Picture this: a platter of golden-brown, crispy baked chicken wings, hot from the oven and ready to become the star of your dinner table. Whether you’re craving classic comfort food or eager to try a bold new flavor, these 18 recipes promise to deliver savory satisfaction without the deep-fryer fuss. Let’s dive in and find your next favorite wing night winner!
Honey Garlic Baked Chicken Wings
Honey garlic baked chicken wings are the perfect game-day snack or easy weeknight dinner. You get crispy wings without frying, and that sweet-savory glaze is seriously addictive. Let’s get baking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Honey – ½ cup
– Soy sauce – ¼ cup
– Fresh garlic – 4 cloves, minced
– Cornstarch – 1 tbsp
– Water – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up.
3. In a large bowl, toss the wings with olive oil, salt, black pepper, and garlic powder until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
5. Bake for 40-45 minutes, flipping halfway through, until the skin is golden brown and crispy.
6. While the wings bake, make the sauce: in a small saucepan over medium heat, combine honey, soy sauce, and minced garlic.
7. Bring the mixture to a simmer, stirring frequently, and let it bubble for 2-3 minutes until slightly thickened.
8. In a small bowl, whisk cornstarch and water together to create a slurry, then stir it into the saucepan.
9. Cook the sauce for another minute, stirring constantly, until it thickens to a glaze consistency—tip: if it gets too thick, add a splash of water.
10. Remove the wings from the oven and transfer them to a clean bowl.
11. Pour the hot honey garlic sauce over the wings and toss gently until every wing is coated.
12. For extra crispiness, return the sauced wings to the baking sheet and broil on high for 1-2 minutes, watching closely to prevent burning.
13. Let the wings rest for 5 minutes before serving—this allows the glaze to set nicely.
Vibrantly glazed and finger-licking good, these wings boast a sticky-sweet exterior with a savory garlic punch. The baking method keeps the meat juicy while achieving a satisfying crunch. Serve them piled high with celery sticks and ranch dressing, or chop them up for a killer salad topping.
Spicy Sriracha Lime Baked Wings
Wondering what to make for game day or a casual get-together? You’ve got to try these Spicy Sriracha Lime Baked Wings. They’re crispy, tangy, and have just the right kick—perfect for when you want something impressive without a ton of fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sriracha sauce – ½ cup
– Honey – ¼ cup
– Lime juice – 2 tbsp
– Unsalted butter – 2 tbsp
– Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with aluminum foil.
2. Pat the chicken wings completely dry with paper towels to ensure crispiness.
3. In a large bowl, toss the wings with baking powder and salt until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
5. Bake the wings for 45 minutes, flipping them halfway through, until golden brown and crispy.
6. While the wings bake, combine sriracha sauce, honey, lime juice, unsalted butter, and garlic powder in a small saucepan.
7. Heat the sauce over medium heat for 3-5 minutes, stirring constantly, until it thickens slightly.
8. Transfer the baked wings to a clean large bowl and pour the warm sauce over them.
9. Toss the wings gently in the sauce until fully coated, using tongs for even distribution.
10. Serve the wings immediately on a platter. Just imagine biting into these wings—the crispy skin gives way to juicy meat, all wrapped in that sweet, spicy, and zesty glaze. They’re fantastic with a cool ranch dip or piled high with extra lime wedges for squeezing.
Parmesan Herb Crusted Baked Wings
Aren’t you tired of the same old chicken wings? These Parmesan herb crusted baked wings are about to become your new favorite game-day snack or easy weeknight dinner. They’re crispy, cheesy, and packed with flavor without any messy frying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Olive oil – 2 tbsp
– Grated Parmesan cheese – ¾ cup
– Dried oregano – 1 tbsp
– Dried basil – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps the coating stick and ensures crispiness.
3. In a large bowl, toss the dry wings with the olive oil until evenly coated.
4. In a separate shallow dish, mix together the Parmesan cheese, oregano, basil, garlic powder, salt, and black pepper.
5. Dredge each wing in the Parmesan-herb mixture, pressing gently to help it adhere on all sides.
6. Arrange the coated wings in a single layer on the prepared baking sheet, leaving a little space between each one for even cooking.
7. Bake at 400°F for 40-45 minutes, flipping the wings halfway through, until the crust is golden brown and the internal temperature reaches 165°F.
