Crispy, juicy chicken wings baked in the oven with a flavorful garlic-brown sugar seasoning. They’re easy to make and perfect for dinner, game day, parties, or a family snack.
Ingredients
For the Chicken Wings
2 lb (900 g) chicken wings, split into drumettes and flats
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon chili powder, optional
Optional Glaze
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon melted butter
1/2 teaspoon garlic powder
Instructions
1. Prepare the wings
Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper and place a wire rack on top if available.
Pat the chicken wings very dry with paper towels. Removing excess moisture helps the skin become crisp.
2. Make the seasoning
In a small bowl, combine brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
3. Season the chicken
Place the wings in a large bowl. Add the olive oil and toss until evenly coated. Sprinkle the seasoning mixture over the wings and toss thoroughly.
4. Arrange the wings
Place the wings in a single layer on the prepared rack. Leave a little space between each piece so hot air can circulate.
5. Bake
Bake for 25 minutes. Remove the tray, carefully turn the wings over, and bake for another 20–25 minutes, or until the wings are deeply golden, crisp, and cooked through.
For food safety, chicken should reach an internal temperature of 165°F (74°C) in the thickest part.
6. Optional glaze
For sticky wings, mix honey, soy sauce, melted butter, and garlic powder. Brush the mixture over the baked wings during the final 3–5 minutes of cooking.
7. Crisp the wings
For extra-crispy skin, switch the oven to broil for 1–3 minutes, watching closely so the brown sugar and glaze don’t burn.
8. Serve
Let the wings rest for about 5 minutes, then serve hot with ranch dressing, blue cheese dressing, celery sticks, carrot sticks, or your favorite dipping sauce.
Recipe Information
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour
Servings: 4–6
Course: Appetizer / Main Dish
Cuisine: American
Difficulty: Easy
Approximate Nutrition
Per serving, assuming 6 servings and without optional glaze:
Calories: 300–340 kcal
Protein: 23–26 g
Carbohydrates: 5–7 g
Fat: 20–23 g
Saturated Fat: 5–6 g
Fiber: 0.5–1 g
Sugar: 3–4 g
Sodium: 500–650 mg
Cholesterol: 105–125 mg
Nutrition is an estimate and will vary according to wing size, skin, seasoning brands, and amount of oil used.
Nut & Allergen Information
Tree Nuts: None in the standard recipe.
Peanuts: None.
Milk/Dairy: None in the basic recipe. The optional butter glaze contains dairy unless dairy-free butter is used.
Eggs: None.
Wheat/Gluten: The basic recipe is naturally gluten-free. If using soy sauce, choose a gluten-free soy sauce or tamari.
Soy: The optional glaze contains soy sauce.
Sesame: Not included in the basic recipe, but check packaged sauces for sesame.
Mustard: Not included in the basic recipe, but check prepared dipping sauces.
Sugar: Contains brown sugar; the optional glaze contains honey.
Tips for Extra-Crispy Wings
Dry the wings extremely well before seasoning.
Don’t overcrowd the baking sheet.
Use a wire rack so hot air reaches the underside of the wings.
Bake at a high temperature rather than a low temperature.
Turn the wings halfway through cooking.
Broil briefly at the end for extra browning.
If using a sweet glaze, apply it near the end so it doesn’t burn.
Frequently Asked Questions
Q: Should I boil chicken wings before baking?
No. Boiling isn’t necessary. Patting the wings dry and baking them at high heat produces excellent results.
Q: How do I make the wings extra crispy?
Dry them thoroughly, use a wire rack, avoid overcrowding, and bake at 425°F. A short broil at the end can add even more crispness.
Q: Can I use frozen chicken wings?
For the best texture, thaw them completely and pat them dry before seasoning.
Q: Can I make these wings without brown sugar?
Yes. Simply omit it for a less sweet, lower-sugar version.
Q: Can I make these wings spicy?
Yes. Increase the cayenne pepper or add your favorite hot sauce to the glaze.
Q: How do I know when the wings are done?
The safest method is to check the thickest portion with a food thermometer. Chicken should reach 165°F (74°C) internally.
Q: Can I make these ahead of time?
Yes. Bake the wings until cooked, refrigerate them, then reheat them in a 400°F (205°C) oven or air fryer until hot and crisp.
Q: How long do leftover wings last?
Store leftovers in an airtight container in the refrigerator and use within 3–4 days. Reheat until thoroughly hot.
Q: Can I use this recipe for drumsticks?
Yes, but drumsticks are larger and will generally require more cooking time. Always verify doneness with an internal thermometer.
Serving Ideas
Serve these oven-baked wings with:
Creamy ranch dip
Blue cheese dressing
Celery and carrot sticks
Coleslaw
Potato wedges
Corn on the cob
Macaroni salad
Fresh garden salad
Garlic bread
Crispy roasted potatoes
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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