Best 7 Oven Baked Chicken Wings Recipes

OVEN-BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
• Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet.
• Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.
• While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.
• Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.

PANKO CRUSTED OVEN BAKED CHICKEN WINGS

Steps:

• Heat the oven to 425.
• Pour the flour into a shallow bowl or dish and season with salt.
• Beat the eggs until foamy in a medium sized bowl.
• Pour the Panko Breading into a shallow bowl or dish. You may need to add more as you go on, use best judgement.
• Take the wings, rinse and dry well with paper towel.
• One by one, Dredge in the flour, then dip in the egg. Shake off excess.
• Place each wing into the Panko crumbs, pressing the crumbs onto the chicken on all sides, coat well. Gently shake off excess.
• Place breaded wings on a non-stick baking sheet. Bake for 25-30 minutes.
• When done, flip over and put the broiler on Low for 2 minutes each side. You may want to drizzle a little butter before broiling. Keep a close eye, the breading does not need to be brown like typical bread crumbs, it will be crispy even if it looks white still.
• While the wings are still hot, put a few good shakes of your chosen sauce into a bowl and coat the wings one by one with the sauce. Let sit for about 5 minutes before serving. Wings are great with no sauce as well.
• First time trying I used Spicy Szechuan Peanut Sauce Recipe #72983 and loved it as well as some generic Honey BBQ sauce and also some Frank's Red Hot Buffalo Wing sauce and all were great!

OVEN BAKED BUFFALO CHICKEN WINGS

Steps:

• 1. In a small bowl mix together the flour, paprika, cayenne pepper, and salt.
• 2. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
• 3. Cover dish or bowl and refrigerate for 60 to 90 minutes. (I just make it and leave in the fridge until dinner.)
• 4. Bake on a rack set over a jelly roll pan. I use my cooling cookie racks. That way they are not sitting in their own grease. Spray your rack so the chicken does not stick.
• 5. Place chicken wings on the wire rack.
• 6. Preheat oven to 375 degrees and bake for 45 min.
• 7. Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
• 8. Stir together and heat until butter is melted and the mixture is well blended.
• 9. Remove from heat and reserve for serving.
• 10. Place wings in the serving bowl. Add hot sauce mixture and stir together.

EXTRA CRISPY BAKED CHICKEN WINGS - CONVENTION SPEED OVEN

Steps:

• Preheat oven to 450F.
• Dry chicken with a paper towel really well.
• Place the wings in a large bowl.
• Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
• Line a large baking sheet with aluminum foil.
• Lay parchment on top. Lay the chicken wings on paper leaving space between the wings. Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection. Bake for 30-40 minutes, until the wings are nicely browned and crisp. Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
• Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl. Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

OVEN BAKED SESAME CHICKEN WINGS

Steps:

• 1. Separate wings into 3 if desired...discard tips. Combine all ingredients except butter. Dip wings in melted butter ; roll in bread crumb mixture. Coat completely. Arrange meaty side down on a a well greased cookie sheet in a single layer. Bake at 375 for 20 minutes, turn and bake 20 - 25 minutes or until golden.
• 2. Serve with tomato salsa or sour cream. I really like the 3 cheese Ranch dressing with ALL my wings!!! NOTE: You can substitute 1/2 cup of buttermilk for the butter for fewer calories

OVEN-BAKED BACON-RANCH CHICKEN WINGS RECIPE - (4.2/5)

Steps:

• To prepare the sauce, place all the ingredients listed above into a small bowl and mix until well incorporated. Cover with plastic wrap and refrigerate for 8 hours, or overnight. To prepare the wings, place the wings, pepper, celery salt, and ranch seasoning in a large plastic bag. Close the bag and shake it really well until all the wings are evenly coated. Refrigerate and marinate overnight, or at least 8 hours. Place the oven rack in the middle and preheat to 400°F. Line a baking sheet with aluminum foil and lightly grease with oil spray. Remove the wings from the plastic bag and place them on the prepared baking sheet in a single layer. Bake until cooked through, and the skin is crispy, 40-45 minutes. Let them rest 3-4 minutes. Place the wings into a large bowl and add half the sauce. Toss until evenly coated. Serve with the remaining sauce on the side for dipping.

OVEN-BAKED CORNMEAL CHICKEN WINGS

Steps:

• In a large bowl whisk together the lime juice, the oil, the Tabasco, the cayenne, the oregano, the cumin, the garlic, and the onion. Add the chicken wings, stir to coat them with the marinade, and let them sit chilled for three hours. Create an egg wash by beating the two eggs with 2 tbsp of cold water and the 2 tbsp of fresh lemon juice. In a large bowl, combine the cornmeal, the Parmesan, the paprika, the salt, the black pepper, and the parsley. Remove the wings from the marinade, allow excess liquid to drip off, then dip them briefly in the egg wash before coating them with the cornmeal mixture (one at a time). Arrange the wings in one layer on a rack and let them rest for 30 minutes. Place the wings, skin side up, on a rack on a baking sheet or else directly on a lightly oiled baking sheet. Preheat oven to 425 degrees F and bake wings for 35-45 minutes or until golden and crispy. Transfer wings to paper towels to drain (if you didn't use a rack to drain grease while baking). Serve the wings warm or at room temperature.