8. For extra crispiness, broil the wings for 1-2 minutes at the end, watching closely to prevent burning.
9. Let the wings rest for 5 minutes on the baking sheet before serving—this allows the juices to redistribute.
Now, just imagine biting into these wings: the crust is shatteringly crisp with a savory, cheesy punch from the Parmesan, while the herbs add a fragrant, earthy note. They’re fantastic dipped in a cool ranch or marinara sauce, or simply enjoyed on their own straight from the baking sheet.
Crispy Buttermilk Baked Chicken Wings
Now, who doesn’t love a good chicken wing? You get that crave-worthy crispy skin and juicy meat, but without the mess of deep frying. This baked version uses a buttermilk soak and a hot oven to deliver all the flavor with way less fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Buttermilk – 1 cup
– All-purpose flour – ¾ cup
– Baking powder – 1 tsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Smoked paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Place 2 lbs of chicken wings in a large bowl and pour 1 cup of buttermilk over them, ensuring all pieces are fully coated. Let them soak in the refrigerator for at least 4 hours, or ideally overnight, to tenderize the meat.
2. Preheat your oven to 425°F and line a large baking sheet with aluminum foil for easy cleanup.
3. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper until well combined.
4. Remove the wings from the buttermilk, letting any excess drip off, and dredge each wing thoroughly in the flour mixture, pressing gently to ensure an even coating. Tip: For extra crispiness, let the coated wings sit on a wire rack for 10 minutes before baking to help the coating set.
5. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching to allow for proper air circulation. Drizzle 2 tbsp of vegetable oil evenly over the tops of the wings.
6. Bake the wings at 425°F for 25 minutes, then carefully flip each wing using tongs. Tip: Flipping halfway through ensures both sides get golden and crispy without burning.
7. Continue baking for another 20 minutes, or until the wings are deeply golden brown, crispy to the touch, and the internal temperature reaches 165°F when checked with a meat thermometer. Tip: If you prefer extra crunch, broil on high for the final 2-3 minutes, watching closely to prevent burning.
8. Remove the wings from the oven and let them rest on the baking sheet for 5 minutes before serving.
And just like that, you’ve got wings with a shatteringly crisp exterior that gives way to incredibly tender, flavorful meat inside. Toss them in your favorite buffalo sauce or enjoy them plain with a cool ranch dip—they’re perfect for game day or a cozy weeknight treat.
Sweet and Sticky BBQ Baked Wings
Baked wings don’t have to be boring—these sweet and sticky BBQ wings are proof. You get that classic barbecue flavor without needing a grill, and they’re perfect for game day or a casual dinner. Let’s make some magic happen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– BBQ sauce – 1 cup
– Honey – ¼ cup
– Soy sauce – 2 tbsp
– Garlic powder – 1 tsp
– Baking powder – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings dry with paper towels to help them crisp up in the oven.
3. In a large bowl, toss the wings with baking powder and salt until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
5. Bake for 25 minutes, then flip each wing using tongs for even cooking.
6. Bake for another 20 minutes until the wings are golden brown and crispy.
7. While the wings bake, combine BBQ sauce, honey, soy sauce, and garlic powder in a small saucepan over medium heat.
8. Stir the sauce constantly for 3-5 minutes until it thickens slightly and bubbles gently.
9. Transfer the baked wings to a clean bowl and pour the warm sauce over them.
10. Toss the wings thoroughly until every piece is fully coated in the sticky sauce.
11. Serve immediately while hot and crispy.
Serve these wings right away—they’re irresistibly sticky with a perfect balance of sweet and savory notes. The crispy exterior gives way to tender, juicy meat inside, making them ideal for dipping in ranch or pairing with celery sticks. Leftovers reheat surprisingly well in the oven to maintain that crunch.
Lemon Pepper Baked Chicken Wings
Get ready for a game-changing wing night at home. These lemon pepper baked chicken wings are crispy, zesty, and way easier than you think. You’ll love how the bright lemon and sharp pepper come together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Olive oil – 2 tbsp
– Lemon pepper seasoning – 2 tbsp
– Baking powder – 1 tbsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
3. In a large bowl, toss the dried wings with olive oil until evenly coated.
4. Sprinkle the baking powder, lemon pepper seasoning, and salt over the wings.
5. Toss everything thoroughly until each wing is uniformly covered with the mixture.
6. Arrange the wings in a single layer on the prepared baking sheet, leaving space between them.
7. Bake at 400°F for 30 minutes, then flip each wing carefully using tongs.
8. Continue baking for another 15 minutes or until the skin is golden brown and crispy.
9. Remove the wings from the oven and let them rest for 5 minutes on the baking sheet.
10. Transfer the wings to a serving platter and enjoy immediately.
Unbelievably crispy on the outside and juicy inside, these wings pack a tangy, peppery punch that’s totally addictive. Serve them with a cool ranch dip or pile them high with extra lemon zest for a brighter kick—perfect for game day or a cozy dinner.
