the baked wings.
Recipe Summary: Baked Chicken Wings
- ✅ Recipe Name: Crispy Oven Baked Chicken Wings
- 🕦 Ready in: 40 minutes
- 🤝 Serves: 8
- 🍴 Calories: 508kcal
- 🧑🍳 Main ingredients: chicken wings, cornflour, Frank’s Buffalo Hot Sauce, honey
- ✨ Summary: These chicken wings use a cornflour trick & a secret temperature rule to get the perfect crunch every single time. I can’t get over it!
Why you’ll love this recipe
- Layered flavour: The chicken wings get a smoky dry rub before the sauce, which means every bite has a nice depth to it.
- So fast: Five minutes of prep + 35 minutes in the oven. That’s it! These baked chicken wings are done so quickly that they work on a weeknight just as well as they do for a big spread – like my Soy Chicken Wings.
- Reliably crunchy: We use cornflour to bake these chicken wings in the oven instead of baking powder. This means no chemical aftertaste at all & a crust that holds up even after saucing.
If you love crispy chicken, Chicken Katsu Curry, KFC Popcorn Chicken, and Easy Spicy Chicken Sandwich are all worth trying this week.
Table of Contents
Ingredients For Baked Chicken Wings
- Cornflour: This is the secret ingredient. It draws moisture out of the skin and creates this crispy seal around the baked chicken wings without any of the metallic taste you can get from baking powder. I also use it to thicken the sauce in my Pork Loin Crock Pot.
- Frank’s Buffalo Hot Sauce: I honestly think the vinegary heat of Frank’s is what makes this the best chicken wings recipe. It balances the butter & honey perfectly without overpowering the meat. It actually reminds me of my Buffalo Cauliflower Bites.
- Chicken wings: Buying a 1.5kg pack of full wings and slicing them into drumettes & flats yourself gives you the freshest texture and the most control over sizing. I always buy in bulk so I’ve got plenty to work with when making wings in the oven.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
- Make it mild: Swap the buffalo sauce for your favourite sweet BBQ sauce if you’re cooking for kids or just want something less fiery. Try pairing it with my Low Sugar BBQ Sauce.
- Go dairy-free: Leave out the butter or use a good quality vegan alternative, then serve the chicken wings alongside this dairy-free Avocado Mayo.
- Extra garlic: Stir a teaspoon of freshly minced garlic or a dash of garlic oil into the melted butter before tossing the wings through. It adds a really nice aromatic punch that garlic lovers will be super happy about.
How to make Crispy Chicken Wings
Step 1: Pat the chicken wings to remove any excess moisture.
Step 2: Cover in the dry rub.
Step 3: Thoroughly mix to coat every piece.
Step 4: Place on a foil-lined baking tray on a wire rack.
Step 5: Combine the ingredients for the sweet, buffalo hot sauce butter.
Step 6: Serve and enjoy, with a yogurt/blue cheese dressing or mayo.
If you are looking for the perfect party spread, consider pairing these with my Cowboy Caviar, Halloumi Fries, or Garlic Fries.
Tips for the best result
- Always pat the raw chicken wings completely dry with paper towels before the cornflour goes on.
- For the best oven wings, bake until the internal temperature hits 190°F / 88°C rather than pulling them at the standard 165°F. That extra heat melts the collagen in the dark meat down completely.
- Bake on a wire rack over a foil lined baking sheet for the best crispy exterior. And try to place your tray in the middle of the oven for optimal roasting.
- Store leftovers in an airtight container and reheat on a wire rack so the base doesn’t go soggy. For step-by-step reheating tips, learn How to Reheat Chicken Wings in the Air Fryer.
- Serve these immediately while hot with a side of yogurt, blue cheese dressing, or mayo to balance out the buffalo heat.
How to Get Crispy Chicken Wings Without Frying
Most recipes suggest baking powder to dry out the skin on oven baked wings, but the wrong brand will leave a metallic taste that ruins the whole batch. Cornflour does the same job of drawing out the moisture & crisping up beautifully under high heat, but without any of that chemical aftertaste.
