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These chicken wings are oven-baked for a crispy, juicy texture without frying! The recipe includes three homemade sauces: Honey Mustard, Blue Cheese, and Honey Sriracha. Perfect as finger food for parties, game day, Super Bowl, picnics, or potlucks!
Easy Baked Chicken Wings - Three Ways
I can't imagine watching football without snacking on crispy baked chicken wings. They're easy, flavorful, and tender, and I love serving this game-day appetizer with three different sauces so everyone can pick their favorite. Whether you're into sweet, spicy, or tangy, you'll find all three sauce recipes below in the recipe card - along with my go-to baked chicken wings recipe.
They fit right in with my other party favorites like my Cheese Ball and Mexican Street Corn Dip. And football season isn't complete without my White Chicken Chili and Classic Beef Chili.
I originally shared this recipe on February 4, 2025, and I've updated it with clearer instructions, better photos, and more success tips.
Best Dipping Sauce Lineup
Here are the three sauces I always set out with my baked chicken wings. The recipes for all three are provided below in the recipe card:
- Blue cheese sauce: I mash crumbled blue cheese into Greek yogurt and mayo, with lemon, garlic, and Worcestershire. Thicker and more textured than any store-bought version.
- Honey sriracha sauce: I cook it down briefly in a small pan with butter and garlic, so the garlic mellows and the sauce thickens slightly. Glossy, sweet, and spicy.
- Honey mustard sauce: The simplest of the three. I make it with yellow mustard, honey, mayo, and a squeeze of lemon stirred together cold. Crowd-pleaser every time.
Beyond the three sauces, ranch dressing is the obvious addition if you're feeding a mixed crowd. A few extras worth putting out: celery sticks, carrot sticks, and pickled jalapeños.
Why This Recipe Works
- Baking powder equals crispy skin, no frying required. It's the single most important trick in this recipe. Baking powder raises the pH of the skin, which accelerates browning, and it also draws out surface moisture during baking. The result is skin that blisters and crisps up in the oven the way deep-fried wings do. You need to use aluminum-free baking powder to avoid any metallic off-taste.
- Smoked paprika in the dry rub adds a subtle grilled flavor you don't get from regular paprika. And, it adds nice color, too!
- Wire rack baking means even crispness all around - no soggy bottoms.
- No deep fryer needed. Clean, simple, and honestly just as satisfying. And, healthier! Scales up easily for a crowd.
- Three sauces cover all bases: heat lovers, honey mustard fans, and blue cheese devotees. Perfect finger food for game day, Super Bowl parties, and casual Friday nights.
What Kind of Chicken to Use for Chicken Wings
Use fresh, bone-in, skin-on broiler chicken wings, separated into drumettes and flats (wingettes). Most grocery stores sell them already labeled "party wings" or "split chicken wings." This is the best option because they cook evenly and are easier to eat.
What to avoid: Boneless "wings" (they're just chicken breast pieces). Also, avoid very large whole wings for recipes that expect split pieces.
Pro Tips for Success
- Pat the wings completely dry before seasoning. Extra moisture will create steam in the oven and prevent the skin from crisping properly. Use paper towels and press firmly, don't just blot.
- Use aluminum-free baking powder. Regular baking powder contains aluminum compounds that can leave a faintly metallic taste on the finished wings. Bob's Red Mill and Rumford both make aluminum-free versions. It's worth checking the label. Do not use baking soda.
- Don't skip the wire rack. A flat sheet pan lets the bottom of the wings steam in their own fat. A rack lifts them up so hot air hits every surface. If you don't own a rack, a cooling rack set inside a rimmed baking sheet works perfectly.
- Give them space. Crowding the wings on the rack traps steam and undoes all the good work the baking powder is doing. Leave at least half an inch between each piece. Use two racks and two sheet pans if needed.
- Flip halfway through and check at the end. Every oven runs a little differently. After the full 40 minutes, check the skin. If it's not where you want it, give them another 10-15 minutes. A little extra time here makes a big difference.
Can I use an air fryer instead of the oven?
Yes, and it works really well. Air-fry at 400 degrees F for 20-25 minutes, flipping halfway through. You'll likely get even crispier results than the oven because of the concentrated airflow. The baking powder trick still applies: dry your wings and coat them with the spice mix exactly as written. Just be careful not to overcrowd the air fryer basket; work in batches if needed.
How I Serve Chicken Wings
This recipe already includes my go-to garnishes: avocado slices, lime wedges, and chopped green onion. I love this combo because the avocado calms any heat from the honey sriracha, and a squeeze of lime brightens everything. Here are more serving ideas:
- Serve the sauces in separate bowls. In the recipe card below I provide recipes for 3 homemade sauces (blue cheese, honey sriracha, and honey mustard). I usually put all three out, even for small gatherings, because heat tolerance varies, and having options means no one is left dipping into a sauce they don't love.
- For game day, I build a platter with wings in the center, sauces on the side, and carrots, celery, and pickled jalapeños around the edges. Add my Mexican Corn Dip, homemade Cheese Ball, or Jalapeño Popper Dip for an easy party spread.
