Ready to transform your weeknight dinners with minimal effort and maximum flavor? Oven-baked wings are the ultimate comfort food that deliver crispy perfection without the mess of frying. From zesty lemon pepper to sticky honey garlic, we’ve gathered 29 mouthwatering recipes that will make your taste buds dance. Get ready to discover your new favorite wing obsession!
Honey Garlic Oven Baked Wings
Wondering how to achieve that perfect crispy-skinned, sticky-sauced wing without deep frying? These honey garlic oven baked wings deliver restaurant-quality results with minimal effort, making them ideal for weeknight dinners or game day gatherings. Let me walk you through each simple step to ensure your wings come out perfectly every time.
Ingredients
– About 2 pounds of chicken wings, separated into drumettes and flats
– A good drizzle of olive oil (around 2 tablespoons)
– A generous sprinkle of salt (approximately 1 teaspoon)
– A couple of good pinches of black pepper (about ½ teaspoon)
– A big squeeze of honey (roughly ⅓ cup)
– 4 cloves of garlic, minced nice and fine
– A solid glug of soy sauce (around ¼ cup)
– A splash of rice vinegar (about 1 tablespoon)
– A little pat of butter (1 tablespoon)
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this is crucial for crispy skin.
3. Toss the dried wings with olive oil, salt, and black pepper in a large bowl until evenly coated.
4. Arrange the wings in a single layer on your prepared baking sheet, making sure they aren’t touching.
5. Bake the wings for 40 minutes at 400°F, then flip each one carefully with tongs.
6. Continue baking for another 20-25 minutes until the skin is golden brown and crispy.
7. While the wings bake, combine honey, minced garlic, soy sauce, and rice vinegar in a small saucepan.
8. Bring the sauce mixture to a simmer over medium heat, stirring frequently for 2 minutes.
9. Remove the saucepan from heat and whisk in the butter until fully melted and incorporated.
10. Transfer the baked wings directly from the oven to a clean large bowl.
11. Pour the warm honey garlic sauce over the hot wings and toss vigorously to coat every surface.
12. Let the sauced wings rest for 2 minutes—this helps the glaze adhere better to the crispy skin.
A final toss reveals wings with crackling-crisp skin glazed in that sweet-salty garlic sauce. The magic happens when that sticky coating meets the tender, juicy meat inside—pure finger-licking goodness. Try serving them over steamed rice to soak up any extra sauce, or pile them high with crunchy celery sticks for that perfect textural contrast.
Spicy Buffalo Oven Baked Wings
Baking wings at home doesn’t have to be complicated—these spicy buffalo oven-baked wings deliver that classic game-day flavor with minimal fuss and maximum crispiness. By using a simple baking powder trick and a two-stage cooking method, you’ll achieve restaurant-quality wings right in your own kitchen. Let’s walk through each step together to ensure your wings come out perfectly golden and deliciously saucy.
Ingredients
– About 2 pounds of chicken wings, split into drumettes and flats
– A couple of tablespoons of baking powder
– A good pinch of kosher salt
– A half cup of your favorite hot sauce
– A quarter cup of unsalted butter
– A splash of white vinegar
– A dash of Worcestershire sauce
– A quarter teaspoon of garlic powder
Instructions
1. Preheat your oven to 250°F and line a baking sheet with aluminum foil, then place a wire rack on top.
2. Pat the chicken wings completely dry with paper towels—this is crucial for achieving crispy skin.
3. In a large bowl, toss the dried wings with baking powder and kosher salt until evenly coated.
4. Arrange the wings in a single layer on the wire rack, making sure they aren’t touching.
5. Bake the wings at 250°F for 30 minutes—this slow cook helps render the fat.
6. Increase the oven temperature to 425°F and continue baking for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.
7. While the wings bake, melt the unsalted butter in a small saucepan over medium heat.
8. Whisk in the hot sauce, white vinegar, Worcestershire sauce, and garlic powder until the mixture is smooth and heated through.
9. Transfer the baked wings to a clean large bowl and pour the warm sauce over them.
10. Toss the wings gently but thoroughly until every piece is evenly coated with the buffalo sauce.
11. Let the sauced wings rest for 2-3 minutes so the sauce adheres properly without making the skin soggy.
Velvety from the butter and tangy from the hot sauce, these wings boast a crackly exterior that gives way to tender, juicy meat inside. Serve them piled high with crisp celery sticks and a generous drizzle of blue cheese dressing for that classic cooling contrast, or chop them up to top a loaded nacho platter for your next gathering.
