Made with only a few simple ingredients, these Whole Baked Chicken Wings come together so quickly and easily! These crispy baked wings make for an effortless meal or appetizer. Coated in a simple spice rub and then baked to golden perfection, you won't be able to get enough of these oven-baked whole wings.
I love how easy it is to whip together these whole baked chicken wings. It works as a simple weeknight dinner for the family but is also a favorite for when guests come over. There's nothing better than taking a bite out of a crispy, golden chicken wing. Trust me, you'll want to make extra because everyone will be reaching for seconds.
Jump to:
Why You'll Love This Chicken Wings Recipe
- It's super to make with pantry staples. No need to run out to the store to make these chicken wings!
- These baked whole chicken wings are super crispy! I am obsessed with them, and I would eat just the crispy skin of all of them if I could.
- This recipe is pretty hands-off. Once you've seasoned them, the oven does all the work for you. Easy peasy, lemon squeezy.
Ingredients You'll Need
- whole chicken wings — whole chicken wings are composed of three parts: the drumette, the flat or wingette, and the tip.
- oil — I use olive oil, but you can also use avocado oil or another neutral oil.
- seasoning — the homemade spice rub for these baked chicken wings consists of salt, pepper, onion powder, garlic powder, dried herb (a mixture of thyme, basil, and oregano), brown sugar, smoked paprika, and cayenne powder.
How To Make This Whole Baked Chicken Wings Recipe
- Preheat oven to 450F. If you are letting the chicken wings dry out in the fridge, hold off preheating the oven until later.
- Whisk together the salt, pepper, onion powder, garlic powder, dried herbs, brown sugar, paprika, and cayenne in a small bowl.
- Pat both sides of the wings dry with a paper towel.
- Optional: Leave the chicken wings uncovered in the fridge for at least an hour to help them dry out so they'll be more crispy when baked.
- Brush both sides of the chicken wings generously with oil.
- Season the wings generously on both sides with the spice rub.
- Place the wings onto a baking sheet and bake for 35 to 40 minutes or until the skin is crispy and golden brown and the internal temperature of the wings reaches 165F.
Recipes Variations
- The dried herbs I use are a mixture of dried thyme, basil, and oregano. You can use just one of the three instead of a mixture or use your favourite dried herbs.
- Increase the cayenne powder if you want the wings to be a little spicier.
- You can use smoked, sweet, or regular paprika.
Tips and Notes
- To make cleaning up easier, you can line the sheet pan with tin foil.
- If you have the time, allow the wings to dry in the fridge overnight. This will yield you the crispiest skin.
- If you dry the wings in the fridge, I recommend allowing the wings to sit out for 10 or so minutes, so they come to room temperature. Doing so will help the wings bake evenly.
- Using paper towels to pat the wings dry of any excess moisture will help the oil and seasoning stick better to the wings. The wings will also be crispier without the extra moisture.
- You want to be generous with the oil, so the chicken doesn't stick to the sheet pan. You can also grease the sheet pan first to prevent any sticking.
Store leftover whole chicken wings in an airtight container in the fridge for up to 4 days.
You can reheat the leftover chicken wings in the oven or air fryer to keep the wings crispy. You can reheat the wings in the microwave as well but it won't be as crispy.
You can freeze cooked chicken wings in a freezer-safe airtight container or bag. Freeze for up to 4 months. When ready to enjoy, thaw them in the fridge and reheat them before serving.
Recipe
Whole Baked Chicken Wings
Equipment
Ingredients
- 3 pounds whole chicken wings
- 2-4 tablespoons olive or avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs of choice, I used a mixture of dried thyme, basil and oregano
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne
Instructions
- Preheat oven to 450F. If you are letting the chicken wings dry out in the fridge, hold off preheating the oven until later.
- Whisk together the salt, pepper, onion powder, garlic powder, dried herbs, brown sugar, paprika, and cayenne in a small bowl.
- Pat both sides of the wings dry with a paper towel. Optional: Leave the chicken wings uncovered in the fridge for at least an hour to help them dry out so they'll be more crispy when baked.
- Brush both sides of the chicken wings generously with oil.
- Season the wings generously on both sides with the spice rub.
- Place the wings onto a baking sheet and bake for 35 to 40 minutes or until the skin is crispy and golden brown and the internal temperature of the wings reaches 165F.
Nutrition
More Recipes You May Like
- Sheet Pan Honey Soy Chicken Dinner
- Chicken Meatloaf
- Slow Cooker Whole Chicken
- Baked Chicken Quarters
- Crispy Chicken Drumsticks
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
Diana says
These were great! I used about half the amount of wings and the whole amount of spice. I kept them in the fridge for a couple hours. I used dried basil and ground thyme for my spices.
Carmy says
So glad you enjoyed!!
Mindy says
These came out perfect! SO GOOD.
M Blakely says
I tried this chicken wing recipe and the other side of the wings wasn’t browned so I had to cook an extra 10 minutes and yet my thermometer said , 176 degree and yet the wings wasn’t cooked enough for me and I could not eat the skin, cause it was not crispy. The sling looked dry. I did everything you said but was a little disappointed.
Carmy says
I'm sorry the recipe did not work out for you.
Sally says
These come out so perfectly for me! I followed the tip and left them in the fridge and highly recommend it!
Leanne says
I made these wings last weekend and they were such a hit with our guests! I loved how easy they were to make and they turned out so crispy and delicious. Love the flavour of the smoked paprika and cayenne pepper. I'll definitely be making this recipe again!
Brenda Weaver says
I tried this recipe. They were very good and moist. I was wondering if you had a suggestion for warming them up but still keep them from drying out.Thank you
Carmy says
You can reheat it in the microwave, covered! You can also do the same in the oven. I don't find that it dries out when reheated.