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Home » Recipes » Appetizers » Baked Chicken Wings

Published on September 18, 2012 | Updated on March 8, 2022 by The BakerMama

Baked Chicken Wings

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These winning Baked Chicken Wings are perfect for gameday or any day! They’re super crunchy without being fried.

Baked Chicken Wings by The BakerMama

Originally posted on September 18, 2012.

A Winning Snack

It’s football season, folks! And in my family, every weekend is either spent at a stadium or in the living room with our eyes always on the game. And when it comes to gameday food, we are looking for dishes that are easy and plentiful to feed an intense crowd. These baked chicken wings are always a winner! They are super easy to make and super crunchy without being fried.

Baked Chicken Wings by The BakerMama

So cut up some crisp celery and pour up a bowl of blue cheese dressing, your game day celebration is guaranteed to be a hit!

Baked Chicken Wings by The BakerMama

How to Make Baked Chicken Wings

Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.

Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.

Preheat oven to 400°F.

Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.

Baked Chicken Wings by The BakerMama

Serve with blue cheese dressing and celery sticks. Store any leftovers in an airtight container in the refrigerator.

Baked Chicken Wings by The BakerMama

More Finger-Lickin’ Chicken Wings

Unbelievably crispy and irresistibly sticky baked chicken wings tossed in a sweet and spicy Asian flavored sauce with a simple peanut sauce for dipping are the perfect Baked Crispy Asian Chicken Wings. Crispy sweet and tangy Baked Honey Mustard Chicken Wings are  finger-licking deliciousness with a simple honey mustard glaze and sauce for dipping. So great for game day! A tasty baked chicken wing recipe that’s extra crispy and sweet on the outside while moist and spicy on the inside. These Crispy Baked Sweet & Spicy Wings are perfect for Father’s Day or game day!

Baked Chicken Wings by The BakerMama

Dig in and may the best team win! If you make these Baked Chicken Wings, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share.Enjoy!

xoxo,

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Baked Chicken Wings

★★★★★ 5 from 1 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 1 hour 20 mins
  • Cook Time: 1 hour
  • Total Time: 2 hours 20 mins
  • Yield: 4
  • Category: Appetizer
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Description

These winning Baked Chicken Wings are perfect for gameday or any day! They’re super crunchy without being fried.


Ingredients

  • 20 chicken wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup plus 1 tablespoon hot sauce, divided
  • 1 tablespoon vegetable oil
  • 3/4 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup (1 stick) melted butter

Instructions

  1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
  3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
  4. Preheat oven to 400°F.
  5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.
  6. Serve with blue cheese dressing and celery sticks.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Reader Interactions

Comments · 37

  1. Michelle Conley says

    February 25, 2016 at 3:02 pm

    Looks great! But can I make these without a wire rack? I noticed in the pics it doesn’t look like they’re on a rack.

    Reply
    • Maegan says

      February 25, 2016 at 9:33 pm

      Hi Michelle! Yes, you can make them without the rack. I just find that using a wire rack makes turning the wings a little easier and helps crisp up the coating a little better. Either way, they’ll turn out great!

      Reply
      • Mrs C says

        July 23, 2020 at 11:06 pm

        to add to question regarding rack:: the heat will circulate better because it’s off the bottom of the pan

        ★★★★★

  2. Allyson says

    February 28, 2016 at 5:35 pm

    What happens if you dont refridge for an hour?

    Reply
    • Maegan says

      February 28, 2016 at 10:31 pm

      Hi Allyson! Refrigerating the coated wings for at least an hour before baking helps the coating stick better and creates an even crispier wing. Enjoy!

      Reply
    • Chris says

      July 29, 2019 at 4:38 pm

      It’s a recipe from gold medal flour. Used it for years

      Reply
      • Maegan says

        August 8, 2019 at 12:39 am

        Yes, it was one of the first recipes I created for Gold Medal Flour when I started recipe developing for them in 2012. An oldie but a great one! Enjoy!

  3. gaby says

    June 7, 2016 at 8:38 pm

    is there a certain type of hot sauce that is used???

    Reply
    • Maegan says

      June 7, 2016 at 10:52 pm

      Hi Gaby! I use Frank’s RedHot sauce. Enjoy!

      Reply
  4. Stephanie says

    October 24, 2016 at 11:25 pm

    I made these for my family on football Sunday. They were a hit! The flavor was perfect and I enjoyed the relatively easy recipe. We all agreed that they could have been a little crispier but we enjoyed the fact that they weren’t fried. So, it’s a trade off.
    Served em with blue cheese dressing and celery sticks. Will definitely make again.

    Reply
    • Maegan says

      October 25, 2016 at 11:18 am

      Great to hear, Stephanie! They’re a game day favorite in our house too! Thanks for sharing!

      Reply
  5. Deb Berezowski says

    November 1, 2016 at 1:42 pm

    Can I make ahead and refrigerate overnite before baking?

