Chicken Wing Baking Time

Find out how long to bake chicken wings for crispy, delicious results every time. Our blue cheese dressing pairs perfectly with our baked chicken wings for any sporting event.

Is it better to bake chicken wings at 350 degrees or 400 degrees? - and we know the solution To find the optimal cooking temperature for wings, we conducted a series of tests.

Along with our favorite game day dishes, such as buffalo chicken meatballs and hot honey chicken tenders, we're also sharing a recipe for baked chicken wings that can hold their own on a regular basis.

baked chicken wings on a wire rack Jump to:

Baking powder and a basic spice blend are all you need for this easy chicken wing recipe. They take less than an hour to bake, and then you can eat them plain, with dips, or in a wing sauce.

Our chicken wing brine and sauces like our Asian chicken wings and honey sriracha wings will take your wing-making skills to the next level.

Read on to find out everything you need to know about baking chicken wings, including the optimal temperature, the best way to cut them, and the key to perfectly crispy skin.

Crispy skin, tender meat, and flavorful (the possibilities for dipping sauces are practically endless) are what make baked chicken wings so popular. ) The wings are easier to prepare and healthier when baked instead of deep fried. We adore them in any capacity, whether as an appetizer, main course, or snack. Baked chicken wings are a family favorite due to their versatility and the ease with which they can be prepared.

brushing sauce on baked chicken wings

425°F is the best temperature to bake chicken wings This method yields exceptionally crispy skin on the wings and tender, juicy meat. Shortening the baking time and producing a crispy crust thanks to the high heat. Chicken wings can be baked for 35–45 minutes.

We recommend baking chicken tenders and wings at 425 degrees Fahrenheit, just like we do in our buffalo chicken salad. Wings can be cooked at the same temperature regardless of the recipe, but the time it takes will change depending on the size of the wings and the oven.

Always use a digital thermometer to tell when something is cooked. Since oven temperatures and wing sizes vary, a thermometer is essential.

Chicken wings should be cooked to an internal temperature of 165°F (74°C). For this reason, we usually pull our wings from the oven at a temperature of 155–160°F, giving them 5–10 minutes to rest and adding another 5–10 degrees of cooking time.

Carefully avoid the bone as you insert the meat thermometer into the thickest part of the wing for an accurate reading.

Warning: using a chicken wing brine will cut your cooking time for the wings by 20%, so make sure to check them at 25-30 minutes instead.

seasoned chicken wings on a wire rack

Bake chicken wings at 350 or 400 degrees Fahrenheit. Crispy skin can be achieved in a fraction of the time by baking at a higher temperature (400°F). Crispy skin can still be achieved in an oven set at 350 degrees Fahrenheit; it will just take longer to crisp and cook through.

When cooked at a higher temperature, the wings develop a crispy "crust" much more quickly, sealing in the juices and making them extra juicy.

Chicken wings take 40-50 minutes at 400°F, but 55-65 minutes at 350°F to bake. Remember that chicken wings marinated in a brine will cook 20% faster. Check the temperature inside the thickest part of the wings with an instant-read thermometer. After resting and additional cooking, the thermometer should read 165 degrees Fahrenheit.

Chicken wings are available in two common pre-cut forms: drumettes and wingettes. Since we buy them at a grocery store, most of these images depict them in their whole forms. If you buy chicken wings whole and would like to have the drumettes and wingettes cut off separately, use this guide as a reference. But it's fine (and tasty) to eat them whole if you want to.

brined chicken wings patted dry with paper towels

This is a guide, complete with images, for cooking a simple dish involving chicken wings. Recipe card with complete, printable instructions is provided below.

Prepare a baking sheet with a wire rack (we used a cooling rack) by lining it with parchment paper or aluminum foil.

Toss the freshly cleaned chicken wings with baking powder (aluminum-free), garlic powder, onion powder, salt, and black pepper in a large bowl.

raw chicken wings with a dry coating on a wire rack

Bake the wings at 425 degrees Fahrenheit for 35 to 45 minutes, or until an instant-read thermometer registers 165 degrees Fahrenheit. Halfway through cooking, carefully flip the baking sheet and quickly brush with olive oil (vegetable oil will also work).

baked chicken wings on a sheet pan

After 5-10 minutes, take them out of the oven and serve them as is or toss them in a sauce of your choosing.

Here's a pro tip: right before serving, toss the wings in your preferred sauce and bake them for 5 more minutes to warm them up and help the sauce stick to the wings.

baked chicken wings served with asian sauce and green onion

The Secret to Crispy Baked Wings

  1. Before cooking, make sure the wings are completely dry by patting them with paper towels or a clean kitchen towel. If there's a lot of moisture on the skin, it won't get crispy when cooked.
  2. Prepare the wings by broiling, frying, or baking them at a very hot temperature. The wings will get a crispy exterior from the high heat, and the inside will stay juicy and tender.
  3. Coat the wings in flour, cornstarch, or breadcrumbs before cooking for a crispy, dry exterior. Doing so will aid in developing a crunchy exterior on the wings.
  4. Place the wire rack in the oven, and cook the wings there so that hot air can circulate around them and make a crispy crust on all sides.