Buffalo Style Baked Chicken Wings
Kicking off game day or just craving something spicy? You’ve gotta try these Buffalo Style Baked Chicken Wings. They’re crispy, tangy, and way easier than you think, with all the flavor and none of the deep-fry mess.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Baking powder – 2 tbsp
– Salt – 1 tsp
– Unsalted butter – ¼ cup
– Hot sauce – ½ cup
– White vinegar – 1 tbsp
– Worcestershire sauce – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken wings completely dry with paper towels.
3. In a large bowl, toss the chicken wings with the baking powder and salt until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
5. Bake the wings for 45 minutes, flipping them halfway through the cooking time.
6. While the wings bake, melt the unsalted butter in a small saucepan over low heat.
7. Stir the hot sauce, white vinegar, and Worcestershire sauce into the melted butter until well combined.
8. Remove the wings from the oven and transfer them to a clean large bowl.
9. Pour the sauce over the wings and toss vigorously to coat every piece evenly.
10. Serve the wings immediately while hot.
Zesty and perfectly crisp, these wings deliver that classic Buffalo kick with a tender interior. Pile them high with celery sticks and blue cheese dressing for the full experience, or get creative by tossing in extra herbs for a fresh twist.
Teriyaki Glazed Baked Wings
Dinner just got a whole lot more exciting with these teriyaki glazed baked wings. You get that sticky-sweet flavor without the deep-frying mess, and they’re perfect for game day or a cozy night in. Seriously, once you try them, you’ll never go back to plain wings again.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Honey – 2 tbsp
– Garlic powder – 1 tsp
– Baking powder – 1 tsp
– Sesame seeds – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to help them crisp up in the oven.
3. In a large bowl, toss the wings with baking powder until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Bake the wings for 25 minutes, then flip them over using tongs.
6. Bake for another 20 minutes until the skin is golden brown and crispy.
7. While the wings bake, combine soy sauce, brown sugar, honey, and garlic powder in a small saucepan over medium heat.
8. Bring the mixture to a simmer, stirring constantly until the sugar dissolves completely.
9. Reduce the heat to low and let the sauce simmer for 5 minutes until it thickens slightly, then remove it from the heat.
10. Transfer the baked wings to a clean bowl and pour the warm teriyaki sauce over them.
11. Toss the wings gently until every piece is evenly coated with the glaze.
12. Sprinkle sesame seeds over the glazed wings before serving.
Unbelievably crispy on the outside and tender inside, these wings have that perfect balance of savory soy and sweet honey. The sticky glaze clings to every nook, making them finger-licking good—serve them with a side of cool cucumber slices or over a bed of rice to soak up any extra sauce.
Garlic Butter Baked Chicken Wings
Haven’t you been craving something crispy, garlicky, and totally irresistible? These garlic butter baked chicken wings are your new go-to for game day, movie night, or just because. They’re surprisingly easy to make and pack a punch of flavor without any frying mess.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – ½ cup
– Garlic – 6 cloves, minced
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken wings completely dry with paper towels to ensure crispiness.
3. In a large bowl, toss the wings with baking powder, salt, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
5. Bake the wings at 400°F for 45 minutes, flipping them halfway through with tongs.
6. While the wings bake, melt the unsalted butter in a small saucepan over low heat.
7. Add the minced garlic to the melted butter and cook for 2 minutes until fragrant, stirring constantly to prevent burning.
8. Remove the saucepan from the heat and stir in the chopped fresh parsley.
9. Transfer the baked wings from the oven to a large bowl.
10. Pour the garlic butter sauce over the wings and toss thoroughly to coat every piece.
11. Serve the wings immediately while hot and crispy.
Wondering about the result? These wings come out with a shatteringly crisp skin thanks to the baking powder trick, while the garlic butter soaks in for a rich, savory bite. Try pairing them with a cool ranch dip or celery sticks to balance the bold flavors—they disappear fast, so make extra!
