Baked Chicken Wings

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Why You’ll Love This Crispy Baked Chicken Wings Recipe

• They’re the perfect balance of crisp and saucy textures with sweet and spicy flavors. 
• One batch makes 6 servings and stores well, meaning you can enjoy leftovers the next day if you’re lucky enough to have any. 
• Made with simple spices and pantry staple ingredients, these wings are a tasty budget-friendly option. 
• Baked instead of fried, they’re high-protein and healthier than most restaurant or store-bought options. 
• A crowd-pleasing recipe, they’re perfect for Super Bowl parties, appetizers, weeknight meals, and everything in between. 

All About the Sauce

The secret to taking this crispy baked chicken wings recipe to the next level is the honey Sriracha sauce! A delectable combination of honey, Sriracha, soy sauce, butter, and lime, this sauce is ridiculously flavorful. It’s poured over the wings once they’re baked for extra flavor. Feel free to adjust the amount of heat used to suit your flavor preferences.

Chicken Wings – Popular Flavor Variations

• Lemon Pepper – Omit the sauce completely, and swap out the spice rub with lemon pepper seasoning instead. 
• Everything But the Bagel Seasoning – Create a dry rub with this popular storebought blend. 
• Buffalo Sauce – Coat your wings in your buffalo sauce if you prefer more heat. 
• Barbecue Sauce – If you aren’t a fan of spice, barbecue makes for a tasty alternative. 
• Ranch – Coat your wings with Ranch seasoning, dipping sauce, or both. 

How to Store Oven Baked Chicken Wings

As with all crispy chicken wings, these are best served right away. However, if you have leftovers or want to prepare them in advance, they can be stored in the fridge or freezer. For the best results, we recommend keeping the sauce separate until just before serving. 

• Refrigerator: Once cooled, wings can be transferred to an airtight container and stored in the fridge for up to 4 days. 
• Freezer: Place your wings in a freezer-safe container, and keep them frozen for up to 3 months. 
• To Reheat: To enjoy, let your wings thaw in the fridge overnight. Then, heat them up in the oven or air fryer the next day to re-crisp them.

More to Bake and Eat

• Dad’s Asian Chicken Wings – Season these wings in one pot, braise them for an hour, and watch them disappear right before your eyes. 
• Honey Buffalo Chicken Wings – Baked instead of fried and made with a few secret ingredients, these wings are guaranteed to leave you coming back for more. 
• Tandoori Chicken – Flavor-packed and fork-tender, this homemade tandoori chicken is even better than your favorite restaurant’s version. 
• Baked Honey Soy Chicken – A low-effort dinner, this easy recipe is guaranteed to become a weeknight staple. 
• Sweet & Spicy Glazed Chicken Skewers – Cooked in 25 minutes, these mouthwatering skewers are perfect for any get-together. 

Also Try Air Fryer Chicken Wings – Extra Crispy 

Baked Chicken Wings

5 from 40 ratings

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Better than any restaurant version, this crispy baked chicken wings recipe is made with the perfect balance of sweet and spicy flavors. Finger-licking delicious, it’s the best option for gameday snacks, holiday appetizers, and weeknight dinners everyone will adore!

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Servings: 6 servings

Author: Amy Dong

Ingredients  

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For the Wings:

• 2 TB olive oil
• 3 lbs chicken wings, split, no tips
• 2 TB salted butter
• 1 TB garlic powder
• 1 tsp freshly ground black pepper
• 3 tsp kosher salt, not fine table salt

For the Sauce:

• 5 TB salted butter
• ½ cup pure honey
• ¼ cup Sriracha
• 1 TB soy sauce, or gluten-free tamari sauce
• 2 tsp freshly squeezed lime juice
• Optional: lime wedges for garnish

Instructions

• Preheat oven to 400F, and place rack on the upper middle position. Line a large baking sheet with foil, and grease with cooking spray. Set aside.
• Using dry paper towels, pat the wings dry. This step is important to ensure crispy wings.
• In a bowl, combine the oil, butter, garlic powder, salt, and pepper. Place the wings in the bowl, and toss to combine, coating thoroughly.
• Place the wings in a single layer on the prepared baking sheet. Do not over-crowd. Bake 45-50 minutes or until they are browned and crisp.
• While the wings are baking, prepare the sauce. Melt the butter in a small pot over medium heat. Add the rest of the ingredients, stirring constantly until the mixture begins to bubble. Immediately remove from the heat, and set aside.
• Transfer the wings to a large bowl, and pour the sauce on top. Toss to coat.
• Garnish with lime wedges, if desired. Serve immediately.

Notes

*Use as little or as much Sriracha as desired.

*If you enjoyed this recipe, come back and give it a rating ♡

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Nutrition (per serving)

Serving: 1serving | Calories: 533kcal | Carbohydrates: 29g | Protein: 23g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 680mg | Potassium: 247mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 607IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg

Course: Appetizer, Lunch, Snack

Cuisine: American, Asian

Diet: Gluten Free

Method: Oven