Oven Baked Chicken Wings

A close up of a drum chicken wing in a pile of other wings.

These oven baked chicken wings are crispy on the outside, tender on the inside, and coated in a simple, sweet, and spicy sauce. They’re easy to make and perfect for game day, gatherings, or a low-effort dinner.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings servings

Calories 370kcal

Author Jessy Freimann

Equipment

sheet pan
baking rack
large mixing bowl
Tongs

Ingredients

3 ½ pounds chicken wings separated into flats and drumettes
1 Tablespoon olive oil
1 teaspoon Kosher salt, to taste
¼ teaspoon Ground black pepper, to taste
½ cup buffalo wing sauce (make sure it says wing sauce and not just hot sauce)
3 Tablespoons honey

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with foil and top with a baking rack if you have one. Spray it well with cooking spray and set aside.
Place the flat and drumettes in a large mixing bowl. Drizzle with oil and toss to fully coat.
Place all flats and drumettes onto the prepared pan so that they aren't touching.
Sprinkle with salt and pepper to taste.
Bake for 30 minutes uncovered.
Remove the pan from the oven and turn each flat and drumette.
Return the pan to the oven and bake for an additional 30 minutes.
Towards the end of the baking time, combine buffalo wing sauce and honey in a small saucepan over medium heat.
Heat the sauce through, whisking periodically until it's just barely starting to simmer and steam is rising. Remove the sauce from the heat and set aside.
(Optional) for extra crispy wings, bump the oven up to broil and broil each side for 2 minutes, keeping a close eye on them so that they don't burn.
Place the cooked wings into a clean bowl and slowly drizzle with sauce.
Toss to fully coat and serve immediately with your favorite creamy dressing and veggies.

Video

Notes

Use a wire rack if you can. This helps the air circulate around the wings so they crisp on all sides instead of sitting in grease.
Don’t overcrowd the pan. Leaving space between each piece makes a big difference in texture.
Flip halfway through. This ensures even browning and crispiness.
Broil at the end. A quick broil gives you that extra golden, crispy finish.
Go easy on the sauce. Add it gradually so the wings stay crisp rather than becoming soggy. You can always add more, but it's harder to take it away.
Serve right away. These are best straight out of the oven, still hot and crispy.
Ingredients to prep ahead- Pat the wings dry and store them in the fridge. Chop veggies if needed.
Leftovers and storage- Store in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or air fryer to bring back the crispiness.

Nutrition