Smoky Paprika Baked Wings
Ugh, you know those days when you just want something crispy, smoky, and totally satisfying without a ton of fuss? These wings are your answer. They’re baked, not fried, but trust me, they get incredibly crispy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Olive oil – 2 tbsp
– Smoked paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels. (Tip: This is key for crispy skin!)
3. In a large bowl, combine the olive oil, smoked paprika, garlic powder, salt, and black pepper.
4. Add the dried chicken wings to the bowl and toss until every wing is evenly coated with the spice mixture.
5. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching.
6. Bake the wings in the preheated oven for 30 minutes.
7. Carefully flip each wing over using tongs.
8. Bake for an additional 15 minutes, or until the skin is deeply golden brown and crispy. (Tip: For extra crispiness, you can switch the oven to broil for the final 2-3 minutes, but watch them closely!)
9. Remove the baking sheet from the oven and let the wings rest for 5 minutes before serving. (Tip: Resting lets the juices redistribute so they stay juicy inside.)
But the best part is that smoky, savory crust giving way to tender, juicy meat inside. They’re perfect just as they are, but dunking them in a cool ranch or blue cheese dressing takes them to another level.
Maple Mustard Baked Chicken Wings
Haven’t you been craving something sweet, savory, and ridiculously easy? These maple mustard baked chicken wings are your answer. You get sticky-sweet maple syrup, tangy mustard, and crispy baked wings all in one fuss-free dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Maple syrup – ½ cup
– Dijon mustard – ¼ cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a large, rimmed baking sheet with parchment paper.
2. Pat the 2 lbs of chicken wings completely dry with paper towels. (Tip: Drying them ensures the skin gets extra crispy instead of steaming.)
3. In a large bowl, whisk together the ½ cup maple syrup, ¼ cup Dijon mustard, 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper until smooth.
4. Add the dried chicken wings to the bowl and toss them thoroughly until every wing is coated in the sauce.
5. Arrange the coated wings in a single layer on your prepared baking sheet, leaving a little space between each one.
6. Bake the wings at 400°F for 45 minutes. (Tip: For extra caramelization, flip the wings halfway through the cooking time, at the 22-minute mark.)
7. Check the wings at 45 minutes. They are done when the skin is deeply golden brown, crispy, and the internal temperature reaches 165°F when checked with a meat thermometer. (Tip: Letting them rest for 5 minutes after baking helps the sauce cling better and the meat stay juicy.)
8. Transfer the wings to a serving platter.
Unbelievably, these wings are both sticky and crispy, with the maple creating a beautiful glaze and the mustard cutting through the sweetness. Serve them straight from the pan for a casual dinner, or pile them high on a platter for game day—they’re guaranteed to disappear fast.
Cajun Spiced Baked Chicken Wings
Diving into game day or just craving something spicy? These Cajun spiced baked chicken wings are your new go-to. They’re crispy, packed with flavor, and way easier than frying—perfect for when you want a crowd-pleaser without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Olive oil – 2 tbsp
– Cajun seasoning – 2 tbsp
– Baking powder – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to help them crisp up.
3. In a large bowl, toss the wings with olive oil until evenly coated.
4. Add Cajun seasoning, baking powder, and salt to the bowl, then toss again to coat every wing thoroughly.
5. Arrange the wings in a single layer on the baking sheet, leaving space between them for even cooking.
6. Bake at 400°F for 25 minutes, then flip each wing using tongs.
7. Continue baking for another 20 minutes, or until the wings are golden brown and crispy.
8. Let the wings rest on the baking sheet for 5 minutes before serving to lock in juiciness.
Forget boring wings—these come out with a satisfying crunch and a smoky, spicy kick that’s not too overwhelming. Serve them hot with a cool ranch dip or pile them high with extra Cajun seasoning for a bolder bite. They’re so good, you might skip the takeout next time.
Thai Peanut Baked Wings
Venture beyond your usual wing night with these Thai peanut baked wings. You get crispy baked chicken coated in a sweet, savory, and slightly spicy peanut sauce that’s way easier than you think. It’s the perfect party snack or fun weeknight dinner that everyone will love.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Vegetable oil – 1 tbsp
– Salt – 1 tsp
– Creamy peanut butter – ½ cup
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Sriracha – 1 tsp
– Green onions – 2, sliced
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to help them crisp up in the oven.
