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.
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.
I COULD NOT HAVE BEEN MORE WRONG.
Let me assure you that you CAN make wings at home and (news flash!) they are actually easy and delicious.
Let’s talk wings!
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.
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.
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.
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:
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!
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.
Recipe Notes:
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.
I made these wings last night, and they were everything you described. They were tender, had crisp skin, and were delicious. I followed your recipe exactly, and they were perfect. This is definitely a keeper recipe. I will, however, either reduce or eliminate the cayenne pepper next time to accommodate my own taste buds. Thanks for so many great recipes and the stories about your amazing family.
Made these last night, I was a little sceptical about the 3 hour cooking process but stuck with it. I used the convection oven for the first and second cooking time but then for the last timing switched to regular oven. I thought the convection may be cooking the wings a bit faster than necessary and I didn’t want them dried out. They turned out beautiful! Crispy outside, tender inside. I did add Cajun spice to my rub to give them a bit of kick along with my dipping sauces of buffalo, spicy bbq, sweet chili Thai and homemade Mexican salsa. This is definitely a recipe I will be sharing with friends.
Awesome recipe! I made them last night. I followed the recipe exactly, and used the racks to hold the wings. They were delicious and yes, the skin was nice and crispy. Passed the hubby test and they are definitely on my make again list. 3 hours to cook chicken wings is daunting but during pandemic times cooped up in the house we don’t have much else to do! Lol thank you!
Came out so good! I ended up air frying instead of baking (380 degrees for 10 minutes, then at 400 degrees for 5 minutes) and the wings came out amazing!
Hello,
I need help with this recipe. I had high hopes for this recipe because of the spices and because the recipe name states “crispy baked chicken wings”. The flavor was good and my husband liked the flavor, too. However, the skin was NO where near “crispy”. Skin was soft which I find unappealing. I was expecting crispy chicken skin. :-((. How do I fix this so the skin is actually crispy? Thank you.
Hi Teresa, I’m sorry these didn’t crisp up for you! Mine definitely come out crisp; I would recommend a few minutes under the broiler to crisp up the skin and you should be good!
Delicious!
Super Tasty
LOVE THESE WINGS
Followed the recipe exactly wouldn’t change a thing.
Thanks for sharing!
(I took pictures but I am not on Insta)
These are my favorite go to wings! Huge hit in my house! I cook them differently though. I use a rack on a backing sheet and preheat to 400 cook for 20 minutes and flip, cook for another 20 and broil for about 3 minutes per side. They come out perfect. Juicy on the inside, crispy on the outside.
Hello, this looks great and I’m going to try them out tomorrow. I don’t really like sweet for wings. I’m assuming we need the brown sugar to get the carmelization and browning. Do the wings taste at all sweet at the end of baking? Should I reduce the amount by half? Thanks any answer, if you happen to see this before I start them up!
I made this recipe a while ago, then forgot to save it! I’ve spent what feels like a million years looking for it again!
Best recipe, EVER! This technique is amazing, the rub is awesome. I wont lose this again.
I made these for game day yesterday, and they turned out SO well! Instead of the oven, I used our pellet smoker but with the same temperature settings. Crisp, moist and flavorful. I never would have thought the low temp would produce a crispy skin, but it did.
I know this may sound like a ridiculous question but how do you remove the little hairs from the wings. I made these but my son almost threw up when he saw the little hairs on the wings.
Definitely will try because they look amazing. We love dry rub as well. Where did you get the wings? I hardly ever see them sold whole but would love them that way. I’m a Pittsburgher too so I’ll be able to get there. Thanks so much!
This is such a delicious recipe. The wings are so tender yet the skin has the perfect crisp. I’ve used this recipe for bone in skin on thighs and liked them as well, if not more, than on wings. This recipe is on regular rotation!
I am from India.l follow your recipes and find them amazing.wanted to ask you if you have tried plain yogurt in the marinade lt . makes it easy to apply on the chicken.do let me know your opinion.regards
Michelle- I have done the wings and they are awesome. But I have family that do not eat chicken “on the bone”. 🙄🙂
Can this recipe be done with bones less chicken tenders? I don’t want to overcook them.
Thanks!
That’s what I was going to ask- frozen or fresh- what’s the process for frozen? I’ve heard par-boil or just thawed completely. I’m trying these tomorrow.