Helpful Advice

  1. Prepare the wings for baking by seasoning them with salt, pepper, and any other seasonings you like.
  2. The wings will cook more evenly and get crispier skin if you put them on a wire rack that's been set over a baking sheet.
  3. The wings are done when their internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) using a meat thermometer.
  4. When the wings are done baking, set them aside to cool for a few minutes so the juices can redistribute.
  5. For added flavor, you can broil the wings after brushing them with sauce if you like the sauce to caramelize and become extra flavorful.
baked honey sriracha wings

Keep the wings at room temperature before putting them away. After the wings have cooled, store them in a plastic bag or other airtight container. You can keep the container in the fridge for up to four days.

The wings only need to be baked in a preheated oven or air fryer for about 10 to 15 minutes to reheat. You can also reheat them for a minute or two in the microwave.


When baking chicken wings, do you turn them over?

When baking wings on a wire rack, you don't need to turn them over because the air is circulating all around them. To prevent the formation of hot spots in the oven, we still like to rotate the baking sheet halfway through the cooking process.

If you're baking the wings on a baking sheet, flip them over halfway through the cooking time.

When baking wings, do you coat them in sauce first?

Toss cooked chicken wings in sauce immediately after baking or add sauce in the last few minutes of cooking. It's possible for the sugar in a sauce to caramelize in the oven, particularly at a higher temperature.

After the wings have baked, we like to toss them in the sauce and pop them back in the oven for a few minutes to warm the sauce and help it stick to the wings.

Tips for properly cooking chicken wings

We advise always using an instant-read thermometer to test the doneness of beef. Don't touch the bone as you insert the thermometer into the thickest part of the wing. The wings should be cooked to an internal temperature of 165 degrees Fahrenheit. To account for residual heat, we take them out at around 160 degrees Fahrenheit.

honey sriracha wings on a plate with ranch

Preparing Chicken Wings for Service

  1. Sauces for dipping: Whole30 ranch, blue cheese, healthy honey mustard, and hot sauce are just a few of the options.
  2. Sauce them up: after they've been baked, toss them in your preferred dipping sauce, be it bbq, hot, lemon pepper, the sauce from our asian chicken wings, or buffalo, like we did in our buffalo chicken salad.
  3. Carrots and celery, as well as other vegetables, can be served alongside the wings.
  4. Toss cooked wings with salad greens, chopped vegetables, and your favorite dressing.
  5. Serve these delicious wings as an appetizer at your next party, tailgate, or barbecue.
  6. When served as a main course, pair the wings with a starch like rice, potatoes, or vegetables.
baked chicken wings on a wire rack and baking sheet

Cook Mode Avoid having your computer's display go black.

  • 4 pounds wings of chicken (Note 1) Wingettes and drumettes can be left whole or cut in half at the joints.
  • 1 tablespoon Powder for Baking aluminum-free
  • 1 teaspoon One of each: paprika, garlic powder, onion powder, and kosher salt
  • ¼ teaspoon Seasoning, black
  • teaspoon Flakes of red pepper optional
  • Olive oil using a brush

  • A sizable tin with a lip for baking
  • Wire shelf, or "cooling rack"
  • Aluminum foil or parchment paper

  • Prepare a wire rack to fit on top of a baking sheet lined with parchment paper or aluminum foil. A cooling rack made of wire was used (Note 2). Nonstick spray should be applied to the rack.
  • After thoroughly drying them with paper towels, place the chicken wings in a large bowl and toss them with the spices.
  • Spread the wings out in a single layer on the prepared baking sheet and bake for 35 to 45 minutes, or until an instant-read thermometer registers 165 degrees Fahrenheit. Halfway through cooking, carefully rotate the baking sheet and quickly coat the vegetables with olive oil.
  • Take the wings out of the oven and let them cool for 10 minutes before serving them with your preferred sauce for dipping or tossing.
Take 1: Aviators These images show whole wings being used, but they can also be sliced at the joint to create wingettes and drumettes. How to cut chicken wings is described in detail in the post, under the "types of wings" heading. Wire Rack, Second Note This promotes uniform cooking by allowing air to circulate around the wings. Bake the wings on a baking sheet lined with parchment paper and flip them over halfway through cooking if you don't have access to a wire rack. All nutritional data is for seasoning and wings only. Extra condiments are not included. Neither carbs nor fiber are displayed because they are both zero.

Serving: 1 serving | Calories: 281 kcal | Protein: 25.8 g | Fat: 18.9 g | Cholesterol: 163 mg | Sodium: 123 mg | Vitamin A: 13.2 IU

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