- For a more complete weeknight dinner, I like to serve baked chicken wings with a simple salad like my Apple Spinach Salad or Avocado Corn Tomato Salad. You can even add my cilantro-lime black bean rice on the side.
- Pasta salads go really well with chicken wings. I recommend my Mexican Street Corn Pasta Salad, fan-favorite Greek Pasta Salad, or Spaghetti Salad.
More Game-Day Recipes
The Crispiest Baked Chicken Wings (3 Dipping Sauces)
Ingredients
Crispy Chicken Wings:
- 3 lb chicken wings cut into drumettes and flats
- 2 tablespoons baking powder aluminum-free
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Blue Cheese Sauce:
- 1 oz blue cheese crumbled
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons full-fat mayonnaise
- ½ teaspoon freshly squeezed lemon juice
- 1 clove garlic minced
- ⅛ teaspoon Worcestershire sauce
- salt and pepper to taste
Honey Sriracha Sauce:
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- ¼ cup sriracha sauce
- 2 tablespoons honey
- ¼ teaspoon chili flakes
- salt to taste
Honey Mustard Sauce:
- ¼ cup yellow mustard
- ¼ cup honey
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- salt to taste
Garnishes:
- avocado slices
- lime slices
- chopped green onions
Instructions
Instructions for Chicken Wings
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil. Place a wire rack on top and grease with non-stick cooking spray.
- Pat dry chicken drumettes and flats using a paper towel to remove excess moisture.
- In a small bowl, mix together baking powder, smoked paprika, chili powder, salt, pepper, garlic powder, onion powder.
- Place chicken wings in a large bowl. Sprinkle with mixed spices and gently toss to coat.
- Transfer coated chicken wings to the prepared wire rack leaving some space between each piece. Bake in the preheated oven for 20 minutes. Then, flip and bake for another 20 minutes on the other side. If they're not crispy enough, bake for an additional 10-20 minutes or until crispy.
- While the chicken wings are baking, prepare three sauces.
How to Make Blue Cheese Sauce
- In a small bowl, mash blue cheese into Greek yogurt and mayonnaise using a fork to break large crumbs. Stir in lemon juice, garlic, Worcestershire sauce, salt, and pepper. Taste and add additional salt and pepper, if needed.
How to Make Honey Sriracha Sauce
- Melt butter in a small saucepan on medium-low heat. Stir in minced garlic and cook for about 1 minute until fragrant.
- Stir in sriracha sauce, honey, chili flakes, and salt. Bring to a simmer and cook for an additional 1-2 minutes, stirring frequently. Remove from the heat and let cool before serving.
How to Make Honey Mustard Sauce
- Add mustard, honey, mayonnaise, lemon juice, and salt to a small bowl. Mix together until smooth.
How to Serve
- Serve sauces in separate bowls. Place hot and crispy chicken wings on a serving plate and garnish with avocado slices, lime slices, and chopped green onion. Enjoy!
Notes
Tips for crispy baked chicken wings
- Baking powder: Essential for crispy skin. Use aluminum-free baking powder, not baking soda.
- Pat dry: Remove excess moisture with paper towels.
- Even coating: Toss wings with seasonings in a resealable bag for uniform coverage.
- Use a 16x12-inch or 18x13-inch baking sheet with a rack. Avoid smaller baking sheets, as overcrowding prevents proper air circulation, resulting in less crispy wings.
- Coat the wire rack with non-stick cooking spray to keep the chicken wings from sticking.
- Spacing: Arrange wings in a single layer with space between them for even air circulation.
- Thawed wings: If using frozen wings, fully thaw them and pat dry to prevent excess moisture and ensure even cooking.
- Seasonings. Customize with herbs such as Italian seasoning, Herbs de Provence, dried thyme, oregano, or parsley.
- Spice level. Adjust the heat with more chili powder or cayenne pepper.
- Blue cheese sauce. Blend in a food processor for a smooth texture; thin with milk or cream if needed.
Storage Tips
- Refrigerate: Place leftovers in a single layer in an airtight container to prevent them from getting soggy. Store in the fridge for up to 4 days.
- How to reheat: Preheat the oven to 375°F. Place leftovers on a wire rack over a baking sheet. Reheat for 5-10 minutes or until warmed through. You can also use the air fryer to reheat the chicken wings and keep them crispy.
Other notes
- Nutrition information includes BOTH baked chicken wings AND three sauces, based on six servings. Values are per serving and are estimates only; accuracy is not guaranteed.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
These wings were SO good, my son-in-law, who never comments on anything, leaned over to me & to Not lose this recipe. I agree. They're the best wings we ever ate. I've made them 3 times now. YUM!
Thank you, Natasha, for so many good recipes. I bought your book & love it, too.
Hi Connie! Son-in-law approval?? That’s the highest culinary award 🙂
Also… I think you’ve got me mixed up with Natasha’s Kitchen — but I’ll absolutely accept this compliment and run with it, LOL. So glad you loved the wings! ❤️
These wings were SO good, my son-in-law, who never comments on anything, leaned over to me & to Not lose this recipe. I agree. They're the best wings we ever ate. I've made them 3 times now. YUM!
