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GET IT NOWThese baked whole chicken wings have all the flavor and crispy skin of my baked chicken legs, juicy baked chicken thighs, or even my regular baked chicken wings recipe, but this time I’m using a cut I actually buy less often — and always wonder why that is, when I do. Whole wings are more affordable than separated wingettes and drumettes, and they bake up just as crispy — without breading or a vat of oil. So, here’s your reminder (and mine) to buy them more often. 😉 Grab some pantry staples and make these with me!
Why You Need My Whole Chicken Wing Recipe
- Ultry crispy skin
- Juicy, tender meat
- Simple, flavorful spices
- Quick 10-minute prep
- Perfect as an appetizer or healthy dinner
Ingredients & Substitutions
Here I explain the best ingredients for baking whole chicken wings, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Whole Chicken Wings – These include the drumette, flat (aka wingette), and tip. You can use the same spices and method for wings and drumettes separately instead of whole wings.
- Seasoning – I use lots of spices, but don’t worry because they are common ones: garlic powder, onion powder, dried basil and oregano, smoked paprika (or regular is fine), cayenne pepper, and of course, sea salt and black pepper. I also add a touch of Besti brown sweetener for a hint of sweetness, but you can easily skip it or use brown sugar if that fits your lifestyle (most of you know it’s not for me, lol).
- Olive Oil – Crisps up the skin and helps the seasonings stick. You can use avocado oil as well.
How To Bake Whole Chicken Wings
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dry rub. In a small bowl, whisk together salt, pepper, onion powder, garlic powder, herbs, brown sugar or Besti Brown (if using), paprika, and cayenne.
- Dry the wings. Pat the wings dry with a paper towel, which will help them get more crispy.
- Brush on the oil. Make sure to get both sides of the wings.
- Season liberally. Sprinkle the homemade spice rub generously on both sides of the wings.
- Bake until crispy. Place the chicken on a large sheet pan in a single layer (don’t crowd the pan). Bake the whole chicken wings until the skin is crispy and golden brown, and the internal temperature reaches 165 degrees F.
My Recipe Tips
- Dry the skin very well. This is key to getting it crispy.
- Add baking powder for extra crispy skin! It’s not required, but this is the secret ingredient I use for extra crispy air fryer chicken wings, because it helps to dry out the skin so that it gets crisp. If you want to use baking powder for this whole chicken wing recipe as well, simply add 1 teaspoon per pound of wings to the seasoning mixture.
- Don’t crowd the pan. You want spaces between the wings for them to crisp up nicely.
- Bake whole chicken wings skin side down first. Obviously both sides have skin, but I mean the “pretty side” down. That way, this side will be up after you flip them, and it’s the side that will get the most crispy.
- How long to bake whole chicken wings? I bake them for 35-40 minutes. The time can vary a bit depending on the size of your wings, so keep an eye on them. You can check the internal temp with a meat thermometer to ensure they reach 165 degrees F, but I find they always hit that temperature anyway by the time the skin crisps up.
- If you need to cook them even faster, use your air fryer instead. They will take about 20 minutes at 400 degrees F, flipping halfway through. I love this option when I forgot to plan far enough ahead.
Storage Instructions
- Store: Reheated wings aren’t quite the same as fresh, but I always save the leftovers if I have them. Cool completely, then keep in an airtight container in the fridge for up to 3-5 days.
- Reheat: Place the wings on a baking sheet and cover with aluminum foil. Bake for 8-10 minutes at 350 degrees F, until warm. For extra crispness, I recommend uncovering halfway through baking.
- Freeze: Keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Ideas
These oven baked whole chicken wings can work as an appetizer or a main dish! I enjoy them all the ways:
- Dipping Sauces – These are flavorful on their own, but I think they’re even better dunked in my blue cheese dressing, buffalo sauce (in my picture above), or ranch dressing.
- Raw Veggies – Wings at restaurants often come with a side of carrots and celery sticks, but I’ve also done a spread of sliced cucumber, radishes, and bell pepper strips.
- Air Fryer Veggies – While you bake whole chicken wings in the oven, cook up my air fryer eggplant or air fryer brussels sprouts for a vegetable side, or even air fryer french fries for comfort food factor.
- Simple Salads – Creamy cucumber salad or wedge salad are my faves with wings, but for a sweeter pairing, try strawberry spinach salad or pear salad.
More Chicken Wing Recipes
Like I said, I buy wings and drumettes separately more often, so my other chicken wing recipes use those! But, you can definitely use any of these seasonings and to turn them into whole chicken wing recipes.
My Tools For This Recipe
- Basting Brush – Perfect for evenly coating wings in oil.
- Baking Sheet – Warp resistant, with a corrugated surface for even crisping.
Baked Whole Chicken Wings (Easy & Crispy!)
