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These Baked Chicken Wings are cooked in the oven for a crispy, juicy texture without frying! The recipe includes three homemade sauces: Honey Mustard, Blue Cheese, and Honey Sriracha, so there's a flavor for everyone, whether you prefer sweet, spicy, or tangy. Perfect as finger food for parties, game day, Super Bowl, picnics, or potlucks!
Game Day Baked Chicken Wings - Three Ways
I can't imagine a Superbowl Party without baked chicken wings. Crispy, flavorful, and tender, I usually serve them with three different sauces, allowing everyone to find their favorite flavor. Whether you prefer sweet, spicy, or tangy, there's a combination for you:
- Blue Cheese Sauce is creamy, slightly tangy, and salty.
- Honey Sriracha Sauce combines the sweetness of honey, the heat of Sriracha, and the fragrance of garlic. Chili flakes add some texture to the sauce.
- Honey Mustard is a beloved classic sauce with a sweet, tangy, and slightly bitter taste.
This recipe is just what you need for a Superbowl party because it's fuss-free, mess-free, and doesn't require deep frying. No matter who you're cheering for, these baked chicken wings will be the winner of the night. This recipe serves 6, but if you expect a larger crowd, double it!
How to Bake Chicken Wings in the Oven (Step-by-Step)
Here's a brief overview with HELPFUL step-by-step photos for guidance. For exact ingredient measurements and detailed instructions, scroll down to the recipe card below.
- Preheat oven to 425°F and line a baking sheet with foil. Place a greased wire rack on top. Pat chicken wings dry with paper towels.
- In a bowl, combine baking powder, smoked paprika, chili powder, salt, pepper, garlic powder, and onion powder.
- Toss the chicken in the spice mix to coat.
- Arrange wings on the rack, leaving space between them.
- Bake for 20 minutes, flip, and bake for another 20 minutes. For extra crispiness, bake an additional 10-20 minutes.
What Kind of Chicken to Use for Baked Chicken Wings?
Use fresh or fully thawed raw chicken wings. You can buy whole wings and cut them into drumettes and flats, or purchase pre-cut wings for convenience. Avoid cooking frozen wings directly, as excess moisture prevents crispiness. Opt for skin-on wings, as the skin helps achieve a golden, crispy texture when baked.
Tips for Crispy Skin
- Baking powder. Don't skip using it. Baking powder helps release moisture and create a crispy texture during baking. Use an aluminum-free one.
- Pat them dry. Using paper towels, pat the chicken wings on both sides to remove excess moisture. The drier they are, the crispier the crust will be.
- Ensure even coating using a resealable bag to mix the chicken wings with the spice mixture.
- Don't overcrowd the sheet pan. Leave some space between each piece of chicken wings. This allows the hot air to circulate around them and make them crispy.
- Can I use frozen chicken wings? Yes, frozen raw chicken wings should be fully thawed before cooking to remove excess moisture. Thawing ensures even cooking and helps achieve a crispier texture. Pat them dry thoroughly with paper towels after thawing to remove any remaining moisture.
Recipe Notes
- Chicken wings. You can cut whole chicken wings into drumettes and flats or use pre-cut chicken wings.
- Baking powder. Use aluminum-free baking powder, not baking soda.
- Seasonings. Feel free to adjust the amount of seasonings or customize them to your taste by adding Italian seasoning, Herbs from Provance, dried thyme, oregano, or parsley.
- Chili powder. You can adjust the level of spiciness by adding more chili powder or using cayenne pepper instead.
- Blue cheese sauce. Blend all ingredients together using a food processor or an immersion blender, if you prefer creamy sauce without crumbs. Add milk or heavy cream, if you want to make the sauce thinner.
Storage and Reheating Tips
- Refrigerate. Place leftovers in a single layer in an airtight container to prevent them from getting soggy. Store for up to 4 days in the fridge.
- 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.
More Game-Day Recipes
Game day food is all about easy-to-eat, flavorful dishes perfect for sharing. I've got you completely covered with some delicious options besides chicken wings:
- Mexican Street Corn Sheet Pan Nachos
- Buffalo Chicken Dip
- Mexican Street Corn Dip
- Spinach Artichoke Dip
- Mexican Street Corn Pasta Salad
Baked Chicken Wings (with 3 Sauces)
These Baked Chicken Wings are cooked in the oven for a crispy, juicy texture without frying! The recipe includes three homemade sauces: Honey Mustard, Blue Cheese, and Honey Sriracha, so there's a flavor for everyone, whether you prefer sweet, spicy, or tangy. Perfect as finger food for parties, game day, Super Bowl, picnics, or potlucks!
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 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!
- NOTE: I have provided helpful step-by-step photos above the recipe card. Please scroll up if you'd like visual guidance.
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.
Other tips for success
- What kind of chicken should you use? Use fresh or thawed skin-on chicken wings. Cut whole wings into drumettes and flats, or use pre-cut wings. Avoid cooking frozen wings directly to prevent excess moisture.
- Seasonings. Customize with herbs like Italian seasoning, Herbs from Provance, dried thyme, oregano, or parsley.
- Spice level. Adjust 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 & reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Bake at 375°F on a wire rack for 5-10 minutes or use an air fryer to restore crispiness.
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 Information
Baked Chicken Wings (with 3 Sauces)
Amount per Serving
Calories
435
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
10
g
Cholesterol
106
mg
35
%
Sodium
1389
mg
60
%
Potassium
294
mg
8
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
24
g
48
%
Vitamin A
1002
IU
20
%
Vitamin C
9
mg
11
%
Calcium
292
mg
29
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Step-by-Step for 3 Dipping Sauces
Blue Cheese Sauce
- Mash blue cheese into Greek yogurt and mayo. You can do it with a fork, food processor, or blender.
- Stir in lemon juice, garlic, Worcestershire sauce, salt, and pepper. Adjust seasoning as needed.
Honey Sriracha Sauce
- Melt butter in a pan, add garlic, cook for 1 minute.
- Stir in sriracha, honey, chili flakes, and salt, simmer for 2 minutes. Let cool.
Honey Mustard Sauce
- Mix mustard, honey, mayo, lemon juice, and salt until smooth.
To serve, place wings on a plate, serve sauces in separate bowls, and garnish with avocado, lime, and green onions. Enjoy!
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!