Crispy oven baked chicken wings are so easy to make at home! Skip the takeout and make these exactly how you like them but without the fryer.
I’m pretty picky about my chicken wings. I can’t do wings that have been quickly cooked and covered in sauce. I need that crispy outer skin to be almost like jerky which might be too crispy for some wing lovers. There’s only a few places I’ll buy my wings because I know they’ll be crispy so that set me on a quest to make my own at home.
Oven baked chicken wings can take a long time and many flips on the pan, but it’s worth it when you bite into them and the inside is so tender that all of the meat just slides off the bone. Traditional buffalo sauce is always a winner but wing flavors have gotten so much better over the years. I marinaded my oven baked chicken wings in an asian style mixture made up from soy sauce, sesame oil, lime juice, ginger, garlic and brown sugar for a touch of sweetness.
How to prep your oven baked chicken wings
Like all marinade recipes, the longer the food is in the liquid the more flavor it’ll take on. I always recommend at least an hour but overnight if you can will make a much tastier wing. Sometimes you’ll see wings for sale and they look like a “V” shape. That’s because they have the wing tip still connected. Some cooks will bake them like this but the wing tip isn’t reall that good for eating, so chopping it off at the joint is a better idea. This helpful post describes it in much more detail and is really helpful.
You’ll be left with the drummette and the wingette which need to be separated in half. A sharp chopping knife will take care of this fairly easily. Now you’re ready to marinade your chicken wings.
How long do they take in the oven?
The wings will take about an hour at least, I gave them an extra 15 minutes just because I really like mine crispy. The most important thing to remember is to flip the wings over as they cook. This can be done after the first 30 minutes and thena gain just before the one hour mark. This ensures each side will be evenly cooked and delicious!
Serving oven baked chicken wings
Serve the wings right from the oven with a dip on the side. Teriyaki, sweet chili sauce, nuoc cham or spicy Sriracha are all delicious with these wings. Make sure to make plenty because these will go fast, my kids can eat them and leave only clean bones behind. I always have to make more than I think I should.
Crispy Oven Baked Chicken Wings
- Wire Rack
- Large Sheet Pan
- 2 1/2-3 pounds chicken wings with wing tips removed and split see above for direction
- 1/2 cup soy sauce
- 1/4 cup lime juice
- 1 tsp sesame oil
- 1 tbsp plus 1 tsp brown sugar
- 1/2 tsp fresh ground ginger
- 2 tsp minced garlic
- 1 tsp crushed red pepper flakes
- 1/4 cup fresh chopped cilantro plus extra for garnishing
- Add the wings to a large bowl.
- Whisk all of the remaining ingredients together in a small bowl and then pour over the wings.
- Toss well to cover the wings and then cover with plastic wrap.
- Let rest in the fridge for at least one hour or overnight.
- Preheat the oven to 400 degrees F.
- Line a large baking sheet pan with foil and lay a wire cooling rack on top of the foil.
- Transfer the wings on to the wire side by side until the pan is full.
- Place the wings into the oven and bake for 30 minutes.
- After 30 minutes, flip the wings over and bake for another 30-35 minutes.
- Transfer the wings to a bowl and garnish with more fresh cilantro.