These spicy baked chicken wings are marinated, oven-roasted to crisp perfection, and coated in a bold, flavorful sauce. Topped with fresh herbs and served with a zesty dipping sauce, they’re ideal for game day, parties, or weeknight dinners.

Why You’ll Love This Recipe

These wings are incredibly flavorful and perfectly crisp without deep frying. The marinade infuses the meat with heat and smokiness, while baking renders the skin golden and slightly charred. They’re easy to prepare, highly customizable, and always a crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
‑ Chicken wings (whole or separated into flats and drumettes)
‑ Olive oil
‑ Garlic (minced)
‑ Smoked paprika
‑ Chili powder or cayenne pepper
‑ Black pepper
‑ Salt
‑ Lemon juice
‑ Honey or brown sugar (optional for balance)
‑ Fresh cilantro or parsley (for garnish)
‑ Optional dipping sauce (ranch, spicy mayo, or salsa)

directions

Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
In a large bowl, toss wings with olive oil, garlic, paprika, chili powder, pepper, salt, and lemon juice. Let marinate for 30 minutes if time allows.
Arrange wings in a single layer on the rack. Bake for 35–45 minutes, turning once halfway, until golden and crispy.
Optional: Broil for the last 2–3 minutes for extra char.
Toss wings with a light drizzle of honey or serve dry. Garnish with chopped herbs.
Serve hot with your favorite dipping sauce.

Servings and timing

This recipe serves 4–6 people. Total time is about 15 minutes prep and 40 minutes baking.

Variations

‑ Toss with buffalo sauce or sriracha for added heat.
‑ Use lemon pepper seasoning for a zesty, milder version.
‑ Add a splash of vinegar or soy sauce for tang.
‑ Serve with blue cheese dip or garlic yogurt for contrast.

storage/reheating

Store leftover wings in an airtight container for up to 3 days in the refrigerator. Reheat in the oven at 375°F (190°C) until crisp—about 10–12 minutes. Avoid microwaving to maintain texture. You can also freeze cooked wings for up to 1 month.

FAQs

Can I use frozen wings?

Yes, but thaw them completely and pat dry before seasoning.

How do I get extra crispy wings in the oven?

Use a wire rack for air circulation and bake at high heat.

Can I air fry these wings?

Yes, air fry at 400°F (200°C) for 20–25 minutes, shaking halfway through.

Are these wings very spicy?

You can control the heat by adjusting the chili powder or cayenne.

What’s a good side dish for wings?

Serve with fries, slaw, roasted veggies, or a fresh salad.

Can I make these ahead?

Yes, marinate in advance and bake just before serving.

Do I need to flip the wings?

Yes, flipping halfway ensures even browning and crispiness.

Can I use boneless wings or thighs?

Yes, boneless chicken works but will cook slightly faster.

How do I avoid dry wings?

Avoid overbaking and consider brushing lightly with oil halfway through.

Can I coat them in sauce after baking?

Absolutely—toss in your preferred sauce just before serving.

Conclusion

These spicy baked chicken wings are a delicious, fuss-free way to enjoy a favorite comfort food. With bold flavor and a crispy finish, they’re perfect for entertaining or satisfying any wing craving.