Crispy Oven Baked Wings
Crispy Oven Baked Wings is a easy American recipe that serves 4. 210 calories per serving. Recipe by Cooking Gluten & Dairy Free With Dave Dee on YouTube.
Prep: 15 min | Cook: 50 min | Total: 1 hr 15 min
Cost: $12.45 total, $3.11 per serving
Ingredients
- 2 lb Chicken Wings (clean party wings, pat dried)
- 2 Tbsp Avocado Oil (high smoke point oil for coating)
- 1 tsp Sea Salt (fine sea salt)
- 1 tsp Garlic Powder (ground garlic)
- 1 tsp Onion Powder (ground onion)
- 1 tsp Adobo Seasoning (Latin‑style seasoning blend)
- 1 tsp Paprika (sweet paprika)
- 2 Tbsp Body of Complete Seasonings (Dave Dee’s signature seasoning blend; if unavailable, use a mix of equal parts garlic powder, onion powder, paprika, and a pinch of cayenne)
Instructions
Dry the Wings
Place the chicken wings in a large mixing bowl and pat them completely dry with paper towels.
Time: PT5M
Add Oil and Seasonings
Drizzle the avocado oil over the dried wings, then sprinkle sea salt, garlic powder, onion powder, adobo, paprika, and Body of Complete Seasonings. Use your hands to press and coat the wings evenly, making sure the seasoning adheres to the skin.
Time: PT7M
Prepare Baking Dish
Liberally spray the baking dish or sheet pan with 100% oil spray to prevent sticking.
Time: PT2M
Arrange Wings for Baking
Spread the seasoned wings in a single, even layer in the prepared baking dish, making sure they are not touching.
Time: PT3M
Bake the Wings
Place the dish in a pre‑heated oven at 425°F and bake for about 50 minutes, turning the wings halfway through (after ~25 minutes) for even browning.
Time: PT50M
Temperature: 425°F
Cool and Serve
Remove the wings from the oven, let them rest for 2 minutes, then serve hot with your favorite dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 15g
- Carbohydrates
- 2g
- Fat
- 15g
- Fiber
- 0g
Dietary info: Gluten‑Free, Dairy‑Free, Paleo‑Friendly, Low‑Carb
Allergens: None (gluten‑free, dairy‑free)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Avocado Oil: Canola Oil, Grapeseed Oil
- Instead of Sea Salt: Kosher Salt
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Onion Powder: Granulated onion
- Instead of Adobo Seasoning: All‑purpose seasoning blend
- Instead of Paprika: Smoked paprika (for extra flavor)
- Instead of Body of Complete Seasonings: Homemade blend as described
Equipment Needed
- Mixing Bowl
- Paper Towels
- Spray Bottle (100% oil spray)
- Baking Dish or Sheet Pan
- Oven
- Tongs
- Measuring Spoons
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Pressing the seasoning into the wing skin so it adheres.
- Ensuring the wings are in a single, non‑overlapping layer on the pan.
- Baking at a high temperature (425°F) for the full 50 minutes.
Chef Tips from the Video
- For extra flavor, add a pinch of cayenne pepper to the seasoning blend.
- If you don’t have a spray bottle, brush the pan with oil using a silicone brush.
Troubleshooting
Wings are soggy instead of crispy
Make sure the wings are thoroughly dried, use a high‑smoke‑point oil, and avoid crowding the pan. Increase oven temperature to 440°F for the last 10 minutes if needed.
Seasoning falls off during baking
Press the seasoning firmly into the skin and let the wings sit for a few minutes before baking so the coating sets.
Storage
Refrigerator: Store cooked wings in an airtight container for up to 3 days.
Freezer: Freeze uncooked, seasoned wings in a zip‑top bag for up to 2 months; bake from frozen adding 10‑12 minutes to cooking time.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the raw wings and refrigerate up to 12 hours before baking for deeper flavor.
- The baked wings can be reheated in a 350°F oven for 10 minutes to regain crispness.
Frequently Asked Questions
What is the cultural significance and history of crispy oven‑baked chicken wings in American cuisine?
Chicken wings became popular in the United States after the 1964 Buffalo wing craze, originally deep‑fried and tossed in sauce. Baking them at high heat is a modern, health‑conscious twist that retains the beloved crisp texture while reducing oil usage.
What are the traditional regional variations of chicken wing recipes in American cuisine?
Beyond the classic Buffalo style, American regions feature honey‑glazed wings in the South, sweet‑and‑spicy Korean‑inspired wings on the West Coast, and smoky BBQ wings in the Midwest. Each variation swaps the sauce or seasoning blend while keeping the wing as the centerpiece.
How is the authentic traditional way to serve crispy oven‑baked chicken wings in the United States?
They are typically served hot on a platter with celery sticks and a side of blue‑cheese or ranch dressing for dipping. In casual settings, they’re often paired with fries or a simple coleslaw.
What occasions or celebrations are chicken wings traditionally associated with in American culture?
Wings are a staple at sports‑watching parties, Super Bowl gatherings, barbecues, and casual get‑togethers. Their finger‑food nature makes them perfect for sharing during celebrations.
What makes these crispy oven‑baked chicken wings special or unique in gluten‑free, dairy‑free cooking?
The recipe avoids traditional flour‑based coatings and dairy‑based sauces, relying solely on a high‑smoke‑point oil and a robust spice blend to achieve crunch. This keeps the dish safe for gluten‑free and dairy‑free diets while still delivering classic wing flavor.
What are the most common mistakes to avoid when making crispy oven‑baked chicken wings?
Common errors include not drying the wings, overcrowding the pan, and using low‑heat oil. Each of these prevents the skin from crisping and can cause soggy wings.
Why does this recipe use a high‑smoke‑point oil and a 425°F oven instead of deep‑frying?
A high‑smoke‑point oil like avocado oil can withstand the 425°F temperature without burning, allowing the skin to crisp in the oven. Baking eliminates the need for large amounts of oil, making the dish lower in fat and suitable for gluten‑free, dairy‑free diets.
Can I make these crispy oven‑baked chicken wings ahead of time and how should I store them?
Yes. Season the raw wings and refrigerate up to 12 hours before baking. After cooking, store in an airtight container in the refrigerator for up to 3 days, and reheat in a 350°F oven to restore crispness.
What texture and appearance should I look for when the wings are done?
The skin should be deep golden‑brown and visibly crisp, with a slight crackle when tapped. The meat inside should be opaque, juicy, and reach an internal temperature of 165°F.
What does the YouTube channel Cooking Gluten & Dairy Free With Dave Dee specialize in?
The YouTube channel Cooking Gluten & Dairy Free With Dave Dee focuses on creating simple, allergy‑friendly recipes that are free from gluten and dairy, often using whole‑food ingredients and straightforward techniques for home cooks.
How does the YouTube channel Cooking Gluten & Dairy Free With Dave Dee's approach to American comfort food differ from other cooking channels?
Dave Dee adapts classic American comfort dishes—like chicken wings—by removing common allergens while preserving flavor and texture. He emphasizes minimal equipment, clear step‑by‑step instructions, and ingredient substitutions that keep meals accessible for those with dietary restrictions.
Last updated: September 3, 2026
