Name: Golden Oven Baked Chicken Wings Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 lb chicken wings; 3 tbsp unsalted butter; 2.5 tsp salt; 3/4 tsp black pepper; 1 tsp garlic powder; 1.5 tsp paprika; 1/2 tsp onion powder

Jump to Recipe

Introduction

Golden Oven Baked Chicken Wings are a deliciously crispy and flavorful treat perfect for any occasion. Using a simple blend of spices and butter, these wings come out tender on the inside and perfectly crisp on the outside without frying. They’re easy to prepare and bake right in your oven for a healthier twist on a classic favorite.

A black baking tray filled with about twenty golden brown roasted chicken wings, each wing showing a crispy, lightly charred skin with specks of green herbs scattered on top and around. The wings have a slightly oily texture with glistening spots and are arranged close together but not stacked, covering most of the tray’s surface. In the background on the left, a small white bowl holds several lime wedges, and there is a wooden pepper grinder next to it, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb chicken wings
3 tbsp unsalted butter
2.5 tsp salt
3/4 tsp black pepper
1 tsp garlic powder
1.5 tsp paprika
1/2 tsp onion powder

Instructions

Step 1: Preheat your oven to 400°F and position racks in the upper and lower thirds of the oven. Line two large baking sheets with foil and place oven-safe racks or crumpled foil balls on top to elevate the wings for even cooking.
Step 2: Pat the chicken wings dry with paper towels to remove excess moisture. In a small bowl, mix salt, black pepper, garlic powder, paprika, and onion powder. Melt the butter in a large bowl, add the wings, and toss to coat evenly.
Step 3: Sprinkle the spice mixture over the wings and toss again until all pieces are well coated. Arrange the wings in a single layer on the prepared racks, making sure they do not touch to allow for proper air circulation.
Step 4: Place one baking sheet on the upper rack and the other on the lower rack. Bake for 40 minutes, switching the positions of the trays halfway through cooking to ensure even browning.
Step 5: For extra-crispy skin, lower the oven temperature to 170°F after 40 minutes and continue baking for an additional 30 to 60 minutes. Check at 30 minutes and continue until desired crispness is reached. This step is optional but highly recommended for crunch lovers.

Tips & Variations

For a smoky flavor, use smoked paprika instead of regular paprika.
To add heat, toss the wings with a pinch of cayenne pepper or your favorite hot sauce after baking.
Elevating the wings with a rack is key to achieving crispy skin on all sides—do not skip this step.
Make sure the wings are thoroughly dried before coating with butter and spices to avoid sogginess.
Feel free to double the spice blend if you want more intense seasoning.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated 375°F oven for about 10–15 minutes to restore crispiness. Avoid microwaving, as this can make the skin soggy.

How to Serve

A wooden round plate is full of golden brown grilled chicken wings, showing a crispy, slightly charred texture with herbs and spices visible on the skin, piled in the center. There are lime wedges placed near the edge of the plate, adding a fresh green color contrast. A white bowl filled with creamy, speckled ranch dressing is set on the right side of the plate, next to a silver pepper shaker. The plate sits on a white marbled surface with a gray cloth partially visible under it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

It’s best to use fully thawed wings for even cooking and to achieve crispy skin. If using frozen wings, thaw them completely and pat dry before starting the recipe.

Why is it necessary to elevate the wings on a rack?

Elevating the wings allows hot air to circulate underneath, which prevents soggy bottoms and ensures the skin crisps evenly all around each wing.