This post may contain affiliate links. Please see my disclosure policy
Crispy Baked Chicken Wings are perfectly seasoned and oven-baked until golden and crunchy on the outside. They are packed with flavor and perfect for an easy dinner or game day spread.
These baked chicken wings are great when you want that crispy wing perfection, but don’t want to deal with a pot of hot oil.
I was skeptical at first, but once I figured out the right temperature and a good marinade, I stopped missing fried wings altogether. They come out golden, a little sticky from the marinade, and packed with bold flavor all the way through.
The marinade does a lot of the heavy lifting here; soy sauce, garlic, lime, and spices soak into the chicken while it sits in the fridge, so by the time they hit the oven, you’re already halfway there. Then they roast on a rack so the heat can circulate, giving you that crisp edge without extra effort.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Soy Sauce
- Lime Juice
- White Wine Vinegar
- Garlic
- Olive Oil
- Ground Cumin
- Sugar
- Paprika
- Chili Powder
- Oregano
- Chicken Wings
Baked Chicken Wings
Ingredients
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 2 Tablespoons white wine vinegar
- 5 cloves garlic, minced
- 1 Tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 3 pounds chicken wings
Instructions
- In a large bowl combine all of the ingredients for the marinade, except for the chicken. Whisk to combine.1/3 cup soy sauce, 2 Tablespoons lime juice, 2 Tablespoons white wine vinegar, 5 cloves garlic, 1 Tablespoon olive oil, 2 teaspoons ground cumin, 2 teaspoons sugar, 1 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon oregano
- Mix in chicken, and stir to coat well. Over and refrigerate for 4-24 hours.3 pounds chicken wings
- Preheat oven to 450º F.
- Line a baking sheet with foil. Place a wire rack over baking sheet. Dump chicken wings onto wire rack, and spread into a single layer.
- Bake for 35-40 minute until chicken is golden brown. Note, if not using a wire rack, turn chicken half way through the baking time.
- Once the wings are browned and cooked through (165º F) remove from the oven and serve immediately with your favorite dipping sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Baked Chicken Wings
- Mix the Marinade – Whisk together the soy sauce, lime juice, garlic, spices, and other marinade ingredients until well combined.
- Coat & Marinate the Wings – Toss the chicken wings in the marinade and refrigerate to let the flavors soak in.
- Arrange for Baking – Place the wings on a rack over a lined baking sheet in a single layer.
- Bake Until Crisp – Roast at high heat until the wings are golden and cooked through.
Recipe Tips & Tricks
- Marinate Long Enough – Give the wings at least a few hours so the flavor really soaks into the meat.
- Use a Wire Rack – Elevating the wings allows hot air to circulate, helping them crisp up on all sides.
- Don’t Overcrowd the Pan – Space between each wing helps them roast instead of steam.
- Pat Off Excess Marinade – Letting extra marinade drip off prevents the wings from getting soggy in the oven.
- Bake at High Heat – A hotter oven helps develop that golden, slightly crisp exterior.
- Flip if Needed – If you’re not using a rack, turning the wings halfway helps them cook evenly.
- Mix Flavors – If you want more traditional or barbecue wings, you can coat with just salt & pepper or your favorite dry rub and then toss with your favorite Barbecue Sauce or buffalo sauce.
Yes. Bake them directly on a lined sheet pan and flip halfway through so both sides cook evenly.
Chicken wings should reach an internal temperature of 165°F in the thickest part. It is best to use a thermometer to so you are sure they are done.
Ohmygosh this giveaway! Holy cow! Loving the recipe too girly – so delish!