Made these for the Steeler game today! You were right about them being so tender. WAY better than anything fried.
I followed your recipe exactly, but tried it on the convection setting. I had to crisp them up under the broiler for a minute or two. Do you think the convection oven makes them less crispy?
I used your rub for half and something called DIzzy Dust for the other. I think I prefer your recipe. Our store didn’t have the whole wings, so I had to use the winglets. Next time I’ll preorder some whole wings. Thanks for an awesome recipe!!
Hi Jann, So thrilled that you loved the wings!! I’m honestly not sure if the convection could have made them less crispy, I’ve never tried making them on convection.
If not on the grill, this is the only way I make wings now. No exception. They’re better and healthier than fried. This is the only way to make wings in the house.
I have a hard time finding chicken wings at the store, the small package I did find was $7.89 a pound. What is going on??? Anyway my option was drum sticks for about a fourth the cost. They turned out great.
My supermarket had air chilled wingettes on sale so I just made these. I used the seasonings as written with the addition of about a teaspoon of McCormick’s pork rub which I love. Baked as written. These are the best wings ever!! Thought I’d miss some sort of sauce, but no. Thanks for the recipe!
I made these today, omitting the brown sugar because I’m on a ketogenic diet and I just wanted to say that are absolutely fantastic!! Moist, crispy and flavorful to the max! I will make them this way forever now! Yum yum yum!!!
I am not a skilled cook or baker, but I gave these a shot and made them for my Super Bowl Party. I was the Belle of The Bowl! These were excellent! So easy and so good! Thank you for an awesome recipe!
Made these wings for Super Bowl yesterday! They were awesome! Made them exactly as written and wouldn’t change a thing. Tender, crispy and best of all, not greasy! Will keep this recipe and make again! Thanks!
This recipe is a real winner! I usually grill my wings with just a similar dry rub, but sometimes I don’t feel like messing with the grill and constantly going in and out of the house to check on them, especially with the Super Bowl is on. The wings were cooked through and still nice and moist. The rub give them a nice subtle flavor without over powering the meat. I cut the brown sugar in half (I have to watch my sugar) but you could still get the hint of sweet and it was really nice. Once the wings were done I put them under the broiler for a minute, flipped and broiled the other side for a minute. This recipe is going to be printed out for my keepers book.
I made these this weekend and they were so good! In my husband’s words – “Brown Eyed Baker hit it out of the park with this one.” In my dad’s words – “I don’t like wings, but the seasoning on these is so good it’s like crack. I can’t stop eating them.”These will be a Sunday football staple and will definitely be making an appearance for the Super Bowl.
Hi Christina, Wow, such fabulous feedback, so happy to hear everyone loved them! Thanks so much for taking the time to stop back and leave a review, it’s so appreciated! xo
These were absolutely amazing, my adult children loved, loved, loved them. I smothered them in honey BBQ sauce (recipe from allrecipes.com) as you suggested in the last 30 minutes of baking. Delicious and finger licking GOOD!!!
Started a recipe book for each child several years ago, with all my favorite recipes, this recipe will have to be included… at my kids request!!
This is my family’s favorite wing recipe. It’s so easy plus our Kitchenatics Cooling and Roasting rack makes it so easy to do this and cleaning’s never a pain. If you dont have a cooling rack yet, I promise, its worth getting one.
Oh my, i made a small batch of these. I have no photos to post, other than that of the dirty, EMPTY pans! I ate a whole dozen. Inhaled is more acurate. Just incredible. Thank you for this life changing recipe!
My friend just told me this morning that she made these and they LOVED them. These remind me of Buffalo Bill wings at a local restaurant that uses a convection oven.
I made these yesterday (Play-off Sunday) and they were outstanding. I don’t fry anything so although this took a long time they were worth the wait. They are truly crispy and so flavorful without being overly spicy (I love spicy, these may be spicy for sensitive eaters). We did not put a sauce on them but next time I may toss them in Franks Hot sauce. Thank you for the recipe!
I made these wings tonight and they were a big hit! So simple to prep and they baked while I watched the game! I will definitely make these again! Thanks for the great recipe!
I do wings in the smoker, about 2 hours at 250. the trick is turn your gas grill on high before you take the wings out of the smoker, throw wings on the grill and turn for a few minutes until crispy.
