Crispy + Spicy Oven-baked Chicken Wings

9 Feb

chicken wings - plated

Last weekend for Superbowl Sunday, I made oven-baked chicken wings… and they were DELICIOUS!!  I took an excellent hint from the Preppy Paleo to boil the chicken wings first — boiling the wings before baking them results in the crispiest oven-baked wings you’ve ever tasted.  Seriously.  The wings were so crispy, you would’ve thunk they were fried!  I am a big fan of chicken wings, and these oven-baked ones were the best I’ve made so far.  Boiling the wings first renders off some fat, and then baking them on a rack over a roasting pan helps crisp up the wings even further.  These wings are easy to make and are sure to impress at any kind of chicken-wings appropriate party.

For my version of the chicken wings, I boiled the wings first and then marinated them for about 30 minutes before putting them in the oven to infuse them with a punch of flavor.


  • 2.5 lbs chicken wings


  • 3 garlic cloves, grated
  • Juice of 1 lime
  • 2 tbsp olive oil
  • 1/2 tsp cayenne
  • salt + pepper to taste

In a large pot, bring water to boil.  Add the wings and boil for 8 minutes.  Strain, set the wings aside and let cool.

chicken wings - boiled

In a large bowl, mix the ingredients for the marinade.  After the wings have cooled, add the wings to the marinade and mix well.

chicken wings - marinate

Let the wings marinate for at least 30 minutes.

Preheat the oven to 450F.

Lay out the chicken wings over a wire rack.  Sprinkle with a little more salt and pepper.

chicken wings - on wire rack

Bake for 30 minutes.  After 30 minutes, turn the wings over to bake the other side.  Bake for another 10 minutes.

chicken wings - out of oven

Take out of the oven, plate, and serve.  (I garnished the plate with a sprinkling of chopped scallions.)  Of course, you can toss the wings in your favorite sauce — but we loved ours just as they were.


See how crispy they are?

See how crispy they are?

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27 Responses to “Crispy + Spicy Oven-baked Chicken Wings”

  1. Ellie K February 11, 2013 at 12:07 am #

    Yummmm!! Mad crispy chicken. This really does taste more like fried chicken than oven chicken. The marinade was really nice as well. Thanks for sharing a great recipe!

    • tomoko February 11, 2013 at 9:33 am #

      You’re welcome! Glad you enjoyed it!

    • hoopi February 21, 2013 at 10:15 pm #

      Haven’t tried the recipe yet, but I’m sure to use the term “Mad crispy chicken” often enough to annoy my friends and family for the foreseeable future.

  2. Courtnie May 30, 2013 at 8:11 pm #

    These were delicious! Fell right off the bone while still being crispy. Although I used about half the amount of chicken and the same amount of sauce :) yum!

  3. Nancy June 30, 2013 at 3:37 pm #

    Mmm!! This was sooo good. I used lemon instead of lime. I also didn’t have a wire rack, so I used a cookie sheet lined with aluminum. Baked it for 30 minutes. The chicken stuck to the foil but it was still delicious. I didn’t cook it for an additional 10 minutes. I must find myself a wire rack asap!! Thank you for the recipe!

  4. Nicole October 9, 2013 at 11:03 pm #

    Wow – these wings were awesome. My hubs said they were the best wings he ever had. How do you think they’d go over on full-size drumsticks?

    • tomoko October 12, 2013 at 2:03 pm #

      I have never tried the method with full-size drumsticks, but I bet it would work. Let me know if you try it!

      • Jenna February 1, 2014 at 7:06 pm #

        Our grocer had 5lbs of leg quarters for $1.50… I’m trying this on them now!

      • tomoko February 2, 2014 at 1:37 pm #

        Awesome! Hope they turned out great!

  5. perri November 16, 2013 at 7:23 pm #

    I am currently making these and I am so excited! Cant wait to taste them! I found an awesome wing sauce by the name of Moore’s Asian teriyaki and I cant wait to toss these in it . Perfect saturday night food ^_^

    • tomoko November 17, 2013 at 12:38 am #

      I am excited for you! I hope the wings turned out great!

  6. Jenny January 11, 2014 at 10:46 pm #

    I made these tonight after researching several different recipes for company. Sold! They could not tell the difference from the “double fried” wings at our local pizza takeout. I did toss them in Buffalo sauce after the oven. They were super moist on the outside and tender on the inside! Great recipe!

    • Jenny January 11, 2014 at 10:48 pm #

      Duh…super CRISPY on the outside and tender on tender on the inside!

    • tomoko January 11, 2014 at 11:51 pm #

      Fantastic!! Glad you enjoyed it!

  7. Kristy November 13, 2014 at 6:58 pm #

    I was wondering if I would be able to let them marinate all day since I have to work during the day and won’t have a lot of time to prep before guests arrive????

    • tomoko November 13, 2014 at 8:09 pm #

      I would think that would be ok — some people say over-marinating can affect the texture of meat, but I have marinated chicken over-night (not wings though) and it worked out ok. Let me know how it turns out!


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