Crispy Oven Baked Chicken Wings

These crispy oven baked chicken wings come out golden and crunchy without a deep fryer or the weird metallic gamble of baking powder. They're coated with Creole seasoning, baked at 425°F, then dragged through a sticky honey bourbon BBQ glaze because apparently we have standards around here. Make them for game day, tailgating, or dinner when eating chicken with your hands feels like the correct life choice.

Table of Contents

• 🥰 Is this crispy baked chicken wings recipe for you?
• 🧾 Ingredients
• 📖 Recipe
• 🔪 How to make crispy baked chicken wings
• 🌞 Convection oven chicken wings
• 😱 What can go wrong (and how to fix it)
• 👩‍🍳 FAQs
• 📚 More game day snacks
• 💬 Comments

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🥰 Is this crispy baked chicken wings recipe for you?

• You want crispy chicken wings without deep frying or messing around with baking powder.
• Sweet, smoky, spicy, crispy, and sticky sounds exactly right.
• You need game day food that can survive a room full of people yelling at the television.
• You have a regular or convection oven. I've included instructions for both.
• Honey, bourbon, BBQ sauce, and creole seasoning are the perfect combination of flavors for tailgating parties.

🧾 Ingredients

These oven baked chicken wings get their crispy coating from flour and Creole seasoning, while honey, bourbon, BBQ sauce, and chipotle turn into the kind of sticky glaze that requires extra napkins and absolutely no dignity.

• Chicken wings - Whole wings work beautifully, or use separated drumettes and flats if that's what you prefer.
• Honey - Adds sweetness and helps the glaze get gloriously sticky in the oven.
• Bourbon - Gives the sauce a warm, smoky-sweet edge. Use one you'd actually drink because bad bourbon has already committed enough crimes.
• BBQ sauce - Use your favorite bottled sauce or homemade. A smoky or slightly spicy one works especially well here.
• Butter - Rounds out the sauce and makes it rich, glossy, and clingy.
• Flour - Creates that light, crispy coating without dragging the deep fryer into the situation.
• Creole seasoning - My copycat Tony Chachere's is my usual choice. It brings salt, spice, and plenty of Louisiana attitude.
• Chipotle in adobo - Smoky heat with just enough bite to keep all that honey from getting ideas above its station.
• Garlic powder - Adds savory garlic flavor without fresh garlic burning in the sauce.
• Smoked paprika - Adds another layer of smoky flavor and helps give the wings that gorgeous color.

📖 Recipe

🔪 How to make crispy baked chicken wings

Crispy baked chicken wings are super easy to make. Coat them, bake until golden and crisp, dunk them in that sticky honey bourbon glaze, then send them back into the oven for a few minutes so the sauce gets good and clingy.

1. Simmer the sauce ingredients until thickened. Try not to eat it with a spoon.
2. Coat the chicken wings in the seasoned flour. Yes, all of them. No freeloaders.
3. Arrange the wings on the prepared baking sheet and bake until crispy.
4. Dip the wings in the sauce and bake 5 minutes more. Napkins are about to become important.

The sauce is so good and works well for meatballs or barbecued chicken or pork. My Dr Pepper BBQ sauce works really well in this recipe - give it a try!

🌞 Convection oven chicken wings

Chicken wings cook a little faster in a convection oven, so there's no need to turn them into tiny poultry briquettes. Reduce the oven temperature and start checking them early. Use the chart below as a guide, and always cook chicken wings to an internal temperature of 165°F.

Regular Oven	Time	Convection Oven	Time
425F	35 minutes	375F	25 minutes
400F	40 minutes	350F	30 minutes
375F	45 minutes	325F	35 minutes
350F	50 minutes	300F	40 minutes

😱 What can go wrong (and how to fix it)

🍗 The wings aren't crispy. Pat them completely dry before coating them. Moisture is the sworn enemy of crispy chicken skin.

🍗 The coating falls off. Press the seasoned flour onto the wings and let them rest for a few minutes before baking. Give it a chance to become emotionally attached.

🍗 They're browning too quickly. Ovens have personalities, and some of them are liars. Start checking early and loosely cover the wings with foil if they're getting too dark.

🍗 The wings are soggy underneath. Don't crowd the baking sheet. Leave some space between them, or bake them on an oven-safe wire rack so hot air can circulate underneath.

🍗 The glaze won't stick. Let the sauce simmer until it's thick before dipping the wings. Thin sauce runs off the chicken and starts a new life on the baking sheet.

🍗 You're not sure they're done. Check the thickest part with an instant-read thermometer. Chicken wings are done when the internal temperature reaches 165°F.

👩‍🍳 FAQs

📚 More game day snacks

Chicken wings should never have to carry game day alone. Add a few of these easy snacks to the table and call it dinner. Nobody here is judging.

These crispy oven baked chicken wings prove you don't need a deep fryer to make wings worth fighting over. They're crunchy, sticky, sweet, spicy, and entirely capable of making everyone ignore the actual football game. Make more than you think you need. Consider that your warning.