WHAT????? Hope you’ve go the Eagles’ back now! In other news…..the only wings I’ve ever eaten were from rotisserie chicken as a kid. My mom had a rotisserie that she only used in the summer when she could put it outside because of the heat it threw. I think rotisseries were popular wedding presents in the 1950’s. The wings were crunchy goodness – you could eat the ends of the bones. I guess since then I’ve learned not to eat chicken skin and not to eat bones. I’m weird in that I don’t like to eat food that gets all over my fingers so I’ve never tried hot wings but these look amazing! I’m test driving your wings this weekend before the BIG GAME – my BFF is hosting the party and I want to be certain she’s happy with the dish. My silly question as an amateur wing eater – what’s your dip? Just ranch dressing from a bottle? Finally, your photos are the absolute best – not only are your recipes never fail, and your writing engaging, but your photos make your recipes irresistible!
Hi Linda! I am most certainly now rooting for the Eagles :) I hope you enjoy the wings! And yes, that was just ranch dressing. A lot of people prefer blue cheese dressing, but we hate blue cheese in our house, ha. Thank you for the kind words about the photos, I appreciate it!
I had to circle back and tell you that your wings were the hit of the Super Bowl party! Everyone LOVED them. Everyone asked for the recipe. Awesome rub and cooking technique. I’ll be sending out the link to your blog. And, best part, E.A.G.L.E.S. !!!!!!!!
Can’t say that I have ever had wings but these look pretty darn good so may just have to take the plunge and make some! I’m thinking my family would enjoy a big batch of these for a casual Saturday dinner. I wonder if you were to use some smoked paprika in the rub mixture if it would give these a taste to mimic being smoked? Will have to try that out and see.
Hi Theresa, I love smoked paprika and think it would be great! Depending on how much of the flavor you want, you may want to reduce the cumin by a smidge since that will also impart some smoky flavor.
Have you ever tried steaming the wing before baking? This helps greatly to get the crispy skin you are craving without such a long baking time. Check out https://altonbrown.com/buffalo-wings/ for the method.
OMG, I love wings. I could eat a pound myself. I’ve never liked the ones that are just deep fried with a sauce poured over or for dunking. I have a fabulous recipe with a homemade “BBQ” sauce…it has ginger, garlic, honey, soy sauce, ketchup, vinegar and br sugar in it and is divine! I could send you the recipe if you like. Bake for 45 min to an hour and you get wings coated in delicious gooey sauce and meat falling off the bones. OK, now I have to make them soon😉.
I’ve baked wings for years to keep away from frying them. We live in an area where buffalo wings are very popular. I’ve used the high temperature method (which you mention), usually 400 or 425, we bake for about 30 minutes and then turn them over and bake for another 20-25 minutes. They come out crispy “enough” but your low & slow method is intriguing, will definitely try that.
The only seasonings I use on the wings are a sprinkling of garlic salt and garlic powder (yes we like garlic). We then toss in buffalo hot sauce at the end.
3 hours and 15 minutes to cook a couple pounds of chicken wings is a bit too much. That will make my electric bill go way up. I’ll pass on this recipe for wings.
Hi Marcelle, I’ve actually read that it costs an average of 15 cents to run an oven at 350 degrees for 1 hour, so if that’s true, you’re talking about less than 50 cents increase in your electric bill to make this recipe. You still may not want to make it, but I don’t think it will dramatically increase your utility bill as much as you’d think!
I grew up and my mother always cut up a chicken. Something she could never teach me to do. Mother and my brother in law ate the chicken wings. I got the pulley bone and liver. I no longer eat chicken livers and have never eaten a wing cooked any way at all..
These wings look so yummy. I do have a smoker and haven’t thought about doing wings in it. Thanks for that idea; wings have now just been addd to my short list of what I have planned for the smoker :) I just saw another recipe using shredded chicken done in the crockpot with celery and then wing sauce added once the chicken was shredded. It was then served with a little bleu cheese crumbles or dressing on lettuce as wraps. I was wondering if you have an air fryer. And how would these turn out using that? Two of my back-and-forths are the instant pot and air fryer . . . . some days I really want them, and other days I’m just not sure . . . . . .
