Crispy Garlic Chicken Wings in the Oven | Easy Dinner Recipe

Learn to make crispy garlic chicken wings in the oven. Simple steps, juicy meat, bold flavor. Perfect for dinner or game night. Oven-baked garlic chicken wings are a delicious and simple dinner idea. With just a few ingredients, you’ll get wings that are crispy on the outside and tender inside.

This recipe works for beginners and busy cooks. You only need one baking sheet and common spices to bring big flavor to your table.

Are you craving something zesty or something sweet? For a bright, citrusy punch, go for the lemon chicken with roasted potatoes. If you’re in the mood for comfort, nothing beats a bowl of chicken Alfredo pasta or our creamy chicken mushroom pasta. For that perfect balance of sweet and savory, our honey garlic chicken skillet is guaranteed to hit the spot.

Why you’ll love this recipe

• Extra crispy skin without deep frying
• Strong garlic flavor and mild spices
• Ready in under an hour, including prep time
• Easy to adjust heat level with chili flakes
• Perfect for family dinners or casual gatherings

Ingredients

• 2 lb (900 g) chicken wings, tips removed and separated
• 2 tbsp (30 ml) olive oil
• 4 cloves garlic, minced (about 2 tbsp / 20 g)
• 1 tsp (5 g) kosher salt
• ½ tsp (2 g) black pepper
• 1 tsp (3 g) paprika
• ½ tsp (2 g) garlic powder
• Optional: ¼ tsp (1 g) chili flakes for heat
• Fresh parsley, chopped, for garnish

How to make it

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

2. In a large bowl, mix olive oil, minced garlic, salt, pepper, paprika, garlic powder, and chili flakes if you use them.

3. Add chicken wings to the bowl. Toss well so each wing is coated in the garlic mixture.

4. Spread wings in a single layer on the baking sheet. Make sure they do not touch. This helps them crisp.

5. Bake on the middle rack for 25 minutes.

6. Flip each wing with tongs. Return to oven and bake another 15–20 minutes, until skin is golden and meat is cooked (internal temp 165°F / 75°C).

7. Remove wings from oven. Let rest 5 minutes, then garnish with chopped parsley. Serve hot.

Tips and common mistakes

• Don’t skip parchment paper—it prevents sticking and makes cleanup easy.
• Give each wing space on the tray to ensure even browning.
• Check one thick wing with a meat thermometer to avoid undercooking.
• If wings seem soggy, switch oven to broil for 2–3 minutes, watching closely.

Substitutions

• Swap olive oil for melted butter for a richer taste.
• Use smoked paprika for a deeper smoky flavor.
• Replace chili flakes with cayenne powder for a sharper kick.
• Add a splash of soy sauce or Worcestershire sauce for extra umami.

Storage instructions

• Fridge: Store cooled wings in an airtight container for up to 3 days.
• Freezer: Place wings in a zip-lock bag, remove air, freeze up to 2 months.
• Reheat: Warm in a 375°F (190°C) oven for 10 minutes or until hot and crispy.

FAQ

Q: Can I cook frozen wings?
A: Yes. Thaw fully first, pat dry, then follow the recipe for best results.

Q: How can I make wings less greasy?
A: Pat wings dry with paper towels before seasoning and baking.

Q: What temperature indicates wings are done?
A: Use a meat thermometer: 165°F (75°C) in the thickest part.

Q: Can I use sauce instead of dry spices?
A: Yes. Toss baked wings in barbecue or buffalo sauce, then broil 2 minutes.