You’ll never believe these baked chicken wings were made in the oven! Super easy, crispy skin, meat that falls off the bone, and covered in a sensational dry rub. Perfect for your next party.

A basket of chicken wings with celery and ranch dressing.

Is your house a wing house? My husband LOVES wings, but we used to get them way more often when he was still apartment living and we weren’t sitting down to dinner every night with two toddlers. We still get them from time to time, and I’ve always wanted to try them at home, however I had this notion that they were “one of THOSE things” that are just better left to the bars and take-out places.


Let me assure you that you CAN make wings at home and (news flash!) they are actually easy and delicious.

Let’s talk wings!

A cooked chicken wing on a piece of butcher paper.

The vast majority of wings are deep-fried, which are amazing (of course); once while on vacation in Florida, my husband and I stumbled upon a regional chain, Shane’s Rib Shack, that sold smoked wings. It was the first time either of us had ever had them, and they were crazy good. We still talk about them!

So when I started thinking about making wings at home, I immediately thought of the smoked wings, but… we don’t have a smoker, so that took care of that idea. I could have easily fried them since we have the indoor turkey fryer that we use for Thanksgiving, but I really wanted an option that didn’t involve me taking out the fryer and filling it up with oil every time we wanted to have wings at home.

That left baking the wings in the oven, but I was hesitant. I was convinced they would be dry and sort of just… blah.

Let me tell you… they were fall-apart tender, the skin was crisp, and they were phenomenal. My husband said if he hadn’t known I made them in the oven he may not have been able to tell the difference between these and conventional dry-rub fried chicken wings.

Raw chicken wings in a bowl with seasoning.

How Long Do Baked Chicken Wings Take in the Oven?

When I started researching making chicken wings in the oven, there were two decidedly different schools of thought… bake at a high temperature (400-450) for a very short amount of time (2o minutes) to get a crisp skin; OR bake low and slow (200 to 300) for a long period of time (3 to 4 hours).

I was pretty much sold on the low and slow method since I know how fabulous a stew or braised meat can be when cooked in the oven at a low temperature for several hours, so I went that route.

I ended up starting the wings at 200 degrees and then gradually increasing the temperature to 300 degrees over three hours to crisp up the skin, and it turned out perfectly.

The key to getting that crisp skin in the oven is to place the wings on an elevated surface. My cooling racks fit perfectly inside my half sheet pans, so I used those (and also, don’t be like me, think ahead and line that baking sheet with foil for easier cleanup!). Doing this ensures the wings aren’t sitting in their own rendered fat, which would make them soggy, not crispy.

Uncooked seasoned chicken wings on a baking sheet.

I did a dry rub on these wings because, while we often get wings that are sauced, my husband LOVES dry seasoned wings.

However, you can easily adapt this recipe by using a simple seasoning of salt and pepper to start with and then tossing the wings in the sauce of your choice prior to the last 30 minutes of baking.

Baked chicken wings on a cooling rack.

Alternatives to Seasoned Wings with Dry Rub

The options are pretty much limitless when it comes to wing sauces, but some of our favorites have been:

Close up of a baked chicken wing bitten into.

If you’re looking for an easy chicken wings recipe that you can make at home, and maybe an alternative to fried wings, give these a try! They’re totally customizable using your favorite rubs or sauces, and take only 10 minutes to get into the oven.

Perfect for a Super Bowl party or the next time you’re craving wings!

A basket of chicken wings with celery and ranch dressing.

Watch How to Make Crispy Baked Chicken Wings:

One year ago: Fudge Ripple Monster Cookie Bars
Five years ago: Homemade Hostess Cupcakes
Six years ago: Peanut Butter Blondies
Seven years ago: Cranberry White Chocolate Chip Cookies

A basket of chicken wings with celery and ranch dressing.

Dry-Rubbed Crispy Baked Chicken Wings

You’ll never believe these chicken wings were baked in the oven! Super easy, crispy skin, and meat that falls off the bone.
4.52 (76 ratings)


  • 3 pounds (1.36 kg) chicken wings
  • 3 tablespoons paprika
  • 2 tablespoons light brown sugar
  • 1 tablespoon salt
  • ½ tablespoon (0.5 tablespoon) black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon (0.25 teaspoon) cayenne, optional


  • Preheat oven to 200 degrees F. Place a wire cooling rack inside a rimmed baking sheet that has been lined with foil.
  • Place the chicken wings in a large bowl.
  • In a small bowl, stir together the paprika, brown sugar, salt, pepper, garlic powder, cumin and cayenne pepper (if using).
  • Sprinkle the seasoning mix evenly over all of the chicken wings, then rub evenly all over the chicken. Place the wings on the cooling rack.
  • Bake for 1 hour 15 minutes. Turn the wings over, increase the oven temperature to 250 degrees F and bake for 1 hour 15 minutes. Turn the wings over, increase the oven temperature to 300 degrees F and bake for an additional 30 minutes. Serve warm or at room temperature.


  • You can bake the whole wings (which I prefer) or separate them prior to baking.
  • If you want to sauce the wings, you can do a simple seasoning rub, then toss in sauce before the last 30 minutes of baking.
Nutritional values are based on one serving
Calories: 301kcal, Carbohydrates: 6g, Protein: 23g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 94mg, Sodium: 1256mg, Potassium: 289mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1940IU, Vitamin C: 0.8mg, Calcium: 31mg, Iron: 2.2mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!