Crispy Parmesan Oven Baked Wings
Every home cook needs a reliable wing recipe that delivers restaurant-quality crispiness without the deep-fryer mess. Crispy Parmesan Oven Baked Wings achieve that perfect balance of golden crunch and savory flavor through a simple baking technique anyone can master. Let’s walk through this foolproof method step by step.
Ingredients
– About 2 pounds of chicken wings, separated into drumettes and flats
– A good glug of olive oil (around 2 tablespoons)
– A generous 1/2 cup of grated Parmesan cheese
– A couple of tablespoons of all-purpose flour
– A teaspoon of garlic powder
– A teaspoon of paprika
– A solid pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry using paper towels—this is crucial for maximum crispiness.
3. In a large bowl, combine the Parmesan cheese, flour, garlic powder, paprika, salt, and pepper.
4. Drizzle the olive oil over the dried wings and toss until evenly coated.
5. Add the seasoned coating mixture to the bowl and toss until every wing piece is thoroughly covered.
6. Arrange the coated wings in a single layer on the prepared baking sheet, ensuring they aren’t touching.
7. Bake for 25 minutes at 400°F until the bottoms are golden brown.
8. Flip each wing carefully using tongs to maintain the coating.
9. Continue baking for another 20-25 minutes until deeply golden and crispy all over.
10. Check for doneness—the internal temperature should reach 165°F and the coating should be firmly crisp.
11. Let the wings rest on the baking sheet for 5 minutes before serving to set the crust.
Delightfully crunchy with a savory Parmesan crust that shatters with each bite, these wings offer garlicky notes balanced by subtle paprika warmth. Serve them piled high with celery sticks and ranch dressing for classic appeal, or toss them in buffalo sauce for a spicy twist—either way, they’ll disappear fast.
Lemon Pepper Oven Baked Wings
Unbelievably crispy and bursting with zesty flavor, these lemon pepper wings are the perfect game day snack or weeknight dinner. Using your oven means no messy frying while still achieving that satisfying crunch we all crave. Let me walk you through each simple step to create these crowd-pleasing wings.
Ingredients
– About 2 pounds of chicken wings, separated into drumettes and flats
– A generous ¼ cup of olive oil
– 3 tablespoons of lemon pepper seasoning (the good stuff!)
– A couple of teaspoons of garlic powder
– A solid teaspoon of salt
– A good squeeze of fresh lemon juice (about 2 tablespoons)
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken wings completely dry with paper towels—this is crucial for crispy skin.
3. In a large bowl, whisk together the olive oil, lemon pepper seasoning, garlic powder, and salt until well combined.
4. Add the dried wings to the bowl and toss them thoroughly until every piece is evenly coated with the seasoning mixture.
5. Arrange the wings in a single layer on your prepared baking sheet, making sure they aren’t touching each other.
6. Bake the wings at 400°F for 25 minutes, then carefully flip each one using tongs.
7. Continue baking for another 20-25 minutes until the skin is golden brown and crispy, and the internal temperature reaches 165°F.
8. Remove the wings from the oven and immediately drizzle them with fresh lemon juice while they’re still hot.
9. Let the wings rest for 5 minutes on the baking sheet before serving—this helps the juices redistribute.
Remarkably tender inside with that signature crackly skin, these wings deliver a perfect balance of citrus brightness and peppery warmth. The fresh lemon juice at the end really makes the flavors pop, creating that restaurant-quality taste right in your own kitchen. Try serving them with a cool ranch dip or celery sticks to cut through the zesty seasoning.
Asian Glazed Oven Baked Wings
A perfectly glazed chicken wing doesn’t require a deep fryer—just your trusty oven and a few pantry staples. Asian Glazed Oven Baked Wings deliver that sticky-sweet, savory crunch we all crave, with minimal fuss and maximum flavor. Let’s walk through each step together, ensuring your wings turn out beautifully every time.
Ingredients
– 2 pounds of chicken wings, split into drumettes and flats
– 1/4 cup of soy sauce
– 2 tablespoons of honey
– 1 tablespoon of rice vinegar
– 2 cloves of garlic, minced
– 1 teaspoon of grated fresh ginger
– A pinch of red pepper flakes
– 1 tablespoon of sesame oil
– 1 tablespoon of cornstarch
– 2 tablespoons of water
– A sprinkle of toasted sesame seeds
– A couple of sliced green onions
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up instead of steam.
3. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
4. Bake for 25 minutes, then flip each wing carefully using tongs.
5. Continue baking for another 20-25 minutes until the skin is golden and crispy.
6. While the wings bake, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, red pepper flakes, and sesame oil in a small saucepan.
