Today we’re featuring some addictive oven-baked crispy chicken wings! They have a garlic and paprika coating that’s finger-licking good and are served with a yogurt dip that balances all the flavors perfectly.
They’re crispy on the outside and tender on the inside without needing to be fried, making them a great tapa, appetizer, or main course. Honestly… who doesn’t love good wings?
Crispy oven-baked chicken wings are a favorite for kids and adults alike, and there are sooooo many versions. We often see fried chicken wings, and yes, they’re delicious — no debate there — but they come with a couple of drawbacks:
- You either need a very large fryer or pot, or you’ll have to cook them in batches.
- If you want to eat wings often, daily fried food isn’t very convenient (even though it’s still tasty).
Baking them in the oven lets you cook a large batch at once and is a lighter option. And yes — they really can get super crispy.
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Tips for Perfect Crispy Oven-Baked Chicken Wings
This recipe is very easy, but to make sure the wings turn out crispy every time, keep these points in mind:
- Drying the wings
This helps the skin crisp up and also allows the coating to stick better. - Cornstarch (or baking powder)
Some recipes use baking powder, but its main ingredient is cornstarch. It creates a light coating that helps the skin crisp without deep frying. - Use an oven rack
Placing the wings on a rack lets steam escape. If steam gets trapped underneath, the skin won’t brown properly. - Don’t overcrowd the wings
Bake them in a single layer with a little space between each wing so steam can escape. - High oven temperature
For crispy results, bake above 200°C / 425°F at some point during cooking. - Turning the wings
Turning them ensures they crisp evenly. Skipping this step makes a noticeable difference (speaking from experience).
IMPORTANT: The crispy oven-baked chicken wings should be eaten immediately after they come out of the oven and are coated in sauce. The longer they sit, the less crispy they become.
The Garlic Butter Touch — The Flavor Booster
Since the wings aren’t marinated, the garlic butter sauce does the heavy lifting for flavor. It’s made with garlic, paprika, and cayenne, and it adds richness and depth.
The spices go into the sauce rather than the coating because spices lose intensity during baking. This way, the flavor stays bold and noticeable.
The wings are tossed directly in the butter sauce because it adds amazing flavor — it’s not really optional. That said, you can serve the garlic butter on the side and dip the wings instead if you prefer.
Yogurt and Lemon Dip
The wings are already flavorful, but a fresh contrast makes them even better. A yogurt-based dip balances the spice and richness, while lemon cuts through the butter nicely.
If you skip the dip, it’s a good idea to:
- Add lemon juice to the butter sauce, or
- Serve the wings with lemon wedges on the side.
The recipe was developed as a complete combination: wings plus dip, which is why lemon isn’t added directly to the sauce.
How to Make Crispy Baked Wings
You prefer your chicken wings baked? This recipe delivers wings that are crispy and full of flavor.
Ideal for: Lunch, Appetizers, Dinner
Type: North American
Method: Baking, Mixing
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken wings (cut in half, tips discarded) | 4 lbs |
| Aluminum-free baking powder | 2 tbsp |
| Salt | 3/4 tsp |
| Black pepper | 1/2 tsp |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Hot sauce (for buffalo sauce) | 1/3 cup |
| Light brown sugar (for buffalo sauce) | 1.5 cups |
| Water (for buffalo sauce) | 1 tbsp |
Procedure:
- Adjust oven racks to the upper-middle and lower-middle positions and preheat the oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
- Pat the wings very dry using paper towels and place them in a large bowl.
- In a small bowl, mix salt, pepper, garlic powder, paprika, and baking powder.
- Sprinkle the seasoning over the wings and toss to coat evenly.
- Arrange the wings skin-side up in a single layer on the rack.
- Bake on the top-center rack, turning every 20 minutes, until golden and crispy (up to 1 hour, depending on size).
- Let rest for 5 minutes, then toss with the sauce.
Buffalo Sauce
- Combine all sauce ingredients in a saucepan over medium heat.
- Stir until the sugar dissolves completely.
- Remove from heat and let cool before tossing with the wings.
Video Guide 📽️
Nutritional Facts (Approximate, per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 18 g |
| Sugar | 12 g |
| Fiber | 0.5 g |
| Sodium | 780 mg |
Questions and Answers
1) What other sauces work well with chicken wings?
You can use:
- Barbecue sauce
- Sweet-and-sour Asian-style sauces
- Classic Buffalo sauce
Spicy sauces pair especially well with chicken wings.
2) What other recipes can be made with chicken wings?
If you prefer frying:
- Cut wings into three pieces.
- Heat oil (about half a finger deep) in a pan.
- Add crushed garlic cloves and salt the wings.
- Fry for 6–8 minutes, turning halfway, while keeping the pan partially covered.
Notes and Variations
- If you don’t like spicy food, replace cayenne with sweet paprika or smoked paprika.
- If skipping the yogurt dip, add lemon juice to the butter sauce or serve lemon wedges on the side.
Conclusion
These oven-baked crispy chicken wings prove you don’t need a fryer to get amazing texture and flavor. With the right technique, a hot oven, and a flavorful garlic butter finish, you get wings that are crispy, juicy, and deeply satisfying. Paired with a refreshing yogurt dip, they’re perfect for sharing — or keeping all to yourself.
