These oven-roasted chicken wings are the ultimate crowd-pleaser, perfect for game day. I like to serve them with blue cheese dressing, carrot sticks, and celery. They work great as a snack, lunch, or a main course alongside creamy coleslaw and four‑cheese mac and cheese.
The key to exceptionally juicy, flavorful wings is a simple brine. Brining improves texture and seasoning and is what sets these baked wings apart. Baking avoids deep frying while still delivering crispy, satisfying results — a welcome option when you want less oil without sacrificing taste.
How Do You Make Oven-Roasted Chicken Wings?
Begin by making the brine: dissolve kosher salt in water in a large bowl. Add the chicken wings, cover, and refrigerate for at least one hour (overnight yields even better flavor and tenderness).
In a separate bowl, whisk together fresh lemon juice, hot sauce, paprika, melted butter, onion powder, garlic powder, parsley, and a pinch of salt and pepper. Remove the wings from the brine and pat them dry with paper towels. Toss the wings in the lemon-butter mixture so they are evenly coated. Let the wings sit at room temperature for about 20 minutes to absorb the flavors.
Arrange the wings in a single layer on a baking sheet fitted with a wire rack for best airflow and crisping. Preheat the oven to 450°F (230°C) and bake the wings for 45–50 minutes, or until they are golden and fully cooked through. The juices should run clear and the internal temperature should reach 165°F.
Top Tips and Recipe Variations
- Bring the wings to room temperature before baking; avoid putting cold chicken straight into the oven.
- If you prefer, separate flats from drummettes before brining and baking for more even cooking.
- After baking, toss the wings in your favorite sauce — barbecue, buffalo, or a mix of honey and sriracha for a sweet‑spicy glaze.
- An equal blend of honey and sriracha makes a quick, sticky sauce that pairs perfectly with these wings.
- Serve with dipping sauces like ranch or blue cheese and classic accompaniments such as celery and carrot sticks.
How To Know When The Chicken Wings Are Fully Cooked?
Slicing into a wing should reveal clear juices. For safety and best results, the internal temperature should read 165°F (74°C). Remove from the oven once they reach that temperature and allow them to rest briefly so juices redistribute.
Once you try these brined, oven-roasted wings, they’ll likely become a regular in your rotation. They’re simple to prepare, reliably flavorful, and always a hit with guests.
More Chicken Recipes:
- Lemon Spinach Chicken
- Creamy Smothered Chicken Thighs
- BBQ Pulled Chicken Sandwiches
- Honey BBQ Boneless Wings
You can find more recipes and cooking videos on the author’s social channels and pages.
Oven Roasted Chicken Wings
Ingredients
- 1/4 cup salt
- 3 cups water
- 2 1/2 lbs chicken wings
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp parsley
- 2 tbsp unsalted melted butter
- 2 lemons (juice)
- 1/2 tbsp hot sauce
- salt and pepper to taste
Instructions
- Combine the water and salt in a large bowl to make the brine.
- Add the chicken wings, cover, and refrigerate for at least 1 hour or overnight for best results.
- In a separate bowl, mix lemon juice, hot sauce, melted butter, paprika, granulated garlic, granulated onion, parsley, salt, and pepper.
- Remove wings from the brine and pat dry with paper towels. Coat evenly with the lemon-butter mixture.
- Let the coated wings marinate at room temperature for 20 minutes.
- Preheat the oven to 450°F (230°C). Place wings on a baking sheet with a wire rack in a single layer.
- Bake 45–50 minutes, until wings are fully cooked and golden.
- Serve with blue cheese or your preferred dip and enjoy.
Video
Nutrition
Nutrition information is an approximation.