7. Whisk cornstarch and water in a separate bowl until smooth to create a slurry.
8. Bring the sauce mixture to a simmer over medium heat, stirring frequently.
9. Stir in the cornstarch slurry and cook for 1-2 minutes until the glaze thickens noticeably.
10. Remove the wings from the oven and transfer them to a large mixing bowl.
11. Pour the warm glaze over the wings, tossing gently to coat each piece evenly.
12. Return the glazed wings to the baking sheet and bake for 5 more minutes to set the glaze.
13. Transfer the finished wings to a serving platter and sprinkle with toasted sesame seeds and sliced green onions.
Fresh from the oven, these wings boast a crackly exterior that gives way to tender, juicy meat underneath. The glaze caramelizes into a glossy coating that’s both sweet and savory with a subtle kick of heat. For a fun twist, serve them over steamed jasmine rice with extra sauce for drizzling, or pack them for a picnic—they’re just as delicious at room temperature.
Barbecue Oven Baked Wings with Smoky Sauce
Sometimes you crave that classic barbecue wing flavor but don’t want to fire up the grill—these oven-baked wings deliver that smoky, saucy goodness with minimal fuss. Simply follow these straightforward steps for perfectly cooked wings every time, even if you’re new to the kitchen.
Ingredients
– A couple of pounds of chicken wings
– A good glug of olive oil, about 2 tablespoons
– A generous sprinkle of salt, roughly 1 teaspoon
– A few cracks of black pepper, around ½ teaspoon
– A big splash of your favorite barbecue sauce, about ¾ cup
– A dash of liquid smoke, roughly 1 teaspoon
– A couple of cloves of garlic, minced
– A squeeze of fresh lime juice, about 1 tablespoon
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken wings completely dry with paper towels to help them crisp up in the oven.
3. Toss the wings in a large bowl with the olive oil, salt, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching so they cook evenly.
5. Bake the wings for 40 minutes at 400°F, flipping them halfway through with tongs for even browning.
6. While the wings bake, whisk together the barbecue sauce, liquid smoke, minced garlic, and lime juice in a small saucepan.
7. Simmer the sauce over medium-low heat for 5 minutes, stirring occasionally, until it thickens slightly.
8. Remove the wings from the oven—they should be golden brown and reach an internal temperature of 165°F when checked with a meat thermometer.
9. Brush the warm wings generously with the smoky sauce using a pastry brush, coating all sides.
10. Return the sauced wings to the oven and bake for another 5 minutes at 400°F to set the glaze.
11. Let the wings rest for 3 minutes on the baking sheet before serving to allow the juices to redistribute. Nothing beats the tender, fall-off-the-bone texture paired with that bold, smoky sauce clinging to each wing. Next time, try serving them over a bed of crisp coleslaw or with cool ranch dip for a fun twist that balances the richness.
Teriyaki Oven Baked Wings with Sesame Seeds
Sometimes the best recipes are the simplest ones, and these teriyaki oven-baked wings prove just that—they deliver maximum flavor with minimal fuss, making them perfect for weeknight dinners or casual gatherings. Starting with a straightforward marinade and finishing with a glossy, sesame-speckled glaze, this method ensures juicy, tender wings every time without the mess of deep-frying. You’ll appreciate how the oven does most of the work, leaving you free to prep sides or simply relax while the aroma fills your kitchen.
Ingredients
– About 2 pounds of chicken wings, split into drumettes and flats
– A good glug of soy sauce (around ½ cup)
– A couple of tablespoons of honey
– A minced garlic clove or two
– A thumb-sized piece of fresh ginger, grated
– A splash of rice vinegar (about 1 tablespoon)
– A sprinkle of cornstarch (roughly 1 teaspoon)
– A handful of sesame seeds for topping
– A drizzle of vegetable oil (around 1 tablespoon)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken wings completely dry with paper towels to help them crisp up in the oven.
3. In a large bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and rice vinegar until well combined.
4. Add the chicken wings to the bowl and toss thoroughly to coat every piece in the marinade.
5. Let the wings marinate at room temperature for 15 minutes to allow the flavors to penetrate.
6. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece for even cooking.
7. Drizzle the wings lightly with vegetable oil to promote browning.
8. Bake the wings in the preheated oven for 25 minutes until they start to turn golden.
9. While the wings bake, pour the remaining marinade into a small saucepan and bring it to a simmer over medium heat.
10. Whisk the cornstarch into the simmering sauce and cook for 2-3 minutes until it thickens slightly into a glaze.
11. After 25 minutes, brush the wings generously with the thickened teriyaki glaze using a pastry brush.
12. Return the wings to the oven and bake for another 10-15 minutes until the glaze is sticky and the wings reach an internal temperature of 165°F.
