These oven-baked chicken wings are seasoned with garlic, onion, paprika, black pepper, and thyme, then baked until the skin is deeply golden and crispy.
The key to getting that crispy texture is drying the wings thoroughly and coating them evenly with baking powder before baking.
Ingredients
- 2 lbs chicken wings
- 1 tbsp olive oil
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp dried thyme
1. Prepare the Chicken Wings
If your chicken wings are whole, separate them into drumettes and wingettes at the joints. Remove and discard the wing tips if desired.
Place the wings on a plate or large tray and use paper towels to pat them completely dry.
This step is important because excess moisture can prevent the skin from becoming crispy.
For the best result, continue patting until there is very little moisture on the surface of the wings.
2. Preheat the Oven
Preheat your oven to 425°F (220°C).
Position an oven rack in the center of the oven.
Line a large baking sheet with aluminum foil or parchment paper for easier cleanup.
If you have a wire rack, place it on top of the baking sheet. The rack allows hot air to circulate underneath the wings, helping them become crispy on all sides.
Lightly grease the rack if necessary.
3. Make the Seasoning Mixture
In a small bowl, combine:
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp dried thyme
Mix everything thoroughly so the seasonings are evenly distributed.
Make sure you are using baking powder, not baking soda. Baking powder helps create a lighter, crispier surface on the chicken skin.
4. Coat the Chicken Wings
- Place the completely dried chicken wings into a large mixing bowl.
- Add 1 tablespoon of olive oil and toss the wings until they are lightly coated.
- Add the prepared seasoning mixture.
- Using clean hands, tongs, or a large spoon, toss the wings thoroughly until every piece is evenly covered with the seasoning.
- Make sure there are no large clumps of seasoning.
- Each wing should have a thin, even coating.
5. Arrange the Wings
Place the seasoned wings on the prepared wire rack.
Arrange them in a single layer, leaving a little space between each piece.
Avoid stacking the wings or placing them directly on top of one another. Crowding traps steam and can make the skin soft instead of crispy.
If you don't have a wire rack, place the wings directly on a lined baking sheet, but turn them during baking so both sides cook evenly.
6. First Bake
Place the baking sheet in the preheated 425°F (220°C) oven.
Bake the wings for approximately 25 minutes.
At this stage, the chicken should be beginning to brown and the skin should look noticeably firmer.
7. Turn the Wings
Carefully remove the baking sheet from the oven.
Using tongs, turn each chicken wing over.
Return the baking sheet to the oven.
Continue baking for another 20–25 minutes, or until the wings are deeply golden brown and crispy.
The total cooking time will generally be around 45–50 minutes, depending on the size of the wings and your oven.
8. Check for Doneness
The thickest part of the chicken should reach an internal temperature of 165°F (74°C).
If you have a meat thermometer, insert it into the thickest part of a wing without touching the bone.
If the wings have reached a safe temperature but you want them even crispier, you can continue baking for a few additional minutes while watching them carefully so they don't burn.
9. Rest the Wings
Remove the finished wings from the oven.
Allow them to rest for approximately 5 minutes before serving.
Resting allows the juices inside the chicken to settle while the crispy coating remains intact.
10. Serve
Transfer the crispy baked chicken wings to a serving plate.
It is good to Serve them while they are hot and crispy.
They can be enjoyed on their own or served with your favorite dipping sauce, vegetables, fries, or another side dish.
Quick Tip for Extra-Crispy Wings
For the crispiest possible result, don't skip the drying step, don't overcrowd the baking sheet, and make sure the oven is fully preheated before the wings go in. The combination of dry chicken skin, a small amount of baking powder, high heat, and good air circulation is what gives these wings their crispy texture.
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