3. Toss the dried wings in a large bowl with the vegetable oil and salt until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching.
5. Bake the wings at 400°F for 45 minutes, flipping them halfway through the cooking time for even browning.
6. While the wings bake, make the sauce by whisking together the creamy peanut butter, soy sauce, honey, rice vinegar, minced garlic, and sriracha in a medium bowl until completely smooth.
7. Tip: If the sauce seems too thick, whisk in a tablespoon of warm water to reach a pourable consistency.
8. Once the wings are golden brown and crispy, remove them from the oven and let them rest on the sheet for 2 minutes.
9. Transfer the hot wings to a clean large bowl and immediately pour the peanut sauce over them.
10. Toss the wings vigorously in the sauce until every piece is thoroughly coated.
11. Tip: Tossing the wings while they’re still hot helps the sauce cling better and soak in slightly.
12. Transfer the sauced wings to a serving platter and immediately garnish with the sliced green onions.
13. Tip: Serve the wings right away while they’re still warm for the best texture and flavor.
Just out of the oven, these wings have a fantastic sticky, glossy coating with a perfect balance of nutty, sweet, and umami flavors. The tender meat pulls cleanly from the bone, and the crispy skin holds onto that incredible sauce. Try serving them over a bed of jasmine rice with extra sauce for dipping to make it a full meal.
Korean Gochujang Baked Chicken Wings
Wondering how to make game-day wings that actually impress? You’re in luck. These Korean Gochujang Baked Chicken Wings are sticky, spicy, and seriously easy—no deep fryer needed.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Gochujang paste – ¼ cup
– Soy sauce – 2 tbsp
– Honey – 2 tbsp
– Sesame oil – 1 tbsp
– Garlic – 2 cloves, minced
– Baking powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up.
3. In a large bowl, toss the wings with baking powder, salt, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
5. Bake for 30 minutes, then flip each wing carefully using tongs.
6. Bake for another 15 minutes until the skin is golden brown and crispy.
7. While the wings bake, whisk together gochujang paste, soy sauce, honey, sesame oil, and minced garlic in a small saucepan.
8. Heat the sauce over medium-low for 3–4 minutes, stirring constantly, until it thickens slightly and bubbles.
9. Tip: Let the sauce cool for a minute before tossing to prevent the wings from getting soggy.
10. Transfer the baked wings to a clean bowl and pour the warm sauce over them.
11. Toss the wings gently until every piece is evenly coated with the glossy sauce.
12. Serve immediately. Tip: Sprinkle with sesame seeds or sliced green onions for extra color and crunch.
Out of the oven, these wings have a perfect crisp-tender bite. The gochujang glaze is sweet, savory, and just spicy enough—great for dipping in cool ranch or pairing with pickled veggies. Try stacking them over a bowl of steamed rice for a full meal.
Loaded Nacho Cheese Baked Wings
Mmm, picture this: crispy baked wings smothered in nacho cheese, loaded with all your favorite toppings. You get that game-day crunch without the fryer mess, and they’re seriously addictive. Let’s make ’em!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Nacho cheese sauce – 1 cup
– Shredded cheddar cheese – ½ cup
– Jalapeños – ¼ cup, sliced
– Green onions – 2 tbsp, chopped
– Sour cream – ¼ cup
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings dry with paper towels to help them crisp up—this is key for avoiding soggy skin.
3. In a large bowl, toss the chicken wings with olive oil, salt, black pepper, and garlic powder until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between them so they bake evenly.
5. Bake the wings at 400°F for 40–45 minutes, flipping them halfway through, until they’re golden brown and reach an internal temperature of 165°F.
6. While the wings bake, warm the nacho cheese sauce in a small saucepan over low heat, stirring occasionally to prevent sticking.
7. Remove the wings from the oven and transfer them to a serving platter.
8. Drizzle the warm nacho cheese sauce over the wings, then sprinkle shredded cheddar cheese on top so it melts slightly from the heat.
9. Garnish with sliced jalapeños and chopped green onions for a fresh kick.
10. Serve immediately with a side of sour cream for dipping.
These wings are all about that crispy-meets-gooey texture, with the nacho cheese adding a savory, tangy punch. Try piling them on a platter with extra jalapeños and a squeeze of lime for a zesty twist, or serve them straight from the sheet pan for easy cleanup.
