The Best Crispy Baked Chicken Wings

The Best Crispy Baked Chicken WingsThe Best EVER Crispy Baked Chicken Wings!

I have tried all the different methods for Crispy Baked Wings against mine, and I still think these are the best! There are hundreds of rave reviews in the comments too.

These Crispy Baked Chicken Wings are extra crispy thanks to a special cooking method of parboiling to get rid of excess fat, then cooking in a super hot oven. Less fat, less calories, and healthier than deep-fried wings! 

Holding a crispy baked chicken wing with hand

This recipe for crispy baked wings is one of the oldest and most popular on my site, and was originally published in July 2012.

In the 6 years since this recipe has been posted, new methods for baked wings have surfaced.

I thought it was time to revisit this recipe and see if those methods were better than this one, and update this post with more photos and tips.

Three Methods of Baked Chicken Wings Side by Side: Baking Powder, Parboil, and Hybrid

First, there are some recipes where you simply bake the wings instead of parboiling them first, and I already knew when I originally posted this recipe that parboiling is better, because I tested them side by side.

Parboiling adds an extra step, but is worthwhile. I’ll talk more about that further down.

A newer popular method is to coat the wings in baking powder and bake them in a low oven (250F) for a while, then in a high temp oven (425-450F).

I personally found that method to be a little bit more crackly than crispy, and the skin felt leathery to me. I wasn’t a fan.

Then I tested a hybrid of the baking powder method with my own (you can see the side-by-side of all of them above), but it wasn’t as crispy as the parboil method, and it felt more fussy than the original.

At the end of the day, the original parboil and bake method from 2012 remained my favorite.

The Best Crispy Baked Chicken Wings

To get started, we are going to parboil our wings before they hit the oven, which is the secret to crispy baked chicken wings.

If you’re not familiar with parboiling, all that means is were going to partially cook the chicken wings in simmering water before baking in the oven.

Boiling meat feels very strange, but I’ve done test batches comparing parboiling to straight baking, and parboiling is the way to go.

Chicken wings parboiling in a pot of simmering water to render excess fat

It helps get rid of some of the excess fat, and the chicken wings are crispier.

It’s kind of like when you have to render out the fat on a duck breast in order to get it crispy.

Parboiling boils away some of the excess fat so we can get a crisp, thin layer.

After parboiling for 7 minutes, drain the wings in a colander:

Parboiled chicken wings in a stainless steel colander draining for crispy baked chicken wings

Place the wings on paper towels and dry them well, giving each one a squeeze.

Parboiled chicken wings on a paper towel to be dried for baked chicken wings

It’s REALLY important to dry them with the towels because water and crispiness don’t go together.

Bake the wings in a 450F oven for about 25 minutes, until you start to see golden brown bits on the bottom of the wings.

You can see golden bits peeking out from the sides here:

Crispy baked chicken wings on a stainless steel half sheet pan

Flip all the wings over, and you can see those caramelized parts:

Golden crispy baked chicken wings on a stainless steel nordic ware half sheet pan

Most of it is still isn’t crispy though.

Continue baking the wings for another 5-10 minutes, until much more of the skin has crisped:

The Best Crispy Baked Chicken Wings on a Half Sheet Pan

Then they’re ready to be sauced up and enjoyed.

My favorite sauce is my Perfect Buffalo Wing Sauce, but if you prefer something that isn’t spicy, you may like Garlic Parmesan Wings better.

Serve the wings with Blue Cheese Dip, Buffalo Garlic Knots, and Buffalo Chicken Dip (or the Crockpot version, Crockpot Buffalo Chicken Dip) to round out a full spread of football snacks!

Update: Some people have reported issues with the wings sticking to the pan. For this recipe I use these uncoated sheet pans. I find that nonstick pans are garbage, and they don’t work for this. I threw all my nonstick coated sheet pans away because they aren’t better than uncoated. Also, I use this turner to really get under the chicken wing and scoop it off. Because the pan is uncoated, I don’t have to worry about scratching the pan.

Crispy Baked Buffalo Chicken Wings with Celery Sticks, Carrot Sticks, and Blue Cheese Dip

Crispy Baked Chicken Wings Questions, Tips and Tricks:

  • Do not bake the wings on parchment paper or a silicone mat. It won’t crisp up the same.
  • Bake on an uncoated sheet pan for best results, and use a turner like this to really get under the wings and scoop the crispy bits off.
  • Can you freeze cooked chicken wings? I only recommend you bake these fresh. They won’t stay crispy later.
  • Can you make chicken wings ahead of time? Yes, go through all the steps of parboiling the wings and drying well with a paper towel, then place the wings on a sheet pan and let them sit in the refrigerator UNCOVERED for up to 6 hours. Then all you have to do is pop them into the hot oven and bake them. Because they will be cold, they will likely need to bake a little longer.
  • Can frozen chicken wings be baked? Never cook meat from a frozen state, always thaw first. Because you will be parboiling these anyway, you can thaw them quickly in cold water, then parboil them.
  • What goes with baked chicken wings? I like to serve them with homemade Blue Cheese Dip, cut celery sticks, and carrot sticks.
  • Are baked chicken wings gluten-free? Yes, these chicken wings are made without baking powder, without flour, without breading of any kind. They are also Paleo, Whole30, and friendly to other kinds of eating styles. You can add the sauce of your choice or eat them as is.
  • Are baked wings healthier than deep fried? Yes, definitely! Parboiling renders out some of the fat in the wings, and the remaining fat is used to crisp the wing naturally.

Crispy Baked Chicken Wings

The Best Baked Chicken Wings! Less fat and less calories thanks to a cooking method of parboiling then baking in the oven.

27 reviews


  • 2 lbs chicken wings
  • salt


  1. Preheat the oven to 450 degrees F.
  2. Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
  3. Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry for a couple minutes, then dry them well with a paper towel.
  4. Place the chicken wings directly on a sheet pan. Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side. The wings should have crispy crackly golden skin on the side that was in contact with the sheet pan.
  5. If serving the wings with sauce, coat them while they're hot out of the oven. I like my Perfect Buffalo Wing Sauce, but you can do Garlic Parmesan Wings for a non-spicy option. Enjoy!


Recipe Notes

Updated note about cooking time: Chicken wings sold in grocery stores vary in size, so if you have smaller wings, you will probably only need to bake them for a total of 25-30 minutes. I’ve always done around 40 for mine, but they’ve been large wings.

Nutrition Information Serves Serves 4     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 433kcal Calories from fat 269
% Daily Value
Total Fat 30g46%
Saturated Fat 9g45%
Transfat 0g
Cholesterol 252mg84%
Sodium 527mg22%
Protein 40g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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