This recipe for baked whole chicken wings uses only three ingredients. The crispy wings are a delicious appetizer or simple meal that takes just a few minutes to assemble.
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…
This recipe uses just three ingredients (counting the oil) and allows you to use any seasoning you like. It is mess-free: no need to split the wings at the joint and no deep frying. All you need are a bowl, a baking sheet, and aluminum foil.
If you like this kind of appetizer, try our Korean Wings, the Air Fryer Frozen Chicken Wings, the Baked Spicy Chicken Wings, or the Sweet and Spicy Wings.
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Recipe ingredients
- 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.
- Seasoning: I love Cajun seasoning, and I often use it. However, you can use any other spice rub. Try our Dry Rub for Chicken Wings.
- 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).
See the recipe card for full information on ingredients and quantities.
How to bake whole chicken wings?
- Preheat the oven to 430°F/220°C. 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.
- Seasoning: Pat the pieces dry with a paper towel. Place them in a large mixing bowl and rub them with oil and spices.
- Bake them on the prepared baking sheet in a single layer for 35-40 until the internal temperature reaches 165°F/ 74°C and the skin is crispy.
If you don't want to bake them, check out these Quick Pan-Fried Chicken Wings.
Good to know!
Crispiness: Cook them at high heat and on the rack to allow the hot air to circulate all around them and keep them from lying in a pool of liquid and fat.
For extra crispy skin, season and refrigerate them (arranged in a single layer) for at least 2 hours and up to 12. This step is not mandatory, but it makes the skin even crispier.
Foil is better than parchment paper in this case, as you will bake the whole wings at a high temperature.
Recipe FAQ
They might not be as crispy on the underside but I bet that you will still love them.
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 in an airtight container for 3-4 days.
Freeze for 3-4 months. Defrost in the fridge and reheat before serving.
Reheat in the oven at 350°F/180°C on a lined baking sheet for about 10-20 minutes or until heated through.
Reheat in the air fryer for about 5 minutes or until heated through. Flip after about 2 minutes.
What to serve with them?
Make a menu
Recipe
Baked Whole Chicken Wings
Equipment
- 1 baking sheet
- 1 wire rack
- Aluminum foil Note 1
Ingredients
- 8 whole chicken wings 2 lb/ 900 g
- 1 tablespoon olive oil
- 2 tablespoons seasoning Note 2
Instructions
- Preheat the oven to 430°F/220°C. 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 3).
- Season: Pat the chicken wings dry with paper towels. Place them in a large bowl and coat them with oil. Sprinkle the wings with the seasoning and rub them well to cover them all over.8 whole chicken wings + 1 tablespoon olive oil + 2 tablespoons seasoning
- Bake: Arrange the chicken wings on the prepared baking sheet and bake for 35-40 until the internal temperature reaches 165°F/ 74°C and the wings are crispy.
Notes
- Foil: It is better to use aluminum foil and not parchment paper, as you will bake the chicken wings at a very high temperature.
- Seasoning: 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.
- Oiled rack: This step prevents the wings from sticking.
Natasha says
The first time I tried this recipe, I cooked exactly as stated and it was delicious. The next time, I added lemon juice, more Cajun seasoning, upped the heat and broiled for a couple minutes at the end and it took this from delicious to outstanding. I highly recommend serving with broccoli and Greek lemon rice. I also used Parsley instead of basil and much preferred that. So good, and definitely part of my normal rotation for dinners!
Adina says
Sounds wonderful, I will make sure I try your version.
Denise says
I made it tonight. It was delicious. My husband really enjoyed. We did not add any sauce. Great substitute from frying.
Adina says
I am so happy to hear it, Denise. Thank you for the feedback.
Jeneveve says
Used this recipe and glad I did! Delicious! After the 35 mins. I put BBQ sauce on and then cooked 10 mins longer for a yummy crispness!
Loretta says
First time making this and they were really good! Will cook longer for more crispness!