Thank you, Natasha, for so many good recipes. I bought your book & love it, too.
Unfortunately these turned out to be very nasty. I questioned the use of baking powder instead of cornstarch, but thought I would keep an open mind and try it. Thankfully I baked a batch with my go to cornstarch and seasoning. The baking powder batch was not edible.
Hi Trudy! Baking powder in this recipe is key to crispy wings. (not to be confused with baking soda!!!) When you dust wings with a little baking powder before baking, the alkalinity raises the pH of the chicken skin, which helps the skin brown and crisp up in the oven (at a higher temperature like 425 F) without frying. It pulls moisture to the surface and encourages a crunchy texture that cornstarch alone won’t always achieve on its own.
That said, baking powder and cornstarch are not interchangeable. Baking powder contains cornstarch but also leavening agents — and those leavening agents are what drive the crispiness in the skin. Cornstarch will give you a lighter, more neutral coating, but it won’t trigger the same chemical reaction that helps the skin crisp the way baking powder does.
Hi there,
I plan to make these tomorrow. My husband is not a fan of 'spicy' dips..or of mustard. I wondered if you have a 'sweet' type dip that would work with chicken wings. Thanks!
Hi Claudette! You could try milder versions of Teriyaki Sauce, Sweet Chili Sauce (Mild), or Honey BBQ Sauce.
If you're looking to make something healthier from scratch I love this one:
Honey Maple Yogurt Dip (Sweet & Mild)
INGREDIENTS:
½ cup plain Greek yogurt or sour cream or regular plain yogurt (full-fat for best texture)
2 tablespoons honey
1 tablespoon pure maple syrup
1 teaspoon apple cider vinegar (optional)
½ teaspoon garlic powder
Pinch of salt
DIRECTIONS
In a small bowl, whisk together the Greek yogurt, honey, and maple syrup until smooth.
Add the apple cider vinegar (if using), garlic powder, and a pinch of salt. Stir to combine.
Taste and adjust — add a bit more honey or maple if you want it sweeter, or a touch more yogurt if it’s too rich.
Chill for at least 15 minutes before serving so the flavors meld.
Honey-mustard is hands down my favorite dressing here. I could eat these chicken wings every day if I could. But have to incorporate healthier meals, too.
Thank you, Brandonn, for your review! Glad you like the sauce and the wings! 🙂
This was the first time making chicken wings from scratch. My husband loved them! I substituted ghee for butter. The recipe is fantastic - fast prep and easy to do when pressed for time. I made these for the Halloween party we hosted at our house this year, and these wings were a huge hit!
So glad they were a hit at your Halloween party - what a perfect treat. Thank you so much for your review, Lea, I really appreciate it. ❤️❤️
Fabulous recipe! my favorite was honey-mustard sauce. I also made peach habanero sauce and Asian sesame soy sauce. These wings were the most popular item at our Labor Day weekend party yesterday. Sadly, no leftovers.
That’s just awesome, Rachel! Thank you for sharing that with me! ❤️
These wings are so good, the don't really need dipping sauces. Everyone loved them. The only thing I added was a kick of cayenne pepper. Also, I lowered the oven to 415F on the 2nd batch & they were just as crispy, but a little more juicy. Terrific seasoning. Terrific recipe!
I'm SO happy to hear that, Connie!! ❤️ Thanks for the awesome feedback!!
Question on the chicken wing recipe for crispier wings. you suggested baking power how much and do i incorporate the baking power with the seasoning?
Hi Dee! Everything is outlined in the recipe here: https://juliasalbum.com/baked-chicken-wings/#recipe
Let me know how it turns out! 🙂
When do you mix the baking powder with the seasoning for the baked chicken wings? after you place on rack
Yes, you mix the baking powder with the seasonings and raw chicken wings BEFORE you place them on a rack - it's all in the recipe!
do you mix the baking powder with the seasoning for the baked chicken wings?
Made these three times already at different rack positions - love the flavor and crops from all angles
Thank you, Melanie, so so happy you love this recipe! 🙂
I have a question, reading the ingredients for Blue Cheese Sauce:says:
• 1/4 Greek yogurt or sour cream
What doesn't say is 1/4 ?? (What??) Greek yogurt
Could you specify?
I am sorry, that's 1/4 cup! I will correct that. Thanks for pointing that out! 🙂
Julia-
Thank you, thank you, thank you! For also including the recipes for these sauces from scratch! I am forever looking for this info. Have been chemically injured decades ago, and have not been able to eat “ready made”— make all in my kitchen.
I ran across your website a couple weeks back and will return frequently!
Thank you, Simone, you are so sweet! I am glad you discovered my site and found my recipes helpful! 🙂
Pinned the day you published and just knew I had to make these for the Super Bowl! Easy and delicious. Didn't make the sauces, just dipped in buffalo sauce and store bought blue cheese dressing. Thanks, Julia! These were great!