Baked Chicken Wings - Dinner at the Zoo

These baked chicken wings are coated in a homemade spice rub, then roasted to crispy perfection. A simple yet satisfying appetizer or meal option that takes just minutes to put together.

In my opinion, you can never go wrong with chicken wings. Whether it’s garlic parmesan wings, lemon pepper wings or buffalo wings, chicken wings are inexpensive, tender and totally delicious. These baked wings feature a BBQ rub that adds tons of flavor.

I love a good crispy chicken wing, but I don’t love all of the hassle and mess that comes along with deep frying wings. These baked chicken wings are perfectly crispy and golden brown, and loaded with plenty of flavor. Perfect for game-day!

Baked Chicken Wings Ingredients

This recipe calls for just a few ingredients including wings, BBQ rub, parsley and vegetable oil.

How Do You Make Baked Chicken Wings?

This recipe starts with chicken wings, which are tossed in a little vegetable oil. The next step is to thoroughly coat the wings in spice rub. The wings go onto a wire rack on a rimmed baking sheet, then are baked at high heat until crispy and golden brown. Add a sprinkling of parsley to taste, and you’ll be ready to eat!

Tips For Baked Chicken Wings

• I highly recommend using homemade BBQ rub. It takes just minutes to put together, and can be used in so many different ways. My homemade rub contains salt, garlic powder, paprika, black pepper, onion powder, and more! If you don’t have enough time to make your own rub, feel free to use your favorite store bought spice blend.
• To save time, look for “party style” wings which have the wingettes and the drummettes already separated.
• Some recipes call for coating the wings in baking powder before they’re cooked. I find that coating them in oil and seasonings does the trick for getting crispy oven baked chicken wings.
• Always coat the wings with oil before adding the barbecue rub. This helps the rub to stick to the wings and helps to protect the spices from burning in the oven. The oil also helps to create that desired crispy skin.
• These wings are best when served immediately. Leftovers will stay fresh in the refrigerator for up to 3 days, and can be reheated in a 400 degree oven until warmed through.

How to Cut Chicken Wings

You can often find at the store pre-cut chicken wings which are labeled “party wings” or “wingettes and drummettes.” I like to purchase party wings whenever possible. If you buy whole wings, you will want to separate them to make them easier to cook and eat.

The “wingette” is the flat part of the wing that contains two bones. The “drummette” looks like a little drumstick.

You can separate wings at home by bending the wings back at the joint where the less meaty part of the drummette connects to the wingette. Use kitchen shears or a sharp knife to cut through the joint. Similarly, bend the wingette and the tip back at the joint and cut through the joint with kitchen shears or a sharp knife.

Recipe FAQs

Chicken Wing Dips

I always love to serve a dip alongside my baked chicken wings for even more flavor. Some of my favorite dipping sauces include buffalo sauce, homemade ranch dressing, blue cheese dressing or even a flavorful creamy pesto dip. I also like to serve my wings with carrots and celery sticks.

If you want delicious crispy chicken wings straight out of the oven, look no further. This seasoned and savory chicken wings recipe makes an excellent party snack or simple meal.

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Baked Chicken Wings Video