This baked whole chicken wings recipe uses a simple homemade spice rub and bakes up super crispy. Just 10 minutes to prep!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 450 degrees F (232 degrees C).
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In a small bowl, whisk together the salt, pepper, onion powder, garlic powder, herbs, brown sweetener or sugar, paprika, and cayenne.
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Pat both sides of the whole chicken wings dry with a paper towel, then brush both sides with oil and season wings generously on both sides with spice mixture.
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Place the wings on a baking sheet and bake for 35-40 minutes, flipping halfway through, until skin is crispy and golden brown. The internal temperature of the wings should reach 165 degrees F (74 degrees C).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2-3 whole chicken wings, or 1/6 entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Crispy Baked Whole Chicken Wings
26 Comments
Melanie Lindquist
0I made these the other day, just used less cayenne, because I didn’t want it too spicy. They were great! The whole family loved them!!
Wholesome Yum D
0I’m so glad they were a hit with your whole family, Melanie! Great call on adjusting the cayenne, thanks for sharing.
Pips
0Incredibly good recipe. However, be prepared for a LOT of smoke! Keep those windows open. I’m not sure if it was because of the smoke point of olive oil or just the juices running off and burning. I tried at 400 instead of 450, and while I didnt get smoke the wings were NOT crispy.
Maya | Wholesome Yum
0I’m glad you liked it, Pips! Sorry to hear you had issues with the oil. I haven’t run into that, but one easy solution would be to use a baking sheet with rack. Place the wings on the rack and pour a little water into the bottom of the pan below the rack. The water will catch any oil and prevent it from smoking. Hope this helps!
Toni
0Very good!
Wholesome Yum D
0I’m happy you enjoyed it, Toni!
M Cardon
0Do you flip hem halfway thru? Seems crispy on the side that was baked up, but not so crispy on underside. Tastes great!
Maya | Wholesome Yum
0Yes, I recommend flipping them halfway, and start with the “pretty side” down. Hope this helps!
Ally
0Oh my!!! This is the best recipe for whole chicken wings I’ve ever had!!! Absolutely amazing!!! So easy and so juicy!!!
Linz Z
0This recipe is permanently saved and I go back to it over and over for not only chicken, but it’s great on St. Louis style slow baked ribs too! One suggestion for fellow lazy people, put all wings,oil, and spices in a large stainless steel mixing bowl and flip mix. Works perfectly. Thank you!
Maya | Wholesome Yum
0Awww, thank you, Linz! Thank you for the tip!
Judy
0I made this but had no smoked paprika so used regular and put liquid smoke in the oil and basted with that, Turned out great. Thanks
Maya | Wholesome Yum
0I’m glad it all worked out, Judy! That sounds like a good way to make do with what you had on hand.
Alaya
0After cutting seed oils out of my diet, I thought my days of enjoying crispy wings was over. I tried this recipe and turns out, I was wrong! My wings came out so crispy, juicy, and flavorful. So thankful for this recipe!
Marlana G.
0I used your spice rub minus the sugar and I added a touch of baking soda and they came out so crispy and flavorful!
Lori
0How long do I bake frozen chicken wing sections? Do I need to thaw them first?
I’ve been looking at this recipe for quite some time; but don’t want to waste the chicken…I have all the other ingredients so it will be a go! And then I’ll post a review once I have made them. Sounds quick & easy!
Maya | Wholesome Yum
0Hi Lori, Yes, I recommend thawing them first. The seasonings won’t stick when they are frozen, and they’ll cook unevenly. Let me know how you like this recipe if you try it!
Eric Olson
0I don’t appreciate that my comment was removed. I was just saying that I did not find them to be crispy despite following the recipe. They were very juicy and flavourful, just not very crispy is all.
Maya | Wholesome Yum
0Hi Eric, I don’t remove comments unless someone is using profanity or posting spam. I don’t see any other comments from you. Thank you for your feedback. Sorry to hear your wings didn’t turn out crispy. Did you dry them well with paper towels? If so, it sounds like you needed to bake them for longer, or they were too far from the heating element in your oven. Hope this helps for next time!
Kristen Hall
0Do you bake it covered or uncovered your recipe didn’t say?
Wholesome Yum D
0Hi Kristen, You bake these uncovered.
Kayli
0I made these but instead of the rub I just used Knorrs chicken bouillon powder because I didn’t realize I was out of half my spices, and they turned out great!
Wholesome Yum D
0That’s awesome, Kayli! Bouillon powder is such a smart swap, glad it worked out and still tasted great! Sometimes those last-minute substitutions end up being the best.
Miss Frozen Azadzoi
0I give it a 8/10
Ashley T
0Loaded with flavor! Me kids loved these so much, thank you!
Andie Thueson
0These were incredibly easy to make, and I’ve never had anything juicier! I love being able to use more of the bird. This recipe definitely showed me a new way! My hubby and kiddos were raving about it!