Holding a crispy baked chicken wing with hand

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.
Course Appetizer
Cuisine American
Keyword baked chicken wings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 271kcal


For the Chicken Wings

  • 2 lbs chicken wings
  • salt

Ideas for What to Serve with Wings


  • Preheat the oven to 450 degrees F.
  • 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).
  • Add the chicken wings to the pot, and reduce the heat slightly to keep them at a simmer for 7 minutes.
  • Drain the wings with a colander, then place them on a wire rack to drip dry for a couple minutes. Then dry them very well with a paper towel.
  • Place the chicken wings directly on a metal sheet pan, with the fattier top side down.
  • Bake the chicken wings for 25 minutes on the first side, then flip the wings and bake for another 5-10 minutes on the other side, until the skin looks golden and crisp. 
  • 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 or this sweet and spicy Korean Chicken Wings sauce. Enjoy!


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 minutes. I’ve always done around 40 for mine, but they’ve been large wings.


Calories: 271kcal | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 0.8mg | Calcium: 15mg | Iron: 1.2mg