I’d love to hear how the wings come out in the smoker! I do not have an air fryer (just heard of them recently, actually!) so I’m not sure how they would turn out in that.
welcome to brown eyed baker!
Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration.
I made these wings last night, and they were everything you described. They were tender, had crisp skin, and were delicious. I followed your recipe exactly, and they were perfect. This is definitely a keeper recipe. I will, however, either reduce or eliminate the cayenne pepper next time to accommodate my own taste buds. Thanks for so many great recipes and the stories about your amazing family.
Made these last night, I was a little sceptical about the 3 hour cooking process but stuck with it. I used the convection oven for the first and second cooking time but then for the last timing switched to regular oven. I thought the convection may be cooking the wings a bit faster than necessary and I didn’t want them dried out. They turned out beautiful! Crispy outside, tender inside. I did add Cajun spice to my rub to give them a bit of kick along with my dipping sauces of buffalo, spicy bbq, sweet chili Thai and homemade Mexican salsa. This is definitely a recipe I will be sharing with friends.
I’m so glad you enjoyed this recipe; your dipping sauces sound amazing!
What do you do if your oven won’t go down to 200degrees
Hi Charles, I would put it as low as it will go and reduce the cooking time as necessary.
Awesome recipe! I made them last night. I followed the recipe exactly, and used the racks to hold the wings. They were delicious and yes, the skin was nice and crispy. Passed the hubby test and they are definitely on my make again list. 3 hours to cook chicken wings is daunting but during pandemic times cooped up in the house we don’t have much else to do! Lol thank you!
Came out so good! I ended up air frying instead of baking (380 degrees for 10 minutes, then at 400 degrees for 5 minutes) and the wings came out amazing!
Hello,
I need help with this recipe. I had high hopes for this recipe because of the spices and because the recipe name states “crispy baked chicken wings”. The flavor was good and my husband liked the flavor, too. However, the skin was NO where near “crispy”. Skin was soft which I find unappealing. I was expecting crispy chicken skin. :-((. How do I fix this so the skin is actually crispy? Thank you.
Hi Teresa, I’m sorry these didn’t crisp up for you! Mine definitely come out crisp; I would recommend a few minutes under the broiler to crisp up the skin and you should be good!
Delicious!
Super Tasty
LOVE THESE WINGS
Followed the recipe exactly wouldn’t change a thing.
Thanks for sharing!
(I took pictures but I am not on Insta)
Have made twice……absolutely worth the time…..they are the best wings I have had……
Going to do drumsticks as my Godson loves drumsticks….. going to leave out the cayenne pepper though….
These are my favorite go to wings! Huge hit in my house! I cook them differently though. I use a rack on a backing sheet and preheat to 400 cook for 20 minutes and flip, cook for another 20 and broil for about 3 minutes per side. They come out perfect. Juicy on the inside, crispy on the outside.
Totally worth the time
Absolutely delicious
Hello, this looks great and I’m going to try them out tomorrow. I don’t really like sweet for wings. I’m assuming we need the brown sugar to get the carmelization and browning. Do the wings taste at all sweet at the end of baking? Should I reduce the amount by half? Thanks any answer, if you happen to see this before I start them up!
3 hours for wings?
Sounds delicious but three hours????
I made these using whole chicken wings and they were delish.
Have you tried this recipe in an Air Fryer? Do you know how long they would take?
3 hours to bake tiny chicken wings?
Really delicious wings. Very time consuming but easy and everyone loved them.
I made this recipe a while ago, then forgot to save it! I’ve spent what feels like a million years looking for it again!
Best recipe, EVER! This technique is amazing, the rub is awesome. I wont lose this again.
I made these for game day yesterday, and they turned out SO well! Instead of the oven, I used our pellet smoker but with the same temperature settings. Crisp, moist and flavorful. I never would have thought the low temp would produce a crispy skin, but it did.
I know this may sound like a ridiculous question but how do you remove the little hairs from the wings. I made these but my son almost threw up when he saw the little hairs on the wings.
Burn the hair on the stove or with a lighter before seasoning
These look amazing! I love a great crispy wing! And thank you SO MUCH for linking to my Honey BBQ sauce too! I really appreciate it!
Definitely will try because they look amazing. We love dry rub as well. Where did you get the wings? I hardly ever see them sold whole but would love them that way. I’m a Pittsburgher too so I’ll be able to get there. Thanks so much!