13. Remove the wings from the oven and immediately sprinkle them with sesame seeds while they’re still hot. You’ll love how the sticky-sweet glaze gives way to tender, fall-off-the-bone meat, with the nutty sesame seeds adding a delightful crunch. Try serving them over a bed of steamed rice with a side of quick-pickled cucumbers for a balanced meal that feels both comforting and fresh.
Garlic Parmesan Oven Baked Wings
Crispy, garlicky, and utterly irresistible, these oven-baked wings deliver restaurant-quality flavor with minimal fuss. Perfect for game day or a cozy night in, this method ensures golden-brown perfection without deep frying. Let’s walk through each step together so you can achieve wing mastery in your own kitchen.
Ingredients
– About 2 pounds of chicken wings, separated into drumettes and flats
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of salt (roughly 1 teaspoon)
– A few cracks of black pepper (about ½ teaspoon)
– A heaping ½ cup of grated Parmesan cheese
– 4 cloves of garlic, minced super fine
– A couple tablespoons of chopped fresh parsley
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A couple pats of melted butter (about 3 tablespoons)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this is crucial for crispy skin.
3. Toss the dried wings with olive oil, salt, and pepper in a large bowl until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching.
5. Bake for 40 minutes at 400°F, then flip each wing carefully with tongs.
6. Continue baking for another 15–20 minutes until the skin is deep golden brown and crispy.
7. While the wings bake, melt the butter in a small saucepan over low heat.
8. Stir the minced garlic into the melted butter and cook for 1 minute until fragrant but not browned.
9. Remove the garlic butter from heat and stir in the Parmesan cheese, parsley, and lemon juice.
10. Transfer the hot baked wings directly from the oven to a clean large bowl.
11. Pour the garlic Parmesan sauce over the wings and toss vigorously to coat every surface.
12. Serve immediately while still piping hot.
You’ll love the contrast between the shatteringly crisp exterior and the juicy, tender meat inside. The garlic and Parmesan create a savory, umami-rich coating that clings beautifully to each wing. For a fun twist, serve them alongside crisp celery sticks and a creamy blue cheese dip to cut through the richness.
Sweet and Spicy Oven Baked Sriracha Wings
Aren’t you tired of soggy, greasy wings that leave you disappointed? These sweet and spicy oven-baked Sriracha wings deliver that perfect crispy texture without the mess of deep frying. Let me walk you through creating these crowd-pleasing wings that balance heat and sweetness beautifully.
Ingredients
– About 2 pounds of chicken wings, separated into drumettes and flats
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of kosher salt (roughly 1 teaspoon)
– A couple of good cracks of black pepper (about ½ teaspoon)
– A big squeeze of Sriracha (around ¼ cup)
– A healthy pour of honey (about 3 tablespoons)
– A splash of soy sauce (approximately 2 tablespoons)
– A knob of minced garlic (2 cloves worth)
– A squeeze of fresh lime juice (from 1 lime)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil, then place a wire rack on top.
2. Pat the chicken wings completely dry with paper towels—this is crucial for crispy skin.
3. Toss the dried wings with olive oil, salt, and pepper in a large bowl until evenly coated.
4. Arrange the wings in a single layer on the wire rack, making sure they don’t touch each other.
5. Bake for 40-45 minutes until the skin is golden brown and crispy, flipping them halfway through.
6. While the wings bake, whisk together Sriracha, honey, soy sauce, minced garlic, and lime juice in a small saucepan.
7. Bring the sauce to a simmer over medium heat, then reduce to low and cook for 3-4 minutes until slightly thickened.
8. Remove the crispy wings from the oven and immediately toss them in the warm Sriracha sauce until fully coated.
9. Return the sauced wings to the wire rack and bake for another 5-7 minutes until the glaze becomes sticky.
Now you’ve got wings with that perfect sticky-sweet glaze clinging to crispy baked skin. Nothing beats that satisfying crunch followed by the slow-building Sriracha heat balanced by honey’s sweetness. Try serving them with cool cucumber slices and carrot sticks to tame the spice between bites.
Maple Mustard Oven Baked Wings
Every home cook needs a reliable wing recipe in their arsenal, and these maple mustard oven-baked wings deliver that perfect balance of sweet and tangy with minimal fuss. Essentially, you’ll coat chicken wings in a simple but flavorful glaze, then bake them until they’re crispy outside and juicy inside.
