Easy Baked Chicken Wings Times

If you’ve ever wanted wings that taste like they fell into a pineapple while texting soy sauce, hi, hello, I made you dinner. These are oven-baked, sticky-sweet, a little garlicky, and suspiciously crispy for something that didn’t see a deep fryer. The secret move is drying the wings like you’re sending them to the Sahara, then baking them hot and finishing with a quick pineapple-soy glaze that gets glossy and clingy—like me with carbs. If you’re wondering whether these are weeknight-friendly, yes. If you’re wondering whether I measured precisely—also yes, but only after my first “that looks right” attempt became a very shiny, very smoky science experiment.

Last weekend my husband volunteered to “help,” which apparently means turning the broiler on high and wandering off to fold laundry that suddenly couldn’t wait. The wings caramelized like a dream… and the smoke alarm made a guest appearance loud enough to summon the dog, two kids, and one neighbor holding a fire extinguisher like it was a party favor. Did we eat the wings anyway? Obviously. Did I pretend the extra char was intentional? Absolutely. We called it “campfire teriyaki” and the kids asked for seconds, which is the only Yelp review I care about.

Time-Saving Hacks

– Toss wings with salt and baking powder in a zip-top bag. Shake like a maraca. Seasoning done, bowl avoided.
– Line the sheet pan with foil and put a rack on top. Less scrubbing, more smugness.
– No time to simmer glaze? Microwave pineapple juice, soy, brown sugar, garlic, ginger, and a cornstarch slurry in a glass measuring cup. Stir, zap, repeat. Science.
– Buy pre-cut party wings. Yes, you can butcher full wings yourself, but why?
– Dry wings fast by chilling them uncovered in the fridge while you answer three emails and forget two of them.
– Preheat the pan in the oven so the wings hit hot metal and crisp up faster. It’s like VIP access for chicken.

Serving Ideas

– Pile on coconut rice and pretend you’re on vacation instead of standing in flip-flops in front of your sink fortress.
– Serve with crunchy slaw and lime wedges because acid = balance = “I’m a chef now.”
– Cold beer, bubbly, or a very large iced tea—scale to how chaotic your day was.
– Ranch or blue cheese on the side for the Midwestern soul in all of us. I don’t make the rules.
– Feeling extra? Sprinkle with sesame seeds and scallions so it looks like you tried.

What to Serve It With

– Garlic rice or fried rice (use leftover rice like a hero).
– Quick cucumber salad with rice vinegar, salt, sesame oil, and your patience.
– Roasted broccoli or green beans—throw them on the bottom rack while the wings bake and call it meal prep.
– Pineapple salsa: chopped pineapple, jalapeño, cilantro, lime. It’s a good time on a chip.
– If you’re feeling fancy: a crisp sauvignon blanc. If you’re not: the coldest canned thing within arm’s reach.

✔Tips & Mistakes

– Dry the wings like you mean it. Paper towels, then salt + a little baking powder (not baking soda unless you like regret).
– Don’t crowd the pan. Wings need personal space to crisp, like teenagers and me at PTA meetings.
– Bake at 425–450°F on a rack, flip once, then glaze in the last 8–10 minutes so sugar doesn’t burn.
– Broil at the end for 1–3 minutes if you like extra char. Do not, under any circumstances, leave the room.
– Internal temp can go past 165°F; wings are forgiving and often better at 185–190°F—juicy, not stringy.
– Taste the glaze before it hits the wings. Want it spicier? Hot sauce. Too sweet? More soy and lime. Lifesaving math.
– If the glaze is runny, add a tiny cornstarch slurry and simmer a minute. Thick but pourable is the goal, not Jell-O.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: up to 4 days in an airtight container. Reheat at 400°F for 8–10 minutes or air fryer at 375°F for 5–7 until re-crisped.
– Freeze: yes, up to 2 months. Reheat from frozen at 375°F, 15–20 minutes, re-saucing lightly if they look thirsty.
– Extra glaze keeps 1 week in the fridge. Brush on anything that sits still: wings, tofu, your spouse’s sandwich if they’re careless.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Spicy pineapple: add sriracha or gochujang.
– Tropical BBQ: swap soy for your favorite barbecue sauce plus a splash of pineapple juice.
– Garlic bomb: double the garlic, then apologize to no one.
– Sesame-free: skip the oil; use a neutral oil and extra ginger. Still delicious.
– Sweet dial: reduce sugar and lean on pineapple; or go honey-only and feel virtuous.
– Not into pineapple? Orange juice works. So does mango nectar. We’re flexible.

Frequently Asked Questions

Easy Baked Chicken Wings Times

These crispy oven-baked chicken wings use a simple baking-powder rub and pantry spices for crackly skin and juicy meat—no deep fryer needed.

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb chicken wings, split, tips removed pat dry very well
• ▢ 2 tsp baking powder aluminum-free; not baking soda
• ▢ 1 tsp kosher salt or to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp garlic powder
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp onion powder
• ▢ 0.25 tsp cayenne pepper optional, for heat
• ▢ 1 tbsp olive oil or neutral oil
• ▢ 1 tbsp fresh parsley, chopped optional garnish

Instructions

Preparation Steps

• Preheat oven to 425°F. Set a wire rack over a rimmed baking sheet and lightly grease the rack.
• Pat the wings very dry with paper towels. Dry skin is key for crispiness.
• In a small bowl, mix baking powder, salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne.
• Toss wings with olive oil in a large bowl. Sprinkle the seasoning mix over the wings and toss until evenly coated.
• Arrange wings on the prepared rack in a single layer, skin side up, leaving space between pieces.
• Bake for 20 minutes, then flip the wings. Continue baking 20 to 25 minutes more, until golden, crisp, and the thickest pieces reach at least 185°F for fall-off-the-bone texture.
• Rest 5 minutes. Garnish with parsley and serve as-is or toss with your favorite wing sauce.

Notes

For extra-crispy skin, refrigerate the seasoned wings uncovered on the rack for 30 to 60 minutes before baking. If using table salt instead of kosher, reduce slightly. Line the pan with foil for easier cleanup.