I can smash a chicken wing! LOL!. Love cayenne and paprika so going to give this a go!
This is such a delicious recipe. The wings are so tender yet the skin has the perfect crisp. I’ve used this recipe for bone in skin on thighs and liked them as well, if not more, than on wings. This recipe is on regular rotation!
Would doing a couple of trays of the wings in top and bottom ‘thirds’ of the oven be ok? Maybe switch once or twice?
Could you also do the first two temperature portions of the recipe be done earlier in the day then finishing them off around game time?
I am from India.l follow your recipes and find them amazing.wanted to ask you if you have tried plain yogurt in the marinade lt . makes it easy to apply on the chicken.do let me know your opinion.regards
Michelle- I have done the wings and they are awesome. But I have family that do not eat chicken “on the bone”. 🙄🙂
Can this recipe be done with bones less chicken tenders? I don’t want to overcook them.
Thanks!
Not Michelle, but you could make this with chicken tenders. Bake at 350˚ for about 25 minutes. If using chicken breasts, bake for about 30 minutes.
Do you use frozen chicken ? Do you defrost them first?
Thanks!
Hi Linda, No I use fresh chicken wings. If you have frozen wings, then you should thaw them before proceeding with the recipe. Enjoy!
That’s what I was going to ask- frozen or fresh- what’s the process for frozen? I’ve heard par-boil or just thawed completely. I’m trying these tomorrow.
Made these for the Steeler game today! You were right about them being so tender. WAY better than anything fried.
I followed your recipe exactly, but tried it on the convection setting. I had to crisp them up under the broiler for a minute or two. Do you think the convection oven makes them less crispy?
I used your rub for half and something called DIzzy Dust for the other. I think I prefer your recipe. Our store didn’t have the whole wings, so I had to use the winglets. Next time I’ll preorder some whole wings. Thanks for an awesome recipe!!
Hi Jann, So thrilled that you loved the wings!! I’m honestly not sure if the convection could have made them less crispy, I’ve never tried making them on convection.
If not on the grill, this is the only way I make wings now. No exception. They’re better and healthier than fried. This is the only way to make wings in the house.
I have a hard time finding chicken wings at the store, the small package I did find was $7.89 a pound. What is going on??? Anyway my option was drum sticks for about a fourth the cost. They turned out great.
My supermarket had air chilled wingettes on sale so I just made these. I used the seasonings as written with the addition of about a teaspoon of McCormick’s pork rub which I love. Baked as written. These are the best wings ever!! Thought I’d miss some sort of sauce, but no. Thanks for the recipe!
Always wings, everybody loved them..
Thank you for a new recipe..
I made these today, omitting the brown sugar because I’m on a ketogenic diet and I just wanted to say that are absolutely fantastic!! Moist, crispy and flavorful to the max! I will make them this way forever now! Yum yum yum!!!
From a Blue eyed woman to a brown eyed one..Love your recipes
So glad i found your page
I am not a skilled cook or baker, but I gave these a shot and made them for my Super Bowl Party. I was the Belle of The Bowl! These were excellent! So easy and so good! Thank you for an awesome recipe!
Made these wings for Super Bowl yesterday! They were awesome! Made them exactly as written and wouldn’t change a thing. Tender, crispy and best of all, not greasy! Will keep this recipe and make again! Thanks!
This recipe is a real winner! I usually grill my wings with just a similar dry rub, but sometimes I don’t feel like messing with the grill and constantly going in and out of the house to check on them, especially with the Super Bowl is on. The wings were cooked through and still nice and moist. The rub give them a nice subtle flavor without over powering the meat. I cut the brown sugar in half (I have to watch my sugar) but you could still get the hint of sweet and it was really nice. Once the wings were done I put them under the broiler for a minute, flipped and broiled the other side for a minute. This recipe is going to be printed out for my keepers book.
I made these this weekend and they were so good! In my husband’s words – “Brown Eyed Baker hit it out of the park with this one.” In my dad’s words – “I don’t like wings, but the seasoning on these is so good it’s like crack. I can’t stop eating them.”These will be a Sunday football staple and will definitely be making an appearance for the Super Bowl.
