Rain or shine, these CRISPY OVEN-BAKED CHICKEN WINGS are perfect every time.
This recipe for CRISPY OVEN-BAKED CHICKEN WINGS is a total keeper. Why? Well, with only four ingredients and simple, straightforward instructions, it’s already checked off the quick and easy boxes. Also, the finished wings are extremely tasty, and fair warning, they tend to disappear pretty quickly; everyone loves them. Finally, the key point we want to highlight: the wings are oven-baked, so you can enjoy them regardless of the weather.
Before we go through some of the highlights of this recipe, we know some of you will ask about our famous BBQ SAUCE. It’s tangy with a hint of sweetness and just the right amount of heat. Click HERE to order our barbecue sauce online, or click HERE to find a retailer close to you selling WATC PRODUCTS. Make sure to check back often because the PORK & POULTRY RUB used in this story will soon be available for purchase too!
Because these oven-baked wings are perfect on so many levels, we suggest you PIN it on a favourite recipe board or BOOKMARK this tab for easy access. It’s also a good idea to SHARE this post with friends, as you would a favourite recipe card. We’d also appreciate seeing pics of all the delicious meals you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Now, who’s ready for the best CRISPY OVEN-BAKED CHICKEN WINGS ever?!
No need to refresh or reload this page; your eyes are not deceiving you! This chicken wing recipe requires only four ingredients. Fancy that! We’ll chat about the wings themselves in the next section, but it’s worth mentioning that we’ve kept the entire recipe super simple on purpose. This essential recipe will change the way you enjoy wings. We know you’re all juggling a lot of things these days, as are we, so simplicity is where it’s at.
IMPORTANT! We used two pounds of chicken wings for this story, which amounts to about two dozen pieces. I called Carol mid-shoot asking “When you make wings, how many do you usually eat?” Her family averages about a dozen each, so this recipe would serve two. Simple math; if you’re serving four, double this recipe, triple if serving six, and so on.
A quick lesson on wing anatomy. If you’re buying whole wings you’ll need to cut them through the joint into three parts; the drumette, the wingette and the tip. There isn’t much meat or flavour in the tip, so they often go straight to the stock pot. The other two pieces remain prime candidates for this recipe. Wings are most often sold this way, where a grocery store or butcher has already done the prep work, selling a mix of both drumettes and wingettes. Pro tip: When purchasing, you want meaty wings with the skin on. They have better flavour and crisp up perfectly with this oven-baked method.
The first step to seasoning wings properly is, to begin with wings that are completely dry. Watch this VIDEO to see an easy way of accomplishing this. Once they are dry, we toss them with a mix of our flavourful POULTRY & PORK RUB (coming soon for purchase!) plus, wait for it… baking powder. Baking powder? Baking powder is alkaline and breaks down peptide bonds, allowing the skin to get more brown and crisp. It also helps retain the moisture within. After all, the goal is tender wings with crispy skin.
Don’t rush the “sprinkle the seasoning mix on the chicken wings and toss thoroughly” step in this recipe. For best results, you want the flavours of our rub and that baking soda covering the entire surface of the wing. Our rub includes a blend of salt, paprika, onion powder, black pepper, and garlic powder for maximum flavour. If you’ve never oven-baked chicken wings this way, prepare to be amazed!
Please note in the VIDEO attached to the story I say “2 teaspoons of seasoning plus 1 tablespoon of baking powder.” My bad; it’s 4 teaspoons of seasoning plus 1 tablespoon of baking powder. Correct measurements are listed down below.
Experience has taught me that there is nothing worse than chicken cooked in an oven at a moderate temperature. Just like our recipes for EASY ROAST CHICKEN and CRISPY TORTILLA CHICKEN FINGERS, we send our seasoned chicken wings to bake in the oven at 450°F. Two things happen; the outside of the wings get that crispy texture while the inside stays juicy and tender.
Two other nice things about cooking wings this way are that the wings are done in just 30 minutes and this meal is not weather-dependent. Many a dinner plan for grilled wings has gone awry due to inclement weather, but this method is surefire. We know some of you are wondering if this recipe will work in an air fryer, and happy to report, it does!
The final, and perhaps most important, step in this recipe is to finish the baked wings by tossing them with a stellar BBQ SAUCE. Although our sauce works on everything, it’s especially delicious in this application. There’s something about the tender, seasoned chicken dripping with our tangy sauce and its perfect level of heat with a tiny bit of sweetness. Head HERE to purchase from our online store, or go HERE to find a retailer near you selling our products.
To serve these wings, let’s do a full 360° and remember our intention at the outset; keep this recipe simple. We’ve had great success serving them for lunch, and dinner, as appetizers, or as a treat on game day with just carrot and celery sticks, assorted veggies, and this CREAMY COLESLAW. We know some folks enjoy dipping wings into ranch dressing or blue cheese dressing, but we think our GARLICKY SUN-DRIED TOMATO DIP (coming soon!) is way tastier. Make them once and you’ll understand why this one meal instantly becomes everyone’s favourite.
When you just gotta wing it, these CRISPY OVEN-BAKED CHICKEN WINGS are the way to go!