Classic Baked Chicken Wings (Printable)

Golden-brown baked chicken wings with garlic, smoked paprika, and optional cayenne for a flavorful finish.

# What You'll Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated into flats and drumettes

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 ½ tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp cayenne pepper (optional)

→ Garnish

08 - 2 tbsp fresh parsley, finely chopped
09 - 1 lemon, cut into wedges

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil, then place an oven-safe wire rack on top.
02 - Pat chicken wings thoroughly dry using paper towels to ensure crispiness.
03 - In a large bowl, toss the wings with olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and optional cayenne pepper until evenly coated.
04 - Place the wings in a single layer on the wire rack, ensuring even spacing.
05 - Bake for 40 minutes, flipping the wings halfway through, until they turn golden-brown and crispy.
06 - Remove wings from the oven. Garnish with fresh parsley and serve with lemon wedges as desired.

# Expert Suggestions:

01 -
  • These come out genuinely crispy without a deep fryer or any real fussing around.
  • The flavor builds from quality seasonings that make every bite taste intentional, not forgettable.
  • You can make a huge batch and nobody will judge you for eating half before guests arrive.
02 -
  • Drying the wings beforehand is the single biggest step—let them sit uncovered in the fridge for an hour if you have time, and the difference will shock you.
  • Flipping halfway through prevents one side from browning too fast while the other stays pale and soft.
  • If your wings aren't as crispy as you'd hoped, your oven might run cool or the rack wasn't high enough; adjust next time and don't blame yourself.
03 -
  • Pat wings dry right before tossing with oil and seasonings, not hours ahead—you want that moisture gone but not so dry the skin gets papery.
  • If your oven runs hot, lower the temperature by 10–15 degrees and add a few minutes to baking time; trust your oven more than the recipe.

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