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

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

What Do I Need to Make Baked Chicken Wings?

  • Chicken wings
  • Salt
  • Pepper
  • Hot sauce
  • Vegetable oil
  • All-purpose flour
  • Cayenne pepper
  • Garlic powder
  • Melted butter

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

More Winning Recipes for Football Season

You’ll score big with my Winning Recipes for Football Season! I’ve rounded up our favorite game day recipes that are sure to win everyone over at your football watch party!

Touchdown brownies, mini potato skins, baked chicken wings and football whoopee pies.

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 by The BakerMama

Baked Chicken Wings

  • Author: Maegan – The BakerMama
  • Prep Time: 1 hour 20 mins
  • Cook Time: 1 hour
  • Total Time: 2 hours 20 mins
  • Yield: 4
  • Category: Appetizer

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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. 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!

  1. 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

  2. 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!

  3. 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!

  4. 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 🙂

    1. 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!

  5. 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?

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

  6. 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…

    1. 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. 🙂

    1. 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!

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

  8. 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

    1. 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!

    1. 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!

  9. 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.

    1. 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!

      1. 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!

  10. 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.

    1. 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!

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