Baked whole chicken wings, a recipe using only three ingredients. The crispy wings are a mouthwatering appetizer or simple meal that takes just a few minutes to put together.
The easiest and most delicious party food: oven-baked whole chicken wings cooked to crispy perfection; the only other item you might need is a pack of paper napkins… And if you like this kind of appetizer, try our Korean Chicken Wings, the Air Fryer Frozen Chicken Wings, the Baked Spicy Chicken Wings, the Sweet and Spicy Chicken Wings, or the Quick Pan-Fried Chicken Wings.
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Why should you choose this recipe for your next party?
- Three ingredients: And that is with counting the oil. Otherwise, all you need are the wings and some seasoning.
- Versatile: You can use ANY seasoning you like.
- Popular: I haven’t met a non-vegetarian person yet, who doesn’t love chicken wings.
- Healthier: Baking whole chicken wings is healthier and easier than deep frying.
- No hassle: You will need 5 minutes to prepare the recipe, and the oven will take over the rest. And the result? Fantastic food ready in about 40 minutes.
This is a basic recipe using just three ingredients. One of the best things is that you can use your favorite spices to make the delicious wings taste a bit different every time you make them.
Whole chicken wings:
- Theoretically, two pieces would serve one person. However, the reality is different; most people tend to eat more unless a few other (equally enticing) appetizers are served.
- Make as many as you like and increase the seasoning you are using.
- I love Cajun seasoning, and since putting together my own mixture, I tend to use it a lot for making hot wings.
- However, you can use any other spice rub.
- Suggestions: Your favorite poultry dry rub, lemon pepper, Italian seasoning, Za’atar, curry powder, and barbecue rub.
- If you want to keep it super simple, fine sea salt or Kosher salt and black pepper (and maybe a bit of paprika or chili powder if you happen to have them) are fine as well.
Olive oil or vegetable oil: Just one tablespoon for the meat and a bit of cooking spray for the wire rack (I forgot to put the oil in the picture… sorry).
- Preheat the oven to 430 degrees Fahrenheit/ 220 degrees Celsius. Line a sheet pan with aluminum foil and place a baking rack on top. Spray the rack with cooking spray or brush it lightly with a bit of oil. This step will stop the skin from sticking to the rack.
- Season: Pat dry with a paper towel. Place them in a large mixing bowl, pour the oil on top and massage the wings to coat them all over. Sprinkle the seasoning on top and rub again to cover them.
- Bake: Place chicken wings on the prepared baking sheet in a single layer and bake for 35-40 until the internal temperature reaches 165 degrees Fahrenheit/ 74 degrees Celsius and the skin is crispy.
- Cook the party wings at high heat and on the rack. Placing them on the rack ensures that the hot air circulates all around them and keeps them from lying in a pool of liquid and fat.
- For extra crispy skin, you can arrange the wing pieces on the prepared baking sheet and place everything in the refrigerator for at least 2 hours and up to 12. It’s not mandatory, though; I only do it when I have time and think about it early enough. However, this step makes the skin even crispier.
- Big batch: Double the ingredients, and use two baking sheets and a fan oven, which will allow you to cook two trays simultaneously.
- Foil is better than parchment paper in this case, as you will bake the whole wings at a high temperature.
You can still make the wings; they might just not be as crispy on the underside. But I bet that you will still love them.
It will take about 35 to 45 at the indicated high temperature. However, the baking time also depends on your oven and the size of the pieces. Make sure to check towards the end to ensure that the seasoning doesn’t start to burn.
Definitely. Take them out of the oven about 5 minutes earlier, brush them with your favorite sauce, and continue cooking them until done. Or cook them to the end and coat them with the sauce just before serving.
Refrigerate as soon as they come to room temperature. They will keep for about 3-4 days in an airtight container.
Freeze in an airtight container; they will keep for at least 4 months and up to 6. Defrost in the fridge and reheat before serving.
Reheat in the oven at 350 degrees Fahrenheit/ 180 degrees Celsius on a lined baking sheet for about 10-20 minutes or until heated through.
Reheat in the air fryer at 370 degrees Fahrenheit/ 190 degrees Celsius for about 5 minutes or until heated through. Flip after about 2 minutes.
How to serve?
As a tasty appetizer with your favorite dipping sauce, I love a Garlic Sour Cream Sauce, or anything with garlic, actually. Aioli or mayonnaise is also grand. Just as great as a sweet chili sauce or a hot sauce. Your favorite Buffalo sauce or barbecue sauce would be delicious as well.
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Baked Whole Chicken Wings
- 1 baking sheet
- 1 wire rack
- 8 whole chicken wings 2 lb/ 900 g
- 1 tablespoon olive oil
- 2 tablespoons seasoning Note 1
- Preheat the oven to 430 degrees Fahrenheit/ 220 degrees Celsius. Line a sheet pan with aluminum foil and place a baking rack on top. Spray the rack with cooking spray (or brush it lightly with oil) (Note 2).
- Season: Pat the chicken wings dry with paper towels. Place them in a large bowl and coat them with the oil. Sprinkle the seasoning all over them and rub them well to cover them all over.
- Bake: Arrange the chicken wings on the prepared baking sheet and bake for 35-40 until the internal temperature reaches 165 degrees Fahrenheit/ 74 degrees Celsius and the wings are crispy.
- I love Cajun seasoning, but many other spice mixtures are perfect for making chicken wings. Try your favorite chicken dry rub, lemon pepper, Za’atar, Italian seasoning, curry powder, and so on.
- This step prevents the wings from sticking.