This recipe for crispy baked chicken wings has been my go-to for weekend gatherings and weeknight cravings alike. I first landed on this combination one chilly autumn evening when I wanted something crunchy and comforting but didn’t feel like deep-frying. The wings come out with a golden, blistered skin that stays crisp for minutes longer than you might expect from the oven, thanks to a light dusting of baking powder and an even roast at high heat. The rosemary and smoked paprika give a subtle herbal-smoky note that becomes addictive with every bite.

I remember bringing a pan of these to a neighborhood potluck and watching them vanish within the first 15 minutes; guests kept asking whether I’d fried them. What makes this method special is the texture contrast — a crackly exterior and juicy interior — and the ease: most of the work happens hands-off in the oven. Paired with a tangy, herby homemade ranch, the wings become a balanced bite of savory, bright, and creamy. If you want dependable crunch without the fuss of a fryer, this version will quickly earn a permanent place in your repertoire.

Ingredients

• Chicken wings (2 lb): Look for whole wings (drumette + flat + tip removed) or separated flats and drums if preferred. Fresh is best but properly thawed frozen wings work fine — pat completely dry to ensure crisping.
• Salt (1 tsp) and black pepper (1 tsp): Use kosher salt or sea salt and freshly ground black pepper for the best seasoning distribution.
• White pepper (1/4 tsp): Adds a subtle earthy heat that complements black pepper without visible specks — optional but recommended for a balanced bite.
• Onion powder (1/2 tsp) and garlic powder (1/2 tsp): Dried aromatics that deliver deep, savory flavor; shelf-stable and more concentrated than fresh versions for this application.
• Smoked paprika (1/2 tsp): Brings a mild smokiness; if you don’t have smoked, sweet paprika can be used but adds less depth.
• Fresh rosemary (2 tsp, minced): Finely chopped to release oils; rosemary’s piney notes brighten the meat and pair well with the smoked paprika.
• Baking powder (2 tsp): The secret to extra-crisp skin in the oven: it raises the pH and encourages browning and dehydration at the surface.
• For the ranch dip: Greek yogurt 1/3 cup, mayonnaise 1/4 cup, sour cream 1 tbsp, buttermilk 3–4 tbsp (to thin), fresh dill 1 tbsp, dried parsley 1/4 tsp, garlic powder 1/4 tsp, onion powder 1/4 tsp, salt 1/4 tsp, black pepper 1/4 tsp, lemon juice 1 tbsp. Use full-fat yogurt and mayo for the creamiest texture.

Instructions

Preheat and prepare: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or use a wire rack set over a rimmed sheet. Pat wings fully dry with paper towels — the drier the skin, the crisper the final texture. Mix the seasoning blend: Combine salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, minced rosemary, and baking powder in a small bowl. Whisk to distribute the baking powder evenly so it coats each wing consistently. Coat the wings: Place wings in a large mixing bowl and sprinkle the spice blend over them. Toss thoroughly with clean hands or tongs to ensure every piece is evenly coated. Arrange wings in a single layer on the prepared sheet, leaving small gaps for air circulation. Roast and flip: Bake at 425°F for 1 hour, flipping the wings every 20 minutes to promote even browning. The wings should render fat and begin to blister; watch for golden-brown skin as the primary visual cue. Finish at high heat: With the wings still in the oven, increase the temperature to 450°F and bake an additional 5 minutes, flipping halfway through that brief period. This final blast crisps the skin — remove when deeply browned and crisp to touch. Make the ranch: While the wings bake, whisk together Greek yogurt, mayonnaise, sour cream, 3 tbsp buttermilk, fresh dill, dried parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Adjust thickness with the remaining tablespoon of buttermilk if needed, then chill until serving. Rest and serve: Let wings rest 5 minutes after removing from oven to allow juices to redistribute. Serve warm with the chilled ranch, celery sticks, and carrot sticks.

Storage Tips

Store leftover cooked wings in a shallow airtight container to cool quickly and refrigerate within two hours of cooking. Refrigerated wings keep well for up to 4 days; for longer storage, freeze cooled, cooked wings in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Reheat frozen cooked wings in a 400°F oven for 12–18 minutes (depending on size) until hot and the skin is re-crisped. Avoid microwaving if you want to retain crunch.

Ingredient Substitutions

If fresh rosemary isn’t available, substitute 1/2 teaspoon dried rosemary (crushed between fingers) or swap with thyme for a milder herb profile. For a dairy-free ranch, replace Greek yogurt and sour cream with dairy-free yogurt and a vegan mayonnaise; thin with almond or oat milk instead of buttermilk. If you don’t have baking powder, use 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar as a quick alternative, but baking powder gives the most consistent crisping.

Serving Suggestions

Serve with classic accompaniments: cold celery and carrot sticks, lemon wedges, and a bowl of ranch or blue cheese. For a party, arrange wings on a platter with small dipping cups and sprinkle chopped parsley for color. Pair with crunchy sides like coleslaw, potato wedges, or a crisp green salad to cut through the richness. For a casual meal, put wings alongside crackers and pickled vegetables to balance textures and flavors.

Cultural Background

While fried wings are closely associated with American pub culture and game-day traditions, the oven-baked method reflects a broader trend toward lighter, more convenient preparations that preserve bold flavor without immersion frying. The use of smoked paprika nods to Spanish and smoked-capsaicin influences, while rosemary is common in Mediterranean seasoning; the combination gives the wings a cross-cultural appeal that feels familiar but slightly elevated.

Seasonal Adaptations

In summer, finish wings with a squeeze of lime and a sprinkle of chopped cilantro for a brighter profile, or toss with a honey-lime glaze for barbecue season. In winter, swap the rosemary for a rosemary-sage mix and add a pinch of cayenne for warmth. For holiday gatherings, finish with a sticky maple glaze and toasted sesame seeds for a sweet-savory twist.

Meal Prep Tips

For efficient meal prep, season raw wings and store them in a sealed container in the refrigerator up to 24 hours before baking — this allows flavors to deepen. Bake larger batches on multiple sheets and cool quickly before refrigerating individual portions in meal-size containers. Reheat single portions in a toaster oven or air fryer at 400°F for 6–8 minutes to restore crispness without overcooking.

These wings are an everyday winner: easy to prepare, endlessly adaptable, and reliably crowd-pleasing. Try the method once and you’ll find it becomes your easiest route to crisp, flavorful wings for any occasion.