Another thing that takes these from good to great is the internal temperature. A lot of people pull their baked chicken wings in the oven at 165°F because it’s technically food-safe, but chicken wings are full of dark meat and dense connective tissue. Pushing to 190°F / 88°C melts all of that tough collagen down and leaves you with meat that pulls cleanly off the bone and skin that shatters when you bite into it. I always get people asking me how I get them so good out of a regular oven, and this is it!
Serving Suggestions
Wing recipes like this one are made for sharing – put them out at a party, a games night, or just a Friday night in and they’ll be gone before you know it, I promise you. My baked chicken wings are really good with something cool and creamy on the side to cut through the heat, like blue cheese dip or a yogurt sauce.
Try pairing them with Tzatziki, or this Sauteed Savoy Cabbage for a healthy option. If you want to lean into the spicy, my Boom Boom Shrimp or this Crispy Chilli Chicken are all great options to add to your spread. I also love serving them alongside this Garlic & Herb Cream Cheese!
Leftover Storage and Reheat Instructions
The best baked chicken wings keep really well if you store them properly, and the crunch is totally rescuable the next day.
Refrigerator: Put the completely cooled wings in an airtight container and keep in the fridge for up to 3 days.
Freezer: You can freeze the wings before tossing them in the buffalo sauce so they don’t go soggy. Store unsauced wings in a heavy-duty freezer bag for up to 3 months.
Reheat: Reheat them on a wire rack in a 180°C oven for about 10 minutes to bring the crunch back. Usually microwave will make the skin soft and rubbery so it’s worth avoiding.
Baked Chicken Wings FAQs
Cornflour is the answer. It absorbs the moisture from the skin and crisps up really well under high heat without leaving any metallic flavour behind, which is the main problem you run into with baking powder if you use the wrong brand.
165°F is the food-safe minimum but oven baked chicken wings are better at 190°F / 88°C. That higher temperature breaks down the collagen in the dark meat, which gives you much more tender meat and crispier skin.
A wire rack is really worth using because it lets the hot air circulate underneath the wings so the bottoms crisp up instead of sitting in rendered fat and going soggy. It makes a big difference to the final texture of chicken wing recipes.
The two most common reasons are not drying the raw chicken thoroughly enough before the cornflour goes on, or leaving them sitting in the sauce too long before serving. Pat the wings completely dry and sauce them right before eating for the best result.
If you want some dips to add to your game day spread, Gyoza Dipping Sauce, Cowboy Butter, and Miso Dressing are all great options.
If you tried this Baked Chicken Wings recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Super Crispy Baked Chicken Wings
Ingredients
- 1.5 kg chicken wings
- 2 tbsp avocado oil/ neutral oil
Dry Mix
- 3 tbsp cornflour
- 1 tbsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
Wet Mix
- 50 g butter, melted
- 4 tbsp Frank’s Buffalo Hot Sauce
- 2 tbsp honey
Method
- Preheat oven to 220°C / 425°F
- Slice the chicken wings into drumettes and flats. Coat in the dry mix, ensuring every piece is evenly coated.
- Place on a wire rack on a baking sheet, then coat with oil using a spray or a brush. Pop in the oven for 25 minutes.
- Rotate the pieces and cook for a further 10 minutes. Depending on the size of your wings, it could be longer; check the internal temperature to be sure. For the crispiest exterior, the temperature may read 190°F/ 88°C.
- In a large mixing bowl, combine melted butter, buffalo hot sauce and honey. Season with salt and pepper and mix to combine.
- Pour the crispy baked wings into the bowl and use tongs to toss them in the sauce.
- Plate up & enjoy! I love to pair these with a yogurt/blue cheese dressing or mayo.
Notes
- Be sure to pat the chicken wings dry with a paper towel to remove any excess moisture.
- Bake on a wire rack over a foil lined baking sheet for the best crispy exterior.
- Place your tray in the middle of the oven for optimal roasting.
Nutrition
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