I love crispy chicken wings but not always the thought of deep-frying. Grilled chicken wings are a great option in the summertime, but what’s a wing lover to do the rest of the year? Baked chicken wings are a popular alternative, but the problem with most recipes is that the wings are never quite crispy enough. However, my recipe introduces a game-changing approach—parboiling the wings before roasting. This step renders away excess fat and ensures the wings emerge from the oven perfectly crispy. And the spice rub—a blend of salt, chili powder, cumin, and smoked paprika—gives the wings delicious flavor.
Though the wings are flavorful enough to stand alone, I’ve included an easy Buffalo sauce recipe in case you’d like to serve them Buffalo-style. You can also serve them with blue cheese dressing or ranch dressing.
Table of Contents
“Super crispy…My husband, who is a wing nut, loved these. This is the only way I will be making my wings from now on.”
What You’ll Need To Make Baked Chicken Wings
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- Chicken Wings: Feel free to choose between drummettes, wingettes (flats), or a combination of both, often referred to as “party wings” in stores.
- Vegetable Oil: Helps to crisp the skin in the oven and allows the spices to adhere to the wings evenly.
- Spices (Chili Powder, Cumin, Smoked Paprika): Lend a rich, smoky, and slightly spicy flavor.
- Butter: Combines with the hot sauce to create a rich, flavorful coating that adds depth and mellows the heat.
- Frank’s Red Hot Original Cayenne Pepper Sauce: Gives the wings their classic hot and tangy flavor, essential for achieving that signature buffalo wing taste.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes.
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Drain the wings thoroughly in a colander.
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Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible.
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Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika.
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Toss with a rubber spatula until the wings are evenly coated.
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Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over.
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Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over.
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To make the Buffalo sauce, combine the butter and hot sauce in a small bowl.
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Whisk to combine. It will solidify as it cools; you can reheat it in the microwave or on the stovetop if necessary.
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Transfer the wings to a serving platter and serve with the Buffalo sauce, if desired.
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Frequently Asked Questions
Yes, baked wings reheat well. I’d reheat them in a 350° oven and start checking them at 15 minutes to ensure they are heated through.
While baking powder is a popular ingredient for achieving crispy skin in baked chicken wings, it’s not necessary if you follow my method of parboiling the wings first. Parboiling helps to render the fat from the skin, which leads to even crispier results once baked. In my experience, parboiling followed by baking yields superior crispiness and flavor.
Sure, drumsticks can be used instead of wings. The boiling time will be the same, but they may take an additional 10 to 15 minutes to bake. Keep a close eye on them so they don’t burn.
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