Convection Oven Chicken Wings (Perfectly Crispy)

I love crispy chicken wings, but I can do without the oil and the mess making them in a deep fryer. Then I started making them in my convection oven. It’s faster than baking them in a regular oven, and the wings come out perfectly crispy every time just like deep-fried wings. 

They’re also perfectly seasoned thanks to a simple spice blend that you can easily switch up to change the flavor of the wings. I’ve included a few suggestions below for you to try. The delicious dry rub means these wonderful wings can also be enjoyed with or without Buffalo sauce.

It’s a great recipe for football season or as part of an appetizer board for a game day party. And like my Brined Chicken Wings and Buffalo Chicken Thighs, they also are a fantastic option for a main dinner when paired with some of the great options included below.

Forget the oil, the frying, and the mess, and just enjoy!

Ingredient notes

• Chicken Wings - both drumettes and wingettes
• Baking Powder - this little addition is the "secret ingredient" that makes for the crispiest skin.
• Spices: salt, garlic powder, paprika. Add a dash of cayenne pepper for a little heat if you like. 
  Note: You can also switch up the seasonings to your preference. See suggestion in the substitution section below. 

Substitutions and variations for spice rub

The great thing about this chicken wing recipe is you can easily switch up the dry rub seasonings to try a slightly different flavor to your wings. Here are a few of my favorites.

• Lemon Pepper and Garlic Powder
• Chili Powder and Smoked Paprika
• Garam Masala and/or Curry Powder
• Cajun Seasoning
• Old Bay Seasoning
• Ranch Seasoning Mix

How to Serve Crispy Oven-Baked Chicken Wings

• Serve these wings as an appetizer with carrot and celery sticks and some dipping sauces like my Gochujang Aioli or Dill Aioli.

• Tossed with Buffalo sauce - Use your favorite wing sauce, or melt 3 tablespoons of butter and mix with ¼ cup Frank's Red hot sauce. Place the hot wings in a large bowl, pour in the sauce and toss together to coat.
  
• These Buffalo wings also make a great main dish served alongside Air Fryer Sliced Potatoes or Air Fryer Carrot Fries, Beet and Feta Salad, or Apple Gorgonzola Salad. They also go perfectly with this High Protein Mac and Cheese.

Tips & tricks for success

• Don’t skip drying the wings with paper towel - the dryer they are, the crispier they’ll get
• Baking powder will make the chicken skin even crispier
• Make sure you are using baking powder and not baking soda
• Cooking time will vary depending on the size of the wings. 165 degrees F is the appropriate and safe internal temperature for chicken.
• Use a baking tray with a wire rack on it so that the hot air crisps up the wings both from the top and bottom
• Don’t overcrowd the wings and place them in a single layer so the heated air can circulate around them fully

Storage & freezing tips

• Fridge: Allow leftover wings to cool fully before storing. Place wings in an airtight container or freezer bag and store in the fridge for 3-4 days.
• Freezer: To freeze baked chicken wings, let them cool completely, then place them in a single layer on a baking sheet to freeze before transferring to an airtight container or freezer bag for up to three months.
• Reheating leftover wings: Preheat the oven to 400° and place the wings on a baking tray or rack. Heat for 5-7 minutes until warmed through completely.
• Reheating from frozen: If your (cooked) wings are frozen, thaw completely before reheating. OR, place frozen on a baking tray and bake until hot - it will take at least 25 minutes. You can also throw them in an air fryer which takes less time.

More Game Day Recipes

• Buffalo Chicken Chicken Tenders
• Cottage Cheese Buffalo Chicken Dip
• Green Chicken Chili
• High Protein Ranch Dip (with cottage cheese)
• Air Fryer Baby Potatoes