    Reply
    • Maegan says

      November 1, 2016 at 11:22 pm

      Hi Deb! Yes, at the point in the recipe where you refrigerate for an hour, just cover them with plastic wrap and leave in the refrigerator overnight. Then proceed with the recipe when you are ready to bake them. Enjoy!

      Reply
  6. Deb Berezowski says

    November 4, 2016 at 2:21 pm

    Thank you! They turned out awesome. My husband can’t wait for me to make these again!

    Reply
    • Maegan says

      November 6, 2016 at 8:12 pm

      So great to hear, Deb! 🙂

      Reply
  7. Amy says

    November 18, 2016 at 4:20 pm

    Would it work with frozen wings? Or do they need to be fully thawed? Thanks.

    Reply
    • Maegan says

      November 20, 2016 at 11:56 pm

      Hi Amy! You can use frozen wings, but I would recommend thawing them in the refrigerator first. Enjoy!

      Reply
  8. siani bolling says

    January 17, 2017 at 3:35 pm

    Do I have to keep them in the refrigerator for an hour or can I keep them in for half the time and cook them longer to get a crispy finish? Looking for a fast recipe trying to cut down on time. Thanks

    Reply
    • Maegan says

      January 17, 2017 at 6:53 pm

      Hi Siani! I actually only had 30 minutes to keep them in the refrigerator when I made them recently and they still turned out pretty crispy. The main thing is that you want the flour mixture to stick to the wings as you dip them in the butter mixture. I did bake them about 5 extra minutes to insure crispiness. Enjoy!

      Reply
  9. Victoria says

    April 9, 2017 at 6:56 am

    I make these wings all the time. THANK YOU for this outstanding recipe. Follow the recipe as it is, they will be perfect!

    Reply
  10. Nathelia says

    May 29, 2017 at 1:45 am

    Hey love do I have to do the butter and hot sauce mixture, I don’t care for hot sauce

    Reply
    • Maegan says

      May 29, 2017 at 8:07 am

      Hi Nathelia! I haven’t tried them without the butter/hot sauce, but I don’t see why they wouldn’t still taste great without. Worth a try for sure. Enjoy!

      Reply
  11. Andrew Dobson says

    November 21, 2017 at 1:56 pm

    Is this a sponsored post for Gold Medal Flour? I don’t see any mention of it being an ad…and the recipe is the exact same as on the Gold Medal website…

    Reply
    • Maegan says

      November 21, 2017 at 6:54 pm

      Hi Andrew! Yes, this is my recipe that I created in partnership using Gold Medal Flour which is mentioned after my signature at the bottom of the post before the recipe. 🙂

      Reply
  12. Stef says

    January 28, 2018 at 10:27 pm

    This recipe looks great! In order to make them more ‘juicer’ on top of the crispiness, can I add a little bit of the hot sauce mixture after they’re done baking?

    Reply
    • Maegan says

      January 29, 2018 at 2:43 pm

      Hi Stef! Of course. I would recommend tossing them in the hot sauce in a large bowl after they’re done baking. Enjoy!

      Reply
  13. Denise says

    January 31, 2018 at 2:00 pm

    Call me silly, but are you putting the wings in the flour mixture first or the sauce mix first?
    I’ll appreciate any feed back!

    Thanks 🙂

    Reply
    • Maegan says

      February 5, 2018 at 11:58 pm

      Hi Denise! You put them in the bag with the sauce first and then the bag with the flour mixture before refrigerating and then dipping in the butter/hot sauce mixture and baking. Hope this helps. Enjoy!

      Reply
  14. Kristina says

    February 11, 2018 at 11:59 am

    Great wings. Couldn’t stop eating. I am doing keto diet, just replaced regular our with coconut and instead of the flour used crushed pork rinds. Yum!

    Reply
    • Maegan says

      February 11, 2018 at 1:38 pm

      Love it, Kristina! So happy you were able to make the recipe work great for you. Thanks for sharing!

      Reply
  15. Andrea says

    April 8, 2018 at 8:12 pm

    Tasted great! Pretty much followed the recipe except I stuck in freezer 10 mins then fridge 10 mins and used half the amount of hot sauce for final dip. Delicious!

    Reply
  16. Christine says

    June 29, 2018 at 4:55 pm

    Am I reading this right, you bake them for 1hour at 400 in the oven?

    Reply
    • Maegan says

      July 2, 2018 at 4:36 pm

      Hi Christine! Yes, that’s correct.

      Reply
  17. Nick says

    July 13, 2018 at 11:20 pm

    I made these today fantastic

    Living in Dubai UAE the wings are not so large so they only took 40 mins in the oven.. I used half rice flour/plain flour as it is lighter and made for a crispier finish.

    Thanks

    Reply
  18. Jessica says

    February 1, 2020 at 10:08 am

    Can I use drumsticks in stead of wings?
    Would that change the cooking time?

    Thanks!

    Reply
    • Maegan says

      February 12, 2020 at 11:14 pm

      Hi Jessica! Yes, you can use drumsticks instead. They’ll probably take 10-15 minutes longer to bake. Just make sure you bake them until a thermometer reads 165 degrees. Enjoy!

      Reply

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