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Whole chicken wings, seasoned with a simple spice blend and baked until crispy, are the best way to enjoy wings because there’s barely any prep! No need to separate the drums and flats, so you’ll have mouthwatering wings ready to eat in a matter of minutes.

Whole chicken wings on a baking sheet lined with parchment paper next to a ramekin of ranch dressing.

🍽️ What Makes This Recipe So Good

These chicken wings are seasoned to perfection with just a few simple spices that you probably already have on-hand! Want them a bit spicier? Add a little more paprika. Have a few picky eaters? Bake some unseasoned wings, then toss them in some barbecue sauce once cooked. Even the pickiest of eaters will love these wings!
This is such an easy, no-fuss recipe! No dirtying up the entire kitchen, firing up the grill, or bringing out any extra appliances! All you have to do is season the wings, then let the oven bake the wings to tender and crisp perfection.

👩🏼‍🍳 Chef’s Tips

Whole chicken wings are the perfect dish for entertaining! Whether it’s game-day, a weekend cookout, or even just feeding your family during the week. Pair them with some celery sticks, carrots, and even homemade ranch to have the full wing experience!
Patting your chicken wings dry with paper towels before seasoning is essential! Doing so removes extra moisture, which allows the wings to get extra crispy in the oven.
Be sure to lay out your wings evenly on the wire rack to ensure an even bake. If the wings get overcrowded and overlap, they won’t get as crisp as we want them! If your wings are on the larger side, use two baking sheets.

🏈 More Party Meals You’ll Love

I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

For more delicious, nutritious recipes, head over to our sister site, 40 Aprons.

Crispy Baked Whole Chicken Wings

Prep:15

Cook:35

Total:50

Easy, no-fuss whole chicken wings, deliciously seasoned and baked to crispy perfection.

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6 servings

Ingredients

For the Chicken Wings

▢ 3 pounds whole bone-in, skin-on chicken wings approximately 12-15 whole wings
▢ 2 tablespoons avocado oil or olive oil

For the Spice Rub

▢ 1 ½ teaspoons smoked paprika
▢ 1 teaspoon salt more or less to taste
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ ½ teaspoon freshly cracked black pepper more or less to taste

Serving Suggestions (All Optional)

▢ ranch dressing or blue cheese dressing
▢ buffalo sauce or BBQ sauce

Equipment

Oven
large baking sheet
Aluminum foil
Wire baking rack
Cutting board
Paper towels
pastry brush or basting brush
Small bowl
spoon
Internal meat thermometer

Instructions

Preheat oven to 450° Fahrenheit. Line large baking sheet with aluminum foil, then place wire baking rack on top. Set baking sheet aside.
Place 3 pounds whole bone-in, skin-on chicken wings on cutting board. Pat wings completely dry on all sides with paper towels, then set aside.
Add 1 ½ teaspoons smoked paprika, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon freshly cracked black pepper to small bowl. Stir spices together until mixture is well blended.
Use pastry brush to evenly brush 2 tablespoons avocado oil on chicken wings, covering all sides of each wing completely. Sprinkle spice blend onto both sides of oiled chicken wings, then gently rub spices into chicken skin to cover completely.
Place chicken wings on wire rack, then place baking sheet in preheated oven. Bake wings 25 minutes, then begin checking doneness with internal meat thermometer. Continue baking wings, checking doneness every 2 to 3 minutes, until internal temperature reaches 160° Fahrenheit.
Once desired temperature is reached, remove baking sheet from oven and set aside. Let chicken wings rest 5 minutes, then transfer wings to serving platter or plates and serve warm with ranch dressing, buffalo sauce, or other sides and condiments of choice.

Notes

Wire Rack: The rack keeps the wings lifted up and out of any oil and fat that drips off while they cook, and it lets the air circulate around the wings completely, making them extra crispy. If you don’t have a wire rack, you can place the wings directly on the foil – they just won’t be as crispy.
Cook Time: How long the wings need to bake depends on several factors, including the number and size of your wings, the age and strength of your oven, the altitude of your kitchen, etc. Go by their internal temperature rather than the clock to guarantee they’re not under- or over-cooked.
For Sauced Wings: When the wings reach 155° Fahrenheit internally, quickly brush your favorite sauce on them, then return them to the oven. You can also wait until they reach 160° Fahrenheit, take them out of the oven, then immediately brush sauce on them and set them aside to rest 5 minutes.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Crispy Baked Whole Chicken Wings

🍽️ What Makes This Recipe So Good

👩🏼‍🍳 Chef’s Tips

🏈 More Party Meals You’ll Love