Hi Christina, Wow, such fabulous feedback, so happy to hear everyone loved them! Thanks so much for taking the time to stop back and leave a review, it’s so appreciated! xo
These were absolutely amazing, my adult children loved, loved, loved them. I smothered them in honey BBQ sauce (recipe from allrecipes.com) as you suggested in the last 30 minutes of baking. Delicious and finger licking GOOD!!!
Started a recipe book for each child several years ago, with all my favorite recipes, this recipe will have to be included… at my kids request!!
Hi Jean, That is so awesome to hear, and I’m definitely checking out that bbq sauce recipe, sounds delicious!
This is my family’s favorite wing recipe. It’s so easy plus our Kitchenatics Cooling and Roasting rack makes it so easy to do this and cleaning’s never a pain. If you dont have a cooling rack yet, I promise, its worth getting one.
Oh my, i made a small batch of these. I have no photos to post, other than that of the dirty, EMPTY pans! I ate a whole dozen. Inhaled is more acurate. Just incredible. Thank you for this life changing recipe!
Hi Lisa, So awesome to hear! Thanks so much for stopping back to share a review!
These look delicious! Do I need to adjust the cooking time if I use wingettes (instead of the full wing)?
Hi Katie, Thank you! No, you would use the same bake time. Enjoy!
My friend just told me this morning that she made these and they LOVED them. These remind me of Buffalo Bill wings at a local restaurant that uses a convection oven.
That’s awesome, so glad she enjoyed them!
These wings looks mouthwatering
I would like to make these with chicken legs, do you think I would need to increase the cooking time?
Hi Cherene, I think you would be fine with the current cooking time. Enjoy!
I made these today. They were simple to prep. They were very tasty. We at them with broccoli & white rice.
Hi Angie, Yay! Thrilled to hear you enjoyed them, and I agree – the quick prep is one of my favorite parts of the recipe!
I made these yesterday (Play-off Sunday) and they were outstanding. I don’t fry anything so although this took a long time they were worth the wait. They are truly crispy and so flavorful without being overly spicy (I love spicy, these may be spicy for sensitive eaters). We did not put a sauce on them but next time I may toss them in Franks Hot sauce. Thank you for the recipe!
Hi Trish, I’m so glad you enjoyed the wings! I appreciate you taking the time to stop back and share a review!
I made these wings tonight and they were a big hit! So simple to prep and they baked while I watched the game! I will definitely make these again! Thanks for the great recipe!
Hi Christine, So awesome to hear these were a hit! Thanks so much for stopping back to share a review!
Am I correct in assuming that you are starting with fresh wings, not frozen?
Hi Sherry, Yes, you should use fresh wings, not frozen. Enjoy!
Every time I use the high heat method, I set off every smoke alarm in the house! I am excited to try these today!!
Could share how you do the garlic parmesan wings?
Hi Leighann, I actually haven’t made garlic Parm wings at home yet, but they’re on my list. I see a lot of great recipes online!
We are all fan of chicken wings, it’s our family favorite dish. Thank you for sharing the recipe! Gonna try it this weekend.
You’re welcome, I hope you enjoyed them!
Okay, DROOL. These look absolutely unreal. These look perfect for a Superbowl party- or just a party of one at lunchtime… ;)
I do wings in the smoker, about 2 hours at 250. the trick is turn your gas grill on high before you take the wings out of the smoker, throw wings on the grill and turn for a few minutes until crispy.
Awesome tip, thanks so much Doug!
These look delicious! I’m definitely pinning these! Perfect for a football party. Go Minnesota Vikings!!! :)
Enjoy, Beth! And I’m rooting for your Vikings! :)
WHAT????? Hope you’ve go the Eagles’ back now! In other news…..the only wings I’ve ever eaten were from rotisserie chicken as a kid. My mom had a rotisserie that she only used in the summer when she could put it outside because of the heat it threw. I think rotisseries were popular wedding presents in the 1950’s. The wings were crunchy goodness – you could eat the ends of the bones. I guess since then I’ve learned not to eat chicken skin and not to eat bones. I’m weird in that I don’t like to eat food that gets all over my fingers so I’ve never tried hot wings but these look amazing! I’m test driving your wings this weekend before the BIG GAME – my BFF is hosting the party and I want to be certain she’s happy with the dish. My silly question as an amateur wing eater – what’s your dip? Just ranch dressing from a bottle? Finally, your photos are the absolute best – not only are your recipes never fail, and your writing engaging, but your photos make your recipes irresistible!