Ingredients
- 2 pounds of chicken wings, split into drumettes and flats
- A generous 1/4 cup of pure maple syrup
- A couple of tablespoons of Dijon mustard
- A tablespoon of olive oil
- A teaspoon of garlic powder
- A half teaspoon of smoked paprika
- A good pinch of salt and black pepper
Instructions
- Preheat your oven to 400°F and line a large baking sheet with aluminum foil for easy cleanup.
- Pat the chicken wings completely dry with paper towels—this is crucial for getting crispy skin instead of steamed wings.
- In a large bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and black pepper until smooth.
- Add the dried wings to the bowl and toss them thoroughly with the maple mustard mixture until every piece is evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching so the heat can circulate and crisp them evenly.
- Bake the wings for 25 minutes, then use tongs to carefully flip each one over to ensure both sides brown nicely.
- Continue baking for another 20–25 minutes, until the wings are deeply golden, sizzling, and the internal temperature reaches 165°F when checked with an instant-read thermometer.
- Let the wings rest on the baking sheet for 5 minutes before serving—this allows the juices to redistribute, keeping the meat moist.
What makes these wings special is their sticky, caramelized glaze and the way the mustard’s tang cuts through the maple’s sweetness. Serve them piled high with celery sticks and a cool ranch dip to balance the richness, or shred the meat for a next-day salad that’s anything but boring.
Herb and Citrus Marinated Oven Baked Wings
Very few dishes deliver such satisfying crunch and flavor with such minimal effort as these herb and citrus marinated wings. Versatile enough for game day or a casual family dinner, they come together with simple ingredients you likely already have in your pantry. Let me walk you through creating these perfectly baked wings step by step.
Ingredients
– About 2 pounds of chicken wings
– A generous ¼ cup of olive oil
– Juice from 2 fresh lemons
– 3 minced garlic cloves
– A couple of tablespoons of fresh chopped rosemary
– A couple of tablespoons of fresh chopped thyme
– A good pinch of salt
– A good pinch of black pepper
– A splash of soy sauce
Instructions
1. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
2. Whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and soy sauce in a large bowl.
3. Add the dried wings to the marinade and toss until every wing is thoroughly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for deeper flavor.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Arrange the marinated wings in a single layer on the prepared baking sheet, making sure they don’t touch.
7. Bake the wings at 400°F for 25 minutes.
8. Flip each wing carefully using tongs to ensure even browning on both sides.
9. Continue baking for another 20-25 minutes until the wings are golden brown and the internal temperature reaches 165°F.
10. Let the wings rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
Remarkably tender inside with a beautifully crisp, herb-speckled crust, these wings offer a bright citrus note that cuts through the richness perfectly. Try serving them over a bed of arugula with shaved Parmesan for a complete meal, or simply enjoy them as-is with extra lemon wedges for squeezing.
Classic Salt and Pepper Oven Baked Wings
Now, let’s make the ultimate game-day snack that’s surprisingly simple to master. Nothing beats the satisfying crunch of perfectly baked wings with just the right balance of seasoning. Follow these steps closely, and you’ll have a crowd-pleasing appetizer ready in no time.
Ingredients
– 2 pounds of chicken wings, split at the joints
– A couple of tablespoons of olive oil
– A generous sprinkle of kosher salt
– A good amount of freshly ground black pepper
– A splash of white vinegar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Place the wings in a large bowl and drizzle with olive oil, tossing to coat evenly.
4. Sprinkle kosher salt and freshly ground black pepper over the wings, massaging the seasoning into every surface.
5. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
6. Bake for 25 minutes at 400°F until the skin starts to turn golden brown.
7. Flip each wing carefully using tongs to ensure even cooking on both sides.
8. Continue baking for another 20-25 minutes until the wings are deeply golden and the internal temperature reaches 165°F.
9. Remove the wings from the oven and immediately sprinkle with a splash of white vinegar for a bright flavor boost.
10. Let the wings rest for 5 minutes on the baking sheet before serving to allow the juices to redistribute.
Here’s why these wings will become your new favorite: the skin turns shatteringly crisp while the meat stays incredibly juicy inside. That simple salt and pepper combination creates a savory depth that’s surprisingly complex, especially with the vinegar’s subtle tang. Try serving them alongside crisp celery sticks and a cool blue cheese dip for the perfect contrast to their peppery heat.
Conclusion
You now have 29 incredible oven-baked wing recipes to transform your meals! Whether you’re hosting game day or craving something special, these flavorful options deliver crispy perfection without the fryer. Try your favorites and let us know which ones you love most in the comments below. Don’t forget to pin this roundup to your Pinterest boards to save these delicious ideas for later!