Balsamic Glazed Baked Chicken Wings
Zesty and tangy, these balsamic glazed baked chicken wings are the perfect party food or weeknight dinner. You’ll love how the sweet-sour glaze caramelizes in the oven, creating sticky, finger-licking goodness without the mess of frying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Balsamic vinegar – ½ cup
– Honey – ¼ cup
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up better in the oven.
3. In a large bowl, toss the dried wings with olive oil, garlic powder, salt, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between them so they cook evenly.
5. Bake for 25 minutes, then flip each wing using tongs to ensure both sides get crispy.
6. While the wings bake, combine balsamic vinegar and honey in a small saucepan over medium heat.
7. Bring the mixture to a simmer, then reduce heat to low and cook for 8–10 minutes, stirring occasionally, until it thickens to a syrup-like consistency.
8. After flipping the wings, brush them generously with the balsamic glaze using a pastry brush.
9. Return the glazed wings to the oven and bake for another 15–20 minutes, until the glaze is sticky and caramelized and the wings reach an internal temperature of 165°F.
10. Let the wings rest for 5 minutes on the baking sheet before serving—this allows the glaze to set slightly.
Kick back and enjoy these wings hot from the oven. The glaze creates a shiny, sticky coating that clings to each crispy wing, balancing sweet honey with tangy balsamic. Serve them over a bed of rice to soak up any extra glaze, or pair with celery sticks and blue cheese dressing for a classic touch.
Miso Ginger Baked Wings
You know those days when you want something savory, sticky, and totally satisfying without a ton of fuss? Yeah, these miso ginger wings are exactly that. They’re baked, not fried, so you can feel a little better about devouring the whole batch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– White miso paste – ¼ cup
– Fresh ginger – 1 tbsp, grated
– Soy sauce – 2 tbsp
– Honey – 2 tbsp
– Sesame oil – 1 tbsp
– Baking powder – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps the skin get extra crispy.
3. In a large bowl, toss the dried wings with the baking powder until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching.
5. Bake the wings at 425°F for 25 minutes.
6. While the wings bake, whisk together the white miso paste, grated ginger, soy sauce, honey, and sesame oil in a medium bowl until smooth.
7. After 25 minutes, flip each wing over using tongs.
8. Continue baking for another 15-20 minutes, until the skin is deeply golden brown and crispy.
9. Transfer the hot, baked wings directly into the bowl with the miso ginger sauce.
10. Toss the wings vigorously in the sauce for a full minute to ensure every piece is thoroughly coated. Tip: Adding the wings while hot helps the sauce cling better.
11. Let the sauced wings rest for 5 minutes before serving to allow the flavors to meld.
12. Sprinkle with optional sesame seeds or sliced green onions if desired.
What you get are wings with crackly-crisp skin that gives way to tender meat, all glazed in a salty-sweet sauce with a warm ginger kick. They’re fantastic piled high with cool cucumber slices or served over a bowl of steamed rice to soak up every last drop of that sticky glaze.
Rosemary Garlic Baked Chicken Wings
Ever crave something crispy, savory, and ridiculously easy? You’re in luck. These rosemary garlic baked chicken wings are your new go-to for game day or a cozy night in—they’re packed with flavor and require minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Olive oil – 2 tbsp
– Fresh rosemary – 2 tbsp, chopped
– Garlic – 4 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispiness.
3. In a large bowl, combine the olive oil, chopped rosemary, minced garlic, salt, and black pepper.
4. Add the dried chicken wings to the bowl and toss thoroughly until evenly coated.
5. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
6. Bake at 400°F for 45 minutes, flipping the wings halfway through to promote even browning.
7. Check for doneness by inserting a meat thermometer into the thickest part of a wing; it should read 165°F.
8. Remove the wings from the oven and let them rest on the baking sheet for 5 minutes before serving.
Just out of the oven, these wings boast a golden, crispy skin with juicy, tender meat inside. The rosemary and garlic meld into a fragrant, savory punch that’s irresistible on its own or dipped in a cool yogurt sauce. For a fun twist, toss them with a squeeze of lemon or serve alongside roasted veggies to soak up the flavorful drippings.
Summary
Hooray! These 18 crispy baked chicken wing recipes prove you can enjoy that savory crunch without the mess of frying. From classic buffalo to creative global flavors, there’s a perfect wing for every dinner. We’d love to hear which recipe becomes your new favorite—leave a comment below! If you found this roundup helpful, please share it on Pinterest to help other home cooks discover these delicious ideas.