Hi Linda! I am most certainly now rooting for the Eagles :) I hope you enjoy the wings! And yes, that was just ranch dressing. A lot of people prefer blue cheese dressing, but we hate blue cheese in our house, ha. Thank you for the kind words about the photos, I appreciate it!
I had to circle back and tell you that your wings were the hit of the Super Bowl party! Everyone LOVED them. Everyone asked for the recipe. Awesome rub and cooking technique. I’ll be sending out the link to your blog. And, best part, E.A.G.L.E.S. !!!!!!!!
Can’t say that I have ever had wings but these look pretty darn good so may just have to take the plunge and make some! I’m thinking my family would enjoy a big batch of these for a casual Saturday dinner. I wonder if you were to use some smoked paprika in the rub mixture if it would give these a taste to mimic being smoked? Will have to try that out and see.
Hi Theresa, I love smoked paprika and think it would be great! Depending on how much of the flavor you want, you may want to reduce the cumin by a smidge since that will also impart some smoky flavor.
Have you ever tried steaming the wing before baking? This helps greatly to get the crispy skin you are craving without such a long baking time. Check out https://altonbrown.com/buffalo-wings/ for the method.
Hi Jackie, I have not tried that, thanks for sharing that link, I’ll check it out!
OMG, I love wings. I could eat a pound myself. I’ve never liked the ones that are just deep fried with a sauce poured over or for dunking. I have a fabulous recipe with a homemade “BBQ” sauce…it has ginger, garlic, honey, soy sauce, ketchup, vinegar and br sugar in it and is divine! I could send you the recipe if you like. Bake for 45 min to an hour and you get wings coated in delicious gooey sauce and meat falling off the bones. OK, now I have to make them soon😉.
Oooh definitely send me your recipe! I’d love to try!
Can’t wait to try these! Would also love Wendy’s recipe if that can be sent😉! Thank you!
I’ve baked wings for years to keep away from frying them. We live in an area where buffalo wings are very popular. I’ve used the high temperature method (which you mention), usually 400 or 425, we bake for about 30 minutes and then turn them over and bake for another 20-25 minutes. They come out crispy “enough” but your low & slow method is intriguing, will definitely try that.
The only seasonings I use on the wings are a sprinkling of garlic salt and garlic powder (yes we like garlic). We then toss in buffalo hot sauce at the end.
Hi Deb, I’d love to hear your thoughts on the difference between the two cooking methods once you try it!
3 hours and 15 minutes to cook a couple pounds of chicken wings is a bit too much. That will make my electric bill go way up. I’ll pass on this recipe for wings.
Hi Marcelle, I’ve actually read that it costs an average of 15 cents to run an oven at 350 degrees for 1 hour, so if that’s true, you’re talking about less than 50 cents increase in your electric bill to make this recipe. You still may not want to make it, but I don’t think it will dramatically increase your utility bill as much as you’d think!
Hey, thanks for the info Michelle, interesting.
You’re welcome! I’m always interested in how things like changing the thermostat, etc. affects a bill, so it was fun to do a little research! :)
I grew up and my mother always cut up a chicken. Something she could never teach me to do. Mother and my brother in law ate the chicken wings. I got the pulley bone and liver. I no longer eat chicken livers and have never eaten a wing cooked any way at all..
I’m pretty sure I was an adult before I ate wings, crazy! If you ever get a chance to try them, they’re delicious! :)
These wings look so yummy. I do have a smoker and haven’t thought about doing wings in it. Thanks for that idea; wings have now just been addd to my short list of what I have planned for the smoker :) I just saw another recipe using shredded chicken done in the crockpot with celery and then wing sauce added once the chicken was shredded. It was then served with a little bleu cheese crumbles or dressing on lettuce as wraps. I was wondering if you have an air fryer. And how would these turn out using that? Two of my back-and-forths are the instant pot and air fryer . . . . some days I really want them, and other days I’m just not sure . . . . . .
I’d love to hear how the wings come out in the smoker! I do not have an air fryer (just heard of them recently, actually!) so I’m not sure how they would turn out in that.