This easy chicken wing recipe brings extra crispy baked chicken wings to your table with just a few simple steps. Coated in a flavorful blend of paprika and garlic salt, these wings bake to golden perfection without frying. They make a great chicken entree or a crowd-pleasing snack for any occasion.
Crispy Chicken Wings
Course: MainCuisine: AmericanDifficulty: Easy2
servings15
minutes45
minutes60
minutes400
kcal1
hourThese crispy chicken wings are coated in a flavorful spice blend, baked to perfection, and perfect for dipping or enjoying on their own.
Ingredients
1/3 cup flour
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 – 1/2 teaspoon cayenne pepper
3 tablespoons butter
10 chicken wings, tips removed
Directions
- Cut the wings at the joints for easier eating.
- Preheat your oven to 425°F.
- Make sure your wings are thawed and pat them dry really well with paper towels.
- In a plastic bag, combine the flour, paprika, garlic salt, black pepper, and cayenne pepper. Shake to mix together.
- Toss the wings in the bag and shake until evenly coated in the flour mixture.
- Line a large baking sheet with Release foil and melt the butter right on the foil.
- Add the wings to the pan and turn to coat them in the butter.
- Bake in the preheated oven for 30 minutes, then flip the wings and bake for another 15 minutes or until golden and crispy.
- Enjoy the wings right out of the oven with your favorite dip or on their own.
What You’ll Need
Gather these ingredients and tools to make your crispy chicken wings:
- 1/3 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1/4 – 1/2 teaspoon cayenne pepper (to taste)
- 3 tablespoons unsalted butter
- 10 chicken wings (tips removed)
- Baking sheet
- Release foil (for easy cleanup)
- Plastic bag (for mixing flour and wings)
Detailed Cooking Instructions
- Cut the chicken wings at the joints for easier eating.
- Preheat your oven to 425°F (220°C).
- Ensure the wings are thawed and pat them dry with paper towels.
- Combine flour, paprika, garlic salt, black pepper, and cayenne pepper in a plastic bag and shake to mix.
- Toss the wings in the bag, shaking until they are evenly coated in the flour mixture.
- Line a large baking sheet with Release foil for easy cleanup.
- Melt the butter on the lined baking sheet.
- Add the wings to the pan, turning them to coat them in the melted butter.
- Bake the wings in the preheated oven for 30 minutes.
- After 30 minutes, flip the wings over and bake for an additional 15 minutes or until they are golden and crispy.
Tips & Tricks
- For extra crispy baked chicken wings, consider using baking powder in the flour mixture. A teaspoon can enhance crunchiness.
- If you want to prepare ahead, coat the wings with the spice mixture and store them in the fridge for up to 24 hours before baking.
- To add flavor variety, try mixing in sauces like sweet chili or garlic before baking, or serve them on the side.
- Reheat leftovers in the oven at 375°F for about 10-15 minutes to maintain crispiness.
- For a different twist, you can substitute cayenne with your preferred hot sauce or chili powder for an alternative heat level.
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Frequently Asked Questions
Dry the wings thoroughly before cooking and use high heat, like baking or frying, to crisp up the skin.
Adding baking powder to the seasoning helps draw moisture from the skin, making wings extra crispy when cooked.
Baking powder is more effective for crispy wings because it changes the pH and helps the skin crisp better than cornstarch.
Salt and baking powder help dry out the chicken skin and promote crispiness when cooked at high heat.
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